Whole 30 Whole30 Pork Stir-Fry

Total time35 min

Prep time20 min

Cook time15 min

4.7

(16)

Stir-fry nights just got a serious upgrade, and this one comes together in a single skillet with bold, takeout-worthy flavor that checks every box for a compliant reset. The sauce is built on coconut aminos and toasted sesame oil, so you get that savory, slightly sweet depth without any soy or added sugar sneaking in. A touch of arrowroot starch thickens everything beautifully, coating each slice of tender pork and every crisp-tender vegetable in a glossy, gingery glaze. Broccoli, snap peas, and red bell pepper bring color and crunch, while the high-heat sear on the pork keeps it juicy rather than rubbery. The whole thing moves fast once your mise en place is ready, so this is genuinely weeknight-friendly even when you're deep in a reset and already tired of salads. Serves four, which makes it easy to meal prep or feed a hungry household without doubling the recipe.

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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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