Pork Stir-Fry with Capsicum and Cabbage
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A quick, flavorful, and healthy pork stir-fry suitable for type 2 diabetes.
Pork Stir-Fry with Capsicum and Cabbage
Rated 5.0 stars by 1 users
Category
Diabetic Friendly
Servings
2
Prep Time
7 minutes
Cook Time
8 minutes
This Pork Stir-Fry with Capsicum and Cabbage is a quick, flavorful dish perfect for two. Juicy pork stir-fry meat is paired with vibrant red and yellow capsicums, crisp cabbage, and a hint of onion, all tossed in a savory-sweet sauce made with thick soy sauce, ginger, garlic, and chili.
Balanced with a touch of rice wine vinegar and stevia for a perfect harmony of flavors, this dish is both healthy and satisfying. Serve it as is or over cauilflour rice for a delightful meal in under 30 minutes!
Ingredients
-
Ingredients
-
Pork and Sauce
- 250g pork stir-fry meat
- 2 tbsp thick soy sauce
- 1 tsp fresh ginger, finely grated
- 2 garlic cloves, minced
- 1 tbsp rice wine vinegar
- 1 sachet (1g) stevia
- 1 tsp chili flakes (adjust to taste)
- 1 tbsp cooking oil (e.g., vegetable or sesame oil)
-
Vegetables
- 1/2 red capsicum, sliced into thin strips
- 1/2 yellow capsicum, sliced into thin strips
- 1/2 medium onion, sliced
- 1 cup cabbage, shredded
- Optional: 1/4 cup sliced mushrooms, 1/4 cup julienned carrots, or a handful of green beans
Directions
Instructions
- Prepare the Sauce:
- In a small bowl, mix the thick soy sauce, grated ginger, minced garlic, rice wine vinegar, stevia, and chili flakes. Set aside.
Cook the Pork
- Heat half the cooking oil in a large skillet or wok over medium-high heat.Add the pork stir-fry meat and cook for 3–5 minutes, stirring frequently, until browned and cooked through. Remove the pork from the pan and set aside.
Cook the Vegetables
- Add the remaining oil to the pan.Add the onion and stir-fry for 1 minute until slightly softened.Add the red and yellow capsicum and stir-fry for 2–3 minutes.Toss in the shredded cabbage (and any optional vegetables) and cook for another 2–3 minutes until the vegetables are tender-crisp.
Combine and Finish
- Return the cooked pork to the pan with the vegetables.Pour the prepared sauce over the mixture and stir well to coat everything evenly.Cook for an additional 1–2 minutes to heat through and allow the flavors to meld.
Serve
Divide the stir-fry into two servings. Serve on its own or over a small portion of cauliflower rice for a low-carb option.
Recipe Note
Pork and Sauce:
Pork stir-fry meat (250g): 0g (pork is a protein and does not contain carbs)Thick soy sauce (2 tbsp): ~4g (2g per tablespoon)Ginger (1 tsp): ~0.4gGarlic (2 cloves): ~2gRice wine vinegar (1 tbsp): ~0g (minimal carbs)Stevia (1 sachet, 1g): ~0g (stevia is carb-free)Chili flakes (1 tsp): ~0g (minimal to no carbs)Cooking oil (1 tbsp): 0g (fats do not contain carbs)
Vegetables (for the whole recipe, divide by 2 for per serving):
Red capsicum (1/2): ~3g
Yellow capsicum (1/2): ~3g
Onion (1/2 medium): ~4g
Cabbage (1 cup shredded): ~2g
Optional vegetables (e.g., mushrooms, carrots, or green beans):Mushrooms (1/4 cup): ~0.5g
Carrots (1/4 cup): ~2.5g
Green beans (1/4 cup): ~2g
Total Carbs for the Recipe:
Without optional vegetables: 18.4g for the entire recipe, or ~9.2g per serving.
Including optional vegetables (e.g., carrots): ~21.4g for the entire recipe, or ~10.7g per serving.
This calculation assumes typical portion sizes and may vary slightly depending on exact brands or preparation methods.
Nutrition
Nutrition
- Serving Size
- 1
- per serving
- Calories
- Carbs
- 9 grams