Gluten Free Low Gi Vietnamese Pork Stir Fry Recipes
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
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
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