Eosinophilic Esophagitis Friendly Whole30 Pork Stir-Fry
Total time35 min
Prep time20 min
Cook time15 min
4.7(16)
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Learn more →Ingredients
4 servings
For the pork
- 1 ½ lb pork tenderloin, sliced ¼-inch thick against the grain
- 1 tbsp avocado oil
- ½ tsp salt
- ¼ tsp black pepper
For the sauce
- ⅓ cup coconut aminos
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger, finely grated
- 1 tsp toasted sesame oil
- 1 tsp arrowroot starch
- ½ tsp red pepper flakes (optional)
For the vegetables
- 2 tbsp avocado oil, divided
- 2 cups broccoli florets
- 1 large red bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 3 scallions, green tops only, thinly sliced
For serving
- 1 tbsp sesame seeds (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, rice vinegar, grated ginger, toasted sesame oil, arrowroot starch, and red pepper flakes, if using, until the starch is fully dissolved. Set aside.
- 2
Pat the pork slices dry with paper towels and season with salt and black pepper.
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