Coconut Pork & Vegetable Stir-Fry

I don’t usually use coconut oil for my Asian stir fries, but I did so last night and man, is that ever good in a pork dish! I suspect a bit in chicken stir-fries would also be quite tasty. I actually used 50:50 coconut and olive oil, to be more precise. The hint of background coconut oil flavor in this dish was amazing! If you’re a fan of Asian food, you must try this one soon. I think you’ll be very pleased with the outcome and response from your family! If you don’t have any sherry in the house, white wine can be substituted. This dish is only permitted on Atkins Induction if you omit the sherry/wine, however. Won’t be quite as good, but still a great stir-fry. It is suitable for all other phases of Atkins & other Keto diets, provided the numbers below will fit into your totals for the day.


12 oz. lean pork loin, sliced

2 T. each coconut and olive oil

2 oz. yellow onion, sliced

½ c. carrot, sliced

1 c. Chinese bok-choi, around 3 stems (white part sliced)

Bok-Choi leaves from 3 stems (torn in large pieces)

1 c. sliced fresh mushrooms

2 medium green onions, cut in 1″ pieces

VARIATION: Add a few snow pea pods with the carrots for a spot of color.

LIQUID INGREDIENTS: Mix all but the xanthan gum in a small bowl and set aside until dish is ready to finalize in the wok.

1 c. homemade chicken broth

2 cloves garlic, minced

1 tsp. fresh ginger root, minced

3 T. low-sodium soy sauce, tamari or coconut aminos

1¼ tsp. Sambal Olek chili paste

1 T. rice wine vinegar

3 T. sherry

Hold back for last: 1/4 tsp. xanthan gum to thicken

DIRECTIONS: Old Chinese saying: “Hot wok; cold fat”. This prevents meat from sticking to the wok so it is one well worth remembering. Heat wok until very, very hot. Add the oils and immediately dump the pork into the hot oil. Stir fry until no longer pink and just beginning to brown slightly. I like to add the vegetables in the order shown above, the ones taking longer to get tender crisp are shown first. Add the onion and stir-fry until it begins to soften a bit. Add carrot and be sure to not overcook. Add white only part of the bok-choi stems, frying until slightly softening. Add mushrooms and green onions and stir-fry just until mushrooms begin to look a little softer and white look is gone. Lower heat and add green onion, torn bok-choi leaves and the liquid ingredients last. To thicken your final dish, slowly dust the xanthan gum into the liquid (tilt wok to help get it into the liquid). Allow each addition to thicken before adding more because everyone’s preference in thickness is different and you may want to use less or more xanthan gum than I’ve indicated. Serve alone or with a side of steamed, riced cauliflower (rice for non-low-carbers at the dinner table). Enjoy!

NUTRITIONAL INFO: Makes 4 servings, each contains:

337 cals, 24.6g fat, 6.62g carbs, 1.72g fiber, 4.9g NET CARBS, 19.8g protein, 550 mg sodium


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