Asian Pork And Cabbage Low Carb Recipes

ASIAN PORK CABBAGE STIR-FRY

Steps:

• In a large nonstick skillet or wok, stir-fry cabbage in 1 teaspoon oil for 1-2 minutes or until crisp-tender. Add carrots; stir-fry 3-4 minutes longer or until carrots are crisp-tender. Remove and keep warm., In the same pan, stir-fry pork in remaining oil for 2 minutes. Add ginger and stir-fry for 2 minutes or until pork is lightly browned. Stir in 3/4 cup broth and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until meat juices run clear., Combine cornstarch and remaining broth until smooth. Gradually stir into pan. Stir in the cabbage mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with rice if desired.,

ASIAN PORK AND CABBAGE (LOW CARB)

Steps:

• Slice the pork loin in very thin strips (or as thin as you can manage). Slice the cabbage 1/2 inch thick then cut crosswise a couple of times. Thinly slice the onion.
• Heat oil in a large skillet (or a wok if you're lucky enough to have one). Add the pork to the hot skillet and stir-fry 3 to 5 minutes. Add the cabbage and onion and stir fry until tender-crisp. Stir in the black bean sauce and chili garlic paste.

ASIAN PORK BALLS WITH NAPA CABBAGE

Steps:

• Mix together the first seven ingredients and form into golf-ball sized balls.
• Place the pork balls on a baking sheet and bake at 375°F for 25 minutes.
• Place the pork balls in a large pot (Dutch oven) with the 1 cup of chicken broth, the 1 tablespoon soy sauce and the 1 tablespoon sherry and bring to a boil.
• Cover, reduce the heat and simmer for 20 minutes.
• Add the napa cabbage, cover, and simmer for 10 more minutes.
• Dissolve the 1 tablespoon cornstarch in the 2 tablespoons cold water.
• Remove the pork balls and cabbage from the liquid and arrange on a serving platter.
• Stir the cornstarch slurry into the remaining liquid and bring it back to a boil.
• Once the sauce has thickened, pour it over the pork balls and cabbage.

LOW CARB CHINESE-STYLE CABBAGE

Steps:

• Shred the cabbage, chop the onion, slice the mushrooms and the garlic.
• Chop the cliantro leaves and set about 1/3 of the leaves aside with the chopped scallions.
• Chop the cilantro stems and add to the bulk of the chopped leaves.
• Heat vegetable oil in a large saute pan or wok, on medium high heat.
• Add the vegetables and stir until they just start to brown, then lower the heat, continuing to stir until vegetables just tender.
• Add the chopped cilantro leaves and stems.
• Add the Splenda, lemon pepper, soy sauce and sesame oil and stir until all heated through.
• Remove from heat and serve garnished with the reserved chopped cilantro leaf and chopped scallion mixture.
• Options:.
• Other additions: fresh pea pods, sliced celery, sliced red or green bell pepper.
• Red pepper flakes or chile oil may be added if you like it fiery.
• You may make a main dish out of this by mixing it with stir-fried chicken or pork.