Spicy Keto Pork Stir Fry with Vegetables

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 truly is a tasty recipe that comes together quickly. Hungry? Read on and I, Chef Jenn, will share with you all my tips for making this an amazing keto stir-fry recipe!

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I make a big batch of this on purpose. It covers dinner, then lunches for most of the week, which matters on the days I don’t want to cook twice. My kids eat theirs over rice. I skip that part and eat mine as is, since a full plate of pork and vegetables is plenty on its own.

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Chef Jenn’s Take on Keto Spicy Pork Stir Fry with Vegetables

The mistake people make with a stir fry this loaded is dumping every vegetable into the pan at the same time. Mushrooms and bok choy stems need more time than bean sprouts or bell pepper, and if everything hits the heat together, something ends up either raw or mushy.

I cook in order of density. Pork first, then it comes out of the pan so it doesn’t overcook while the vegetables go in. Mushrooms and the white parts of the bok choy go in next, since they need the longest. Everything else follows a few minutes later, and the sauce goes in dead last, just long enough to coat everything before it hits the plate.

One more thing worth knowing. Sriracha and red pepper flakes both get sharper as the dish sits, not milder. If you’re cooking for spice-sensitive eaters, hold back at first and add more once it’s had a minute to rest, rather than guessing high from the start.

What You’ll Love About Keto Spicy Pork Stir Fry with Vegetables

• It’s a one-pan dinner, so cleanup is one skillet instead of a stack of pots for the meat and every vegetable.
• It makes a big batch on purpose, which means dinner tonight and lunch for most of the week without cooking twice.
• The vegetable list bends to whatever’s actually in the fridge, so I rarely have to make a special grocery trip to pull this together.

Ingredients

• Salt and pepper – Season to taste.
• Ground pork – Lean. Ground chicken or turkey work as a swap if that’s what’s in the freezer.
• Onion – Sliced. Any color works.
• Garlic and fresh ginger – Minced. Both go in early with the onion so they have time to soften.
• Red pepper flakes and Sriracha – Start light. Both get sharper the longer the dish sits.
• Sesame oil – Divided between browning the pork and cooking the vegetables.
• Zucchini, red bell pepper, mushrooms, baby bok choy, bean sprouts – Any combination of quick-cooking vegetables works. Use what you have, in roughly these amounts.
• Coconut aminos – A soy sauce alternative. Regular soy sauce works if strict keto isn’t a concern for you.
• Rice wine vinegar – Unsweetened. Check the label, some varieties add sugar.

How To Make Spicy Pork Stir Fry

Scroll down for the full recipe card with exact measurements and printable instructions.

There’s a fair amount of chopping upfront, but once everything is prepped, the actual cooking takes about 10 minutes in a hot skillet. Heat a little sesame oil in a large skillet and brown the ground pork over medium-high heat, breaking it into smaller pieces as it cooks. Drain off any excess liquid once it’s fully cooked.

Add the onion, garlic, and ginger to the pork and cook until the onion turns translucent. Stir in the red pepper flakes and Sriracha, adjusting the amount based on how much heat you want.

Remove the pork mixture from the pan and set it aside. Heat the remaining oil in the same skillet, then add the mushrooms and bok choy first, since they take the longest to soften.

Add the remaining vegetables and cook until everything is tender-crisp, not soft all the way through. High heat here keeps the color bright and the texture from turning limp.

Return the pork mixture to the pan along with the coconut aminos and rice wine vinegar. Stir everything together just long enough to coat and heat through, then season with salt and pepper.

What To Serve With This Ground Pork Stir Fry

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.

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!

And for dessert, these Keto cupcakes or this keto vanilla cake.

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4.86 from 7 votes

Keto Spicy Pork Stir Fry with Vegetables

With the quick heat of red pepper flakes and the chili-power of Sriracha, this zippy Keto-friendly pork stir-fry is loaded with flavor.

Course Keto Dinner Recipes, Main Course

Cuisine Chinese

Keyword keto Chinese dinner, keto pork stir fry, keto weeknight dinner, low-carb stir fry, spicy keto pork

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 299kcal

Author Chef Jenn

Cook ModePrevent your screen from going to sleep

Ingredients

• 1 1/2 pounds ground pork lean
• 1 small onion sliced
• 2 cloves garlic minced
• 1 tablespoon fresh ginger peeled and minced
• 1/2 teaspoon red pepper flakes
• 1 tablespoon Sriracha sauce
• 2 tablespoons 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 tablespoons coconut aminos or soy sauce
• 2 tablespoons rice wine vinegar unsweetened
• salt and pepper to taste

Instructions

• 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. 

Notes

Recipe Card Tips

• Cook the mushrooms and bok choy before the rest of the vegetables. They need more time, and adding everything at once leaves some pieces raw and others mushy.
• Go light on the Sriracha and red pepper flakes at first. Both intensify as the dish sits, so it’s easier to add more than to fix an overly spicy batch.

Nutrition

Serving: 1.5cups | Calories: 299kcal | Carbohydrates: 8g | Protein: 17g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 61mg | Sodium: 223mg | Potassium: 531mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3909IU | Vitamin C: 85mg | Calcium: 92mg | Iron: 2mg | Net Carbohydrates: 6g

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.

Chef Jenn’s Favorite Keto Picks

There’s lots more keto recipes to love, but here are a handful of my current favorites:

• Perfect for meal prepping, these keto Sub in a Tubs are ideal for lunch
• Hot and hearty and full of flavor, this beefy soup is always a hit!
• This meaty sausage dish is always a family favorite around here.
• Love casseroles? This Southern-inspired dish is always delish.

And if you’re having trouble counting carbs, be sure to check out this net carb calculator.