For the sauce:
- 3/4 cup chicken broth
- 1/3 cup coconut aminos (may substitute wheat-free tamari or soy sauce)
- Juice of 1 large orange + 2 tsp. orange zest
- 1 tsp. toasted sesame oil
- 3 cloves garlic, minced or 1 ½ tsp. garlic powder
- 1 tsp. freshly grated ginger or 1⁄2 tsp. ground ginger
- 1 tsp. honey (omit for Whole30)
- 1/2 tsp. crushed red pepper
- Salt & pepper to taste
- Optional for thickness – 1 Tbsp. arrowroot starch (may sub corn starch)
For the stir-fry:
- 1 lb. boneless pork loin chops, thinly sliced
- 1 Tbsp. avocado oil or olive oil
- 2 small head broccoli, cut into florets (~2 cups)
- 1 small zucchini, sliced into half moons (~1½ cups)
- 1 cup sugar snap peas
- 3/4 cup sliced onion
- 1 sweet bell pepper, thinly sliced (about 1 cup)
- 2 medium carrots, cut into ribbons with vegetable peeler
- 1 small can sliced water chestnuts
- Sesame seeds, cilantro, crushed red pepper
**Feel free to use 7-8 cups of any combination of vegetables – broccoli, cabbage, zucchini, cauliflower, snap peas, bell peppers, green beans, water chestnuts, celery, asparagus etc.
- Combine stir-fry sauce ingredients (except the arrowroot) in a small bowl. Whisk and set aside.
- Heat 1⁄2 Tbsp. oil in a large sauté pan, wok, or skillet over medium-high heat.
- Add the pork and cook until no longer pink – about 3 minutes on each side. Remove pork to a plate and set pork aside.
- In the same pan, add the remaining 1/2 Tbsp. oil. When the pan is hot, add the broccoli, sugar snap peas, zucchini, onion, and bell pepper. Stir-fry for 7-8 minutes or until crisp tender. Add the carrots and water chestnuts and continue to stir-fry for 1-2 minutes. Remove from pan and set aside.
- To the same pan, add the stir-fry sauce. Bring to a boil and then turn down heat, and simmer for 5 minutes. Once sauce is slightly reduced, add up to 1 Tbsp. of arrowroot, 1 tsp. at a time to thicken and whisk immediately to avoid clumping (this is optional).
- Add the pork and veggies back to the pan and cook for an additional 2-3 minutes or until meat is warmed through and vegetables are tender.
- Serve over rice (or cauliflower rice) and top with sesame seeds, cilantro, sliced green onion and crushed red pepper if desired.
- Serving Size: 1/4 of recipes (without rice or honey)
- Calories: 340
- Sugar: 8 g
- Sodium: 530 mg
- Fat: 15 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 25 g