Pork and Capsicum Stir-fry

5  grams of carbs per serve


  • 300 g pork shoulder, slices
  • 2 green capsicums
  • 2 scallions
  • 110 g butter
  • 2 tbsp almonds
  • 1 tsp chili paste
  • salt and pepper

2 servings


  1. Cut the pork into thin strips pork and slice capsicums and scallions. Heat up plenty of butter in a frying pan or wok. Save a dollop of butter per portion for serving.
  2. Brown the meat over very high heat for a couple of minutes. Add vegetables and chili paste. Keep frying while stirring for another couple of minutes. Season with salt and pepper towards the end.
  3. Serve with almonds and room-temperature butter.