Low Carb Chili Garlic Ginger Pork and Bok Choy

No stir frying this time!
Let’s throw everything into a slow cooker, take off to work or shopping and have your meal almost ready when you arrive home. Yes I love slow cookers if you have the right recipe to put in it. This Low Carb Chili Garlic Ginger Pork and Bok Choy is one of those recipes.
This recipe has a subtle kick but has great flavor. The skillet I use is from Germany and the brand name is WOLL. You can look it up on the internet to learn more about it. I love it, this is why I do not add oil to cook my pork, nothing stick, and it’s amazing.

Let’s get started with our recipe!

Pork and Bok Choy

2 Tbls coconut or olive oil (if needed for skillet)

1.5 pounds boneless pork loin

3 green onions cut in 1 inch slices

6 cloves crushed garlic

1 cup chicken broth

½ cup water

¼ soy sauce (Tamari)

2 tsp ground ginger

1 tsp Chili Garlic Sauce (Huy Fong Foods. Inc)

1 medium size bunch of Bok choy (cut into 1 inch pieces, separate the whites from the greens)

3 small zucchini

Instructions

In skillet sear pork on all sides, add onion and garlic for 2 minutes to release flavors.

Transfer to slow cooker. Add broth water, soy sauce, ginger and chili.

Stir well to combine, cover, and cook on High 3 to 4 hours or low for 6 to 7 hours, or until meat is tender.

In the last 15 minutes add the whites of the bok choy to the slow cooker and then add the greens of the bok choy for 10.

Using your Joyce Jen Spiral Slicer, slice up your zucchini into curl’s or angel hair. If you do not have this slicer you can cut zucchini into strips.

On a plate put a layer of zucchini and place a scoop of bok choy mixture on top.

Enjoy!

Servings: 3

Yield: 6.6 net carbs per serving

Stay healthy and live well!
Gayle