Today I’m bringing you this quick keto pork sit fry recipe using fresh vegetables like green beans, mushroom and cherry tomatoes. It’s an easy, simple, low carb and paleo whole family meal!
This low carb pork stir fry is one of the favorites meals in my family made with cheap ingredients that you probably have stocked in your cabinet already.
Do you know what is “Stir Fry”? Stir-frying is a Chinese cooking technique in which ingredients are fried over a medium-high heat in a small amount of very hot oil (for my recipe I use olive oil; I always prefer olive oil) while being stirred in a wok. But if you don’t have a wok that’s no problem; you can use another skillet. This technique is used for cooking vegetables because it helps the veggies retain their color, crunch, and nutrients.
I always like to insert vegetables into our meals. For this recipe, I choose green beans (I ADORE), mushrooms and cherry tomatoes. And you know why I do love stir fry so much? Well, because it´s easy and quick. It is ready in 30 minutes.
Before you start to cook, prepare all your ingredients and place them in bowls near your cooktop. Slice pork into bite-size pieces. You can use either thinly sliced pork tenderloin or, you can even use pork chops that you slice very thin if that’s what you have on hand!
The mixture of vegetables that I chose is simply my family’s favorites. Feel free to experiment with what you enjoy the most.
Chop the vegetables into uniform bite-size pieces. Cutting them the same size helps them cook to the same doneness.
I seasoned the pork with lemon, salt, black pepper and the secret ingredient… dijon mustard. This gives the pork a hot, creamy, and super sharp flavor.
Enjoy this Pork Stir Fry – a recipe that is packed full of delicious, tender, meat and vegetables!
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 30 min |
| Servings |
people
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- 4 tbsp olive oil
- 600 g pork tenderloin
- 1 tbsp dijon mustard
- 1 tbsp soy sauce
- 3 garlic cloves minced
- 1 cup mushrooms
- 2 cup green beans
- 1 cup cherry tomatoes
- salt and black pepper
- 1 cup white wine
- 1 Lemon
Ingredients
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- Season the pork with lemon juice, salt, pepper, garlic cloves minced and dijon mustard. Toss well to combine.
- Heat a large skillet or wok over medium-high heat with the olive oil.
- Add the sliced pork with the white wine into the pan and cook, stirring often, for 5-7 minutes until cooked through. Remove pork to a plate and cover with foil to keep warm.
- Add remaining of olive oil and the garlic clove into the wok.
- Add the green beans and the sliced mushrooms. Cook for 4-5 minutes until vegetables are crisp tender.
- Add the pork back to the skillet. Turn heat to medium, add the cherry tomatoes and stir for 30 seconds.
- Remove the stir fried pork and vegetables to the serving bowl. Serve
