Thai Glazed Pork And Stir Fry Low Carb Recipes

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.

THAI PORK STIR-FRY

Steps:

• In a very large skillet, combine oil, soy sauce, garlic powder, ginger, pepper, cardamom and chili powder. Add half of the pork; stir-fry pork over medium-high heat for 3 minutes. Using a slotted spoon, remove pork from skillet. Repeat with the remaining half of the pork. Return all of the pork to the skillet.
• Add broccoli, carrot, cauliflower, vinegar and curry powder to pork mixture. Bring to boiling; reduce heat. Cover and simmer for 3 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.
• Serve pork and vegetables over brown rice.

CHINESE-STYLE GLAZED PORK BELLY RECIPE BY TASTY

Steps:

• Cut the pork belly into roughly 1-inch (2 ½ cm) cubes.
• Bring 1 liter of water to a boil in a pot, then add the pork, ginger, onion, and garlic, and cook for 3-4 minutes.
• Remove the pork from the water using a slotted spoon and drain on a plate lined with a paper towel. Discard the remaining water and vegetables.
• Clean and dry the pot, then return it to high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.
• Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
• Immediately add the soy sauces and rice wine, stirring continuously for 5-6 minutes more, or until the liquid has reduced to a thick glaze.
• Add the remaining 250 milliliters of water. Stir, cover, and simmer for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Stir every 10 minutes or so, adding more water if the pot is getting dry.
• Remove the lid. The sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
• Serve immediately over a bowl of rice and sprinkle with sliced green onions.
• Nutrition Calories: 1704 Fat: 162 grams Carbs: 27 grams Fiber: 1 gram Sugars: 9 grams Protein: 30 grams
• Enjoy!

STIR FRY CHICKEN (LOW CARB)

Steps:

• Combine soy sauce, rice wine or sherry and oyster sauce and set aside.
• heat oil in large frying pan or wok. Add onion for 1 minute then add chicken. Saute for 3 minutes - add garlic - saute - add mushrooms, peas, water chestnuts and mix together well - add chicken stock and let cook for approx 4 minutes.
• Add sauce previously combined and stir gogether to coat all vegetables.
• mix corn starch and water to a medium paste - make an opening in the centre of the pan and begin mixing the cornstarch (thickener) into the sauce. Keep stirring until thicker and everything is coated.
• Serve on a bed of rice vermicelli or heated sprouts for a low carb meal. On rice for non low carbers.

THAI GLAZED PORK AND STIR-FRY (LOW CARB)

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.

KETO PORK STIR FRY

Steps:

• Season the pork with lemon juice, salt, pepper, garlic cloves minced and dijon mustard. Toss well to combine.
• Heat a large skillet or wok over medium-high heat with the olive oil.
• Add the sliced pork with the white wine into the pan and cook, stirring often, for 5-7 minutes until cooked through. Remove pork to a plate and cover with foil to keep warm.
• Add remaining of olive oil and the garlic clove into the wok.
• Add the green beans and the sliced mushrooms. Cook for 4-5 minutes until vegetables are crisp tender.
• Add the pork back to the skillet. Turn heat to medium, add the cherry tomatoes and stir for 30 seconds.
• Remove the stir fried pork and vegetables to the serving bowl. Serve