An easy prep-ahead meal for busy weeknights, this Orange Pork Stir-Fry is veggie-loaded and can be made and on the table in less than 30 minutes.


For the sauce:

  • 3/4 cup chicken broth
  • 1/3 cup coconut aminos (may substitute wheat-free tamari or soy sauce)
  • Juice of 1 large orange + 2 tsp. orange zest
  • 1 tsp. toasted sesame oil
  • 3 cloves garlic, minced or 1 ½ tsp. garlic powder
  • 1 tsp. freshly grated ginger or 1⁄2 tsp. ground ginger
  • 1 tsp. honey (omit for Whole30)
  • 1/2 tsp. crushed red pepper
  • Salt & pepper to taste
  • Optional for thickness – 1 Tbsp. arrowroot starch (may sub corn starch)

For the stir-fry:

  • 1 lb. boneless pork loin chops, thinly sliced
  • 1 Tbsp. avocado oil or olive oil
  • 2 small head broccoli, cut into florets (~2 cups)
  • 1 small zucchini, sliced into half moons (~1½ cups)
  • 1 cup sugar snap peas
  • 3/4 cup sliced onion
  • 1 sweet bell pepper, thinly sliced (about 1 cup)
  • 2 medium carrots, cut into ribbons with vegetable peeler
  • 1 small can sliced water chestnuts
  • Sesame seeds, cilantro, crushed red pepper

**Feel free to use 7-8 cups of any combination of vegetables – broccoli, cabbage, zucchini, cauliflower, snap peas, bell peppers, green beans, water chestnuts, celery, asparagus etc.


  1. Combine stir-fry sauce ingredients (except the arrowroot) in a small bowl. Whisk and set aside.
  2. Heat 1⁄2 Tbsp. oil in a large sauté pan, wok, or skillet over medium-high heat.
  3. Add the pork and cook until no longer pink – about 3 minutes on each side. Remove pork to a plate and set pork aside.
  4. In the same pan, add the remaining 1/2 Tbsp. oil. When the pan is hot, add the broccoli, sugar snap peas, zucchini, onion, and bell pepper. Stir-fry for 7-8 minutes or until crisp tender. Add the carrots and water chestnuts and continue  to stir-fry for 1-2 minutes. Remove from pan and set aside.
  5. To the same pan, add the stir-fry sauce. Bring to a boil and then turn down heat, and simmer for 5 minutes. Once sauce is slightly reduced, add up to 1 Tbsp. of arrowroot, 1 tsp. at a time to thicken and whisk immediately to avoid clumping (this is optional).
  6. Add the pork and veggies back to the pan and cook for an additional 2-3 minutes or until meat is warmed through and vegetables are tender.
  7. Serve over rice (or cauliflower rice) and top with sesame seeds, cilantro, sliced green onion and crushed red pepper if desired.

Created in partnership with The Real Food RDs.