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Bell Peppers and Pork Asian Stir-Fry | Gluten Free and Low Carb

October 30, 2014

Another Asian dish, I know! Yum! The basis for all my stir-fries is basically the same.  They are easy to adapt to Paleo or Low Carb living too.  The only “no-no” foods are the onions and garlic for carbs and the soy sauce for Gluten Free.  These can all be easily remedied with garlic powder, eliminating onions, and using Brag’s liquid amino or coconut amino.  Choose the substitutions you wish.  The dish is overall still low carb per serving with no substitutions when you consider three garlic cloves contain 1g of carbohydrate per clove for a total of 3g. I don’t use the onions in my dish anyway just because the hubs isn’t a big fan. (I think he just wants kisses later and doesn’t want onion breath!)

So all health caveats aside, this dish is good and good for you WITHOUT making any substitutions.  I am always on the lookout for dishes that are “normal” and tasty that HAPPEN to fit in diet restricted eating plans. They seem to come out the best, cost the least to make, and taste the best!

 

Let’s get started.

 

Ingredients

  • 1 lb pork loin chops, boneless, sliced in ¼ inch wide slices
  • Two bell peppers, any color, sliced in long strips (replace with zucchini and yellow squash for Paleo – Nightshade sensitivity)
  • 3 garlic cloves (omit and use 1 tsp garlic powder if you wish)
  • 1 inch of peeled and grated ginger
  • 1 pint of mushrooms, brown or white, sliced
  • 2 tablespoons soy sauce (make substitutions as necessary for GF)
  • 1 Tablespoon oyster sauce (check for gluten in yours)
  • ½ teaspoon white pepper
  • Splash of sesame oil (1/2 – 1 teaspoon)
  • 1 tablespoon cooking oil or coconut oil for stir-frying

 

Wash, slice, chop, and grate all ingredients BEFORE heating oil

Heat oil in wok or large skillet over medium high. Add garlic and ginger to the oil to flavor it. Swirl around for 30 seconds to 1 minute – DO NOT let them cook so long as to change color. You want good flavors, not bitter burnt garlic. Eww.

Toss in your meat and stir-fry until the outside of most pieces are opaque white and then add your peppers. Keep everything moving in the wok/pan, after 2 minutes add the mushrooms, continue stir-frying for 4-5 minutes. As the peppers soften and cook down, add your soy sauce, oyster sauce, pepper and sesame oil.  Cook an additional minute or two while stirring until the spices/sauces are distributed.

Done!  Serve as is, over rice, or with a nice pickled salad.

You can complete this dish with any protein, including tofu!  Just adjust cooking times accordingly. You will need to start the vegetables before tofu or shrimp, follow the same procedure above for beef or chicken.

Bell Peppers and Pork in Wok

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