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Pork Stir Fry with Sunbutter Peanut Sauce

This stir fry is the perfect way to jazz up your weeknight meals! Crispy and tender pork is tossed with veggies and drizzled with a creamy and savory sesame sunbutter sauce that you'll want to pour on everything! 

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients

For the Sunbutter Peanut Sauce

  • 1/2 cup sunflower seed butter (unsweetened)
  • 1/2 cup full-fat canned coconut milk
  • 1/4 cup fresh cilantro, leaves and stems
  • 2 tablespoons green onion, thinly sliced
  • 1 tablespoon gluten free tamari sauce or coconut aminos
  • 1/2 teaspoon sesame seed oil
  • 1 tablespoon honey (use maple syrup for low FODMAP)
  • 1 teaspoon fresh ginger, grated
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons lime juice (about one lime)
  • 1/4 teaspoon garlic powder (use 1 TBS garlic oil for low FODMAP)

For the Stir Fry

  • 1 1/2 pounds pork tenderloin, cut into 1/2 inch strips
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons avocado oil, divided
  • 1 red bell pepper, sliced into 1/2 inch strips
  • 1 cup broccoli florets
  • 1/2 teaspoon coarse sea salt
  • 2 cloves garlic, minced (omit for low FODMAP)
  • 1/2 tablespoon ginger, grated
  • 1 cup shredded cabbage and carrots blend (or about 3/4 cup shredded cabbage and 1/4 cup shredded carrots)
  • 2 tablespoons green onions, thinly sliced
  • 1 tablespoon gluten free tamari or coconut aminos
  • 1/2 teaspoon sesame oil
  • 2 tablespoons lime juice (about one lime)
  • green onions, for garnish, if desired
  • Sriracha, for garnish, if desired

Instructions

  1. Combine all ingredients for the sunbutter peanut sauce in a blender, set aside.

  2. Toss pork tenderloin strips, sea salt, and black pepper. Heat the avocado oil in a large pan or wok over medium-high heat. Add the pork to the pan, working in batches to ensure the pork is spaced apart so it can get crispy.

  3. Cook the pork 2-3 minutes, then flip and cook an additional 2-3 minutes, until browned, then set aside. Continue until all of the pork is cooked.

  4. Add 1 tablespoon of oil to the pan over medium heat. Once hot, add the broccoli and bell peppers. Season with sea salt. Cook for 2-3 minutes, until slightly charred.

  5. Add the ginger and garlic to pan and toss with broccoli and bell peppers. Saute 30 seconds until fragrant, then add cabbage and carrots, and green onion. Saute 1-2 minutes, until cabbage is wilted. 

  6. Add the pork to the pan with the vegetables, and then pour over the tamari, sesame oil, and lime juice. Toss and turn off heat.

  7. Serve over rice or cauliflower rice, then drizzle with sunbutter sauce and sriracha, if desired.