Thai Glazed Pork And Stir Fry Low Carb Recipes

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THAI PORK STIR FRY



Thai Pork Stir Fry image

I found this recipe in a magazine a number of years ago. It is so easy it has become a favorite recipe of mine. The balance of sweet and salty flavors is nice. You can add other vegetables as desired. I sometimes add bean sprouts, celery and mushrooms to this dish.

Provided by Deepfreeze-27

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

4 garlic cloves, chopped
1 small red onion, sliced
2 carrots, julienned
1 small red pepper, julienned
1 tablespoon oil
1 lb boneless pork chop, thinkly sliced
1 3/4 cups chicken broth
1/3 cup fish sauce
3 tablespoons peanuts, chopped
3 tablespoons brown sugar
4 ounces rice noodles
1 tablespoon cornstarch
1/4 cup water

Steps:

  • Saute garlic, red onion, carrots and red pepper in oil in nonstick skillet over high heat for 5 minutes.
  • Add pork, cook for 3 minutes or until no longer pink.
  • Add chicken broth, fish sauce, peanuts and brown sugar.
  • Add rice noodles, broken in half (submerge in liquid).
  • Cover and cook over low heat for 6 minutes.
  • Stir in cornstarch mixed with water; cook until thickened.

THAI GLAZED PORK AND STIR-FRY (LOW CARB)



Thai Glazed Pork and Stir-Fry (Low Carb) image

I was afraid the first time I made this - but it came out super tender and loaded with flavour. Its a keeper!

Provided by SEvans

Categories     Low Cholesterol

Time 1h10m

Yield 2-4 serving(s)

Number Of Ingredients 15

1 lb pork (belly cut works best)
2 tablespoons minced garlic
2 tablespoons soy sauce
3 tablespoons brown sugar
2 -3 whole dried hot peppers, crumbled
3 cups water
2 carrots
2 cups bok choy (4 stalks)
2 cups bean sprouts
1 teaspoon garlic, minced
salt
pepper
1 whole dried hot pepper, crumbled
1/4 cup oyster sauce
1/4 cup water

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.

Nutrition Facts : Calories 670.4, Fat 22.6, SaturatedFat 7.8, Cholesterol 194.9, Sodium 2254.7, Carbohydrate 42.5, Fiber 5, Sugar 28.5, Protein 74.2

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