EASY PORK STIR FRY RECIPE (LOW CARB)
This easy pork stir fry recipe is healthy and low carb. It comes together so fast dinner will be on the table in 15 minutes. It's a great low carb stir fry!
Provided by Kim Hardesty
Categories Dinner
Time 15m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 226 kcal, Carbohydrate 10 g, Protein 19 g, Fat 12 g, Fiber 4 g, ServingSize 1 serving
VEGETABLE PORK STIR-FRY
Make and share this Vegetable Pork Stir-Fry recipe from Food.com.
Provided by Dancer
Categories Pork
Time 23m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Slice pork across the grain into 1/8-inch strips.
- Brown pork strips in oil in large skillet over medium-high heat.
- Push meat to side of skillet.
- Add mushrooms, pepper, zucchini, celery, carrots, and garlic; stir-fry about 3 minutes.
- Combine broth, soy sauce, and cornstarch.
- Add to skillet and cook, stirring, until thickened; cook 1 minute longer.
- Serve over rice.
STIR-FRIED PORK WITH FIVE VEGETABLES
Categories Pork Marinate Stir-Fry Broccoli Green Bean Bell Pepper Carrot Squash Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- Mix pork, 2 teaspoons soy sauce, 1 teaspoon orange peel, and 1 teaspoon ginger in medium bowl; let stand 1 hour.
- Mix orange juice, next 4 ingredients, and 2 teaspoons soy sauce in small bowl.
- Bring 3/4 cup water to boil in large nonstick skillet. Add beans and carrots; cover and cook 3 minutes. Add broccoli, bell pepper, and squash; cover and cook 2 minutes. Drain vegetables; set aside.
- Heat same skillet over high heat. Add oil, garlic, 1 teaspoon orange peel, and 1 tablespoon ginger; stir 10 seconds. Add pork and stir-fry 1 minute. Add cooked vegetables; stir-fry until pork is cooked, about 2 minutes. Remix orange-juice mixture; add to skillet and stir-fry until sauce thickens, about 1 minute. Sprinkle with green onions and serve.
STIR FRIED PORK WITH VEGETABLES (WW)
Make and share this Stir Fried Pork With Vegetables (Ww) recipe from Food.com.
Provided by lazyme
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large nonstick skillet, heat oil; add onions.
- Cook over medium-high heat, stirring frequently, 5 minutes, until softened.
- Add broccoli and 1/4 cup water; cook, covered, 4 minutes, until broccoli is tender.
- Add bell pepper, zucchini and peas; cook, covered, 2 minutes, until bell pepper is tender.
- Move vegetables to sides of skillet, making a well in center; place pork, thyme, salt and black pepper into well.
- Cook pork mixture, stirring frequently, 6 minutes, until pork is browned on all sides.
- Add vinegar; toss pork mixture and vegetables together.
- Cook, continuing to toss, 3 minutes, until pork is cooked through.
- SERVING (1 1/2 CUPS) PROVIDES: 1/2 Fat, 2 3/4 Vegetables, 2 Proteins.
- PER SERVING: 190 Calories, 7 g Total Fat, 2 g Saturated Fat, 42 mg Cholesterol, 226 mg Sodium, 14 g Total Carbohydrate, 5 g Dietary Fiber, 20 g Protein, 82 mg Calcium; 3 points.
Nutrition Facts : Calories 255.4, Fat 13.1, SaturatedFat 4.2, Cholesterol 58.1, Sodium 204.2, Carbohydrate 13.4, Fiber 2.9, Sugar 4.9, Protein 22.2
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
STIR-FRIED VEGETABLES WITH CHICKEN OR PORK
I want to thank my Asian Friends at work for bringing some very tasty dishes to our potlucks and Cindy Ly for taking the time to write down the ingredients for me. This dish can be made with either chicken or pork.
Provided by Nishana Lee
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a wok or large heavy skillet. Add chicken or pork (see Cook's Note), garlic, and oyster sauce, and stir-fry for 10 minutes.
- Stir in broccoli, green pepper, carrots, cabbage, celery, bean sprouts, zucchini, and green onions. Season with salt, and stir-fry for 6 to 8 minutes.
- In a small bowl, mix together water, soy sauce and cornstarch. Stir into vegetables, and cook for 1 to 2 minutes, or until sauce is thickened.
Nutrition Facts : Calories 191.9 calories, Carbohydrate 14.7 g, Cholesterol 32.9 mg, Fat 8 g, Fiber 4.1 g, Protein 16.9 g, SaturatedFat 1.3 g, Sodium 1174.7 mg, Sugar 5.3 g
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