Pork and Vegetable Coconut Stir-Fry Recipe

Pork and Vegetable Coconut Stir-Fry in a black bowl with chopsticks.,

5 from 1 vote

Pork and Vegetable Coconut Stir-Fry Recipe

There is nothing like indulging in a Paleo stir-fry after a long week of work; try it at home with pork, green beans, carrot ribbons, and coconut milk.

Course Main Course

Cuisine American

Keyword coconut, paleo, pork, recipe, stir-fry, vegetables

Prep Time 20

Cook Time 12

Total Time 32

Servings people

Calories 311kcal

Cost 10

Ingredients

2 tbsp. coconut oil
1 lb. pork tenderloin cut into strips
2 tsp. minced garlic
1 tsp. minced ginger
1 cup green beans trimmed
1 cup sugar snap peas
½ tsp. red pepper flakes
1 cup carrots ribbons, or sliced
½ cup coconut milk
Juice of half lemon
Sea salt to taste
1 tbsp. sesame seeds

Instructions

In a very hot wok or frying pan, melt the coconut oil and stir-fry the pork until it starts to brown.
2 tbsp. coconut oil, 1 lb. pork tenderloin
Add the garlic and ginger; fry for another 20-30 seconds.
2 tsp. minced garlic, 1 tsp. minced ginger
Add the green beans, sugar snap peas, and red pepper flakes, then continue to stir-fry until they begin to soften slightly.
1 cup green beans, 1 cup sugar snap peas, ½ tsp. red pepper flakes
Add the carrots and cook until just softened, then pour in the coconut milk.
1 cup carrots, ½ cup coconut milk
Season with lemon and salt; allow to cook for another minute.
Juice of half lemon, Sea salt
Top with sesame seeds and serve.
1 tbsp. sesame seeds

Nutrition