Nothing says weeknight meal quite like a simple pork stir fry with sugar snap peas!
Made with a simple homemade marinade and sauce, this stir fry recipe is fast, easy, and flavorful. Bonus points: it’s paleo, soy free, Whole30, low carb, and keto.
What cut of pork should you use for stir fry?
For this recipe, I used pork tenderloin. And I’ve got a very simple reason for that — pork tenderloin is tender! It’ll cook quickly in the high heat of this stir fry without drying out.
Have you ever had a stir fry with dry meat, where you felt you needed to triple the sauce just to try and drown it all in a little moisture?
Either you cooked the meat too long or you didn’t use the best cut for the job (or both)!
How to make stir fry pork and vegetables
Read through the recipe before you start, and do your prep work before you start cooking.
Stir fry cooks up FAST — and if you don’t have your veggies cut or cooking equipment laid out and ready to go, you’ll end up overcooking or burning something for sure.
First, prep the pork with a quick marinade
Slice the pork tenderloin thin, whisk up the marinade, and toss it all in a container. Set it aside for at least 15 minutes while you get everything else prepped.
The marinade may seem miniscule, but it goes a long way. Instead of drowning the stir fry in sauce, the marinade boosts some flavor into the pork instead.
Make the easy, soy free stir fry sauce
Our next step: prep the vegetables and whisk up the stir fry sauce! You don’t need a lot for a flavorful sauce here.
Coconut aminos, rice vinegar, and toasted sesame oil are all you really need for a quick stir fry sauce!
Whisk in the arrowroot powder, too, since that will act as a thickener once you add the sauce.
Let’s cook some stir fry!
Finally, we get to cooking!
You’ll need a wok or a large skillet for this recipe. I use a big 12″ cast iron skillet — and even that got a little crowded while making this recipe.
First, you’ll heat up the skillet/wok and cook the pork tenderloin. Once each piece has cooked on both sides, remove it from the skillet and set aside for later.
Next, wipe out the skillet and heat it up again. Now you’ll cook the veggies — this goes fast, so make sure you read the recipe and know what’s coming next! The veggies cook for only a couple minutes before adding in the pork and stir fry sauce. Stir it around, and you’re ready to go!
Serve this on its own or with rice or cauliflower rice. Honestly, it takes longer to cook the rice than it does to make the stir fry. How’s that for a weeknight meal?
More quick weeknight recipes to cook up
- Spicy Pork Belly Stir Fry
- Perfect Crispy Skillet Chicken Thighs
- Quick Thai Red Curry Beef Tenderloin Skillet
- One Skillet Lemon Rosemary Chicken and Potatoes
Did you try this recipe? I’d love to hear what you think! Comment below or tag me on Instagram.Print
Fast and flavorful, this pork tenderloin stir fry will have dinner on the table in 30 minutes!
For the marinated pork:
- 1 pork tenderloin (12–16 oz), sliced into thin 1/8-inch pieces
- 2 tablespoons coconut aminos
- 1/2 tablespoon fish sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon red pepper flakes
For the stir fry:
- 2 garlic cloves, minced
- 1 red bell pepper, seeded and thinly sliced
- 16 ounces sugar snap peas
- 1 bunch green onions, thinly sliced, white and dark green parts divided
- 1 tablespoon fresh ginger, minced
- 3 tablespoons avocado oil
For the stir fry sauce:
- Combine pork tenderloin and marinade ingredients (coconut aminos, fish sauce, sesame oil, and red pepper flakes) in a large bowl. Stir to coat the pork. Move the bowl to the fridge to marinate for at least 15 minutes or while you prepare the rest of the ingredients.
- Combine the stir fry sauce ingredients (coconut aminos, rice vinegar, sesame oil, and arrowroot flour) in another bowl, whisking until smooth.
- Preheat a wok or large skillet over medium heat. Add 1 tablespoon of avocado oil and swirl to coat the bottom of the skillet.
- Turn the heat to medium-high. Add the pork, spreading it out in an even layer. Cook for 1-2 minutes. Flip the pork and cook for an additional 1-2 minutes. Remove the pork from the skillet and set aside.
- Quickly wipe out the skillet, then add the remaining 2 tablespoons avocado oil. Saute the garlic and ginger for a few seconds, then add the bell pepper, snap peas, and the white parts of the green onions. Salt to taste. Stir fry for 1-2 minutes. The vegetables should turn more vibrant in color and still be crisp.
- Return the pork to the skillet along with the stir fry sauce. Stir to combine for no more than 30 seconds. Serve over rice, cauliflower rice, or eat on its own, garnished with the dark green parts of the green onion or additional red pepper flakes.
Keywords: pork stir fry, gluten free, paleo, low carb, pork tenderloin, stir fry