Lemon and coconut pork was a favourite dish my mother made for us when I was a child.

To convert the recipe to become lower carb, all I had to do was to omit the rice and throw extra vegetables into the wok.

low-carb lemon and coconut pork stir fry served in a white dish on a blue cloth

Lemon And Coconut Pork Stir Fry (no rice)

We used to call our version of lemon and coconut pork dish – “pork and crunchy celery“. The sauce was thickened with cornflour, and it was served with rice.

Are Stir Fries Low-Carb Or Keto?

If you are just starting out with low-carb cooking, you might wonder how do we eat stir-fries when they are generally served with rice? Easy peasy. Stir-fries are brilliant at being adapted to becoming low carb.

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Firstly, avoid using any sweet or sticky sauces, they will be loaded with sugars and cornflour. Secondly, avoid the rice completely and add extra vegetables such as leafy greens, spinach, bok chop, broccoli. Serve each portion in a individual serving bowl.

So now you have an easy healthy family dinner with double the vegetables and possibly one third of the carbs.

Amazing easy tips to make any stir fry low carb. The perfect quick, healthy, family meal. Click to Tweet

Is There A Keto Rice Substitute?

If you still feel you miss rice, you can try my cauliflower rice, but instead of adding coriander, add a squeeze of lemon juice or Chinese spices so it suits this dish.

Watch my secret method using my food processor. No more mess to clean up. My quick and easy cauliflower rice technique.

Big bowl of pork stir fry with a silver fork

Low-Carb Lemon and Coconut Pork Stir Fry Recipe

Low-carb lemon and coconut pork stir fry is a quick and easy family dinner for tonight.
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Course: Dinner
Cuisine: Dairy Free, Gluten Free, Grain free, LCHF, Low Carb, No Sugars, Paleo, Wheat Free
Keyword: Low-carb stir fry
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 446.7kcal
Author: Thinlicious.com
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  • Frying pan


  • oil of choice extra virgin olive oil or coconut oil
  • 1 red onion sliced
  • 2 cloves garlic minced crushed
  • 2 tbsp ground ginger crushed
  • 500 g pork chops diced
  • 1 broccoli cut into small florets
  • 1/2 celery cut into 1/2cm
  • 3 heads bok choy cut in half
  • 2 red capsicum/bell pepper diced
  • 250 ml beef stock
  • 25 g desiccated/shredded coconut
  • 1/2 juice lemon


  • Heat the oil in a wok on it’s highest setting.
  • Fry the onion, garlic and ginger for 1 minute.
  • Add the pork pieces and stir until cooked through (about 5 minutes).
  • Add the broccoli and beef stock, cook for another minute or two until the broccoli has softened.
  • Add the capsicum, celery, bok choy, cook for another minute.
  • Finally, add the desiccated coconut and lemon juice, Stir.
  • Serve with more coconut on top.



Serving: 1gCalories: 446.7kcalCarbohydrates: 15.2gProtein: 27.5gFat: 31.2gSodium: 252mgPotassium: 1062.5mgFiber: 6.6gSugar: 4.7gVitamin A: 978.9IUVitamin C: 139.5mgCalcium: 107.2mgIron: 2.7mg

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Recipe Rating


  1. Elaine Markley says:

    Looks yummy! Is that half a rib of celery?

  2. Patrick Butler says:

    Absolutely loved this dish! I used chicken instead of pork, since my girlfriend is not a fan of pork, and it was still wonderful! I added some garlic chili paste for some added heat/flavor. I would definitely recommend it!

  3. Made this at the weekend – it was lovely 🙂

  4. When you say x1 celery do you mean an entire head of celery or just x1 celery piece from the head?

    1. I’m thinking one rib of celery.

  5. Angela Gallagher says:

    Libby – this is THE best stir fry! Thanks.

  6. Add sodium count please