Spiced Pork Stir-Fry with Bell Peppers and Baby Spinach

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Quick paleo stir-fry featuring tender pork strips cooked with colorful bell peppers, baby spinach, and warming spices for a nutrient-packed dinner. This Asian-inspired paleo recipe (gluten free), ready in about 25 minutes, pairs pork tenderloin, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb thinly sliced into strips pork tenderloin
• 1 medium sliced into thin strips red bell pepper
• 1 medium sliced into thin strips yellow bell pepper
• 3 cups fresh baby spinach
• 3 minced garlic cloves
• 1 tbsp minced fresh ginger
• 3 tbsp coconut aminos
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp, divided sea salt
• 1/2 tsp, divided black pepper
• 1/4 tsp (optional) red pepper flakes

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering. Add 1 lb thinly sliced pork tenderloin strips seasoned with 1/2 tsp sea salt, 1/4 tsp black pepper, 1 tsp ground cumin, and 1 tsp smoked paprika. Stir-fry for 5-6 minutes until pork is browned and cooked through.
2. Step 2: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger to the skillet. Stir-fry for 1 minute until fragrant.
3. Step 3: Toss in 1 sliced red bell pepper and 1 sliced yellow bell pepper, cooking for 3-4 minutes until vegetables are tender-crisp.
4. Step 4: Pour 3 tbsp coconut aminos over the mixture and add 3 cups fresh baby spinach along with 1/4 tsp red pepper flakes if using. Stir constantly for 2 minutes until spinach wilts and sauce slightly thickens.
5. Step 5: Adjust seasoning with remaining 1/2 tsp sea salt and 1/4 tsp black pepper. Serve immediately.