Thai Glazed Pork And Stir-Fry (Low Carb)

• 1 lb pork (belly cut works best)
• 2 tablespoons minced garlic
• 2 tablespoons soy sauce
• 3 tablespoons brown sugar
• 2 -3 whole dried hot peppers, crumbled
• 3 cups water
• 2 carrots
• 2 cups bok choy (4 stalks)
• 2 cups bean sprouts
• 1 teaspoon garlic, minced
• salt
• pepper
• 1 whole dried hot pepper, crumbled
• 1/4 cup oyster sauce
• 1/4 cup water

1. Glazed Pork.
2. cut pork into small 1 inch cubes.
3. heat 2 - 3 tablespoons of oil in a wok.
4. add garlic and fry for about 30 seconds.
5. ad pork and fry until all surfaces are white / lightly browned.
6. add the oyster sauce, soy sauce, crumbled peppers and brown sugar.
7. mix to combine for a few seconds.
8. add water, cover and lower heat to let the pork simmer for approximately an hour stirring occasionally.
9. when the water has evaporated - mind the pot - it will cook & burn fast.
10. remove from heat when you are left with a nice sticky thick glaze.
11. Stirr Fry.
12. Thinly slice carrots and chunk boc choy.
13. heat 2 - 3 tablespoons of oil in a wok or deep pan - add carrots and garlic.
14. stirrfry for a few minutes (2 - 3).
15. Add boc choy, salt, pepper, crumbled dried pepper, oyster sauce and water.
16. bring to a simmer.
17. add bean sprouts and stirr fry for approximately 10 minutes.
18. remove from heat and serve.

pork, garlic, soy sauce, brown sugar, peppers, water, carrots, bok choy, bean sprouts, garlic, salt, pepper, hot pepper, oyster sauce, water

Taken from www.food.com/recipe/thai-glazed-pork-and-stir-fry-low-carb-296356 (may not work)