Stir Fried Pork With Water Chestnuts Atkins 55 Net Carbs Food

STIR-FRIED PORK WITH WATER CHESTNUTS - ATKINS - 5.5 NET CARBS

Steps:

• Heat canola oil in heavy skillet or wok.
• Add pork and stir fry for 3-4 min, until pork begins to brown.
• Add scallions and garlic, cook 1 min more.
• Add water chestnuts, mushrooms, and pepper. Cook, stirring, for 2 minute.
• Add vinegar, salt, pepper, sesame oil, and soy sauce. Cook 2 minute.
• Serve immediately.

STIR-FRIED PORK WITH WATER CHESTNUTS

Steps:

• Prepare the ingredients
• Peel the water chestnuts
• Water chestnuts and meat slices, green onions into sections, chili slices diagonally
• Grab the meat with starch and a little oil
• When the oil is 70% hot, stir fry the pork and turn white
• Lower the chili and stir fry evenly
• Stir-fried sliced water chestnuts
• Stir fry with shallots
• Add salt and seasoning with chicken essence
• Out of the pot

CLASSIC CHILI CON CARNE - 7 NET CARBS

Steps:

• Heat oil in large heavy-bottomed saucepan or dutch oven over high heat.
• Add beef and pork; saute until browned, about 5 minute.
• Drain off all but 2 tbsp fat.
• Add bell pepper, onion, chili powder, cumin, and oregano, stirring to coat meat and vegetables with spices; saute until vegetables soften, about 5 minute.
• Add tomatoes. Reduce heat to med-low; cover and simmer until chili gets thick and flavors blend, about 1 hours.
• Add beans; heat through about 3 minute Stir in salt and pepper and serve.

RIBEYE STEAK WITH RED WINE SAUCE - ATKINS - 5 NET CARBS

Steps:

• Note: If you have access to fresh herbs, add some chopped tarragon or rosemary to the sauce (optional).
• Heat 2 tbsp oil in large heavy skillet over med-high heat, until hot, but not smoking.
• Lower heat to med, add one steak and cook for 6 min each side for medium.
• Remove the steak from skillet and keep warm. Repeat with remaining 2 tbsp oil and second steak.
• Add butter to skillet and heat until the foam subsides.
• Add garlic and shallots, cook, stirring for about 5 min, until shallots are transparent.
• Add the wine, broth, pepper, and salt, and bring to a boil, scraping up any browned bits from the bottom of the pan. Lower the heat and simmer for 3 minute.
• Slice steaks into thin strips and top with the wine sauce.
• Serve immediately.

PORK CHOPS WITH POBLANO PEPPER AND ONION CREAM SAUCE - ATKINS -

Steps:

• Heat olive oil in large skillet over med-high heat until hot but not smoking.
• Season pork with salt and pepper, and cook 4-5 min each side, until golden brown.
• Transfer pork to plate and keep warm.
• Reduce heat to med-low.
• Add poblano chilis, onion, salt, and pepper and cook, stirring occasionally, for 6-7 minute.
• Stir in cream and waer and bring to simmer.
• Add pork chops and cook for 2 min each side.
• Transfer to platter and pour cream sauce on top.

STIR-FRIED CHESTNUTS AND CHINESE CABBAGE

Steps:

• Heat peanut oil in a wok or 12-inch heavy skillet over high heat until just beginning to smoke then stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add cabbage and cook, tossing, until just beginning to wilt, about 2 minutes, then stir in chestnuts and sugar. Reduce heat to moderate and cook covered, 3 minutes, then stir in soy sauce and sesame oil. Serve immediately.

CREAMED CHICKEN WITH MUSHROOMS - ATKINS - 4.5 NET CARBS

Steps:

• Season chicken with salt, pepper, and thyme.
• Heat 2 tbsp butter in skillet until foam subsides. Add chicken and cook over med-high heat for about 3 min, until light golden.
• Add mushrooms, cook for 2 min, stirring occasionally.
• Transfer mixture to plate and keep warm.
• Melt remaining 1 tbsp butter in skillet over med heat.
• Add shallots and cook 2 minute.
• Stir in wine and broth, scraping up browned bits from bottom of pan and bring to a boil.
• Reduce heat and simmer 5 minute
• Add cream and gently simmer 5 minute.
• Return chicken/mushroom mixture to skillet, stir in parsley, and heat through. Serve immediately.

STIR-FRIED ASPARAGUS WITH WATER CHESTNUTS

Steps:

• In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large nonstick skillet or wok, stir-fry the asparagus, green pepper, onions and garlic in hot oil for 2-3 minutes. Add the mushrooms; stir-fry for 1-2 minutes. Add water chestnuts; stir-fry 1-2 minutes longer. Stir broth mixture; add to the vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.