Stir-Fried Ginger Pork with Snap Peas and Bell Pepper

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

Quick and vibrant stir-fried pork combined with crisp snap peas and sweet bell peppers, seasoned with fresh ginger and garlic for a Whole30-compliant dinner. This Asian Fusion-inspired Whole30 recipe (gluten free), ready in about 20 minutes, pairs pork tenderloin, thinly sliced, snap peas, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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 pork tenderloin, thinly sliced
• 2 cups, trimmed snap peas
• 1 large, thinly sliced red bell pepper
• 2 tbsp, finely grated fresh ginger root
• 3 cloves, minced garlic cloves
• 3 tbsp coconut aminos
• 2 tbsp avocado oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 stalks, thinly sliced for garnish green onions

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 1 tbsp avocado oil in a large wok or skillet over high heat until shimmering. Add 1 lb thinly sliced pork tenderloin and stir-fry for 3-4 minutes until browned and cooked through. Remove pork from the wok and set aside.
2. Step 2: Add remaining 1 tbsp avocado oil to the same wok, then add 2 tbsp finely grated fresh ginger and 3 minced garlic cloves. Stir-fry for 30 seconds until fragrant.
3. Step 3: Add 2 cups trimmed snap peas and 1 large thinly sliced red bell pepper to the wok, stir-frying for 3-4 minutes until vegetables are tender-crisp.
4. Step 4: Return cooked pork to the wok and pour in 3 tbsp coconut aminos, stirring to coat everything evenly.
5. Step 5: Season with 1 tsp sea salt and 1/2 tsp freshly ground black pepper, cooking for another 1-2 minutes until heated through and sauce slightly thickens.
6. Step 6: Remove from heat, garnish with 2 thinly sliced green onions, and serve immediately.