This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
Full of big, bold flavors, a spicy kick, and only 5 net carbs per serving, this Keto-friendly spicy pork & vegetable keto stir-fry recipe is a win for my family. It’s one of my top three all-time quick and easy and tasty recipes. The other two are: Egg Roll in a Bowl, and Cabbage Roll in a Bowl. Check out all the veggies in these recipes!
This recipe makes a fairly big batch, certainly enough for two meals or a hearty family meal plus some lunches throughout the week. And, it’s got a great balance of proteins, good carbs with lots of fiber, and fats, making it a keto-win.
There’s a fair bit of chopping and prep involved, but trust me, the time you spend on this recipe is all at the front-end. Once everything is prepped, it just takes about 10 minutes to come together in a hot skillet.
I serve this with some sliced green onions on top for a garnish, and I like the fresh burst of flavor they bring to the dish. The kids will eat this with rice, and because I’m the Keto Mama, I go rice-less. That’s OK, because a serving of this is filling and has crunch, texture, flavor, and kick – everything I need to enjoy a meal.
Spicy POrk & Vegetable Stir-Fry uses Coconut Aminos
Note that this recipe uses coconut aminos instead of soy sauce. Soy sauce is NOT typically recommended on a keto diet, if you’re doing strict keto. Instead, substitute the same amount of coconut aminos, a similarly flavored ingredient that is strict keto-friendly.
When preparing this dish, cook the meat first then remove it from the pan. Use the same pan (this is a one-pan dish: WIN!!) to cook the veggies. Start with the veg that take the longest to cook, and feel free to change things up. Celery, carrots, snow peas, cabbage – whatever you’ve got in the fridge will work well.
The liquids go in at the end, and are there just long enough to coat everything and bring all the flavors together. And, you can adjust the spiciness – more or less red pepper flakes and Sriracha will do the trick.
This spicy pork & vegetable stir-fry would probably do OK in the freezer, too, though expect the veggies to lose some of their snap and crisp when thawed.
- Any veg will work on this dish, use all your favorites and make it a veg-lovers feast!
- Don’t skip the green onion on top. It adds unbelievable freshness and a pop of flavor that really enlivens the dish.
- Spices often intensify as they sit, so don’t go crazy with the spice until you’re sure it’s not getting any hotter.
- Cook the veg at a high heat to keep them green and crisp without overcooking them.
Does This Keto Recipe Freeze?
Yes! It will freeze. The veggies will lose some of their crispness when freezing and thawing, but it’ll freeze fine.
I like to freeze single-size portions of this keto stir-fry recipe in ziplock bags, then I can squeeze out all the air before freezing.
Simply heat in the microwave in a microwave-safe dish (not the plastic bag) and enjoy!
Like This keto Recipe? Also Try:
- Keto Sloppy Joes
- Philly Cheesesteak Casserole
- Shrimp Chowder with Chipotle
- Keto cupcakes
- and be sure to check out my latest cookbooks!
Spicy Pork & Veggie Stir-Fry
- 1 1/2 pounds ground pork lean
- 1 small onion sliced
- 2 cloves garlic minced
- 1 tbsp fresh ginger peeled and minced
- 1/2 tsp red pepper flakes
- 1 tbsp Sriracha sauce
- 2 tbsp sesame oil divided
- 2 cups zucchini sliced, about one small zucchini
- 2 cups red bell pepper sliced
- 2 cups mushrooms cleaned and quartered
- 2 cups baby bok choy sliced, about two small heads
- 1 cup bean sprouts rinsed
- 2 tbsp coconut aminos or soy sauce
- 2 tbsp rice wine vinegar unsweetened
- salt and pepper to taste
- Heat one tablespoon of sesame oil in a large skillet. Add the ground pork, and cook over medium-high heat for 5 minutes or so until fully cooked. Break up the lumps as you go.
- Drain excess liquid from pork, and add the onion, garlic, and ginger. Cook over medium heat until the onion is translucent, 3-5 minutes. Add the red pepper flakes and Sriracha sauce. Add less if you want it less spicy.
- Remove the pork mixture from the pan and set aside. Heat the remaining tablespoon of oil in the pan. Add the mushrooms and sliced baby bok choy. Cook for 3-4 minutes until the mushrooms and white parts of the bok choy are softened. Add the remaining veggies and cook for an additional 3-4 minutes until tender-crisp.
- Add the coconut aminos, rice wine vinegar and pork mixture to the pan. Stir to combine and season with salt and pepper to taste.
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.