Low Carb Stir Fry Food

LOW CARB CHICKEN STIR FRY

Steps:

• Cut chicken into bite sized peices.
• Cut up veggies into 14 inch peices,except snow peas and broccoli.
• Add olive oil and cook chicken on medium heat until done.
• Add veggies,garlic,basil and red pepper.
• Cook on medium heat ,covered, for 8-10 minutes.

SIMPLE SEAFOOD STIR FRY (LOW CARB)

Steps:

• In a medium bowl mix all ingredients except the oil and let sit for 5-10 minutes.
• In a wok or large pan heat the oil over medium high heat.
• Add the seafood mixture and stir fry until done, about 5 minutes.
• Enjoy with seasoned rice or salad if low carbing.

LOW CARB CHICKEN STIR FRY RECIPE

Steps:

• Drain the noodles from their liquid.
• In an un-oiled skillet, dry-fry the spaghetti until the bottom of the pan is completely dry (or as close to it as you can get). Remove from pan and set aside.
• In the same pan, add the oil, chicken and vegetables and saute until the vegetables are cooked to your liking.
• Quickly stir in the noodles and the garlic powder and stir until well combined.
• Serve.

LOW CARB BEEF AND BROCCOLI STIR FRY

Steps:

• -In a 10" skillet or wok heat the oil;add the prepared vegetables.
• -Cook,stirring quickly& frequently until vegies are crisp tender& onions are browned.
• -Stirin the beef strips,cook till desired doneness.
• -Ina small bowl, combine the remaining ingredients, stirring to dissolve the cornstarch; add to the beef mixture& cook stirring constantly until sauce is thickened, 2-3 minutes.

KETO CHICKEN STIR FRY

Steps:

• In a large bowl, whisk sauce ingredients together until smooth.
• Place chicken breast (3 Pounds) in sauce, and toss to coat. Place in the fridge for 15 minutes while you prep the veggies.
• Heat oil (1 tablespoon) in a large skillet.
• Once shimmering, add broccoli (3 cups) and sliced bell pepper (1). Cook until veggies begin to soften (about 5 minutes).
• Remove veggies from the pan and set aside.
• Heat remaining oil in the skillet.
• Remove chicken from the marinade, and cook on medium-high heat for 2-3 minutes on each side. The inside should be slightly pink still, and the outside should be seared.
• Add veggies back to the pan, along with the sauce from the marinade.
• Bring the sauce to a boil.
• Cook meat and veggies in the sauce until the chicken is cooked through (no longer pink in the center), and the veggies are tender. (About 5-7 minutes depending on the heat in your pan).
• Serve over cauliflower rice, with sliced green onions, peanuts, and sesame seeds. Enjoy!

EASY PORK STIR FRY RECIPE (LOW CARB)

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.

KETO BEEF AND BROCCOLI

Steps:

• Mince garlic and ginger. Cut broccoli into florets and set aside. Slice the flank steak across the grain into 1/4 inch slices. Measure ingredients for sauce into a small bowl. Bring everything to the stove.
• Heat skillet or wok over medium-high heat. When hot, add half of the olive oil and swirl to caot the pan. When the oil shimmers, add the beef, cooking for 30 seconds on the first side before turning over to continue cooking. Remove to a plate or bowl and keep warm.
• Add the remaining olive oil to the pan with the garlic and ginger. Stir until fragrant. Then add the sauce and broccoli, giving it a quick stir. Cover to steam until the broccoli is crisp tender. Remove.
• Add any accumulated meat juices to the pan and reduce sauce to a few tablespoons. Add the beef and broccoli back to the pan to warm through. Season with salt and pepper to taste and serve.
• Serves 4 people at 5.2 NET CARBS PER SERVING

LOW CARB STIR FRY

Steps:

• Chop sausage and cook in skillet with butter until cooked through.
• Remove sausage from pan.
• Add water to deglaze pan.
• Add cabbage, soy sauce, and pepper.
• Cook until desired doneness (about 10 minutes), stirring frequently.
• Enjoy!

LOW CARB PORK STIR-FRY

Steps:

• In a glass or plastic bowl prepare your sauce. Combine Chili sauce, soya sauce, rice vinnegar, brown sugar vegetable oil and as manychili flakes as you would like depending on how spicy hot you like your food - set aside until near the end.
• Prepare your pork strips and dust with flower to lock in the juices.
• Heat some oil in a wok and sear the pork. Remove from wok and set aside.
• Wash out the Wok - if necessary - and heat another table spoon or so of oil.
• Start stirrfrying your vegetables begining with the onion and red pepper, when slightly softened add mushrooms - stirr fry for a few minutes (3 - 5 minutes or more if necessary) - then add frozen green beans that have been WARMED - not cooked in the microwave.
• Return the pork to the wok - combine well wth the vegetables - add spinach and sauce and stirr fry until the spinach has wilted and all of the vegetables are coated in the sauce.
• Serve.