Pork and Pepper Stir-Fry

Serves 2

A splash of apple cider—a natural pairing with pork—adds a hint of sweetness to the sauce for this dish.

Prep: 15 minutes

Cook: 10 minutes

Total: 25 minutes

• 2 tablespoons coconut aminos
• 2 tablespoons apple cider
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 2 teaspoons minced fresh ginger
• ⅛ teaspoon red pepper flakes
• 2 tablespoons coconut oil
• 12 ounces pork tenderloin, cut into thin, bite-size strips
• 1 small red bell pepper, cut into bite-size strips
• 1 bag (8 ounces) fresh sugar snap peas
• 2 green onions, sliced on the bias, white and green parts separated
• 2 teaspoons sesame seeds, toasted (see Tip below)

In a small bowl, mix the coconut aminos, cider, vinegar, garlic, ginger, and pepper flakes; set aside.

Heat 1 tablespoon of the coconut oil in a large skillet or wok over medium-high heat. Add the pork and cook, stirring, until no longer pink, 2 to 3 minutes. Remove the pork from the skillet.

In the same skillet, heat the remaining 1 tablespoon coconut oil over medium-high heat. Add the bell pepper, snap peas, and white parts of the green onions. Cook, stirring, until the vegetables are crisp-tender, 3 to 5 minutes. Stir in the coconut aminos mixture. Cook, stirring, for 1 minute more. Return the pork to the skillet and heat through.

Serve the stir-fry topped with the remaining green onions and the sesame seeds.

TIP To toast sesame seeds, heat in a skillet over medium heat, stirring, until fragrant and lightly browned, about 2 minutes.