Low-Carb Pork Stir-Fry with Vegetables

In a small bowl, whisk together the tamari, chicken broth, toasted sesame oil, and red pepper flakes to create the sauce. Set aside.

Heat half of the avocado oil (0.5 tablespoon) in a large skillet or wok over medium-high heat.

Add the sliced pork tenderloin to the hot skillet in a single layer. Cook without moving for 2-3 minutes to get a light sear, then stir-fry until just cooked through, about 4 minutes. Remove the pork from the pan and set aside on a plate.

Add the remaining 0.5 tablespoon of avocado oil to the same skillet. Toss in the minced garlic and ginger, stirring constantly for about 30 seconds until fragrant.

Add the broccoli florets, sliced red bell pepper, and sugar snap peas to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.

Return the cooked pork and any resting juices back into the skillet with the vegetables.

Pour the prepared sauce over the pork and vegetables. Toss everything together and cook for 1-2 minutes until the sauce is heated through and coats the mixture evenly. Serve immediately.