Pregnancy Friendly Gluten Free Pork Stir-Fry with Vegetables
Total time45 min
Prep time20 min
Cook time15 min
4.9(3)
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Learn more →Ingredients
4 servings
For the pork
- 1 lb pork tenderloin, sliced ¼-inch thick against the grain
Ingredient noteCook all meat thoroughly when pregnant.
- 1 tbsp cornstarch
- ¼ tsp salt
- ¼ tsp black pepper
For the sauce
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 tsp fresh ginger, finely grated
For the stir-fry
- 2 tbsp vegetable oil, divided
- 1 red bell pepper, cut into 1-inch pieces
- 2 cups broccoli florets, cut into bite-sized pieces
- 1 cup snap peas, trimmed
- 1 medium carrot, thinly sliced on the diagonal
- 3 scallions, white and green parts separated, thinly sliced
- 2 cloves garlic, minced
- ¼ cup chicken broth
For serving
- 2 cups cooked white rice, for serving
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a small bowl, whisk together the tamari, rice vinegar, honey, sesame oil, 1 tsp cornstarch, and grated ginger until smooth. Set the sauce aside.
- 2
In a medium bowl, toss the pork slices with 1 tbsp cornstarch, salt, and black pepper until evenly coated. Let the pork rest for 10 minutes at room temperature while you prep the vegetables.
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