Low Carb Asian Stir Fry

This is a pretty straight forward low carb Asian Stir Fry and it is the addition of the Asian Dipping Sauce that really makes it special. The sauce is to die for and is used in several recipes throughout the site and you will need one recipe.  One of my many Paleo recipes.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Asian Stir Fry
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Ingredients
  1. 1 Head Large Cauliflower Riced In Processor (About 6-8 Cups)
  2. 3 T Butter
  3. 1 C Snow Peas Strings Removed Cut Into Thirds On The Diagonal
  4. ½ Medium Slivered Onion
  5. 1 C Slivered Red Peppers Then Cut Into Thirds (Or Yellow)
  6. 2 T Butter
  7. ½ C Mushrooms
  8. 1 T Butter
  9. ½ C Green Onion Tops Cut On the Diagonal (About ½”)
  10. 8 Oz Very Thinly Sliced Pork (Or Chicken Or Beef Or Chicken)
  11. 1 T Butter
  12. 3 Eggs
  13. 1 Recipe Asian Dipping Sauce
Instructions
  1. Sauté cauliflower in butter. Set aside.
  2. Sauté onion, red pepper, & snow peas in butter. Set aside.
  3. Sauté mushrooms. Set aside.
  4. Sauté meat in butter.
  5. Add all ingredients back to pan & heat. Put to side, beat eggs, and cook slightly then bring all veggies into the eggs and finish cooking.
  6. Pour in Asian dipping sauce to coat.
  7. 4 Servings
  8. 347 Calories, 23.1g Protein, 16.2g Carbs, 6.6g Fiber, 9.6g Net Carbs
Notes
  1. Additions could include a little broccoli, zucchini, mung bean sprouts, sprinkled sesame seeds or even chopped spinach.
  2. The coconut aminos in the sauce will add just a hint of healthy sweetness.
  3. Skip the meat and make it vegetarian.
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