October 11 2017 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Lunch, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Lunch, Meal Keto pork and green pepper stir-fry
Real food on a plate. Pork. Peppers. Scallions and almonds. Creamy butter. Because a keto dinner doesn't have to be complicated.
USMetric
servingservings
Ingredients
- 4 oz. 110 g butter, for frying
- 2⁄3 lb 300 g pork shoulder, cut into thin, 1" (2.5 cm) long slices
- 8 oz. (1½ cups) 230 g (375 ml) green bell pepper, cut in half, seeds removed and slicedgreen bell peppers, cut in half, seeds removed and sliced
- 2 (1 oz.) 2 (30 g) scallion, chopped (both white and green parts)scallions, chopped (both white and green parts)
- 3 tsp 3 tsp chili paste
- 1 oz. (3 tbsp) 28 g (45 ml) almonds
- salt and pepper, to taste
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- Melt the butter in a frying pan or wok, over medium-high heat.
- Add the pork strips, and stirfry for a couple of minutes, or until lightly browned.
- Add the vegetables and chili paste, stirring for a couple of minutes, or until crisp-tender. Season with salt and pepper, to taste.
- For serving, use a slotted spoon to distribute the stir-fry to plates, sprinkle with almonds and toss to coat.
Tip!
Try this stir-fry with steak or chicken thigh, too!
You can use less butter if you prefer, just remember that it will adjust the macros and you'll have less fat.
Standard recipe convention is to list meat at pre-cooked weight.
There is not a set ratio for substituting. You can start with the same amount of coconut oil that it calls for in butter and add more or drain as needed for whichever particular dish you are making.
Pork shoulder can be a relatively fatty cut of pork so you may not need to adjust the amount of butter. You can always start with half and then add more as needed. Chicken breast makes a good substitute for pork chops, but should work well in this dish also.
I would start with the called for amount and then add some as needed. It can be a tricky balance because the fat/protein ratio is important but at the same time adding too much butter could result in a mess.
Look in the Asian or Indian foods section of your grocery store. There are many different brands and recipes that you can find. This is one option that does not include sugar.
https://nuts.com/cookingbaking/asian/asian-sauces/sambal-oelek-chili-...
Chilli paste is from Tesco or Co op
Yes, this will freeze well.
Sorry it wasn't to your liking! You can certainly try using less butter or substituting another fat of your choice. Just be sure to adjust macros.
Peanuts are a good substitution if you are able to tolerate them. If not, consider leaving them out or adding something else for a little crunch--bacon?
The butter is part of the cooking process as well as being for flavor and fat. Avocado has about 14.7 grams of fat and 1.8 grams of net carbs per 100 grams. Butter has about 81 grams of fat and 0 carbs per 100 grams.
Hi, Lindsay! You can use whatever meat you prefer. Maybe chicken or beef...or even pulled pork if you just prefer a different type of pork. I would stick with the same weight.
Those adjustments sound great. Thank you for sharing.
Great! So glad you love it!
PROBLEM: In improvising in such ways, I never understand the macros requirements for an individual meal - I go by your green dots and follow the recipes. I've googled a million times and still can't get meal macros straight. Any suggestions for this improvised recipe of mine? Is there a basic principle or formula I can follow? Thank you, Kristen, for your responsiveness and all your great work here.
When adding or substituting ingredients, the USDA Food Database is a great resource for looking up nutritional information! https://fdc.nal.usda.gov/