Lowsodiumporkandveggiestirfry Recipes
LOW-SODIUM PORK AND VEGGIE STIR-FRY
Posted in response to a low-sodium recipe request. I haven't tried this, but it sounds pretty yummy, and I have listed that the sodium content is VERY low...about 125 mg.
Provided by Manda
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk together all sauce ingredients until smooth and well blended.
- Slice pork into thin strips and stir-fry over high heat in 1 tablespoon oil until browned.
- Remove from pan and keep warm.
- Heat remaining oil in skillet and add snow peas, garlic, and carrots.
- Stir-fry over medium-high heat for 3-4 minutes, or until carrots start to soften.
- Return pork to skillet and toss with vegetables to combine.
- Rewhisk sauce and add to skillet.
- Cook 5-6 minutes, or until sauce thickens and clears.
- Serve over rice.
Nutrition Facts : Calories 274, Fat 11, SaturatedFat 2.3, Cholesterol 73.8, Sodium 85.6, Carbohydrate 16.4, Fiber 3.3, Sugar 8.2, Protein 26.4
PORK AND VEGGIE STIR-FRY
This is a quick and easy pork and veggie stir-fry.
Provided by Sammie
Categories Pork Stir-Fry
Time 45m
Yield 6
Number Of Ingredients 18
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.
Nutrition Facts : Calories 383.8 calories, Carbohydrate 46.1 g, Cholesterol 25.8 mg, Fat 15.6 g, Fiber 4.5 g, Protein 17.2 g, SaturatedFat 3.4 g, Sodium 842.9 mg, Sugar 9 g
MY STIR "FRY" (LOW FAT, LOW SODIUM)
Not authentic! but does have an Asian flavor. I love stir fries but wanted something that works with my eating plan. Though I am still experimenting with this, here is my current version. It does not make extra sauce but is somewhat dry, because I don't eat it with rice. I lightly steam the veggies (sometimes I add chicken) in water or broth and then give them a very quick fry in a small amount of oil. The veggies are only suggestions - use what you like. If you are not concerned with sodium content, feel free to add more soy and/or peanut sauce.
Provided by coconutty
Categories One Dish Meal
Time 20m
Yield 1-2 serving(s)
Number Of Ingredients 15
Steps:
- Strip the tough membranes off the broccoli and thinly slice the florets (I use the stalks also).
- Have all ingredients cut and ready to go.
- Use a large skillet with a tight-fitting lid.
- Add water or broth to the skillet, raise heat to high. Once the liquid starts boiling, lower heat and steam the veggies and chicken (if using), for about 3-4 minutes, depending on degree of crispness or tenderness desired.
- Uncover to make sure that liquid has evaporated.
- Add oil, soy sauce and peanut sauce; fry quickly for about a minute.
- Season to taste with black and/or cayenne pepper.
- If you are adding cashews and want them very crunchy, sprinkle them on top just before serving. If you want them slightly tenderized, add them earlier so as to briefly cook them.
- Enjoy!
- NOTE: If your snow pea pods are very young and tender, you may want to add them a couple of minutes after beginning cooking.
Nutrition Facts : Calories 157.4, Fat 9.6, SaturatedFat 1.4, Sodium 420.4, Carbohydrate 15.9, Fiber 2.1, Sugar 3.7, Protein 5.5
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