Best Gluten Free Low Gi Vietnamese Pork Stir Fry Recipes

Gluten Free, Low Gi, Vietnamese Pork Stir-Fry image

Provided by kelly in TO

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 15

500 g pork legs, strips
1 tablespoon fish sauce
2 tablespoons lime juice
2 teaspoons brown sugar
1 1/2 tablespoons ginger
2 chilies, deseeded and finely chopped
1 garlic clove, crushed
3 tablespoons sesame oil
1 red pepper, deseeded and cut into strips
2 cups snow peas, trimmed
2 sticks celery, sliced
1 tablespoon gluten-free cornflour
1 cup gluten-free vegetable stock
2 tablespoons of fresh mint, chopped
1/2 cup fresh cilantro, chopped

Steps:

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.
For the dish, place noodles in a large, heatproof bowl. 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 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.
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.
In a small bowl, mix the cornflour together with a little vegetable stock to form a paste. Gradually add the remaining vegetable stock until well blended. Pour over the vegetables and noodles, heating on high until thickened.
Add the pork strips, cilantro and mint, stir for about 2 minutes or until heated through.

Nutrition Facts : Calories 460.5, Fat 34.2, SaturatedFat 9.7, Cholesterol 91.4, Sodium 436.1, Carbohydrate 13.2, Fiber 3.1, Sugar 7.3, Protein 24.7

Vietnamese Beef Stir-Fry With Lychees image

Provided by noway

Categories Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 20

1/3 lb beef
10 lychees
2 2/3 ounces pickled ginger, shoots sliced thinly
1 red chili, cut into pieces
1 green pepper, cut into pieces
2 green onions, sectioned
1 teaspoon minced garlic
1 teaspoon red wine (optional)
3 cups cooked jasmine rice or 3 cups basmati rice
3/4 tablespoon light soy sauce
1/3 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons oil
1 tablespoon water
1 dash of sesame oil and pepper
1 teaspoon sugar
1/4 teaspoon salt
1 tablespoon tomato sauce
1/2 teaspoon cornstarch
3 tablespoons water

Steps:

Skin and remove cores from lychees.
Slice beef thinly. Prepare marinade and marinate beef for half an hour.
Heat 1 tbsp oil in wok or skillet and cook beef, remove from skillet.
In same skillet, heat up 1 tbsp of oil. Stir-fry green pepper and red chili.
Pour in 1 tbsp of water. Fry until cooked. Drain through a colander.
In same skillet, heat up 2 tbsp of oil. Stir-fry beef thoroughly with garlic.
Sizzle 1 tsp of wine.
Mix well and add in pickled ginger shoots, green onions, pepper, chili and lychees. Stir-fry thoroughly.
Pour in thickening.
Serve over rice.

Nutrition Facts : Calories 478.9, Fat 34, SaturatedFat 12.1, Cholesterol 37.4, Sodium 372.9, Carbohydrate 36.4, Fiber 2.4, Sugar 6.2, Protein 6.8

Spicy Vietnamese Stir-Fry With Chicken image

Provided by gailanng

Time P1DT20m

Yield 4-5 serving(s)

Number Of Ingredients 30

1 tablespoon toasted sesame oil
1 tablespoon fish sauce (nam pla)
1 tablespoon granulated sugar
1 tablespoon chili paste with garlic
3/4 teaspoon ground black pepper
18 ounces boneless skinless chicken breasts, sliced into 1/4-inch strips
1 1/2 teaspoons toasted sesame oil
1 tablespoon minced garlic
1 1/2 tablespoons grated fresh ginger
3/4 cup water
1 1/2 teaspoons granulated sugar
1/2 cup oyster sauce
1 tablespoon fish sauce
1/2 teaspoon chili paste with garlic
1 1/2 tablespoons vegetable oil
1 tablespoon toasted sesame oil
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
1/2 green bell pepper, julienned
1/4 lb green onion, cut into 1-inch pieces
1/4 lb mushroom, sliced
1 1/2 teaspoons thinly sliced fresh basil
1 1/2 teaspoons thinly sliced cilantro
1/4 lb snow peas, trimmed
1/4 lb broccoli floret
1 1/2 tablespoons cornstarch
3 tablespoons cold water
jasmine rice
lime wedge
fresh cilantro stem

Steps:

To prepare chicken: Combine sesame oil, fish sauce, sugar, chile paste and pepper in a resealable plastic bag. Add chicken; marinate in the refrigerator for 24 hours.
To prepare broth: Warm oil over medium heat. Add garlic and ginger; cook, stirring, until fragrant and well mixed, about 2 minutes. Add water, sugar, oyster sauce and fish sauce; bring to a boil, then reduce heat and simmer 5 minutes. Pour through a fine strainer, discarding solids. Stir chile paste into broth; set aside. (You should have about 1 cup broth.).
To prepare stir-fry: Combine vegetable oil and sesame oil in a large skillet or wok; heat almost to the smoking point. Quickly add chicken; stir-fry until chicken is about half cooked. Add bell peppers, onions, mushrooms, basil and cilantro; cook until vegetables are almost tender. Add broth and bring to a boil, then add snow peas and broccoli. Cook just until crisp-tender, about 3 minutes. Dissolve cornstarch in cold water; stir into the stir-fry mixture.
Return to a boil and cook briefly until thickened.
To serve: Spoon stir-fry over rice; garnish with lime and cilantro.

Nutrition Facts : Calories 372.3, Fat 17.5, SaturatedFat 2.7, Cholesterol 81.7, Sodium 1877.2, Carbohydrate 22.9, Fiber 2.9, Sugar 8.4, Protein 31.8