Keto pork and green pepper stir-fry

Keto pork and green pepper stir-fry

Real food on a plate. Pork. Peppers. Scallions and almonds. Creamy butter. Because a keto dinner doesn't have to be complicated.

Keto pork and green pepper stir-fry

Real food on a plate. Pork. Peppers. Scallions and almonds. Creamy butter. Because a keto dinner doesn't have to be complicated.
USMetric
2 servingservings

Ingredients

  • 4 oz. 110 g butter
  • 23 lb 300 g pork shoulder, cut into strips
  • 2 2 green bell pepper, slicedgreen bell peppers, sliced
  • 2 2 scallion, slicedscallions, sliced
  • 1 tsp 1 tsp chili paste
  • 2 tbsp 2 tbsp almonds
  • salt and pepper

Instructions

Instructions are for 2 servings. Please modify as needed.

  1. Heat up plenty of butter in a frying pan or wok. Save a dollop of butter per portion for serving.
  2. Brown the meat over very high heat for a couple of minutes.
  3. Add vegetables and chili paste. Keep frying while stirring for another couple of minutes. Season with salt and pepper towards the end.
  4. Serve with almonds and room-temperature butter.

Tip!

Try this stir-fry with steak or chicken thigh, too!

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17 comments

  1. 4 comments removed
  2. Victoria
    I love this dish, so simple and easy. I use sriracha for chili paste and put a lot more than 1 tsp - the butter mellows it out anyway. I substituted cabbage for one of the bell peppers this time and it was still good. make sure to get a pork shoulder with some nice fat. sooo good.
  3. 1 comment removed
  4. Cristina
    That is way too much butter. I don't feel so good :( will try again with less butter
    Reply: #9
  5. 1 comment removed
  6. Andrew
    I agree, i think this recipe is wrong.
    Reply: #10
  7. Kristin Parker Team Diet Doctor

    I agree, i think this recipe is wrong.

    You can use less butter if you prefer, just remember that it will adjust the macros and you'll have less fat.

  8. jihad
    question: 300g of meat raw or coocked?
    Reply: #12
  9. Kristin Parker Team Diet Doctor

    question: 300g of meat raw or coocked?

    Standard recipe convention is to list meat at pre-cooked weight.

  10. Lee
    This was kind of gross unfortunately. The sauce is really just melted butter. I won't be making this again.
  11. Jojo
    I find that too much butter makes me feel sick - if I substitute for oil what is the ratio? I struggle with a lot of these recipes with how much olive oil/coconut oil instead of butter for some? Could you advise? Thanks
    Reply: #15
  12. Kristin Parker Team Diet Doctor

    I find that too much butter makes me feel sick - if I substitute for oil what is the ratio? I struggle with a lot of these recipes with how much olive oil/coconut oil instead of butter for some? Could you advise? Thanks

    There is not a set ratio for substituting. You can start with the same amount of coconut oil that it calls for in butter and add more or drain as needed for whichever particular dish you are making.

  13. Jojo
    Thank you :)
  14. Nicholas
    If I substitute the pork with ribeye do I need less butter? Also can I substitute the pork with chicken breast? I have some chicken I want to cook before it goes bad.( not a fan of thighs)
    Reply: #18
  15. Kristin Parker Team Diet Doctor

    If I substitute the pork with ribeye do I need less butter? Also can I substitute the pork with chicken breast? I have some chicken I want to cook before it goes bad.( not a fan of thighs)

    Pork shoulder can be a relatively fatty cut of pork so you may not need to adjust the amount of butter. You can always start with half and then add more as needed. Chicken breast makes a good substitute for pork chops, but should work well in this dish also.

    Reply: #19
  16. Nicholas
    I’ll leave the same amount of butter for rib eye. If I use chicken breast so I need to increase the butter/fat usage?
    Reply: #20
  17. Kristin Parker Team Diet Doctor

    I’ll leave the same amount of butter for rib eye. If I use chicken breast so I need to increase the butter/fat usage?

    I would start with the called for amount and then add some as needed. It can be a tricky balance because the fat/protein ratio is important but at the same time adding too much butter could result in a mess.

  18. Balint
    I did this for 5 servings in a wok and I was basically deep frying the meat. It was not getting brown for quite a while, but then it eventually happened, it just needed to boil off the water from the meat. And, of course, for the 5 servings it took a lot more than "another couple of minutes" to get the vegetables ready. I could not even fit the five peppers there, only three, but I made some grilled vegetables as side anyways (to that I added some mushrooms, eggplant and zucchini).
  19. 1 comment removed
  20. Shirley Devlin
    Chili paste? I'm not sure what this is or where to find it. Can anyone help?
    Reply: #24
  21. Kristin Parker Team Diet Doctor

    Chili paste? I'm not sure what this is or where to find it. Can anyone help?

    Look in the Asian or Indian foods section of your grocery store. There are many different brands and recipes that you can find. This is one option that does not include sugar.
    https://nuts.com/cookingbaking/asian/asian-sauces/sambal-oelek-chili-...

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