chinese ginger pork stir fry
this recipe is courtesy of iheartumami iheartumami.com . chinese ginger pork stir fry is the best keto stir fried pork recipe with a sweet and tangy pork tenderloin marinade and stir fry sauce
pork tenderloin, coconut aminos, toasted sesame oil, ginger powder, ground white pepper, arrowroot, ginger, garlic clove, green bell peppers, avocado oil, coconut aminos, rice vinegar, toasted sesame oil, grated ginger
- 0.8 pound pork tenderloin
 - 2.0 tablespoon coconut aminos
 - 1.0 teaspoon toasted sesame oil
 - 0.2 teaspoon ginger powder
 - 0.1 teaspoon ground white pepper
 - 2.0 teaspoon arrowroot
 - 0.5 ounce ginger
 - 0.6 ounce garlic clove
 - 8.0 ounce green bell peppers
 - 3.0 tablespoon avocado oil
 - 1.5 tablespoon coconut aminos
 - 1.0 tablespoon rice vinegar
 - 1.0 teaspoon toasted sesame oil
 - 1.0 teaspoon grated ginger

- thinly slice the pork to 1/8 inch thin pieces.
 - if it's easier, put it in the freezer for 20 30 minutes prior before slicing.
 - in a large bowl, marinate the pork with ingredients from 2 tbsp.
 - coconut aminos, 1 tsp.
 - toasted sesame oil, 1/4 tsp.
 - ginger powder, and 1/8 tsp.
 - ground white pepper.
 - mix well.
 - set the bowl in the fridge while you prepare other ingredients.
 - prepare the 0.
 - 45 oz.
 - ginger and 0.
 - 6 oz.
 - garlic in one plate.
 - julienne the peppers to matchsticks thin strips.
 - if using longhorn chilis, remove the seeds and dice them to small sections little less than 1 inch.
 - combine 1 1/2 tbsp coconut aminos, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, and 1 tsp grated ginger in a bowl for the pork stir fry sauce preheat a wok or large skillet over medium heat until it feels hot when placing your palm near, about 2 3 inches away.
 - add 1 tbsp.
 - avocado oil and swirl it around to distribute it evenly.
 - add the 2 tsp.
 - arrowroot starch or tapioca starch to the pork marinade bowl.
 - stir well.
 - turn the stove heat to medium high.
 - add the pork and quickly spread it out in an even layer.
 - don't touch them for about 2 minutes then flip and quickly stir fry for another 1 1.
 - 5 minutes or until they turn pale pink but not over cooked.
 - scoop out and set aside.
 - your skillet should not be watery at this point.
 - if you want to be exact, the cooking temperature for pork should be 145f 62.
 - 7c.
 - start the skillet dry, add 2 tbsp avocado oil.
 - saute the ginger and garlic prepared in step 3 with a pinch of salt for 8 10 seconds.
 - add the peppers and 2 more pinches of salt.
 - saute for 1 minute or until the peppers turn vibrant green but not mushy and still crisp.
 - return the pork to the wok and add the stir fry sauce.
 - toss to combine for 30 seconds.
 - serve hot or warm.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 0.8 pound pork tenderloin
- 2.0 tablespoon coconut aminos
- 1.0 teaspoon toasted sesame oil
- 0.2 teaspoon ginger powder
- 0.1 teaspoon ground white pepper
- 2.0 teaspoon arrowroot
- 0.5 ounce ginger
- 0.6 ounce garlic clove
- 8.0 ounce green bell peppers
- 3.0 tablespoon avocado oil
- 1.5 tablespoon coconut aminos
- 1.0 tablespoon rice vinegar
- 1.0 teaspoon toasted sesame oil
- 1.0 teaspoon grated ginger

 ### Assistant: The ingredients you'll need are:
- 0.8 pound pork tenderloin
- 2.0 tablespoon coconut aminos
- 1.0 teaspoon toasted sesame oil
- 0.2 teaspoon ginger powder
- 0.1 teaspoon ground white pepper
- 2.0 teaspoon arrowroot
- 0.5 ounce ginger
- 0.6 ounce garlic clove
- 8.0 ounce green bell peppers
- 3.0 tablespoon avocado oil
- 1.5 tablespoon coconut aminos
- 1.0 tablespoon rice vinegar
- 1.0 teaspoon toasted sesame oil
- 1.0 teaspoon grated ginger


You can follows these steps to make the recipe:
- thinly slice the pork to 1/8 inch thin pieces.
- if it's easier, put it in the freezer for 20 30 minutes prior before slicing.
- in a large bowl, marinate the pork with ingredients from 2 tbsp.
- coconut aminos, 1 tsp.
- toasted sesame oil, 1/4 tsp.
- ginger powder, and 1/8 tsp.
- ground white pepper.
- mix well.
- set the bowl in the fridge while you prepare other ingredients.
- prepare the 0.
- 45 oz.
- ginger and 0.
- 6 oz.
- garlic in one plate.
- julienne the peppers to matchsticks thin strips.
- if using longhorn chilis, remove the seeds and dice them to small sections little less than 1 inch.
- combine 1 1/2 tbsp coconut aminos, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, and 1 tsp grated ginger in a bowl for the pork stir fry sauce preheat a wok or large skillet over medium heat until it feels hot when placing your palm near, about 2 3 inches away.
- add 1 tbsp.
- avocado oil and swirl it around to distribute it evenly.
- add the 2 tsp.
- arrowroot starch or tapioca starch to the pork marinade bowl.
- stir well.
- turn the stove heat to medium high.
- add the pork and quickly spread it out in an even layer.
- don't touch them for about 2 minutes then flip and quickly stir fry for another 1 1.
- 5 minutes or until they turn pale pink but not over cooked.
- scoop out and set aside.
- your skillet should not be watery at this point.
- if you want to be exact, the cooking temperature for pork should be 145f 62.
- 7c.
- start the skillet dry, add 2 tbsp avocado oil.
- saute the ginger and garlic prepared in step 3 with a pinch of salt for 8 10 seconds.
- add the peppers and 2 more pinches of salt.
- saute for 1 minute or until the peppers turn vibrant green but not mushy and still crisp.
- return the pork to the wok and add the stir fry sauce.
- toss to combine for 30 seconds.
- serve hot or warm.
- .

