LOW Carb: Bok Choy with White Pork....... More great Chinese for you!

Bok Choy with White Pork Recipe

 Ingredients:

1lb.Boneless pork shoulder

1 1/2lbs.Bok choy stalks

½tspMinced garlic

½tspMinced fresh ginger

3tbPeanut oil

1/2cup Chicken stock

½tsp Splenda granulated or 2 packets of splenda

1tsp Dry sherry

Arrowroot (thickening agent , no carb)

Dash of allspice

1tsp MSG

 

Preparation:

Slice pork against the grain into thin strips about 2" by 1/2".

Seperate outer fleshy stalks from center flower stalk of bok choy.

Use center stalk in another stir-fry dish or in soup.

Wash outer stalks, and diagonally slice into 3" pieces.

The meatier ends of the stalks should be sliced a little thinner.

Swirl oil around in very hot wok.

When oil begins to smoke, add pork and stir-fry until meat is seared (about 1 minute).

Add bok choy, garlic and ginger.

Stir-fry until green leaves are bright and shrivelled, stirring and tossing constantly so stalks won't burn.

Add salt, stock, sugar, and dry sherry.   Stir….

Add a small amount of water to arrowroot to form a paste.

When liquid begins to boil, cover wok and steam for 30 seconds or less on high heat, until stalks are tender but still crisp.

Push ingredients up side of wok; dribble arrowroot paste into liquid and stir to make a light sauce.

Recombine and add MSG.

Serve immediately.

 

Serves: 6,   Carbs are about 4.5 per serving… 

Thanks for sharing T. I had the pork out before I even checked the recipe forum, thinking I just may make this now. Again thanks for sharing.

Thanks again for the recipe T, hubby and I enjoyed it.

Cowboyonfire, you are a man after my own heart, I love to cook! Your recipes look great. Thanks

Well thanks so much for trying them out!  this particular recipe is very boring, but it's something different and I spice mine up BIGTIME, but for most people who have had WLS, they need some new flavors and not so much spice...hehe...

T.