THAI GLAZED PORK AND STIR-FRY (LOW CARB)
I was afraid the first time I made this - but it came out super tender and loaded with flavour. Its a keeper!
Provided by SEvans
Categories Low Cholesterol
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Glazed Pork.
- cut pork into small 1 inch cubes.
- heat 2 - 3 tablespoons of oil in a wok.
- add garlic and fry for about 30 seconds.
- ad pork and fry until all surfaces are white / lightly browned.
- add the oyster sauce, soy sauce, crumbled peppers and brown sugar.
- mix to combine for a few seconds.
- add water, cover and lower heat to let the pork simmer for approximately an hour stirring occasionally.
- when the water has evaporated - mind the pot - it will cook & burn fast.
- remove from heat when you are left with a nice sticky thick glaze.
- Stirr Fry.
- Thinly slice carrots and chunk boc choy.
- heat 2 - 3 tablespoons of oil in a wok or deep pan - add carrots and garlic.
- stirrfry for a few minutes (2 - 3).
- Add boc choy, salt, pepper, crumbled dried pepper, oyster sauce and water.
- bring to a simmer.
- add bean sprouts and stirr fry for approximately 10 minutes.
- remove from heat and serve.
Nutrition Facts : Calories 670.4, Fat 22.6, SaturatedFat 7.8, Cholesterol 194.9, Sodium 2254.7, Carbohydrate 42.5, Fiber 5, Sugar 28.5, Protein 74.2
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
THAI SHRIMP AND CABBAGE STIR-FRY (LOW CARB)
I love this because it's delicious, easy and fits my low carb diet. I bet that some bean sprouts, peanuts and/or water chestnuts would go great in this dish so feel free to experiment. This recipe is courtesy of Taste of Home Cooking magazine.
Provided by TheDancingCook
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat 3 tsp of oil in a skillet or a stir fry pan.
- Add cabbage and stir fry cabbage for about 2 minutes or until tender.
- Remove cabbage and keep warmed; sprinkle with salt and pepper, to taste.
- In the same pan, add 3 tsp of oil and stir fry onions and garlic until tender.
- Add the shrimp, water and soy sauce; cook until shrimp turns pink.
- Sprinkle with cilantro and red pepper flakes, stir.
- Serve shrimp mixture over cabbage.
Nutrition Facts : Calories 174.7, Fat 13.7, SaturatedFat 1.8, Sodium 1022.2, Carbohydrate 11.3, Fiber 3, Sugar 5, Protein 3.6
LOW CARB PORK STIR-FRY
Very simple to make - and tastes incredible. THis recipe is pictured with my Shrimp and Bean Sprouts - an awesome combination and carb conscious as well.
Provided by SEvans
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
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.
THAI PORK STIR FRY
I found this recipe in a magazine a number of years ago. It is so easy it has become a favorite recipe of mine. The balance of sweet and salty flavors is nice. You can add other vegetables as desired. I sometimes add bean sprouts, celery and mushrooms to this dish.
Provided by Deepfreeze-27
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute garlic, red onion, carrots and red pepper in oil in nonstick skillet over high heat for 5 minutes.
- Add pork, cook for 3 minutes or until no longer pink.
- Add chicken broth, fish sauce, peanuts and brown sugar.
- Add rice noodles, broken in half (submerge in liquid).
- Cover and cook over low heat for 6 minutes.
- Stir in cornstarch mixed with water; cook until thickened.
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Estimated Reading Time 9 mins
- Restorative Keto Egg Drop Soup. Though this restorative keto egg drop soup may look simple and unassuming, it’s both healthy thanks to the bone broth and bursting with flavors of ginger, sesame oil, fish sauce, and green onions to remind you of the East.
- Thai Coconut Soup with Shrimp and Chicken. This Thai coconut soup with shrimp and chicken is almost identical in flavor and probably even better than what you’re used to.
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