Spicy Szechuan Keto Pork Stir-Fry

Dive into the bold flavors of Szechuan cuisine with this Spicy Szechuan Keto Pork Stir-Fry, a low-carb, high-fat dish that brings the heat and zing to your keto lifestyle.

Course Dinner

Cuisine Chinese

Keyword Keto Chinese Food, keto pork stir fry, Keto Szechuan Pork, Low Carb Pork Recipe, Spicy Szechuan Stir-Fry

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 265kcal

Equipment

Large skillet or wok
Cutting board
Chef’s knife
Measuring cups and spoons
Stirring Spoon

Ingredients

1 lb pork tenderloin, thinly sliced
2 tbsp avocado oil
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
4 green onions, chopped
1 tbsp ginger, minced
3 cloves garlic, minced
¼ cup chicken broth, low sodium
2 tbsp soy sauce, reduced sodium
1 tbsp sesame oil
1 tbsp Szechuan peppercorns, crushed
1 tsp red pepper flakes, or to taste
1 tsp xanthan gum (optional, for thickening)

Instructions

Begin by prepping your ingredients: slice the pork tenderloin, bell peppers, chop the green onions, mince the ginger and garlic, and crush the Szechuan peppercorns.
Heat the avocado oil in a large skillet or wok over medium-high heat. Add the sliced pork tenderloin to the skillet and stir-fry until it's no longer pink, about 3-4 minutes.
Remove the pork from the skillet and set aside. In the same skillet, add the sliced bell peppers and stir-fry for about 2 minutes until they start to soften.
Add the minced ginger and garlic to the skillet, cooking for another minute until fragrant.
Return the pork to the skillet with the vegetables. Pour in the chicken broth and soy sauce, stirring to combine all the ingredients.
Drizzle the sesame oil over the stir-fry and add the crushed Szechuan peppercorns and red pepper flakes. Stir well to distribute the spices evenly.
If a thicker sauce is desired, sprinkle the xanthan gum over the stir-fry and stir quickly to thicken the sauce.
Continue to stir-fry for another couple of minutes until everything is well-coated and heated through.
Finish by adding the chopped green onions and give the stir-fry a final toss.
Serve hot, garnished with extra green onions or sesame seeds if desired.

Notes

Adjust the level of spice according to your preference by increasing or decreasing the amount of Szechuan peppercorns and red pepper flakes.

Ensure the pork is thinly sliced for quick cooking and maximum flavor absorption.

If you're not a fan of pork, this recipe can easily be adapted to chicken or beef.

For an even lower carb count, consider reducing the bell peppers and increasing green, non-starchy vegetables like zucchini or green beans.

Xanthan gum is optional but can be used to create a sauce consistency that's more akin to traditional stir-fries.

Nutrition