Best 4 Thai Glazed Pork And Stir Fry Low Carb Recipes
Indulge in the tantalizing flavors of Thailand with this exquisite Thai-Glazed Pork and Stir-Fry, a symphony of sweet, savory, and tangy flavors. Perfectly glazed and caramelized pork paired with an array of colorful vegetables creates a visually stunning and delicious dish. Embark on a culinary journey with this comprehensive guide, featuring two variations to cater to your dietary preferences: a low-carb version for those seeking a healthier option and a traditional version for those who want to fully experience Thai cuisine's richness. Both recipes are easy to follow and promise an unforgettable dining experience.
**Keywords:** Thai-Glazed Pork, Stir-Fry, Low-Carb, Traditional, Colorful Vegetables, Sweet, Savory, Tangy, Easy to Follow, Unforgettable Dining Experience.
PORK & HOLY BASIL STIR-FRY (PAD KRA PAO)
This pad kra pao (pork & holy basil-stir-fry) features a key ingredient: holy basil! With jasmine rice, it's perfection. And it only takes minutes to make.
Provided by Sarah
Categories Pork
Time 15m
Number Of Ingredients 12
Steps:
- In a wok over medium high heat, add the oil, shallots and garlic, and fry for 3 minutes. Add the chilies and cook for another minute. Crank up the heat to high, and add the ground pork, breaking it up into small bits and allowing it to crisp up.
- Add the sugar, fish sauce, soy sauce, dark soy sauce, and oyster sauce. Stir-fry for another minute and deglaze the pan with the broth or water. Because your pan is over high heat, the liquid should cook off very quickly. Add the basil, and stir-fry until wilted. Serve over rice.
Nutrition Facts : Calories 435 kcal, Carbohydrate 9 g, Protein 22 g, Fat 35 g, SaturatedFat 18 g, Cholesterol 82 mg, Sodium 929 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
THAI GLAZED PORK AND STIR-FRY (LOW CARB)
I was afraid the first time I made this - but it came out super tender and loaded with flavour. Its a keeper!
Provided by SEvans
Categories Low Cholesterol
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 670.4, Fat 22.6, SaturatedFat 7.8, Cholesterol 194.9, Sodium 2254.7, Carbohydrate 42.5, Fiber 5, Sugar 28.5, Protein 74.2
PAD KRAPAO (THAI STIR-FRY PORK WITH BASIL)
Pad krapao (or pad kra pao) is a tasty Thai favorite. Serve with rice. Top with a fried egg, if desired.
Provided by Gingi Sheppard
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 3
Number Of Ingredients 12
Steps:
- Heat oil in a wok over high heat. Add garlic and chile peppers and cook until garlic starts to brown, about 30 seconds. Add pork and stir-fry until browned, about 3 minutes. Pour in dark soy sauce, sweet soy sauce, and fish sauce. Cook and stir until liquid has reduced by half, about 3 minutes.
- Add chile paste, onion, and bell pepper. Stir-fry until pork is cooked through, 5 to 6 minutes. Stir in basil leaves and season with pepper. Stir until well combined.
Nutrition Facts : Calories 368.5 calories, Carbohydrate 24 g, Cholesterol 69.3 mg, Fat 18.4 g, Fiber 3.2 g, Protein 28.9 g, SaturatedFat 3.8 g, Sodium 2110.2 mg, Sugar 12.7 g
THAI PORK STIR FRY
I found this recipe in a magazine a number of years ago. It is so easy it has become a favorite recipe of mine. The balance of sweet and salty flavors is nice. You can add other vegetables as desired. I sometimes add bean sprouts, celery and mushrooms to this dish.
Provided by Deepfreeze-27
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute garlic, red onion, carrots and red pepper in oil in nonstick skillet over high heat for 5 minutes.
- Add pork, cook for 3 minutes or until no longer pink.
- Add chicken broth, fish sauce, peanuts and brown sugar.
- Add rice noodles, broken in half (submerge in liquid).
- Cover and cook over low heat for 6 minutes.
- Stir in cornstarch mixed with water; cook until thickened.
Tips:
- To save time, buy pre-shredded cabbage and carrots.
- Use a large skillet or wok to cook the pork and vegetables. This will help to prevent overcrowding and ensure that the food cooks evenly.
- If you don't have fish sauce, you can substitute soy sauce. However, fish sauce will give the dish a more authentic Thai flavor.
- Be careful not to overcook the pork. It should be cooked through but still tender.
- Serve the pork and vegetable stir-fry over rice or noodles. You can also serve it with a side of fresh vegetables.
Conclusion:
This Thai glazed pork and stir-fry is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The pork is tender and juicy, and the vegetables are crisp and flavorful. The Thai glaze adds a sweet and tangy flavor to the dish that is sure to please everyone at the table.
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