Pork and Vegetable Stir-Fry

December 18, 2024

Pork and Vegetable Stir-Fry
This quick and flavorful pork and vegetable stir-fry combines tender slices of pork, colorful capsicum, and nutrient-rich green vegetables in a savory, slightly sweet sauce made with stevia, soy sauce, garlic, and ginger. Perfect for a healthy and satisfying two-person meal, it’s easy to prepare and packed with delicious Asian-inspired flavors.

Diabetic Advantages:

Low Glycemic Impact: The use of stevia as a natural sweetener keeps the dish diabetes-friendly by avoiding blood sugar spikes.
Rich in Fiber: The mixed green vegetables and capsicum provide fiber, which helps regulate blood sugar levels and supports digestive health.
Lean Protein: Pork is a great source of lean protein, promoting stable blood sugar levels and supporting muscle maintenance.
Controlled Sodium: Using low-sodium soy sauce ensures reduced sodium intake, supporting heart health.
This dish is an excellent choice for managing blood sugar levels while enjoying a balanced, flavorful meal.

Pork and Vegetable Stir-Fry

Rated 5.0 stars by 1 users

Author:

Anthony

Servings

Prep Time

10 minutes

Cook Time

10 minutes

Pork and Vegetable Stir-Fry

This quick and flavorful pork and vegetable stir-fry combines tender slices of pork, colorful capsicum, and nutrient-rich green vegetables in a savory, slightly sweet sauce made with stevia, soy sauce, garlic, and ginger.

Perfect for a healthy and satisfying two-person meal, it’s easy to prepare and packed with delicious Asian-inspired flavors.

Diabetic Friendly

- Low Glycemic Impact: The use of stevia as a natural sweetener keeps the dish diabetes-friendly by avoiding blood sugar spikes.

- Rich in Fiber: The mixed green vegetables and capsicum provide fiber, which helps regulate blood sugar levels and supports digestive health.

- Lean Protein: Pork is a great source of lean protein, promoting stable blood sugar levels and supporting muscle maintenance.

- Controlled Sodium: Using low-sodium soy sauce ensures reduced sodium intake, supporting heart health.

This dish is an excellent choice for managing blood sugar levels while enjoying a balanced, flavorful meal.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

Pork and Vegetable Stir-Fry (2 Servings)Ingredients:
200g pork tenderloin or pork shoulder, thinly sliced
1 tbsp soy sauce (low sodium, if preferred)
1 tsp rice wine vinegar
1 tsp stevia (adjust to taste)
1 clove garlic, minced
1 tsp ginger, finely grated
1 tbsp olive oil or sesame oil
2 cups mixed green vegetables (e.g., broccoli, snap peas, green beans)
1 small capsicum (bell pepper), thinly sliced
1 tbsp water (optional, for steaming vegetables)
For the Sauce:
2 tbsp soy sauce
1 tsp rice wine vinegar
1/2 tsp stevia
1/2 tsp cornstarch (optional, for thickening, mixed with 1 tbsp water)

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Directions

Instructions
Prepare the Pork
In a bowl, combine the sliced pork with 1 tbsp soy sauce, 1 tsp rice wine vinegar, and 1 tsp stevia. Mix well and let it marinate for 10 minutes.
Make the Sauce
In a small bowl, mix 2 tbsp soy sauce, 1 tsp rice wine vinegar, 1/2 tsp stevia, and cornstarch slurry (if using). Set aside.
Cook the Pork
Heat a wok or large skillet over medium-high heat. Add 1/2 tbsp oil. Once hot, add the marinated pork and stir-fry for 2-3 minutes until cooked through. Remove and set aside.
Cook the Vegetables
In the same wok, add the remaining 1/2 tbsp oil. Add garlic and ginger, and stir-fry for 30 seconds until fragrant.
Add the mixed green vegetables and capsicum. Stir-fry for 3-4 minutes. Add 1 tbsp water if needed to help soften the vegetables slightly.
Combine Everything
Return the pork to the wok.Pour in the prepared sauce and stir well, coating all the ingredients.Cook for another 1-2 minutes until the sauce slightly thickens and everything is heated through
Serve:
Divide between two plates or bowls. Serve on its own or with a side of cauliflower rice for a lower-carb option.

Recipe Note

Ingredient Breakdown (Carbs per Ingredient):

Pork (200g): ~0g carbs

Pork is a protein source and contains negligible carbohydrates.

Soy Sauce (3 tbsp total): ~2.4g carbs

Approximately 0.8g carbs per tablespoon.

Rice Wine Vinegar (2 tsp total): ~0.2g carbs

Minimal carbs, ~0.1g per teaspoon.

Stevia (1.5 tsp total): ~0g carbs

Stevia is a carb-free sweetener.

Garlic (1 clove): ~1g carbs

One clove of garlic contains around 1g of carbohydrates.

Ginger (1 tsp): ~0.2g carbs

Ginger has minimal carbs, about 1.8g per tablespoon (roughly 0.2g per teaspoon).

Olive or Sesame Oil (1 tbsp): 0g carbs

Fats like oil do not contain carbohydrates.

Mixed Green Vegetables (2 cups): ~8-12g carbs

Depending on the mix, green vegetables like broccoli (~6g/cup), snap peas (~4g/cup), and green beans (~4g/cup) contribute the bulk of the carbs.

Capsicum (1 small, ~100g): ~6g carbs

Red, yellow, or green capsicum contains ~6g of carbs per 100g.

Cornstarch (Optional, 1/2 tsp): ~1.5g carbs

If used, cornstarch adds a small amount of carbohydrates.

Estimated Total Carbs Per Serving (Excluding Optional Cornstarch):

Total carbs for the recipe: ~18-21g

Per serving: ~9-10.5g

This low-carb recipe is well-suited for individuals managing diabetes while enjoying a balanced and flavorful meal.

Nutrition

Serving Size: 2
per serving: Calories

Amount/Serving % Daily Value

Carbs: 9 grams

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Pork and Vegetable Stir-Fry

Author:

Servings

Prep Time

Cook Time

Ingredients

Directions

Recipe Note

Nutrition

Nutrition