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Paleo Stirfry Recipes

9 great paleo stir-fry recipes

Note that the seasoning instruction was omitted for brevity purposes, but you can always season your stir-fries with sea salt and freshly ground black pepper to taste.

Tomato and egg stir-fry

They can seem like an unlikely combination, but tomatoes tend to always go well with eggs. This is why omelets are so delicious with homemade salsa. This is a great egg stir-fry that is super cheap because the ingredients used are very basic. Great to prepare when you’re on the go, but are bored by your regular pan-fried eggs.



  • Cooking fat;
  • 6 eggs;
  • 4 firm, yet ripe tomatoes, sliced in wedges;
  • 2 green onion, thinly sliced;


Whisk the eggs in a bowl and stir-fry in a hot wok with some cooking fat for a minute. Thoroughly remove the stir-fried eggs from the wok with a spatula, reheat the wok and stir-fry the tomatoes for 2 minutes with more cooking fat. Return the eggs to the wok, add the green onions and stir-fry for another 30 seconds while mixing everything well. Serve while hot.
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Coconut curry stir-fry

This stir-fry is really a mix between a traditional curry and a stir-fry. A curry-like sauce prepared with full-fat coconut milk, curry powder and ginger is prepared in advanced and added to stir-fried chicken and broccoli. The orange color that the curry powder gives to the final dish is really appealing. Garnish with some coconut flakes to put the coconut accent to the forefront even more.



  • Cooking fat;
  • 1 lb tender chicken cut in thin slices;
  • 2 cups broccoli;
  • 1 can coconut milk;
  • 1 1/2 tsp curry powder;
  • 1 tsp grated ginger;
  • A good bunch of fresh spinach;


Prepare the sauce by mixing together the coconut milk, curry powder and grated ginger. Set aside. Stir-fry the chicken in a hot wok. Remove the chicken from the wok, set aside, reheat the wok and stir-fry the onion with more cooking fat for about 2 minutes. Add the broccoli and stir-fry another 3 minutes. Return the chicken to the wok, add the coconut curry sauce and the spinach and cook until the spinach is just wilted and the whole preparation is hot. Optionally garnish with some coconut flakes.
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Cabbage & apple stir-fry

This stir-fry is a little bit different in that it features prominently the cabbage and also makes use of stir-fried apple. This is a great example of a sweeter stir-fry, which is also mixed with fresh and crunchy almonds. The apple cider vinegar bring a nice and tangy touch to it and add to the apple undertone of the dish. Eat it as a meal or serve as a side dish to your main course.

Cabbage with apples 


  • Fat for cooking (clarified butter or coconut oil is best here);
  • 1.5 lb cabbage (a mix of red and green is ideal);
  • 1 large apple;
  • 1 thinly sliced onion;
  • 1 finely chopped red chilli;
  • 1 tbsp chopped thyme;
  • 1 tbsp apple cider vinegar;
  • 2/3 cup chopped almonds;


Chop the cabbage finely and dry with a towel. Core and slice the apple. Stir-fry the apple for a minute in clarified butter or coconut oil until it just barely starts to soften. Remove the apple from the wok and set aside. Reheat the wok and stir-fry the onion for another minute with a little bit more cooking fat. Add the cabbage and stir-fry for another 3 minutes. Return the apple slices, add the thyme and cider vinegar and cover to steam for a minute. Add the almonds and stir well. Serve and enjoy!
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Duck & orange stir-fry

Duck and oranges are a classic blend, but it’s rarely brought about in the form of a stir-fry. This one is perfect to prepare when you want to enjoy your roasted duck differently. You can of course substitute the duck for chicken. The bok choy brings a nice accent to the whole dish, but feel free to use any green-leafy vegetable instead.

Roasted duck 


  • Fat for cooking;
  • 1 roasted duck;
  • 1 sliced onion;
  • 2 cloves garlic, minced;
  • 2 tsp grated ginger;
  • 1 tbsp orange zest;
  • 2/3 cup orange juice;
  • 1/4 chicken stock;
  • 3 lb bok choy leaves;
  • 1 segmented orange;


Pick the meat from the roasted duck and cut the skin in thin slices for garnish at the end. Stir-fry the onion for 3 minutes with some cooking fat. Add the ginger and garlic and stir-fry for another minute or two. Add the orange juice, zest and stock and bring to a boil. Add the duck to the wok and let the whole preparation simmer for about 3 minutes. Remove the meat from the wok, add the bok choy and cook until just wilted. Serve the duck on a bed of bok choy and garnish with orange segments and crispy duck skin.
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Minted pesto chicken stir-fry

This nice blend of mint, pine nuts and optional Parmesan stir-fried with tender chicken and mushrooms has something really special and I think this stir-fry can easily become a classic in your house.


  • Fat for cooking;
  • 2 cups mint leaves;
  • 1/4 cup pine nuts;
  • 1/2 cup Parmesan, optional;
  • 1/4 cup olive oil;
  • 1 lb tender chicken, cut in thing strips;
  • 1 sliced onion;
  • 1 lb mushrooms of any kind, quartered;


Process the mint, pine nuts and Parmesan, if using, in a food processor and slowly integrate the olive oil. Heat the wok and stir-fry the chicken with your chosen fat. Remove the chicken from the wok, reheat and stir-fry the onion for 3-4 minutes. Add the mushrooms and stir-fry for another 2 minutes. Return the chicken to the wok and stir in the mint pesto. Cook for another 3 minutes, until everything is hot.
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Cilantro pork stir-fry

Cilantro and pork go very well together and we tend to forget about that herb so it’s put on the forefront in here. The lime juice added near the end also support very well the taste of the cilantro.



  • Fat for cooking;
  • 1 lb tender pork, thinly sliced;
  • 4 finally chopped garlic cloves;
  • 1 tbsp finely chopped ginger;
  • 1 cup coriander (cilantro) leaves, chopped;
  • 1/4 cup olive oil;
  • 2 onions, thinly sliced;
  • 1 red or green bell pepper, thinly sliced;
  • 1 tbsp lime juice;


Mix the garlic, ginger, half the cilantro and olive oil in a bowl, add the pork and put in the refrigerator to marinate for an hour or two. Heat your wok and stir-fry the pork. Remove the pork, add more cooking fat and stir-fry the onions for about 3 minutes. Add the bell pepper and stir-fry for another 3 minutes, until soft. Return the pork to the wok with the lime juice and the other half cilantro leaves and cook for another minute while tossing to blend the flavors.
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Basil and chillies beef stir-fry

This stir-fry uses the strong flavors of chillies and the refreshing flavor of basil to create a nice contrast of tastes. Beef is a good choice of meat for such a strong-flavored stir-fry.

Red chilliIngredients

  • Fat for cooking;
  • 3 finely chopped red chillies
  • 3 minced garlic cloves;
  • 2 tbsp fish sauce, optional (use water if you don’t have fish sauce);
  • 1 lb tender beef, cut in thin slices;
  • 150 g chopped asparagus;
  • 1 cup fresh basil leaves;
  • Thinly sliced red chilli for garnishing;


Mix the chopped chillies, garlic and fish sauce in a bowl and add the beef. Put in the refrigerator to marinate for about 2 hours. Heat some fat in the wok, stir-fry the beef as per the general technique and remove from the wok. Add more fat and stir-fry the asparagus. Add 1/4 cup water or stock when the asparagus is almost cooked. Return the beef to the wok, add the basil and cook for another minute. Garnish the finished dish with slices of chilli.
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Citrus beef salad stir-fry

This stir-fry recipe is a bit special because it’s served on a bed of fresh citrus fruits, which makes it a blend between a stir-fry and a salad. Some citrus juice is also included when cooking the beef, which gives it a nice and tangy taste.



  • Fat for cooking;
  • 1 lb tender beef cut into thin strips;
  • 1 sliced onion;
  • 2 minced garlic cloves;
  • 1 tsp grated ginger;
  • 1 tsp lemon zest;
  • 1 tsp orange zest;
  • 1 tbsp lemon juice;
  • 1 tbsp orange juice;
  • A big bunch of spinach;
  • 1 lemon, segmented;
  • 1 orange, segmented;


As per the general technique, stir-fry the beef with tallow or clarified butter. Remove the beef from the wok, make sure the wok regains its temperature, add more cooking fat and stir-fry the onion, ginger and garlic for about 3 minutes. Return the beef to the wok and add the orange and lemon juice. Bring to a boil and add the bunch of spinach. Cook until just wilted. Serve on a bed of citrus with the segmented lemon and orange.
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Spicy shrimp stir-fry

This is a stir-fry where you marinate the shrimps overnight in a spicy and tangy marinade. The result is simply amazing. Those crispy and spicy shrimps will be delicious with or without their shell, but try to get them deveined.



  • 20-24 raw shrimps;
  • 1 finely chopped small onion;
  • 1/2 cup olive oil;
  • 1 tbsp lemon zest;
  • 3 gloves garlic, minced;
  • 1/2 cup lemon juice;
  • 2 small red chillies, seeded and finely chopped;
  • 1 tbsp grated ginger;
  • 1 tsp turmeric;


Mix all the ingredients other than the shrimps together in a bowl, add the shrimps and cover over night. When ready to cook, remove the shrimps from the marinade and stir-fry them until crispy with clarified butter or coconut oil. Once ready, add the marinade to the wok and bring to a boil while tossing.
P.S. Be s


  1. I am finding this kind of recipe because it was good to our health. I hope that this will be easy for me to cook this because it has a lot of procedure. I wish that there was also a stir fried chicken that was good in health.


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