THAI GLAZED PORK AND STIR-FRY (LOW CARB)

Thai Glazed Pork and Stir-Fry (Low Carb) image

Provided by SEvans

Time 1h10m

Yield 2-4 serving(s)

Number Of Ingredients 15

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1 lb pork (belly cut works best)
2 tablespoons minced garlic
2 tablespoons soy sauce
3 tablespoons brown sugar
2 -3 whole dried hot peppers, crumbled
3 cups water
2 carrots
2 cups bok choy (4 stalks)
2 cups bean sprouts
1 teaspoon garlic, minced
salt
pepper
1 whole dried hot pepper, crumbled
1/4 cup oyster sauce
1/4 cup water

Steps:

Glazed Pork.
cut pork into small 1 inch cubes.
heat 2 - 3 tablespoons of oil in a wok.
add garlic and fry for about 30 seconds.
ad pork and fry until all surfaces are white / lightly browned.
add the oyster sauce, soy sauce, crumbled peppers and brown sugar.
mix to combine for a few seconds.
add water, cover and lower heat to let the pork simmer for approximately an hour stirring occasionally.
when the water has evaporated - mind the pot - it will cook & burn fast.
remove from heat when you are left with a nice sticky thick glaze.
Stirr Fry.
Thinly slice carrots and chunk boc choy.
heat 2 - 3 tablespoons of oil in a wok or deep pan - add carrots and garlic.
stirrfry for a few minutes (2 - 3).
Add boc choy, salt, pepper, crumbled dried pepper, oyster sauce and water.
bring to a simmer.
add bean sprouts and stirr fry for approximately 10 minutes.
remove from heat and serve.