Sweet chili sauce, pineapple, pork and veggies are stir fried together in this easy, delicious and gluten free Pork Stir Fry recipe!

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After finding out the incredible news on Tuesday that my Heart Shaped Mini Pies were going to be featured on Huffington Post, I knew I had to make an epic dinner to celebrate!

While I generally create new dishes during the week, every once in a while I get the craving for a classic favorite! It had been well over a year since I first made the Rosemary Balsamic Pork Loin and I couldn’t wait to make it again. (As well as add some fancy new photos of the dish – seriously, go check them out!)

The pork was the perfect celebratory dish, with a side of the best mashed potatoes ever and a delicious glass of wine. My roommates and I celebrated in style!  But even my hungry roomies and myself couldn’t finish off 4 pounds of pork loin, so the following night I created this dish, Sweet Chili Pineapple Pork Stir Fry!

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I diced up some of the delicious pork loin, added in some fresh veggies and tossed it in a sweet chili sauce for a mouth-watering stir fry dish!

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Ingredients

  • 1 tbsp olive oil
  • 1 tbsp ginger (minced)
  • 2 cloves garlic (minced)
  • ½ cup carrots
  • ½ cup snow peas
  • ½ cup broccoli
  • ½ red bell pepper (sliced)
  • 1 lb roasted pork loin (cut into strips)
  • ¼ cup sweet chili sauce
  • 2 tbsp soy sauce
  • 1 tsp chinese five spice powder
  • 1 tsp red pepper flakes
  • 1 tsp red curry paste
  • ½ cup mandarin oranges
  • ½ cup pineapple chunks
  • 3 baby bok choy
  • 1 cup bean sprouts
  • 1 cup pad thai noodles
  • ¼ cup green onions (diced – garnish)
  • 1 tbsp fresh cilantro (garnish)
  • 1 lime (cut into wedges – garnish)

Heat the olive oil in a large wok or skillet over medium heat.  Add the ginger and garlic, sauté for 2-3 minutes then add the carrots, snow peas, broccoli and red pepper.

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Sauté for 4-5 minutes, then add the pork strips.

*If you don’t have leftover, already cooked pork, just slice an uncooked 1 lb pork tenderloin and add to the garlic and ginger before the vegetables, sauté for 5 minutes, then add the veggies and sauté an additional 4-5 minutes, then follow the rest of the instructions below.

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Sauté the pork with the vegetables for 2-3 minutes, then add the sweet chili sauce, soy sauce, chinese five spice, red pepper flakes and red curry paste.

Combine well, then add the mandarin oranges and pineapple.

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Saute for 2-3 minutes, then add the bean sprouts and bok choy.

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Allow the stir fry to cook for an additional 3-4 minutes, while preparing the pad thai noodles.

Add the noodles to a boiling pot of water and cook for 2-3 minutes.  Drain and serve with the stir fry.

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Place the stir fry on top of the noodles and garnish with green onions, cilantro and lime wedges.

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This dish could also be served on top of white rice or go low-carb without the rice or noodles!

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The stir fry is packed with so many veggies it could easily  be prepared vegetarian without the pork while still maintaining a high level of  deliciousness!

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Sweet Chili Pineapple Pork Stir Fry

Sweet chili sauce, pineapple, pork and veggies are stir fried together in this easy, delicious and gluten free Pork Stir Fry recipe!

Ingredients

Instructions

  • Heat the olive oil in a large wok or skillet over medium heat.
  • Add the ginger and garlic, sauté for 2-3 minutes then add the carrots, snow peas, broccoli and red pepper.
  • Sauté for 4-5 minutes, then add the pork strips. (*If you don’t have leftover, already cooked pork, just slice an uncooked 1 lb pork tenderloin and add to the garlic and ginger before the vegetables, sauté for 5 minutes, then add the veggies and sauté an additional 4-5 minutes, then follow the rest of the instructions below.)
  • Sauté the pork with the vegetables for 2-3 minutes, then add the sweet chili sauce, soy sauce, chinese five spice, red pepper flakes and red curry paste.
  • Combine well, then add the mandarin oranges and pineapple.
  • Saute for 2-3 minutes, then add the bean sprouts and bok choy.
  • Allow the stir fry to cook for an additional 3-4 minutes, while preparing the rice noodles.
  • Add the noodles to a boiling pot of water and cook for 2-3 minutes. Drain and serve with the stir fry.
  • Place the stir fry on top of the noodles and garnish with green onions, cilantro and lime wedges.

Nutrition Facts

Serving 4gCalories 536kcal (27%)Carbohydrates 81g (27%)Protein 32g (64%)Fat 9g (14%)Saturated Fat 2g (10%)Cholesterol 71mg (24%)Sodium 904mg (38%)Potassium 836mg (24%)Fiber 6g (24%)Sugar 25g (28%)Vitamin A 7840mg (157%)Vitamin C 103.7mg (126%)Calcium 168mg (17%)Iron 3.4mg (19%)
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