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Spicy Ground Pork & Zucchini Stir-Fry

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Spicy Ground Pork & Zucchini Stir-Fry
A super delicious stir fry that is ready in less then 20 minutes. This recipe is one of the best I have made.
Source:
Serves: 4
Ingredients
  • For the sauce:
  • 3 tablespoons tamari or soy sauce
  • 1 tablespoon grated or minced fresh ginger
  • 1 tablespoon sambal oelek or Asian chili-garlic sauce
  • 2 teaspoons toasted (Asian) sesame oil
  • For the stir-fry and serving:
  • 1 pound zucchini (about 3 medium)
  • 2 tablespoons canola or vegetable oil, divided
  • 1 pound ground pork
  • Salt
  • Freshly ground black pepper
  • ¼ cup thinly sliced scallions
Directions
  1. Make the sauce:
  2. Stir all the sauce ingredients together in a small bowl and set aside.
  3. Make the stir-fry: Cut each zucchini in half lengthwise, then slice each half crosswise into ½-inch-thick half-moons.
  4. Heat a flat-bottomed wok or large frying pan over medium-high heat until a drop of water vaporizes immediately on contact. Drizzle 1 tablespoon of the oil around the pan, add the pork, and season with salt and pepper. Let cook undisturbed for 30 seconds, then break the pork into small, bite-sized pieces and continue stir-frying until it's cooked through and golden-brown, about 5 minutes. Transfer the pork to a paper towel-lined plated and drain the pan of excess fat.
  5. Drizzle the remaining 1 tablespoon of oil in the pan, add the zucchini, and spread out into one even layer. Let cook undisturbed for 30 seconds. Stir-fry the zucchini until browned and just tender, about 5 minutes more.
  6. Return the pork to the skillet, add the sauce, and stir-fry until the sauce is well-incorporated and the zucchini begins to look glossy, about 30 seconds more.
  7. Garnish with the scallions and serve over rice or noodles.
Notes
I made it a large single serving by dividing the recipe by a third excluding the ground pork which I used a ½ lb of.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keto Crispy Pork & Noodle Stir Fry – Low Carb

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Keto Crispy Pork & Noodle Stir Fry – Low Carb
An easy Keto Crispy Pork & Noodle Stir Fry recipe! Sweet, salty, crunchy, chewy – this low carb pork stir fry has it all, and is faster than ordering takeout!
Source:
Cuisine: Keto
Recipe type: Main
Serves: Yield: 4 servings
Ingredients
  • 1 pound of boneless pork sirloin, sliced thin
  • 3 tablespoons coconut flour
  • 1 teaspoon Konjac flour (or 1 additional TBSP coconut flour)
  • ½ tsp salt
  • ½ tsp cayenne pepper
  • ¼ cup avocado oil (or other light tasting oil)
  • 1 teaspoon sesame oil
  • 3 cups chopped white cabbage
  • 1 cup sliced red bell pepper
  • 2 tablespoons minced ginger
  • 1 teaspoon minced garlic
  • 3 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • ½ cup water
  • 2 tablespoons granulated erythritol sweetener
  • 2 cups miracle noodles, rinsed and drained
  • ½ cup green onions, sliced
  • 1 tablespoon lime juice
  • 1 tablespoon toasted sesame seeds
Directions
  1. Combine the sliced pork, coconut flour, salt, cayenne pepper and konjac flour (if using) in a medium bowl and toss to coat.
  2. Heat the avocado oil and sesame oil in a heavy skillet over medium high heat until shimmering.
  3. Add the coated pork and fry until crispy and cooked through – about four minutes.
  4. Remove the crispy pork from the pan and set aside.
  5. Add the cabbage, red peppers, ginger and garlic to the pan you cooked the pork in and stir fry over medium high heat for two minutes or until fragrant and wilted.
  6. Add the soy sauce, fish sauce, water, sweetener, and noodles to the pan and cook, stirring occasionally for four minutes or until the sauce is reduced by half and bubbling. **see note below.
  7. Remove from the heat and add the scallions, lime juice and cooked pork to the pan and toss to coat.
  8. Serve hot garnished with sesame seeds.
Notes
IF YOU’RE NOT A PORK FAN YOU CAN EASILY SUBSTITUTE CHICKEN OR SHRIMP AND IT WILL BE JUST AS TASTY **IF YOU WANT A THICKER SAUCE, ADD ¼ TSP OF XANTHAN GUM OR KONJAC FLOUR DURING STEP 6 AND STIR WELL.
Nutrition Information
Serving size: 1.5 cups Calories: 343 Fat: 21g Carbohydrates: 10g Protein: 28g

Instant Pot Beef and Broccoli Keto

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Instant Pot Beef and Broccoli Keto
This tasty keto-friendly stirfry can be on the table in 20 minutes using the instant pot.
Source:
Recipe type: Main
Serves: Servings: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • FOR THE STIR FRY SAUCE
  • ¾ cup low sodium beef broth
  • ¼ cup low sodium gluten free soy sauce
  • 1 tablespoon sesame seed oil
  • 1 teaspoon sriracha sauce
  • ½ teaspoon liquid stevia OR 1 tablespoon Swerve
  • FOR THE BEEF
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1 teaspoon minced ginger
  • 1¼ pounds flank steak sliced into ¼-inch strips
  • fresh ground pepper to taste
  • 1 pound broccoli florets cut into bite-size pieces
  • 2 tablespoons water
  • ¼ teaspoon xanthan gum
  • sesame seeds for garnish
  • sliced scallions for garnish
  • red pepper flakes for garnish, optional
Directions
  1. FOR THE STIR FRY SAUCE
  2. In a medium bowl whisk together beef broth, soy sauce, sesame oil, sriracha, sugar substitute OR liquid stevia. Set aside.
  3. FOR THE BEEF
  4. Press Sauté on the Instant Pot; heat vegetable oil.
  5. Add onions to the heated oil and cook for 1 minute.
  6. Stir in garlic and ginger and cook for 30 seconds, stirring.
  7. Season beef with fresh ground pepper and add to the Instant Pot; cook until just browned on both sides.
  8. Stir in the prepared stir fry sauce.
  9. Lock the lid and select HIGH PRESSURE; set cook time for 12 minutes.
  10. When cook time ends, use Quick Pressure Release and when the valve drops, remove the lid.
  11. Set Instant Pot to the Keep Warm setting.
  12. Add broccoli florets to the Instant Pot and close with the lid; let broccoli steam for 5 to 6 minutes, or until cooked to a desired tenderness.
  13. In a small mixing bowl whisk together water and xanthan gum.
  14. Pour xanthan gum mixture into the liquid inside the Instant Pot; stir until completely combined and until sauce has thickened.
  15. Garnish with sesame seeds, scallions, and red pepper flakes; serve.
Notes
HOW TO STORE BEEF & BROCCOLI LEFTOVERS Store leftovers in an airtight container and keep in the fridge 3 to 4 days. Reheat over medium-heat on the stovetop. You can also reheat it in the microwave.
Nutrition Information
Serving size: 1 Calories: 397 Fat: 22g Carbohydrates: 16g Sugar: 3g Sodium: 755mg Fiber: 4g Protein: 36g Cholesterol: 85mg
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