LOW CARB CHINESE SWEET-AND-SOUR PORK - 13 NET CARBS
Phases 3-4. From The New Atkins for a New You Cookbook. Per Serving: 13g net carbs, 18g carbs, 5g fiber, 41g protein, 19g fat, 410 calories
Provided by mariposa13
Categories Pork
Time 50m
Yield 1 1/2 cup servings, 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in large skillet or wok over very high heat.
- Add pork and stir-fry until browned on all sides, about 2 minute.
- Add onion and bell peppers; saute until just soft, about 3 minute.
- Add garlic and saute until fragrant; about 30 seconds.
- Add pineapple, tamari, hoisin sauce, and chili sauce; cook until sauce thickens, about 3 minute.
- Remove from heat; stir in sesame oil.
- Serve over lettuce and garnish with sesame seeds.
Nutrition Facts : Calories 481.9, Fat 18.5, SaturatedFat 3.3, Cholesterol 111.6, Sodium 1175.6, Carbohydrate 39.2, Fiber 6.5, Sugar 24, Protein 40.7
LOW CARB PORK AND BROCCOLI STIR FRY - 3 NET CARBS
From The Complete Idiot's Guide to Quick & Easy Low Carb Meals. Per Serving: 256 calories, 23g protein, 5g carbs, 2 fiber, 3g net carbs, 16g fat, 5g sat fat, 59mg cholesterol, 837mg sodim
Provided by mariposa13
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix pork with soy sauce in bowl.
- Heat oil in wok or large skillet over med heat.
- Cook onion and pork for 5 min, stirring.
- Add broccoli and ginger and cook for an additional 5 min or until pork is cooked through and broccoli is tender-crisp.
- Serve, sprinkling with sesame seeds.
LOW CARB SWEET AND SOUR CHICKEN
The secret to this wonderful recipe is the orange soda! Serve with sauteed chinese vegetables or steamed bok choy. Pork may be substituted for the chicken.
Provided by Mercy
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Brown chicken and onions in a non-stick pan sprayed with cooking spray.
- When chicken is brown, add the remaining ingredients.
- Cover and simmer for about 20 minutes until the chicken is tender and thoroughly cooked.
- Uncover and reduce liquid until it makes a syrupy sauce.
- A little arrowroot powder may be added to thicken the sauce, if desired.
Nutrition Facts : Calories 180.1, Fat 11.5, SaturatedFat 3.3, Cholesterol 56.8, Sodium 393.1, Carbohydrate 3.3, Fiber 0.6, Sugar 1.3, Protein 15.1
TANGCU PAIGU (CHINESE SWEET AND SOUR PORK RIBS)
On our very first night in Kunming, December 2000, our colleagues took us out for dinner at the Baiyun Canting on Jinhuapu Road. The tangcu paigu we had that night (and on many subsequent occasions) were incredible. I don't know the Baiyun secret, but now that Baiyun is gone, I'm making my peace with this tasty version, developed with the help of Bruce Cost's "Asian Ingredients" and "Pei Mei's Chinese Cookbook".
Provided by Kate S.
Categories Pork
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Separate the ribs if the butcher hasn't already done so. They should be roughly bite-size.
- Marinate ribs with wine and soy sauce for 30 minutes.
- Remove ribs from marinade, reserving marinade for later.
- Heat peanut oil (about 6 cups) in wok until it's almost smoking.
- Deep fry ribs for 2 minutes, remove from oil with slotted spoon, reheat oil, and fry for another 1/2 minute until brown. (This is Pei Mei's method. Bruce Cost recommends deep-frying for 5-8 minutes.) Remove ribs from oil.
- Pour oil out of wok into a heatproof bowl (stainless steel or glass). (Once it's cool, you can strain it into glass jar for next time).
- To soy sauce marinade, add sugar, vinegar, corn starch mixture, sesame oil, and green onion to make sweet-sour sauce.
- Heat one tablespoon of oil in the wok, pour in the sweet-sour sauce, and boil and stir until thickened.
- Throw ribs into the wok with the sauce, and stir to coat thoroughly.
- Serve on a platter, hot or at room temperature.
- As the sole meat dish, this is enough for 2-3 people, but as part of a full meal with a variety of dishes, it serves up to 8 or 10.
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