EASY PORK STIR FRY RECIPE (LOW CARB)
This easy pork stir fry recipe is healthy and low carb. It comes together so fast dinner will be on the table in 15 minutes. It's a great low carb stir fry!
Provided by Kim Hardesty
Categories Dinner
Time 15m
Number Of Ingredients 14
Steps:
- Preparation: Mince a clove of garlic. Cut a 1 inch piece of ginger and peel the thin skin with a spoon. Mince the ginger and add it to the garlic. Cut the pork loin into thin strips and mix with 1 tbsp. oil and the ginger and garlic.
- Cut the red bell pepper into strips and place into the bottom of a medium bowl. Cut the green onions (scallions) into 2 inch pieces, including some of the green stems and add them to the bowl. Cut the broccoli florets into large bite sized pieces, layering them on top.
- Add the sweetener and cornstarch (arrowroot) to a small bowl and mix together. Stir in the Tamari soy sauce, dry sherry and sesame oil.
- Method: Place the wok over high heat. It's ready when a drop of water skips across the surface. Add 1 tablespoon of oil and quickly tilt the wok to coat all surfaces. Pour out the remaining oil. Place the wok back onto the heat and begin adding the pork to the sides and bottom of the pan. Leave the pork undisturbed until it has cooked half way through; the bottom half will turn white. Stir the pork and cook until it is almost cooked through. Remove from the pan to the serving bow.
- Dump the bowl of vegetables into the wok with the broccoli in the bottom. Cover with a lid and cook for 1 minute. Stir the vegetables and add the pork and any juices back to the pan. Stir the pork and vegetables together. Stir the stir fry sauce and pour it over the pork and vegetables. Push the pork stir fry to the sides and let the sauce boil at the bottom of the wok, stirring occasionally for several seconds until the sauce thickens.
- If you would like the sauce a little thicker, remove the stir fried pork and vegetables to the serving bowl and let the sauce cook a little longer. Pour the sauce over the stir fry when it reaches your desired level of thickness. Serve.
Nutrition Facts : Calories 226 kcal, Carbohydrate 10 g, Protein 19 g, Fat 12 g, Fiber 4 g, ServingSize 1 serving
SPICY PORK STIR-FRY
Meet the Cook: The first time I made this recipe, back some years ago, my closest girlfriend came over for dinner. Between the two of us, we managed to finish the entire panful! Nowadays, I cook for my husband and 17-year-old daughter. -Jane Flatgard, Circle Pines, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cut the pork into 1/8-in. wide slices; cut each slice into 3-in. strips. In a bowl, combine the soy sauce, cornstarch, salt, sugar, ginger and cayenne. Add pork; toss to coat and set aside. , In a large skillet or wok, stir-fry onion, carrot and garlic in oil until crisp-tender. Remove with a slotted spoon and keep warm. , In the same skillet, stir-fry pork over medium-high heat until browned and no longer pink. Add onion mixture and peas; heat through. Serve in lettuce cups or over rice. Sprinkle with sesame seeds if desired.
Nutrition Facts : Calories 286 calories, Fat 12g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 675mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein.
SPICY PORK STIRFRY
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the chiles, garlic and cilantro in a small bowl and mix well. Heat the oil in a wok, swirling to coat the surface, add the chili mixture and stir-fry until garlic is aromatic, about 1 minute. Add the pork and stir fry, stirring often, until meat is cooked, about 5 minutes. Add the oyster sauce, fish sauce, sugar and chicken stock, toss and stir to combine and heat thoroughly. Stir in the basil leaves and immediately serve over rice.
FIREMAN BOB'S SPICY PORK STIR FRY WITH VEGETABLES
Good morning Sharon... This one's for You! This is my way of doing a " Stir Fry "... I hope this meets to your approval Sharon... and too everyone else.... ENJOY!!! Sincerely, Fireman Bob :)
Provided by Bob Cooney @firemanbob65
Categories Pork
Number Of Ingredients 22
Steps:
- After cutting the pork, place in large bowl with corn starch and coat all of the pork and set aside
- Combine cayenne, dark soy sauce, chili paste, red wine vinegar, garlic, shallot, sesame oil, and brown sugar into a mixing bowl and mix, forming a paste.
- Heat wok until almost smoking.
- Add oil and CAREFULLY swirl to coat.
- Add the pork, red onion, carrots, green onions, leeks, red and green bell peppers, broccoli, cauliflower, chives, and pea pods.
- Stir-fry briskly, keeping the ingredients moving around all the time. ( depending on the " size " of your wok, this may have to be done in 2 or 3 batches )
- Stir-frying briskly keeps the ingredients from burning as the heat is kept high.
- Once the pork has browned, add the " paste mixture " to the wok.
- Stir-fry for another 2 to 3 minutes or until pork is cooked though. Serve immediately with rice, or pasta
- ENJOY !!!
FIREMAN BOB'S MEATBALLS PURE AND SIMPLE
For the longest time, I have wanted to create a " Meatball " that stands all by it's self! I believe I have " conquered " that " Quest " with this recipe... I LOVE a good meatball and I believe this will be a favorite of yours' as well! I humbly asked permission to add Pat DiMercurios' recipe for " Crusty Bread"... Thank you so much Pat... :) I am adding Enro gay's " Gravy Recipe for these Meat Balls... it will give You an option... Thank You Enro for allowing me to add your " Version " to my recipe... :)
Provided by Bob Cooney @firemanbob65
Categories Beef
Number Of Ingredients 17
Steps:
- Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, cinnamon, fennel seeds, parsley, red pepper flakes, roasted red peppers, and salt and pepper. Mix all together very tenderly ( don't over mix , just bring together )
- Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape when rolled into meatballs. NOTE: *** Only use enough water to get moist consistency ***
- Shape into 24 meatballs.
- Place the extra virgin olive oil, tomato juice, tomato paste in a large 9 x 13 oven pan. Stir to make a sauce.
- Place meatballs in pan and cover. NOTE: *** You will want to use 2 pans so meatballs have room and not touching each other *** Cook 2 hour at 250 degrees or until done. Serve with warmed crusty bread and sauce and napkins https://www.justapinch.com/recipes/bread/other-bread/the-best-crusty-bread-dutch-oven.html?p=7 *** They Freeze Well Too *** Enjoy !
- Enro Gay's Version for a Family Gathering with her Gravy...
- Enro Gay... " Hello, Bob... the meatballs were a huge success. I reduced the recipe by using 4 pounds meat (2 ground beef, 1 veal and 1 pork sausage) and used dry Italian bread crumbs in place of day-old bread (and adjusting other ingredient amounts to match). Since these were made for homemade meatball subs, I made them much smaller and cooked them a short time in the oven before transferring to my slow cooker. "
- " I did not use your "gravy" as outlined above, but used this instead: "
- Small onion, fine chopped Small green pepper, fine chopped 2 cloves garlic, fine chopped 3 Tbsp EVOO 6 ounce tomato paste 1/4 cup dry red wine 3/4 cup chicken broth 2-15 ounce cans tomato sauce 1 tsp dried oregano 3/4 tsp dried basil 1 tsp sugar Salt and fresh ground pepper to taste
- Saute onion and green pepper in EVOO for a couple minutes, add the garlic and cook another minute. Then add the tomato paste and wine, stirring for another minute or so. Then add the chicken broth, tomato sauce and spices, stirring to combine. Bring to a boil, then simmer covered for about 3 hours... YUMMY!
- " I made it the night before, then warmed in up, transferred sauce to the slow cooker and added the meatballs to simmer on low until we got ready to eat. I will make the dinner size meatballs next time and serve to my hubby with spaghetti, a favorite of his. Thanks for a wonderful meatball recipe! "
- " Absolutely... feel free! Even though the sauce and meatballs were sealed up in my locking-lid slow cooker, my mother and I could smell this during our 1.5 hour trip to see my son... just about drove us crazy! :-) "
- " Ummm.. Thank You again... it DOES have that quality!!! Lol!!! " HOPE YOU ALL ENJOY!!!!!!!
STIR-FRIED VEGETABLES WITH CHICKEN OR PORK
I want to thank my Asian Friends at work for bringing some very tasty dishes to our potlucks and Cindy Ly for taking the time to write down the ingredients for me. This dish can be made with either chicken or pork.
Provided by Nishana Lee
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a wok or large heavy skillet. Add chicken or pork (see Cook's Note), garlic, and oyster sauce, and stir-fry for 10 minutes.
- Stir in broccoli, green pepper, carrots, cabbage, celery, bean sprouts, zucchini, and green onions. Season with salt, and stir-fry for 6 to 8 minutes.
- In a small bowl, mix together water, soy sauce and cornstarch. Stir into vegetables, and cook for 1 to 2 minutes, or until sauce is thickened.
Nutrition Facts : Calories 191.9 calories, Carbohydrate 14.7 g, Cholesterol 32.9 mg, Fat 8 g, Fiber 4.1 g, Protein 16.9 g, SaturatedFat 1.3 g, Sodium 1174.7 mg, Sugar 5.3 g
SPICED PORK WITH STIR-FRIED GREENS
Fresh tasting and packed full of green veg, this simple healthy stir-fry is great for a midweek meal. It's also easily doubled for feeding a bigger crowd
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Cook the rice in plenty of lightly salted boiling water - it will take about 12 minutes.
- Meanwhile, heat the oil in a wok or large frying pan. Add the pork and stir-fry briskly for 3-4 minutes. Tip in the spring onions, broccoli and celery and stir-fry over a high heat for 4 more minutes, then add the pak or bok choi for a minute or so until the leaves have wilted. Toss in the coriander and lime zest, squeeze in a little lime juice and add the chilli slices if you are using them. Season with salt and pepper. Heap on to warmed plates and serve with the drained rice - and sweet chilli sauce, if you like.
Nutrition Facts : Calories 434 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 46 grams carbohydrates, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 0.78 milligram of sodium
FIREMAN BOB'S SUNDAY GARLIC ROAST OF BEEF
This has always been a staple on Sundays at the Fire Department. It only takes a short time to prepare and a long time cooking, ( low and slow ) because that is what Sundays are for, Low Key and Slow Day to relax...
Provided by Bob Cooney
Categories Roasts
Time 8h20m
Number Of Ingredients 11
Steps:
- 1. Rinse the roast off with water... Cut 1 inch slits in the roast and place 1 to 2 cloves of the garlic in the hole. Place these cloves all throughout the roast so there is cloves every where in the roast. Place roast in large Oven Roasting Pan.
- 2. Take all the other spices and place on roast. Take the Potatos and Carrots and Onions and set in raosting pan.
- 3. Place the Pan in the oven and cook at 195 degrees for 6 hours. Sit back and enjoy the most wonderful Sunday meal ever.
SPICY PORK STIR FRY
Make and share this Spicy Pork Stir Fry recipe from Food.com.
Provided by Jim Hobek
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a medium bowl, mix 2 tablespoons soy sauce, 1 tablespoon cornstarch and water.
- Wisk together until smooth then stir in the pork cubes.
- Cover and refrigerate for 30 to 45 minutes.
- In another bowl combine the lime juice, 1 tablespoon soy sauce, vinegar, 1 teaspoon cornstarch and sesame oil.
- Mix together and set aside.
- Remove pork and marinade from refrigerator.
- In a large fry pan or wok heat peanut oil until hot.
- Stir in ginger and chile pepper and saute for 1 minute.
- Then stir in pork with marinade, carrots, and sugar peas and stir-fry for 6 to 8 minutes or until pork is tender.
- Pour in lime mixture, reduce heat and simmer until sauce thickens, approximately 6 to 8 minutes.
- Remove from heat and stir in hot chile oil, green onions and peanuts.
VEGETABLE PORK STIR-FRY
Make and share this Vegetable Pork Stir-Fry recipe from Food.com.
Provided by Dancer
Categories Pork
Time 23m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Slice pork across the grain into 1/8-inch strips.
- Brown pork strips in oil in large skillet over medium-high heat.
- Push meat to side of skillet.
- Add mushrooms, pepper, zucchini, celery, carrots, and garlic; stir-fry about 3 minutes.
- Combine broth, soy sauce, and cornstarch.
- Add to skillet and cook, stirring, until thickened; cook 1 minute longer.
- Serve over rice.
FIREMAN BOB'S ROAST BEEF WITH A GARLIC CRUST
In keeping with Tradition once again... This Roast of Beef will delight any crowd that you will encounter... Hope you Enjoy!!!!
Provided by Bob Cooney
Categories Beef
Time 2h45m
Number Of Ingredients 10
Steps:
- 1. With a paper towel, wipe the Roast dry and place on wire rack in a deep roasting pan. Heat oil in a skillet, add garlic. Saute 2 minutes, pressing juice from garlic into oil, after, discard garlic. Mix in bread crumbs, parsley, salt, pepper, rosemary, thyme, and red pepper flakes. Combine all together and press mixture onto roast, coating well.
- 2. Roast at 205 degrees F. until meat thermometer registers 140 degrees for rare, ( 18 to 20 minutes per pound ). 160 degrees for medium ( 20 to 22 minutes per pound ). or 170 degrees for well done ( 22 to 24 minutes per pound ).
- 3. Remove Roast from oven. Allow Roast to stand 15 to 20 minutes before carving Garnish with parsley. ENJOY!
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