Click to see a close-up

1 pound ground pork
1 small onion, slivered
1 clove garlic, minced
16 ounce bag frozen Asian-style vegetable mixture *
1 teaspoon sesame oil
3 tablespoons soy sauce
2 tablespoons lime juice **
1 tablespoon granular Splenda or equivalent liquid Splenda
1/2 teaspoon ground ginger, or to taste
2 teaspoons ground coriander
1 teaspoon Sambal Oelek, or to taste
1/4 teaspoon xanthan gum, optional

If you're using lean ground pork, heat a tablespoon or two of cooking oil to a large skillet or wok. Brown the ground pork with the onions and garlic in the hot oil. Add the frozen vegetables and stir occasionally. While the vegetables are cooking, you can start adding in the remaining ingredients. Cook and stir a few minutes more until the vegetables are done as desired. Sprinkle the xanthan gum over the surface and quickly stir in; let stand a minute or two to allow the sauce to thicken.

* These come in many varieties and usually contain some combination of broccoli, green beans, carrots, celery, onions or leeks, mushrooms, pea pods or sugar snap peas, red peppers, bamboo shoots and/or water chestnuts. The carb counts will vary so the numbers below are approximate.

** I use 2 packets of True Lime.

Makes 4 servings

Per Serving: 302 Calories; 18g Fat; 22g Protein; 13g Carbohydrate; 3g Dietary Fiber; 10g Net Carbs

This is a variation of my Thai Pork Lettuce Wraps recipe. I make this all the time because it's so quick and easy to make and my husband and I both love it. He has his over rice and I eat mine as is. You can also serve it over faux rice, shiritaki noodles or chopped lettuce.

Use the counts only as a guide because your vegetable mixture might be different than mine. I also tend to adjust the sauce ingredients to taste each time I make it. If you don't have sambal oelek, you can add about 1/2 teaspoon of crushed red pepper flakes instead. If you don't have lime juice or True Lime, you could probably use an equal amount of rice vinegar but I haven't tried that. If you can only get a 12-ounce bag of frozen vegetables, you might want to use two bags or reduce the number of servings. I sometimes combine two different veggie mixtures for more variety. Of course you could use all one kind of vegetable, such as all broccoli or all green beans. It's up to you. If you use liquid Splenda instead of granular, you'll save about 1 carb per serving. Click the photo to see a close-up.

UPDATE 4/19/14: When I made this the other day, I added a pound of fresh mung bean sprouts and it was delicious that way. The bean sprouts made it seem like there were noodles in the dish. I checked MasterCook and a pound of sprouts has about 19 net carbs. I'm not sure how that affected the carb count for the recipe because I'm not sure how many servings I'll get. It will definitely be more than four and maybe even more than six servings. It was a huge bag of bean sprouts but of course they did cook down a bit.

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