Low Carb Pork And Vegetable Stir Fry
How to Make It
Step 1
Slice the pork into 1 cm thick strips. Heat a tablespoon of olive oil in a large frying pan or wok over a medium heat. Season the sliced pork with pepper and add to the pan, cooking until browned all over.
Step 2
Whilst the pork is browning, slice the cabbage into thick strips. Melt the coconut oil in a pan over a low/medium heat and add the cabbage strips. Cook gently until the cabbage is tender and slightly softened.
Step 3
Add the remaining olive oil to the pan with the pork. Slice the mushrooms, scallions and pepper, mince the garlic and grate the ginger. Add to the pan with the pork and cook for a further couple of minutes to soften the vegetables.
Step 4
Add the lakanto, tamari and sesame oil to the pan with the pork. Stir well to combine.
Step 5
Add the cabbage noodles to the pan and stir well. Continue cooking for a further minute or until the pork is completely cooked through.
Step 6
Scatter with chopped cilantro and sesame seeds to serve.
Ingredients
- Pork Roast, Tenderloin, Fresh, No Visible Fat Eaten – 9 ounce
- Cabbage, Green, Cooked – 2 cup
- Olive Oil – 2 tablespoon
- Coconut Oil – 1 tablespoon
- Garlic, Fresh – 1 clove
- Scallions Or Spring Onions, Tops And Bulb, Raw – 1 medium – 4 1/8″ long
- Coriander Leaf, Fresh – 1 tablespoon
- Mushrooms, Raw – ½ cup
- Ginger Root, Raw – ½ tablespoon
- Maple Flavored Syrup by Lakanto – ½ tablespoon
- Sesame Oil – ½ tablespoon
- Sesame Seeds – ½ teaspoon, whole pieces
- Green Bell Pepper – ¼ medium – 2 1/2″ diameter x 2 3/4″
- Black Pepper – ⅛ teaspoon
- Tamari Sauce – 1 tablespoon