GLUTEN FREE, LOW GI, VIETNAMESE PORK STIR-FRY
Yes, both Gluten free and low GI! A good dish, I go heavy on the cilantro, and suggest using a wok if you have one. The time includes the marinading.
Provided by kelly in TO
Categories One Dish Meal
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the marinade, place pork strips, fish sauce, lime juice, brown sugar, ginger, chillies and garlic in a bowl. Toss well to combine and set aside, covered, in the refrigerator to marinate for 3 hours.
- For the dish, place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain. Separate noodles and set aside.
- Heat 1 tablespoon of oil in a large wok or frying pan over high heat. Add half the pork strips and stir fry for 2 minutes until browned and just cooked through. Remove the pork from the pan, set aside on a plate. Repeat cooking the remaining pork in 1 tablespoon of oil.
- Heat the remaining tablespoon oil in the wok, add the red pepper, snow peas and celery and stir fry over high heat for 2 minutes. Add the rice noodles and mix.
- In a small bowl, mix the cornflour together with a little vegetable stock to form a paste. Gradually add the remaining vegetable stock until well blended. Pour over the vegetables and noodles, heating on high until thickened.
- Add the pork strips, cilantro and mint, stir for about 2 minutes or until heated through.
Nutrition Facts : Calories 460.5, Fat 34.2, SaturatedFat 9.7, Cholesterol 91.4, Sodium 436.1, Carbohydrate 13.2, Fiber 3.1, Sugar 7.3, Protein 24.7
VIETNAMESE PORK AND GREEN BEAN STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork. Cover and set aside.
- Meanwhile, heat 2 teaspoons vegetable oil in a large wok or skillet over high heat. Add the green beans and cook, stirring occasionally, until crisp-tender and slightly charred, about 5 minutes. Remove to a bowl or large plate.
- Add the remaining 2 teaspoons vegetable oil to the wok or skillet and reduce the heat to medium high. Add the white and light green parts of the scallions, the ginger, garlic and chile and cook, stirring, 30 seconds. Add the pork and cook, breaking it up with a wooden spoon, until browned, 6 to 8 minutes. Stir in the brown sugar and fish sauce and cook until the liquid nearly evaporates and the sugar has caramelized. Stir in the green beans and warm through.
- Divide the rice among bowls and top with the stir-fry, dark green scallion parts and the chopped herbs. Serve with the lime wedges and more fish sauce.
Nutrition Facts : Sugar 17 grams, Protein 30 grams, Fiber 4 grams, Carbohydrate 60 grams, Sodium 681 milligrams, Cholesterol 67 milligrams, SaturatedFat 2 grams, Fat 10 grams, Calories 440
VIETNAMESE TAMARIND PORK STIR-FRY
This is a recipe I found in my "The Complete Meat Cookbook" by Bruce Aidells and Denis Kelly, posting (untried by me) for the ZWT event.
Provided by diner524
Categories Pork
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Flavor Step - Mix all the marinade ingredients together in a bowl and toss the pork strips in the marinade until they are well coated. Marinate for 30 minutes at room temperature.
- Heat 1-1/2 teaspoons of the oil in a wok or heavy skillet over the highest heat. Stir-fry the red bell peppers for 2 minutes. Remove and set aside.
- Remove the meat from the marinade, saving the marinade.
- Add the remaining 1-1/2 teaspoons oil and the meat to the pan and stir-fry until the strips are just cooked through and no longer pink inside, 2 to 3 minutes.
- Add the reserved marinade, the fish sauce, green onions or scallions, pineapple, and the peppers and cook, stirring often, until most of the liquid has evaporated and the sauce coats the pork, 1 to 2 minutes.
- Spoon the meat and sauce into a bowl, sprinkle with the chopped mint, and serve.
Nutrition Facts : Calories 412.6, Fat 25.1, SaturatedFat 8, Cholesterol 108, Sodium 1189.3, Carbohydrate 9.6, Fiber 1.9, Sugar 5.9, Protein 35.7
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