Basic Stir Fry



  • 1 lb boneless pork loin, sliced thinly
  • 2 tbsp avocado oil
  • 1 onion, sliced
  • 2 garlic cloves, minced
  • 2 tsp arrowroot powder
  • 1/4 cup tamari
  • 1 tbsp rice vinegar
  • 1/2 tsp ground ginger
  • 1 tbsp fish sauce
  • 1/2 tsp ground black pepper
  • 2 cups mixed vegetables, sliced
  • Cooked cauliflower rice, for serving


  1. In a large skillet or wok, heat the vegetable oil over high heat. Add the sliced pork and stir-fry for 2-3 minutes, until browned on all sides.
  2. Add the sliced onion and minced garlic to the pan and stir-fry for 1-2 minutes, until fragrant.
  3. In a small bowl, whisk together the arrowroot, tamari, rice vinegar, and ground ginger.
  4. Add the mixed vegetables (such as bell peppers, broccoli, and carrots) to the pan and stir-fry for 2-3 minutes, until they are just tender but still crisp.
  5. Pour the sauce over the stir-fry and stir well to combine. Continue cooking for another 1-2 minutes, until the sauce has thickened and the chicken is cooked through.
  6. Serve the stir-fry hot over cooked rice.


  • Note: If you prefer, you can substitute the pork with chicken, beef, shrimp, or tofu. Simply slice the meat or tofu into thin strips before cooking. You can also adjust the seasonings to taste by adding salt or other spices like chili powder or garlic powder.
  • I prefer homemade cauliflower rice by using the medium grating disc on my food processor. However, fresh from the grocery store is the same and saves the steps and dishes. Frozen works- I would recommend buying a double bag and baking it to dry it out a bit.


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