Best 6 Asian Pork And Cabbage Low Carb Recipes

KETO STIR FRY | GROUND PORK STIR FRY RECIPE

Steps:

• In a 10-inch pan over medium high heat, add oil. To the hot oil, add minced ginger and garlic and let them sizzle for 2-3 seconds. Add the ground pork. Mix well and brown the meat, breaking up all the clumps. You want some crispy parts, but mainly you want to cook the pork well.
• While the meat cooks, chop up the green onions and cilantro. Mix them in a bowl and set aside.
• After about 8 minutes when the meat is almost done, push the meat to the sides to create a small space in the middle. Add the sliced green and red chilis.
• Pour in soy sauce, sesame oil, the sambal olek if using and stir well.
• Turn off the stove and let the pork rest uncovered for 3-4 minutes to cool a little.
• Stir in the chopped green onions and cilantro. Sprinkle the lemon juice and stir well.
• Separate the butter lettuce leaves and allow your diners to serve themselves some of the spicy pork mixture into each butter lettuce, leaf. Or skip the lettuce and just eat the meat-good either way.

ASIAN PORK CABBAGE STIR-FRY

Steps:

• In a large nonstick skillet or wok, stir-fry cabbage in 1 teaspoon oil for 1-2 minutes or until crisp-tender. Add carrots; stir-fry 3-4 minutes longer or until carrots are crisp-tender. Remove and keep warm., In the same pan, stir-fry pork in remaining oil for 2 minutes. Add ginger and stir-fry for 2 minutes or until pork is lightly browned. Stir in 3/4 cup broth and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until meat juices run clear., Combine cornstarch and remaining broth until smooth. Gradually stir into pan. Stir in the cabbage mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with rice if desired.,

ASIAN PORK AND CABBAGE (LOW CARB)

Steps:

• Slice the pork loin in very thin strips (or as thin as you can manage). Slice the cabbage 1/2 inch thick then cut crosswise a couple of times. Thinly slice the onion.
• Heat oil in a large skillet (or a wok if you're lucky enough to have one). Add the pork to the hot skillet and stir-fry 3 to 5 minutes. Add the cabbage and onion and stir fry until tender-crisp. Stir in the black bean sauce and chili garlic paste.

ORIENTAL PORK AND SHRIMP STUFFED CABBAGE ROLLS--LOW CARB

Steps:

• Fill a large lidded deep skillet with chicken stock about halfway up the pot and place it over high heat to bring it to a boil.
• Remove eight of the outer leaves of the cabbage (look for leaves that aren't torn).
• Cut off the thick end where the leaf was attached to the stem. Thinly slice the remaining head of cabbage until you've got about 2 cups and reserve.
• Drop the eight whole cabbage leaves into the boiling broth and cook for 2 minutes, until tender. Remove the cabbage leaves and place them into a bowl of ice water (or run them under cold water ) to stop them from cooking. Reserve broth and pan!
• Blot the leaves dry and reserve.
• To a food processor, add the garlic, grated ginger, and scallions to the bowl. Pulse the machine until the veggies are chopped up then add the shrimp and water chestnuts. Run the machine until the shrimp is ground into a paste then turn everything out into a mixing bowl.
• Add the pork, egg, shredded cabbage, carrots, sherry, chili paste, 2 tablespoons sesame oil, 2 tablespoons soy sauce, lime zest and juice. Combine the ingredients until evenly mixed.
• Lay out cabbage leaves on the counter. Divide the meat and veggie mixture among the leaves. Roll them up -- starting at the leafy end and rolling towards the stem end -- just like you'd roll up a burrito, tucking the sides in as you go. Secure it closed with a toothpick, if necessary.
• Return the rolls to the large, lidded skillet.
• Over medium-high heat, make sure there is enough chicken stock to fill it by about an inch, bring it to a bubble. Place the cabbage rolls into the boiling stock and put the lid on the pan. Steam the rolls until the meat has cooked through, about 10 minutes.
• While everything cooks, in a small serving bowl stir together the remaining soy sauce, sesame oil and T of scallions with the honey, ginger slices and a splash of water. Put this dipping sauce onto a serving platter along with duck sauce and Chinese hot-mustard. Serve the Napa rolls on the platter with scallion rice on the side.

ORIENTAL PORK & CHINESE CABBAGE

Steps:

• Mix first 3 ingredients; set aside.
• Heat oil in wok until hot.
• Add pork; stir-fry 3 minutes or until browned.
• Add pepper and onion; stir-fry 1 minute.
• Add soy sauce mixture, cabbage and water, tossing to combine.
• Cover; cook 1 minute.
• Uncover; stir in cornstarch mixture and add to wok.
• Stir-fry until slightly thickened and meat is done.
• Serve with rice.

ASIAN PORK KABOBS

Steps:

• In a small bowl, combine the teriyaki sauce, vinegar, oil, honey and chili sauce. Pour 1/3 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade from pork. On four metal or soaked wooden skewers, alternately thread the pork, onion and red pepper., Grill kabobs, covered, over medium heat for 10-15 minutes or until meat is tender, turning occasionally and basting frequently with reserved marinade.