Ready In:

About 40 Minutes

Good For:


Ginger Pork and Veggie Stir Fry

  • 1 lb pork tenderloin, cut into round slices
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 tbsp maple syrup
  • Long drizzle of sesame oil
  • 2 cloves garlic, minced
  • 1 ½ “piece of fresh ginger, peeled and grated
  • ½ tsp chili flakes (optional)
  • 1 red pepper, cubed
  • 2 carrots, thinly sliced
  • 4 green onions, chopped
  • 4 c flat leaf kale, chopped into bite sized pieces
  • Coconut oil to stir fry
  • 1 c jasmine rice

Step by Step Instructions

Step 1

Place the soy sauce, rice vinegar, maple syrup and a long drizzle of sesame oil into a small bowl and mix well. Place the sliced pork into a flat bottom dish and pour the sauce over top. Use a fork to push the pork through the sauce so that it is nicely coated. Let the pork marinate for 20 minutes.

Step 2

When the pork has marinated for 20 minutes put the rice on and cook it to package instructions.

Heat a bit of coconut oil in a large heavy skillet or wok and, reserving the marinade, and brown the pork over medium high heat for about 5 minutes then remove from the pan and set aside.

Step 3

Add a little more coconut oil to the pan along with the garlic and ginger (and chili flakes if you choose to use them) and stir fry for a few minutes until fragrant. Next add the carrots, stir fry a few minutes more until the carrots start to tender up a bit, then add the kale, onions, red pepper, pork, and marinade to the pan and stir fry for about 7 minutes until the carrots are tender crisp and the pork is cooked through. 

When the rice is done serve it over 4 shallow bowls and share the stir fry over top – then sit down and devour the delicious meal you created!

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