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Whipping up a stir fry is a weekday dinner norm and probably comprises about 50% of the meals I cook at home. Short prep time, the use of a single pot AND flexibility of ingredients? I’m all for it! This Ground Pork & Pepper Stir Fry checks all of those boxes!
Because I typically cook for one (me, myself and I…and sometimes my boyfriend), leftovers are inevitable and will typically last me another 3-4 meals. To keep things interesting, I’ll serve it in different ways – over rice, in lettuce wraps, in rice paper as spring rolls, or over lettuce as an Asian-inspired salad.
This stir fry is slightly tangy and has a slight kick to it. I usually deseed the jalapeno. I never know how my body is going to react to anything super spicy so I typically err on the side of caution and, if my stomach is up for it, add a little bit of thai chili paste (Sambal Oelek) in my single serving.
This is best cooked in a wok, but a large frying pan will work fine as well. Looking for other Asian-inspired dishes? Try my Oven-Roasted Miso Butter Drumsticks. Or my Asian Sesame Ginger Turkey Meatballs!
If you make this Ground Pork & Pepper Stir Fry, be sure to leave a comment, give the recipe a rating or tag me on Instagram! I love it when you guys try my recipes! I’d love to know if you enjoy them as much as I do!
Ground Pork & Pepper Stir Fry – Low FODMAP, Gluten Free
Ingredients
- 1 lb ground pork
- 3 tbsp gluten free tamari, divided Can also substitute out for coconut aminos, see note below
- 1 tbsp garlic-infused EVOO
- 2 medium carrots, julienned or 1.5 large carrots
- 1/2 cup red bell pepper, diced
- 1 jalapeno, diced
- 1 tbsp ginger, minced I use canned minced ginger
- 1 1/2 tbsp rice vinegar
- 1/2 cup green onion, chopped green tips only
- 1/2 tsp chili powder
- pepper to taste
Instructions
- In a wok on high heat, brown ground pork on one side by letting cook undisturbed for 2 minutes. Flip and repeat on the other side, 2 minutes.
- Pour in 1 1/2 tbsp of tamari. Break up the meat to mix soy sauce evenly and stir until pork is done cooking – 2-3 more minutes.
- One meat is cooked, pour all contents of the wok into a large bowl and set aside. Drain the fat to reduce oiliness of the finished dish.
- Decrease heat to medium high and add garlic-infused EVOO to the same wok.
- Add carrots to wok and cook while stirring, 2 minutes.
- Add red bell pepper and jalapeno and cook while stirring, 1-2 minutes.
- Add ginger, rice vinegar, and remaining 1 1/2 tbsp of tamari and cook while stirring, 1 minute.
- Add the cooked and drained ground pork back into the wok along with green onions and chili powder. Give it a good stir for 1-2 minutes to mix ingredients evenly.
- Add pepper to taste.
Notes
- If using store-bought garlic-infused oil that is not certified FODMAP-friendly, make sure to use a brand that doesn’t list “garlic oil,” “garlic essential oil,” “garlic essence,” “garlic flavoring,” “natural roasted garlic flavor,” or anything similar in the ingredients list. There’s no way to know whether these ingredients are low FODMAP. More on that in this article on FODMAP Everyday.
- You can substitute soy sauce for coconut aminos if you are soy free. The dish will be sweeter and sodium content will be lower, so I suggest adding 1/2 tsp of salt if going this route.