Pork and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-based sauce
Common food
A savory, low-carb stir-fry or sauté featuring tender pork slices tossed with vibrant carrots, broccoli, and dark leafy greens, all cooked without potatoes or soy-based sauces. The texture is a satisfying mix of succulent meat and crisp-tender vegetables, with a clean, savory flavor profile that lets the natural ingredients shine. Nutritionally, it's a protein-rich, moderate-fat option that provides a good balance of fiber and micronutrients without excess carbohydrates.
Calorie split: 31% protein · 13% carbs · 56% fat
↓ Full nutrition💚 Why it's loved
People love this dish for its clean, savory flavors and satisfying textures that feel both hearty and healthy. It's incredibly versatile, easily adapted with different greens or cuts of pork, and fits well into various cultural cuisines from Asian stir-fries to Western sautés.
⚠️ Watch-outs & how to enjoy it better
The lack of soy sauce or potatoes may leave some finding the flavor profile less robust or familiar, and the dish could be high in sodium if seasoned heavily with salt or other sauces. To counteract this, use herbs, spices, and citrus for flavor, and ensure the pork is lean to keep saturated fat in check. Those watching cholesterol should opt for lean pork cuts like tenderloin.
Key benefits
- High-quality protein for muscle maintenance and satiety
- Low carbohydrate content suitable for low-carb or keto diets
- Rich in fiber from vegetables for digestive health
- Good source of vitamins A, C, and K from carrots and greens
- Moderate fat content for sustained energy
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Pork is the most consumed meat worldwide, accounting for about 36% of global meat consumption, and it's a staple in cuisines from China to the Mediterranean.
Full nutrition (USDA data · scales with serving)
| Water | 74.1 g |
| Energy | 145 kcal |
| Protein | 11.0 g |
| Total lipid (fat) | 9.0 g |
| Carbohydrate, by difference | 4.7 g |
| Fiber, total dietary | 1.2 g |
| Total Sugars | 1.5 g |
| Calcium, Ca | 29.0 mg |
| Iron, Fe | 0.74 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 116 mg |
| Potassium, K | 293 mg |
| Sodium, Na | 255 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.05 mg |
| Selenium, Se | 12.7 ug |
| Vitamin C, total ascorbic acid | 15.0 mg |
| Thiamin | 0.38 mg |
| Riboflavin | 0.15 mg |
| Niacin | 2.4 mg |
| Vitamin B-6 | 0.28 mg |
| Folate, total | 17.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 17.0 ug |
| Folate, DFE | 17.0 ug |
| Choline, total | 40.4 mg |
| Vitamin B-12 | 0.26 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 136 ug |
| Retinol | 1.0 ug |
| Carotene, beta | 1332 ug |
| Carotene, alpha | 585 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 274 ug |
| Vitamin E (alpha-tocopherol) | 1.3 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 34.3 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.04 g |
| SFA 16:0 | 1.3 g |
| SFA 18:0 | 0.55 g |
| Fatty acids, total monounsaturated | 3.9 g |
| MUFA 16:1 | 0.13 g |
| MUFA 18:1 | 3.6 g |
| MUFA 20:1 | 0.07 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.4 g |
| PUFA 18:2 | 2.2 g |
| PUFA 18:3 | 0.26 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 27.0 mg |
FAQ
Is this dish suitable for a low-carb diet?
Yes, with only 4.65g of carbs per 100g, it's an excellent low-carb option, especially without potatoes.
Can I use different vegetables?
Absolutely! You can swap in bell peppers, zucchini, or snap peas, but keep the focus on non-starchy vegetables to maintain the low-carb profile.
How can I make it more flavorful without soy sauce?
Use garlic, ginger, sesame oil, rice vinegar, or a splash of coconut aminos for a soy-free umami boost.
Is this dish high in fat?
It has moderate fat (9.03g per 100g), mostly from the pork. Using lean cuts like tenderloin can reduce the fat content further.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.45 kcal/g · 30% calories from protein · 1.2 g fiber · 1.5 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.87 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.