Low FODMAP Paleo Thai Basil Honey Garlic Pork Stir-Fry
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Learn more →Ingredients
4 servings
For the pork
- 1 ½ lb pork tenderloin, thinly sliced against the grain into ¼-inch strips
- 2 tbsp arrowroot starch
- ½ tsp salt
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tbsp fish sauce
- 1 tsp rice vinegar
- ½ tsp arrowroot starch
For the stir-fry
- 2 tbsp avocado oil, divided
- 6 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 2–3 red thai chilies, thinly sliced (or ½ tsp red pepper flakes)
- 1 red bell pepper, thinly sliced
Ingredient noteA serving of up to about 1/3 of a red bell pepper is low in FODMAPs. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low FODMAP. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 cup fresh thai basil leaves, loosely packed
For serving
- 4 cups cauliflower rice, cookedCan be omitted
cauliflower rice
- lime wedges (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, honey, fish sauce, rice vinegar, and 1/2 tsp arrowroot starch until smooth. Set aside.
- 2
Toss the pork strips with the 2 tbsp arrowroot starch and 1/2 tsp salt until evenly coated.
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