guardianactual
MuscleChemistry Registered Member
2 tablespoons oil 1 small onion, coarsely chopped, 2 1/2 ounces 1 small carrot, thinly sliced diagonally, 1 3/4 ounces 1 clove garlic, minced 1 medium green bell pepper, cut into thin strips 1 medium red bell pepper, cut into thin strips 1 1/2-2 pounds leftover cooked pork loin roast, cut into 1" cubes * 1/2 teaspoon xanthan gum
SAUCE: 1/2 cup cider vinegar 1/2 cup chicken broth 1 teaspoon blackstrap molasses 2/3 cup granular Splenda or equivalent liquid Splenda 1/2 teaspoon ground ginger or a pinch of freshly grated ginger 2 tablespoons Better "Heinz" Ketchup 2 tablespoon soy sauce 2 tablespoon rice wine or dry white wine 2 tablespoon Da Vinci sugar free syrup, pineapple flavor
To prepare the sauce, whisk all of the sauce ingredients in a 2-cup measuring cup; set aside.
Heat the oil in a wok or large nonstick skillet over medium-high heat. Stir-fry the carrots and onion until the carrots are almost crisp-tender. Add the garlic, peppers and pork. Stir-fry for a couple minutes until the peppers lose some of their crunch and the pork is heated through. Lightly sprinkle the xanthan gum over the surface then quickly stir in well. Give the sauce a quick stir then pour it into the wok. Bring the sauce to a boil; cook and stir just until it thickens slightly. Much more cooking at this point will result in soggy vegetables. Serve over chopped iceberg lettuce, if desired. Makes 6 servings Do not freeze
* About half to two thirds of a cooked pork loin roast.
With granular Splenda: Per Serving: 279 Calories; 11g Fat; 32g Protein; 10g Carbohydrate; 2g Dietary Fiber; 8g Net Carbs
With liquid Splenda: Per Serving: 268 Calories; 11g Fat; 32g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
SAUCE: 1/2 cup cider vinegar 1/2 cup chicken broth 1 teaspoon blackstrap molasses 2/3 cup granular Splenda or equivalent liquid Splenda 1/2 teaspoon ground ginger or a pinch of freshly grated ginger 2 tablespoons Better "Heinz" Ketchup 2 tablespoon soy sauce 2 tablespoon rice wine or dry white wine 2 tablespoon Da Vinci sugar free syrup, pineapple flavor
To prepare the sauce, whisk all of the sauce ingredients in a 2-cup measuring cup; set aside.
Heat the oil in a wok or large nonstick skillet over medium-high heat. Stir-fry the carrots and onion until the carrots are almost crisp-tender. Add the garlic, peppers and pork. Stir-fry for a couple minutes until the peppers lose some of their crunch and the pork is heated through. Lightly sprinkle the xanthan gum over the surface then quickly stir in well. Give the sauce a quick stir then pour it into the wok. Bring the sauce to a boil; cook and stir just until it thickens slightly. Much more cooking at this point will result in soggy vegetables. Serve over chopped iceberg lettuce, if desired. Makes 6 servings Do not freeze
* About half to two thirds of a cooked pork loin roast.
With granular Splenda: Per Serving: 279 Calories; 11g Fat; 32g Protein; 10g Carbohydrate; 2g Dietary Fiber; 8g Net Carbs
With liquid Splenda: Per Serving: 268 Calories; 11g Fat; 32g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
