This recipe is going to be a Summer staple! This week we are sharing one of our favorite stir-fry recipes. Stir-fried dishes are typically loaded with protein, fiber, and water, and this delicious dish is no different. Research has shown that these nutritional elements provide increased volume, require plenty of chewing, are nutrient-dense, and are calorie sparse, making them a great choice for a weekday meal to help you reach your goals.
It’s not just the nutritional value of this dish that makes it so spectacular, the taste is equally as amazing. Enjoy the natural sweetness of fresh pineapple and caramelized red onion complemented with zesty ginger, umami flavors from coconut aminos, and toasted sesame seeds, earthiness from health-promoting garlic, and slight acidity from apple cider vinegar.
Pineapple Pork Stir-Fry
Prep Time: 10 min.
Cook Time: 20 min.
Total Time: 30 min.
For the stir-fry:
2 tablespoons avocado oil, or cooking oil of choice
1-pound pork tenderloin, cut into bite-sized pieces
1 red bell pepper, chopped
1 medium pineapple, peeled, cored, and cut into chunks
1 red onion, diced
½ pound bok choy, chopped, trimmed and de-stemmed
5 spring onions, diced
1 tablespoon sesame seeds
For the sauce:
½ cup coconut aminos or tamari
¼ cup apple cider vinegar
1 ½ tablespoons fresh ginger, minced
1 tablespoon tapioca starch
4 cloves garlic, minced
In a cast-iron skillet, heat the oil over medium-high heat. Add chopped pork loin and cook for 7-9 minutes, or until browned.
Meanwhile, mix all the sauce ingredients together and whisk until smooth. Set aside.
Add pepper, pineapple and onion to the pan. Cook for 3 minutes, or until pepper starts to soften.
Add bok choy and cook for an additional 3 minutes, or until tender.
Add in sauce, let thicken, then remove from the pan. Top with spring onions and sesame seeds. Serve immediately alongside cauliflower rice, brown rice, or as-is!
Don’t eat pork? No worries! Feel free to sub in diced chicken breast or extra-firm tofu squares.