Whole30 Stir-Fried Pork with Vegetables

Bursting with vibrant flavors and nutrient-packed ingredients, this Whole30 Stir-Fried Pork with Vegetables is the perfect blend of wholesome and delicious. Featuring tender strips of pork loin, crisp-tender vegetables like broccoli, bell pepper, and zucchini, and a savory sauce made with coconut aminos and toasted sesame oil, this dish is a celebration of clean eating without sacrificing flavor. The zesty combination of fresh garlic and ginger adds a bold, aromatic kick, while optional red pepper flakes provide just the right amount of heat. Ready in just 30 minutes, this one-pan meal is naturally gluten-free, dairy-free, and paleo-friendly, making it an ideal choice for busy weeknights or meal prep. Serve it as-is for a light and satisfying dinner, or pair it with cauliflower rice for a hearty, Whole30-compliant twist on takeout-inspired comfort food.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 lb boneless pork loin
• 0.25 cup coconut aminos
• 1 tbsp toasted sesame oil
• 3 cloves fresh garlic, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, thinly sliced
• 2 medium zucchini, sliced into half-moons
• 2 cups broccoli florets
• 1 cup carrots, julienned
• 3 green onions, sliced
• 2 tbsp avocado oil
• 0.25 tsp red pepper flakes (optional)
• 0.5 tsp salt
• 0.25 tsp black pepper

Directions

Step 1

Cut the boneless pork loin into thin strips and set aside.

Step 2

In a small bowl, whisk together the coconut aminos, sesame oil, minced garlic, and grated ginger. Set aside for later use.

Step 3

Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat.

Step 4

Add the pork strips to the skillet and season with salt and black pepper. Stir-fry the pork for 5-6 minutes or until cooked through and lightly browned. Remove the pork from the skillet and set aside.

Step 5

Add the remaining 1 tablespoon of avocado oil to the skillet. Stir in the broccoli florets, carrots, red bell pepper, and zucchini. Cook for 5-7 minutes, stirring frequently, until the vegetables are crisp-tender.

Step 6

Return the cooked pork to the skillet with the vegetables. Pour the coconut aminos mixture over the pork and vegetables, stirring well to coat everything evenly.

Step 7

If desired, sprinkle a pinch of red pepper flakes for added heat. Cook for an additional 2 minutes, allowing the sauce to heat through and flavors to meld.

Step 8

Remove from heat and garnish with sliced green onions before serving.

Step 9

Serve immediately as is or over cauliflower rice for a complete Whole30-compliant meal.

Nutrition Facts

Serving size	(1492.9g)

Amount per serving	% Daily Value*
Calories	1774.1

Total Fat 106.8g	0%
Saturated Fat 29.0g	0%
Polyunsaturated Fat g
Cholesterol 358.3mg	0%
Sodium 2756.7mg	0%
Total Carbohydrate 65.6g	0%
Dietary Fiber 17.7g	0%
Total Sugars 36.9g
Protein 138.0g	0%

Vitamin D 0IU	0%
Calcium 353.6mg	0%
Iron 8.7mg	0%
Potassium 3963.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.1%

Protein: 31.1%

Carbs: 14.8%