Thai Glazed Pork And Stir Fry Low Carb Recipes

EASY THAI PEANUT PORK STIR FRY

Steps:

• In a small bowl, combine peanut butter, lime juice, soy sauce, vinegar, sriracha, garlic powder and black pepper.
• Whisk together until well combined and smooth. It will look lumpy at first, but as you whisk, it will get nice and creamy. Stir in cilantro.
• Heat oil in a wok or large skillet over high heat until oil is very hot.
• Add pork and stir fry in batches without crowding the pan. Cook until pork is starting to brown around the edges, being careful not to over cook. It will take about 2-3 minutes per batch.
• Remove pork from the pan and set aside.
• Add green onions, stir fry for 1 minute.
• Add red peppers and stir fry for 1 minute.
• Add garlic and stir fry for another 30 seconds.
• Add water chestnuts and cook for an additional 30 seconds.
• Add pork to to the mixture.
• Pour sauce over mixture and toss to coat. Cook for another minute until sauce is heated through.
• Serve over hot cauliflower rice.
• Garnish with green onions, cilantro, lime slices and chopped peanuts, if desired.

PORK & HOLY BASIL STIR-FRY (PAD KRA PAO)

Steps:

• In a wok over medium high heat, add the oil, shallots and garlic, and fry for 3 minutes. Add the chilies and cook for another minute. Crank up the heat to high, and add the ground pork, breaking it up into small bits and allowing it to crisp up.
• Add the sugar, fish sauce, soy sauce, dark soy sauce, and oyster sauce. Stir-fry for another minute and deglaze the pan with the broth or water. Because your pan is over high heat, the liquid should cook off very quickly. Add the basil, and stir-fry until wilted. Serve over rice.

THAI GLAZED PORK AND STIR-FRY (LOW CARB)

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.

STICKY THAI PORK

Steps:

• Put the ginger, garlic, chilli, coriander stalks (or root) and shrimp into a food processor and whizz to a paste.
• Heat a wok, add the oil, then add the paste. Fry until fragrant. Add the pork, stir well and fry for 5 mins until cooked through. Stir in the fish sauce and the palm sugar, then cook for a good 10 mins more, until the meat becomes sticky, dark and caramelised. Can be made up to 2 days ahead, then reheated. Cool a little, top each pineapple slice with a teaspoon of the sticky pork and devour.

THAI PORK STIR FRY

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.