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, for frying
  • 23 lb 300 g pork shoulder, cut into thin, 1" (2.5 cm) long slices
  • 8 oz. (1½ cups) 230 g (375 ml) green bell pepper, cut in half, seeds removed and slicedgreen bell peppers, cut in half, seeds removed and sliced
  • 2 (1 oz.) 2 (30 g) scallion, chopped (both white and green parts)scallions, chopped (both white and green parts)
  • 3 tsp 3 tsp chili paste
  • 1 oz. (3 tbsp) 28 g (45 ml) almonds
  • salt and pepper, to taste
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Instructions

  1. Melt the butter in a frying pan or wok, over medium-high heat.
  2. Add the pork strips, and stirfry for a couple of minutes, or until lightly browned.
  3. Add the vegetables and chili paste, stirring for a couple of minutes, or until crisp-tender. Season with salt and pepper, to taste.
  4. For serving, use a slotted spoon to distribute the stir-fry to plates, sprinkle with almonds and toss to coat.

Tip!

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

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38 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-...

  22. Jackie
    I find this pork stir fry to be one of my favourite dishes
    Chilli paste is from Tesco or Co op
  23. dianvanegas
    Just made it and really liked it. I used Lard instead of butter for a dairy-free option, about 2 tbsp. I didn't have chili paste, so I just used 2 tsp of tomato paste and added some garlic powder, chili powder, cumin, and paprika. I served it with Guajillo Peper infused olive oil that I made a couple of days ago. It was delicious!!!
  24. ykanelos
    Can we freeze it?
    Reply: #28
  25. Kristin Parker Team Diet Doctor

    Can we freeze it?

    Yes, this will freeze well.

  26. Melissa A
    We liked it, but hubby thought that it was too 2-dimensional having just the meat and peppers. I made 4 servings, and only used 3 peppers, which was still a ton. I got the same chili paste that Kristen linked, and I used some extra to make it even spicier.
  27. costadelketo
    Oh dear. First fail on Keto. Way too much butter as others have said. Unless I am cooking this incorrectly and I followed the recipe exactly, it’s just pork and pepper in an unpleasant oil slick. Get this diet is high fat but this is just nasty. Sorry ☹️
    Reply: #31
  28. Kerry Merritt Team Diet Doctor

    Oh dear. First fail on Keto. Way too much butter as others have said. Unless I am cooking this incorrectly and I followed the recipe exactly, it’s just pork and pepper in an unpleasant oil slick. Get this diet is high fat but this is just nasty. Sorry ☹️

    Sorry it wasn't to your liking! You can certainly try using less butter or substituting another fat of your choice. Just be sure to adjust macros.

  29. hello108
    any recommended alternatives for almonds?
    Reply: #33
  30. Crystal Pullen Team Diet Doctor

    any recommended alternatives for almonds?

    Peanuts are a good substitution if you are able to tolerate them. If not, consider leaving them out or adding something else for a little crunch--bacon?

  31. Gisselle_pb
    Hello i was wondering if I could substitute some of the butter for slices of avocado I can eat on the side? If so, how much avocado per oz of butter? Thank you so much!!
    Reply: #35
  32. Crystal Pullen Team Diet Doctor

    Hello i was wondering if I could substitute some of the butter for slices of avocado I can eat on the side? If so, how much avocado per oz of butter? Thank you so much!!

    The butter is part of the cooking process as well as being for flavor and fat. Avocado has about 14.7 grams of fat and 1.8 grams of net carbs per 100 grams. Butter has about 81 grams of fat and 0 carbs per 100 grams.

  33. Lindsay
    What other meat can I use instead of the pork shoulder? And how much of it for 4 servings?
    Reply: #37
  34. Kerry Merritt Team Diet Doctor

    What other meat can I use instead of the pork shoulder? And how much of it for 4 servings?

    Hi, Lindsay! You can use whatever meat you prefer. Maybe chicken or beef...or even pulled pork if you just prefer a different type of pork. I would stick with the same weight.

  35. Vivavi
    Two small tweaks: I swapped peppers for zucchini, and I swapped out some of the butter for sesame oil (added at the end). All in all, a very nice recipe.
    Reply: #39
  36. Kristin Parker Team Diet Doctor

    Two small tweaks: I swapped peppers for zucchini, and I swapped out some of the butter for sesame oil (added at the end). All in all, a very nice recipe.

    Those adjustments sound great. Thank you for sharing.

  37. What
    I made this with chicken and added a few drops of sesame oil (careful with this stuff) and about 1 tbsp of soy sauce. I also added a little chili sauce (not paste, already in the recipe) and it was really good. I felt when I was making it that it wasn't "asian" enough for me so I added the above and it came out pretty great! Good base recipe though.
  38. Stephaniehall529
    This is definitely one of my favorites, its absolutely delicious, i made it again last night but with chicken and broccoli and it worked great, definitely need to see how well it works with other cuts of meat.
    Reply: #42
  39. Kerry Merritt Team Diet Doctor

    This is definitely one of my favorites, its absolutely delicious, i made it again last night but with chicken and broccoli and it worked great, definitely need to see how well it works with other cuts of meat.

    Great! So glad you love it!

  40. Terry
    I've looked longingly at this and other dd recipes and had to pass because of the HEAT (chili paste in this case), when it seems to be a *major* flavor component that couldn't be skipped. I've found a curried pork/green peppers recipe that I'm going to try to blend/ketoize with this one using MILD curry powder. As for all the butter, perhaps I can cut that in half and used more almonds, and/or some bacon, and still have the right macros here.

    PROBLEM: In improvising in such ways, I never understand the macros requirements for an individual meal - I go by your green dots and follow the recipes. I've googled a million times and still can't get meal macros straight. Any suggestions for this improvised recipe of mine? Is there a basic principle or formula I can follow? Thank you, Kristen, for your responsiveness and all your great work here.

    Reply: #44
  41. Kerry Merritt Team Diet Doctor

    I've looked longingly at this and other dd recipes and had to pass because of the HEAT (chili paste in this case), when it seems to be a *major* flavor component that couldn't be skipped. I've found a curried pork/green peppers recipe that I'm going to try to blend/ketoize with this one using MILD curry powder. As for all the butter, perhaps I can cut that in half and used more almonds, and/or some bacon, and still have the right macros here.
    PROBLEM: In improvising in such ways, I never understand the macros requirements for an individual meal - I go by your green dots and follow the recipes. I've googled a million times and still can't get meal macros straight. Any suggestions for this improvised recipe of mine? Is there a basic principle or formula I can follow? Thank you, Kristen, for your responsiveness and all your great work here.

    When adding or substituting ingredients, the USDA Food Database is a great resource for looking up nutritional information! https://fdc.nal.usda.gov/

  42. Mary
    Came out well! A lot of butter, too much to put on the plate so I deglazed the pan with some broth and made it into a sort of gravy. I used Frank's RedHot, Asian Siracha, and NewMexico Red Chile , all combined. The butter mellows the hotness. The leftover sauce will go as a base for saute of vegetables.

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