Gluten Free Low Gi Vietnamese Pork Stir Fry Recipes
SPICY VIETNAMESE STIR-FRY WITH CHICKEN
Make and share this Spicy Vietnamese Stir-Fry With Chicken recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time P1DT20m
Yield 4-5 serving(s)
Number Of Ingredients 30
Steps:
- To prepare chicken: Combine sesame oil, fish sauce, sugar, chile paste and pepper in a resealable plastic bag. Add chicken; marinate in the refrigerator for 24 hours.
- To prepare broth: Warm oil over medium heat. Add garlic and ginger; cook, stirring, until fragrant and well mixed, about 2 minutes. Add water, sugar, oyster sauce and fish sauce; bring to a boil, then reduce heat and simmer 5 minutes. Pour through a fine strainer, discarding solids. Stir chile paste into broth; set aside. (You should have about 1 cup broth.).
- To prepare stir-fry: Combine vegetable oil and sesame oil in a large skillet or wok; heat almost to the smoking point. Quickly add chicken; stir-fry until chicken is about half cooked. Add bell peppers, onions, mushrooms, basil and cilantro; cook until vegetables are almost tender. Add broth and bring to a boil, then add snow peas and broccoli. Cook just until crisp-tender, about 3 minutes. Dissolve cornstarch in cold water; stir into the stir-fry mixture.
- Return to a boil and cook briefly until thickened.
- To serve: Spoon stir-fry over rice; garnish with lime and cilantro.
Nutrition Facts : Calories 372.3, Fat 17.5, SaturatedFat 2.7, Cholesterol 81.7, Sodium 1877.2, Carbohydrate 22.9, Fiber 2.9, Sugar 8.4, Protein 31.8
PORK STIR FRY
Wonderfully flavorful pork stir fry is made with pork tenderloin strips, onions, and bell peppers. The soy sauce-sriracha marinade is amazing!
Provided by Vered DeLeeuw
Categories Main Course
Time 35m
Number Of Ingredients 12
Steps:
- Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sriracha, and cornstarch. Set aside.
- Heat the avocado oil in a large, deep skillet (or wok) over medium-high heat. Add the pork strips and the onions and stir-fry until the meat is no longer raw, 5-7 minutes.
- Add the pepper slices, garlic and ginger, and cook, stirring, for 1 minute.
- Give the sauce a quick additional mix (the cornstarch tends to settle in the bottom). Lower the heat to medium and stir the sauce into the skillet. Cook, stirring, until the sauce thickens, about 3 minutes. As soon as it has thickened, remove the skillet from the heat.
- Transfer the stir-fry to a serving platter. Drizzle with sesame oil, sprinkle with sesame seeds, and serve.
Nutrition Facts : Calories 284 kcal, Carbohydrate 13 g, Protein 30 g, Fat 12 g, SaturatedFat 2 g, Sodium 694 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
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
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