This easy low-calorie stir fry will diffidently hit the spot when you're craving take out. It's packed with fiber and protein, so it will keep you full for hours.
- 1 block konnyaku
- 2 bell peppers
- 1 onion
- 1 handful of mushrooms
- 2 pork chops
- 2 cloves garlic (minced)
- 1 thumb size piece of ginger (minced)
- 1 cup broth (I prefer chicken broth)
- 1/2 cup soy sauce (Be sure to buy gluten-free if necessary)
- 2 tablespoon starch (I prefer potato or tapioca starch)
- Cut the konnyaku into 1 inch squares about the thickness of a piece of bell pepper. Rinse the konnyaku in cold water, then boil in a small pot for 2-3 minutes.
- Cut the bell pepper, onion, mushrooms into 1 inch squares (the same size as the pieces of konnyaku).
- In a small bowl, mix together the garlic, ginger, broth, soy sauce, and starch.
- In a large stainless steel pan, sear the pork pieces, until slightly browned and some fond has developed on the bottom (you do not need oil for this dish). Remove the pork from the pan and add the broth mixture. Scrape the bottom of the pan to deglaze. Add all the vegetables and pork and cover the pan until the liquid has come to a boil. Reduce the temperature until the liquid is at a low simmer. Cook the dish until the sauce has thickened.
Carbs 19.9 g | Fiber 5.29 g | Fat 10.10 g | Protein 14.18 g High in Fiber, Protein, B1, B2, B3, B6, Vitamin A, Vitamin C, Manganese, Phosphorus, Selenium, Zinc Dairy-Free