Keto Spicy Pork Stir Fry with Vegetables

4.86 from 7 votes

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.

Prep Time20

Cook Time10

Total Time30

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

Servings: servings

Calories: 299kcal

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.

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.