This is a recipe my mom used to make that I've low-carb-ified

1 lb. lean boneless pork
peanut oil: if breading, about 3 cups... if not breading, couple of tablespoons

For Breading: (optional.. tastes good either breaded or unbreaded)
1 egg, lightly beaten
1/2 cup almond flour
1/4 cup chicken broth

For Sauce:
1 tbs. peanut oil
1 tsp. finely chopped garlic
1 large green pepper, seeded, deribbed and cut into 1/2 inches squares
1 medium carrot, scraped and sliced into 2 inch strips 1/4 inch wide and 1/4 inch thick
1/2 cup chicken broth
4 tbs. splenda
4 tbs. red-wine vinegar
1 tsp. soy sauce
sprinkle of xanthan gum for thickening (optional)


Trim pork of excess fat and cut the meat into 1 inch cubes - on the small side is better than on the large side.

If breading:

In a large bowl, mix together the egg, almond flour, chicken broth. Add the pork cubes to the egg and almond flour mixture, and stir until each piece of meat is well coated. Preheat the oven to 250 degrees. Pour the 3 cups of oil into a wok or fry pan and set it over high heat. When the oil almost begins to smoke or reaches 375 degrees on a deep-frying thermometer, drop in half of the coated pork cubes one by one. Fry for 5 to 6 minutes, regulating the heat so that the pork turns a crisp, golden brown in that period without burning. Remove the pork with a strainer or slotted spoon to a small baking dish and keep warm in the oven. Fry the other half and add to the first batch.

If NOT breading:

Pour a couple tablespoons of peanut oil in the bottom of a skillet and heat over medium high heat. Add pork cubes, cook until done. Start sauce in separate pan when the pork is about halfway cooked... this should let the pork and sauce finish at the same time.


For sauce:

Pour off any oil remaining in the wok or use a 10 inch skillet. Set the pan over high heat for about 30 seconds. Pour in the tablespoon of oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke. Add the garlic, then the green pepper and carrot, and stir-fry for 2 to 3 minutes until the pepper and carrot darken somewhat in color. Be careful not to let them burn. Pour in the 1/2 cup chicken broth, the splenda, vinegar and soy sauce, and bring to a boil. Boil rapidly for about 1 minute, or until the splenda has thoroughly dissolved. Add pinch of xanthan gum to thicken if desired. Cook a moment longer, stirring constantly. When the sauce is thick and clear, dish out the pork, then pour the entire contents of the pan over the fried pork and serve at once. If the xanthan gum makes the sauce too thick, add water and boil for half a minute or so...repeat until desired consistency.

I've been in stir-fry city, I'll have to give your sauce a whirl!

bump>>>>> been looking for sweet & sour