Pork and Broccoli Slaw Stir Fry
A quick, low-carb stir fry with tender pork, crunchy broccoli slaw, and a savory soy-ginger sauce. Ready in 25 minutes!
Ingredients
- 1 pound | Pork cutlets | Thinly sliced
- 12 ounces | Broccoli slaw | Pre-packaged
- 1 medium | Bell pepper | Thinly sliced
- 3 tablespoons | Soy sauce | Or tamari for gluten-free
- 2 cloves | Garlic | Minced
- 1 tablespoon | Fresh ginger | Minced
- 1 tablespoon | Rice vinegar | For tanginess
- 1 teaspoon | Chili sauce | Optional for heat
- 2 tablespoons | Oil | For cooking
- Green onions and sesame seeds | For garnish
Instructions
- Heat 1 tablespoon oil in a skillet. Stir-fry broccoli slaw and bell peppers for 3-4 minutes. Remove and set aside.
- Add remaining oil and cook pork cutlets for 2 minutes per side. Remove, slice thinly, and set aside.
- In the same skillet, sauté garlic and ginger for 30 seconds. Add soy sauce, rice vinegar, and chili sauce. Simmer for 30 seconds.
- Return vegetables and pork to the skillet. Toss to coat with sauce and heat through for 1-2 minutes.
- Garnish with green onions and sesame seeds before serving.
Notes
- Substitute chicken or shrimp for pork if desired.
- Add cauliflower rice for a low-carb base.
- Store leftovers in the fridge for up to 3 days. Reheat in a skillet.