August 24, 2017

Pork and Broccoli Stir-Fry: A Low Carb way to enjoy a version of Filipino "Lumpia" or Filipino Egg Rolls (without the egg roll)

Although I've been making pork roasts in a variety of ways, this time I decided to break out the meat grinder and package up a couple food-vacuum-sealed packs of ground pork.  Earlier this week I planned to make egg rolls out of one pound of the ground pork but we didn't have won ton wrappers on hand.  After 2 days in the refrigerator I realized I was not getting around to going to the store to get the won ton wrappers so instead, I decided to make a stir-fry out of it.


My original plan of making Filipino style egg rolls was still what I was craving, so I adapted the idea to be a stir-fry, forgoing the won ton wrappers (carbs) and the sugar; instead opting for a natural sweetener.  (I used either Ideal or Truvia - I don't recall which I grabbed as they are both next to each other on the shelf and used equally around here).

It was absolutely delicious and every smidgen of it was finished off that night, with no leftovers to enjoy the next day.  If you are making this just because it tastes so delicious and aren't concerned about carbs or sugar, make this filling as is but add either some cabbage, bean sprouts, fresh or frozen green peas and/or carrots.  You don't have to cook it if you are making egg rolls.  Just mix everything together in a bowl and use about 2 T of the filling to each won ton wrapper, fold the ends, roll up and seal with water.  Fry in hot oil about 5 minutes per side until golden brown and crisp.  Drain on paper towels and serve.

If you want the stir-fry version but again, aren't concerned about the sugar grams, use stir-fry vegetable mixes, peas, carrots or any vegetables you wish. 

Pork and Broccoli Stir Fry

1 lb. of ground pork
1/2 an onion, finely chopped
2 cloves garlic, minced
1/2 c soy sauce
1 T of rice wine vinegar
Scant 1 t natural sweetener of choice
Salt and pepper to taste (about 1 t salt and 1 1/2 t pepper)
10-12 oz. Broccoli

In a pan on the stove brown the ground pork in 1-2 T hot oil.  As soon as it starts to brown, add the onion.  Steam or partially cook the broccoli in the microwave to start to soften.  When the onion starts to look translucent and the meat is mostly browned, add the garlic, soy sauce, rice wine vinegar and Ideal, Truvia, or sugar. Just enough to cut the vinegar and soy sauce, not so much as to make the dish sweet.  Add the salt and pepper. Add the broccoli.  Turn down to simmer and let it simmer about 7-12 minutes until the broccoli is as firm or soft as you prefer.  Serve as is or you could serve over riced cauliflower for low carb, or over white or brown rice for those not-eating low carb.


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