Chinese Ginger Pork Stir-Fry is the best Keto stir-fried pork recipe with a sweet and tangy pork tenderloin marinade and stir-fry sauce!
Satisfy your sweet tooth with this easy-to-make recipe for Chinese Ginger Pork Stir-Fry.
1. Info for Chinese Ginger Pork Stir-Fry
- Cook Time: 33 min
- Total Time: 33 min
- Servings: 4
2. Ingredients for Chinese Ginger Pork Stir-Fry
- 3/4 lb pork tenderloin
- 2 tbsp coconut aminos
- 1 tsp toasted sesame oil
- 1/4 tsp ginger powder
- 1/8 tsp ground white pepper
- 2 tsp arrowroot (or tapioca starch)
- 0.45 oz ginger (julienned)
- 0.6 oz garlic clove (finely minced)
- 8 oz. green bell peppers (or longhorn chili peppers, longhorn used in photo)
- 3 tbsp avocado oil
- 1 1/2 tbsp coconut aminos
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp grated ginger
3. Directions:
- Thinly slice the pork to ⅛-inch thin pieces. If it’s easier, put it in the freezer for 20-30 minutes prior before slicing.
- In a large bowl, marinate the pork with ingredients from 2 Tbsp. coconut aminos, 1 tsp. toasted sesame oil, 1/4 tsp. ginger powder, and 1/8 tsp. ground white pepper. Mix well. Set the bowl in the fridge while you prepare other ingredients.
- Prepare the 0.45 oz. ginger and 0.6 oz. garlic in one plate. Julienne the peppers to matchsticks (thin strips). If using longhorn chilis, remove the seeds and dice them to small sections (little less than 1-inch).
- Combine 1 1/2 Tbsp coconut aminos, 1 Tbsp rice vinegar, 1 tsp toasted sesame oil, and 1 tsp grated ginger in a bowl for the pork stir-fry sauce
- Preheat a wok or large skillet over medium-heat until it feels hot when placing your palm near, about 2-3 inches away. Add 1 Tbsp. avocado oil and swirl it around to distribute it evenly.
- Add the 2 tsp. arrowroot starch (or tapioca starch) to the pork marinade bowl. Stir-well.
- Turn the stove heat to medium-high. Add the pork and quickly spread it out in an even layer. Don’t touch them for about 2 minutes then flip and quickly stir fry for another 1-1.5 minutes or until they turn pale pink but not over cooked. Scoop out and set aside. Your skillet should not be watery at this point. If you want to be exact, the cooking temperature for pork should be 145F (62.7C).
- Start the skillet dry, add 2 tbsp avocado oil. Saute the ginger and garlic prepared in Step 3 with a pinch of salt for 8-10 seconds. Add the peppers and 2 more pinches of salt. Saute for 1 minute or until the peppers turn vibrant green but not mushy and still crisp.
- Return the pork to the wok and add the stir-fry sauce. Toss to combine for 30 seconds. Serve hot or warm.