Vietnamese Pork Stir Fry Recipes

Keto Crispy Pork & Noodle Stir Fry Low Carb I …

WEBApr 7, 2020 · Instructions. Combine the sliced pork, coconut flour, salt, cayenne pepper and konjac flour (if using) in a medium bowl and toss to …

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.

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Gluten Free, Low Gi, Vietnamese Pork StirFry Recipe

WEBApr 23, 2007 · Cover with boiling water. Stand for 1 minute. Drain. Separate noodles and set aside. Heat 1 tablespoon of oil in a large wok or frying …

1. For the marinade, place pork strips, fish sauce, lime juice, brown sugar, ginger, chillies and garlic in a bowl. Toss well to combine and set aside, covered, in the refrigerator to marinate for 3 hours.
2. For the dish, place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain. Separate noodles and set aside.
3. Heat 1 tablespoon of oil in a large wok or frying pan over high heat. Add half the pork strips and stir fry for 2 minutes until browned and just cooked through. Remove the pork from the pan, set aside on a plate. Repeat cooking the remaining pork in 1 tablespoon of oil.
4. Heat the remaining tablespoon oil in the wok, add the red pepper, snow peas and celery and stir fry over high heat for 2 minutes. Add the rice noodles and mix.

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Vietnamese Caramel Pork Stir Fry How Sweet Eats

WEBMay 1, 2014 · Heat a large wok or skillet over high heat. Season the pork with the salt and pepper. Add the oil to the skillet and once it’s hot, add …

1. Heat a large wok or skillet over high heat. Season the pork with the salt and pepper. Add the oil to the skillet and once it’s hot, add the pork. Cook until seared and golden brown on all sides, about 6 to 8 minutes. Remove the pork from the wok and place it aside in a bowl. Add the onion, ginger and garlic to the skillet, stirring to toss. Cook until slightly softened, about 5 minutes, stirring occasionally.
2. In a bowl, whisk together the chicken stock, sugar, soy sauce, cornstarch, vinegar and pepper flakes. Pour it into the skillet and bring it to a boil. Reduce to a simmer and cook for 3 to 4 minutes. Add the pork and red pepper into the wok, tossing to coat and cook for another 2 minutes.
3. Serve immediately over brown jasmine rice. Top with the cabbage, peanuts, cilantro and a spritz of lime.

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