Kung Pao Pork Slimming Weight Watchers Friendly Food
KUNG PAO PORK | SLIMMING & WEIGHT WATCHERS FRIENDLY
Our Kung Pao Pork recipe has all the flavours and textures you'd expect, but with far less calories than the takeaway - perfect if you're counting calories or following a plan like Weight Watchers.
Provided by Ellie
Categories Dinner
Time 45m
Number Of Ingredients 18
Steps:
- Preheat the oven to 180ºC and line a baking tray with baking parchment.
- Place the pork, cornflour, Chinese 5 spice and sesame oil into a sandwich bag and shake until the pork is completely coated in the cornflour mix. Spread across the baking tray and place into the oven for 35 minutes, turning after 20 minutes.
- While the pork is cooking, make the sauce. Sauté the onions, red pepper and carrot in a little low calorie cooking spray, on a low heat, until they start to soften. This will take around 6-7 minutes.
- Once the vegetables have softened, add the garlic and bamboo shoots and cook for a further 2 minutes, stirring frequently.
- Add all of the remaining sauce ingredients (except the spring onions), mix well to combine and leave to simmer on a low heat for 10-15 minutes until the sauce has thickened and reduced.
- Once the pork has cooked and is crisp and golden, add it to the sauce and stir. Serve immediately with rice or your choice of accompaniment and garnish with the finely sliced spring onions.
Nutrition Facts : Calories 298 kcal, Carbohydrate 38 g, Protein 25 g, Fat 5.5 g, SaturatedFat 0.3 g, Sugar 17 g, Fiber 5.6 g, ServingSize 1 serving
CHINESE PORK
Create a delicious fakeaway meal in your own home with this amazing low syn Chinese Pork.
Provided by Siobhan (Slimming Eats)
Categories Main
Time 4h35m
Number Of Ingredients 9
Steps:
- In a small bowl mix together the hoisin sauce, soy sauce, five spice and honey
- Add the pork loins to a shallow dish, pour over the marinade and refrigerate for approx 4 hours (overnight if possible)
- Preheat oven to 200c or 400f
- Season the pork with pepper and spray over the top with a little spray oil, bake the pork loins in the oven for approx 25-30 mins turning a couple of times through cooking and basting with the sauce until the pork is cooked through and they are nice and caramelized from the sauce.
- Slice and serve with your choice of sides.
- Optional: sprinkle with chopped spring onions.
- I like to serve with my egg fried rice and some stir fried vegetables
Nutrition Facts : Calories 377 calories, Carbohydrate 16.3 grams carbohydrates, Cholesterol 161 milligrams cholesterol, Fat 9.5 grams fat, Fiber 1 grams fiber, Protein 55.2 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 2047 grams sodium, Sugar 7.4 grams sugar
KUNG PAO PORK
Make and share this Kung Pao Pork recipe from Food.com.
Provided by DallasDiva22
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine pork and 2 tbsp soy sauce chill 30 minute Combine remaining 2 tbsp soy sauce, lemon juice, sugar, cornstarch, crushed red pepper, and 1/4c water. In wok or large skillet, stir fry pork and garlic in hot oil 3 min, or till brown.
- Add bell pepper and onion; stir-fry 3 minute Add cornstarch mixture; cook and stir till slightly thickened. Add peanuts. Refrigerate leftovers.
Nutrition Facts : Calories 285.7, Fat 16.1, SaturatedFat 3.2, Cholesterol 50.2, Sodium 1052.5, Carbohydrate 13.7, Fiber 1.5, Sugar 8, Protein 22
HUNGRY GIRL KUNG PAO CHICKEN 4 WW PTS.
Saw this today! Didn't want to lose it. Here's what the description said: "Kung Pao-wer! Everyone knows steamed is the way to go when eating Chinese food out. But when you're home, well, steaming your Asian chicken is for the birds (not literally). Why? Because it's TOO easy to create a saucy, spicy, wonderful dish that has a tiny fraction of the calories and fat of restaurant versions. See below for proof -- and feel free to experiment using all sorts of other veggies (green beans, carrots, bean sprouts, broccoli) and lean protein (shrimp, lean steak, tofu, and even lean pork tenderloin ROCK Kung Pao style!)Serving Size: 1 heaping portion (half of recipe) Calories: 230 Fat: 4g Sodium: 720mg Carbs: 17g Fiber: 3g Sugars: 7g Protein: 30g
Provided by Oolala
Categories Poultry
Time 30m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Begin by combining 2 tablespoons of cold water with soy sauce, vinegar, Splenda, cornstarch and chili sauce -- stir well until all ingredients have dissolved; set sauce aside.
- Spray a large pan or wok with nonstick spray, and bring to medium-high heat.
- Add chicken, mushrooms, bell peppers, celery, onion, garlic and 2 tablespoons of water.
- Stirring occasionally, cook for about 5 minutes.
- Once chicken is almost fully cooked but still tender, add peanuts and water chestnuts to the pan or wok.
- Raise heat to high, give sauce a stir, and add it to the pan/wok as well. Mix entire dish until all ingredients are coated in sauce, and the sauce is hot and thick.
- Season to taste with salt, pepper, and red pepper flakes.
- Enjoy!
Nutrition Facts : Calories 231.8, Fat 5.5, SaturatedFat 1, Cholesterol 72.6, Sodium 693.5, Carbohydrate 17, Fiber 3.5, Sugar 6.2, Protein 28.2
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