Sesame Ginger Garlic Pork Stirfry with Carrots

This spiralized stir fry is flavor and protein packed and saves well for leftovers. Ditch the takeout menu and make this flavorful sesame, ginger, and garlic stir fry with pork and veggies.

Sesame Ginger Garlic Pork Stirfry with Carrots

Sesame Ginger Garlic Pork Stirfry with Carrots

Spiralized vegetables are perfect for stir frying – they soak up the flavors of whatever stir fry sauce you’re using better than a “regular” noodle would and they had a gorgeous color to your dish. They’re more nutritious, quicker to prepare, and quicker to cook.

Sesame Ginger Garlic Pork Stirfry with Carrots


I love the combination of sesame, ginger, and garlic, especially when paired with a meat like chicken or pork. There’s something about ginger and garlic – you need very little extra than those two to make a flavorful meal.

Broccoli and spiralized carrots are steamed at the same time here to save even more time. Be careful not to over steam the carrots or they’ll break up when you cook them together with the sauce. However, I did this (ha!) and even though the noodles break apart, it’s still an incredibly tasty dish, so all will not be lost.

If you don’t like pork, try chicken or shrimp. If you don’t eat meat, tofu or edamame would work really well.

Sesame Ginger Garlic Pork Stirfry with Carrots


How to reheat stir fry

  • To reheat this stir fry, place everything over medium-high heat in a large skillet and toss until warmed through, 5-7 minutes.

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Nutritional Information & Recipe

Sesame Ginger Pork and Broccoli Carrot Stir Fry

Prep Time 15 mins
Cook Time 20 mins
Servings 4 people


  • 2 large carrots peeled, spiralized or julienned
  • ?4 cups broccoli florets lightly chopped?
  • ¼ cup soy sauce
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon honey
  • 1 tablespoon arrowroot powder
  • 2 tablespoons water
  • 1 tablespoon sesame oil?
  • 1 pound pork tenderloin sliced ¼” thick into strips?
  • 2 garlic cloves minced?
  • salt and pepper to season
  • 1.5 tablespoons minced ginger
  • ?white sesame seeds to garnish


  • Steam your broccoli and carrots in a steamer basket or per your desired method. Drain and set aside, dividing the broccoli and carrot noodles.
  • Meanwhile, prepare the sauce. In a small bowl, stir together the soy sauce, red pepper flakes, and honey. Set aside.
  • Also, prepare the arrowroot slurry. Combine the arrowroot powder and water and stir well until you have a slurry. Set aside.
  • ?Place a wok or large wide skillet over medium heat. Add in the sesame oil. Once oil is shimmering, season the pork strips with salt and pepper and then add them to the pan along with the garlic and ginger. Cook for 5 minutes or until no longer pink inside. Add in the cooked broccoli and carrots, toss with the pork and add the prepared sauce. Stir the arrowroot slurry on the side and pour into the skillet and toss well until sauce is thickened.
  • ?Divide into two bowls and garnish with sesame seeds.

with love, Ali

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Recipe Rating


  • This recipe is unreal! My inspiralized carrots were not as pretty as the picture (I think I need to find some thicker carrots next time) but the flavors in this dish were excellent! It tasted like a meal I would order at a HIBACHI restaurant only better because somehow I have leftovers! And now I know I can make this myself any time I want it! Which is going to be ALL the time...! YUM!