5 November, 2016
Giraffe’s Low-Carb Schezwan Stir Fry
This week’s recipe offers us an Asian Flare, without the sugar. Stir Fry can be just as tasty as a low-carb alternative. We enjoy our stir fry with fresh vegetables, that give our dish a colorful pop and a satisfying flavor. Our succulent stir fry is best served with our smashed cauliflower recipe, minus the shredded cheese, to somewhat mimic rice.
Preparation time is a simple 5-10 minutes, while cooking time is approximately 20 minutes.
The ingredients we use for our succulent stir fry are:
- 1 Package of Fresh Boneless Sirloin Pork Chops or Pork for stir fry
- 1/2 Small bag of peeled baby carrots
- 1 Medium Container of Fresh Sliced Mushrooms (Which I forgot to add to the photo)
- 1 Green Pepper
- 1/2 Large Onion
- 15 Snow Peas
- 1 Medium Bok Choy
- 1 tsp. Minced Garlic
- 1 tsp. Ground Ginger
- 1/2 tsp. Ground Pepper
- 1/2 tsp. Sesame Seeds
- 3 Tbsp. Sesame Oil
- 2-3 Tbsp. Reduced Sodium Soy Sauce
We start by slicing our pork into tiny, bite sized pieces, approximately 1 inch in diameter, followed by slicing our onion.
Next, we’ll pour our Sesame Oil into our large pot and will set our stove to medium heat. When the oil begins to smoke, we’ll then cook our pork, onion, garlic, ginger, carrots, mushrooms, and green peppers until the meat has cooked completely.
We usually will cook our vegetables, that take a longer time to cook, with our raw meat. Since our meat is sliced fairly thin, it will not take much time to cook. By the time the meat has finished cooking, the vegetables should also be tender.
We’ll then cover and will cook for about 10 minutes or until pork has fully cooked and is absent of any pinkness.
At this point, we’ll cut the bottom of our Bok Choy and will discard.
We’ll then chop 3 stalks of our Bok Choy into 1 inch pieces and will also add to our mixture.
Now, we’re ready to top and tail our snow peas or cut off their ends. Some people merely toss the snow peas into the pot, without cutting off the ends. However, we like our peas trimmed.
We’ll then add our pepper and soy sauce.
We’ll then stir and, once again, cover and will cook for an additional 5 minutes or until the Bok Choy and snow peas are tender, but still crisp. Next, we’ll remove from the stove and will serve immediately, while hot.
I enjoy the flavor and crunch of Sesame Seeds over my stir fry. However, my husband does not. So. we say that the Sesame Seeds are optional.