Easy Low Carb Pork Stir Fry With Veggies Recipes

EASY LOW CARB PORK STIR FRY WITH VEGGIES

Steps:

• Slice all vegetables into strips. Set aside. Slice tenderloin into strips and keep separate from the veggies.
• Melt 4 T butter in a large skillet over medium heat.
• Add sliced onions and minced garlic. Cook until slightly limp.
• Remove onions and garlic from pan, and add two more T butter.
• Add the sliced marinated tenderloin to the pan and cook until desired doneness. I usually cover the skillet for about four or five minutes to cook the meat in the middle without drying it out. Remember that it will continue cooking a little after you take it off the heat.
• Add the meat to the onions and garlic.
• Add 2 more T butter, and all the remaining vegetables. Cook until veggies are crisp tender. Add the meat and onions/garlic back into the pan. Stir well. Remove from heat and serve immediately.
• From start to finish the whole prep and cooking time took 30 minutes!

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 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

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.

PORK AND VEGGIE STIR-FRY

Steps:

• Heat 2 tablespoons oil in a large skillet over medium-high heat. Add cauliflower and stir-fry for 3 minutes. Add carrots and stir-fry for 2 minutes. Add corn and peas; cook until veggies are crisp-tender, 2 to 3 minutes. Remove all veggies to a bowl and keep warm.
• Add remaining 1 tablespoon oil to the skillet. Add pork and stir-fry for 2 minutes. Add green onions, garlic, ginger, and chili powder; fry until pork is no longer pink, 2 to 3 minutes. Remove from the skillet and keep warm.
• Add 1 cup water, soy sauce, honey, and bouillon to the skillet. Stir 2 tablespoons cold water and cornstarch together in a small bowl, then gradually add to the skillet, stirring constantly; bring to a boil. Cook and stir until thickened, about 2 minutes.
• Return vegetables and pork to the pan. Cook until heated through, 2 to 3 more minutes. Stir in peanuts.
• Serve over rice.