QUICK ASIAN STIR-FRY
1 pound ground pork or turkey
1 small onion, slivered
1 clove garlic, minced
12-16 ounce bag frozen Asian-style vegetable mixture *
1 teaspoon sesame oil
3 tablespoons soy sauce
2 tablespoons lime juice **
1 tablespoon granular Splenda or equivalent liquid Splenda
1/2 teaspoon ground ginger, or to taste
2 teaspoons ground coriander
1 teaspoon Sambal Oelek, or to taste
1/4 teaspoon xanthan gum, optional
Brown the meat with the onion and garlic in a large skillet or wok over medium-high heat. If you're using lean ground pork or turkey, you may want to add a tablespoon or two of cooking oil to the pan. Add the frozen vegetables and cook, stirring occasionally. While the vegetables are cooking, you can start adding in the remaining ingredients. Cook and stir a few minutes more until the vegetables are done as desired. Sprinkle the xanthan gum over the surface and quickly stir in; let stand a minute or two to allow the sauce to thicken.
* These come in many varieties and usually contain some combination of broccoli, green beans, carrots, celery, onions or leeks, mushrooms, pea pods or sugar snap peas, red peppers, bamboo shoots and/or water chestnuts. The carb counts will vary so the numbers below are approximate.
** I use 2 packets of True Lime.
Makes 4 servings
Per Serving: 302 Calories; 18g Fat; 22g Protein; 13g Carbohydrate; 3g Dietary Fiber; 10g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. I make this frequently because it is very quick and easy to make and it really has a nice Asian flavor in spite of not being authentic in any way. I usually start with the ingredients listed but sometimes add a bit of this or that to change it up a little. A squirt of sriracha is a nice addition as are some fresh bean sprouts. Although I love this with ground pork, I can get ground turkey much cheaper so that's what I mostly use to make this.
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