Sweet Ginger Pork Stir-Fry (Keto, Whole30, Easy)

A Chinese-style Pork Stir-Fry with Ginger and Peppers that packs an amazing flavor punch with so few ingredients! With a ginger stir-fry sauce and marinade, the sweet pork tenderloin brings exciting new flavors to the kitchen! This Keto stir-fried pork recipe will leave you wanting more long after you licked your bowl clean!

This post is sponsored by The National Pork Board. The opinions are my own. I believe in supporting local farmers and their families, and I’m proud to have been selected to participate in this campaign.

Chinese Ginger Pork Stir-Fry with Peppers

If you like flavorful food – and I mean really yummy flavors, then this pork stir-fry recipe is for you! This dish has only a few ingredients – pork tenderloin, ginger, garlic, and peppers – yet it’s loaded with all the delicious bold flavors that you love.

Did you know pork is one of the most popular proteins around the world? Pork tenderloin is easy to find, economical, and there’s a reason why it’s the most popular protein in Asian cuisine. Pork is delicious, satisfying and well-loved all over the world. It’s a way to bring new exciting flavors because of its versatility and taste profile. The tenderloin is lean and tender, and with a hint of sweet flavor that’s perfect for a good stir-fry!

Magic 4-ingredient pork stir-fry sauce

My stir-fry pork sauce uses only 4 simple ingredients –

• Coconut aminos (this is a soy sauce substitute for people who can’t have soy or wheat)
• Rice vinegar
• Toasted sesame oil
• Grated ginger

If you are new to coconut aminos, you can read more about my Asian Paleo pantry guide. Coconut aminos are naturally sweeter and less salty than soy sauce. If you are on Keto and prefer to use a regular soy sauce instead, I recommend using a low-sodium tamari and sprinkle with a bit of keto -friendly brown sugar, for example, Sukrin gold or Lakanto monkfruit golden.

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Ingredients for Chinese ginger stir-fry pork

Pork tenderloin marinade:

• Coconut aminos, toasted sesame oil, ginger powder, and arrowroot or tapioca starch. A little root starch helps keep the tenderloin moist and tender.

Pork stir-fry sauce:

• Coconut aminos, rice vinegar, toasted sesame oil, and grated ginger. This is a delicious stir-fry sauce combo, especially for pork. The ginger flavor is not overwhelming and adds a refreshing touch to bring out a sweet and little tangy flavor. For people who can’t have sesame, you can use extra virgin olive oil.

What kind of pork can I use for stir-fry?

You can use pork tenderloin or pork butt – these are the two most popular pork cuts for making excellent stir-fry. Just remember to thinly slice them (⅛-inch thin). If you find it difficult to slice, putting it in the freezer for 20-30 minutes should make slicing easier.

Since pork tenderloin is very lean, so be careful not to over cook it. When it’s done right, the pork tastes tender, juicy, and with a hint of natural sweet flavor. No wonder pork is the most popular protein choice in many Asian cuisine! Follow the recipe instructions below for the most yummy ginger pork!

Is Pork Loin and Pork Tenderloin The Same?

Although these two cuts sound similar, they are not the same thing. Pork tenderloin is thin and long in shape whereas pork loin is wider and you can cut steak-like pieces from it. I don’t recommend using pork loin for stir-fry dishes. Watch this video from the National Pork Board to explain the difference between the two further.

How to make Ginger Pork Stir-Fry:

Like many Chinese stir-fry dishes, this stir-fry pork recipe comes together in minutes and the preparation is the key.

1. Thinly slice the pork (the thinner the better).
2. Add the pork marinade without the starch and combine it well.
3. Prepare the pork stir-fry sauce in one bowl.
4. Add the starch and stir-well and fry them in a well-heated wok.
5. The cooking time is fairly short and fast so that the tenderloin stays moist and tender.
6. Fry the ginger and peppers separately from the pork then return the pork to the wok and add the pork stir-fry sauce.
7. Give a quick toss and this dish is ready!

Tips for making the best ginger pork stir-fry

• Marinate the pork without starch first so that the pork slices can absorb the flavor fully.
• Only add the starch right before frying.
• The starch keeps the tenderloin tender so don’t skip it.
• Prepare the sauce and all other ingredients first before you start cooking.
• The cooking time is fairly short. If you want to be exact, the National pork board recommends cooking it to 145 degrees F (62.7 degrees Celsius). Don’t overcook it so it remains tender and flavorful.
• Preheat your skillet well. The skillet needs to be hot but not to a smoke point. This article includes how to preheat your skillet for stir-frying.

More Keto Pork Recipes:

You can see how I use different cuts of pork in these delicious Asian-inspired recipes:

• How to velvet pork
• Slow Cooker Pork Roast
• Grilled pork skewers
• Paleo Dan dan noodles
• Vietnamese lemongrass pork
• Blistered green beans with minced pork
• Spicy pepper pork

Ginger Pork Pairing suggestions

My Grandma’s Chicken and Egg Drop Soup, Roasted delicata squash, Chinese Broccoli Garlic sauce, Chinese broccoli with oyster sauce, Easy Tatsoi salad, Chinese mustard greens with ginger sauce, Sauteed swiss chard with chickpea miso sauce, Baby bok choy stir-fry with shiitake, Homemade Hot and Sour Soup, Gluten-Free Wonton Soup, or Tomato egg drop soup.

Friends! Change up your weeknight go-tos with this Chinese Stir-Fried Pork in Ginger Sauce! The tenderloin sucks up all that delicious gingery sauce and the flavor is truly excellent! So mix it up with cauli rice, zoodles, my shirataki fried rice, or even shirataki lo mein noodles. It’s the perfect couch comfort food for a fast, economical, and oh so-yummy weeknight meal!

Recipe Card

Chinese Ginger Pork Stir-Fry (Keto/Whole30/Paleo)

5 from 15 votes

By ChihYu Smith

Prep: 25 minutes mins

Cook: 8 minutes mins

Total: 33 minutes mins

Servings: 4 people

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!

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Ingredients 

USMetric

 

1x2x3x

For the stir-fry pork marinade:

• ▢ 0.75 lb pork tenderloin
• ▢ 2 tbsp coconut aminos
• ▢ 1 tsp toasted sesame oil
• ▢ ¼ tsp ginger powder
• ▢ ⅛ tsp ground white pepper
• ▢ 2 tsp arrowroot or tapioca starch

Aromatics/others:

• ▢ 0.45 oz ginger julienned
• ▢ 0.6 oz garlic clove finely minced
• ▢ 8 oz. green bell peppers or longhorn chili peppers I use longhorn in the photos
• ▢ 3 tbsp avocado oil

For the pork stir-fry sauce:

• ▢ 1.5 tbsp coconut aminos
• ▢ 1 tbsp rice vinegar
• ▢ 1 tsp toasted sesame oil
• ▢ 1 tsp grated ginger

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Instructions 

• 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 coconut aminos to white pepper. Mix well. Set the bowl in the fridge while you prepare other ingredients.
• Prepare the ginger and 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).
  
• 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 oil and swirl it around to distribute it evenly.
• Add the 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 oil. Saute the ginger and garlic 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 and the sauce to the wok. Toss to combine for 30 seconds. Serve hot or warm.
  

Notes

• Marinate the pork without starch first so that the pork slices can absorb the flavor fully.
• Only add the starch right before frying.
• The cooking time is fairly short. If you want to be exact, the National Pork Board recommends cooking pork to 145 degrees F (62.7 degrees Celsius).
• Don’t overcook the pork so it remains tender and flavorful.
• Preheat your skillet well. The skillet needs to be hot but not to a smoke point.
• You can also use green peppers for non-spicy. Remove the seeds and slice it to strips. 

Nutrition

Serving: 1serving, Calories: 262kcal, Carbohydrates: 10g, Protein: 18g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 55mg, Sodium: 471mg, Potassium: 365mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1IU, Vitamin C: 8mg, Calcium: 13mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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