Click to see a close-up

2 tablespoons oil
1 small onion, slivered, 2 1/2 ounces
2 medium carrots, julienned, 5 3/4 ounces
1 pound leftover roast pork, julienned
4 small bell peppers, julienned *
1 teaspoon xanthan gum
Sauce (see recipe below)

Heat the oil in a wok over medium-high heat. Add the onions and carrots; stir-fry just until the carrots start to lose a little of their crunch. Add the pork and peppers. Stir-fry until the pork is heated through and the peppers are tender-crisp. Sprinkle the xanthan gum over the meat and vegetables; mix well. Pour in the sauce mixture and cook until thickened.

Makes 4 servings
Freezing not recommended

* I used one each green, red, yellow and orange or about 11 ounces of pepper strips.

1/2 cup chicken broth
1/2 cup fresh orange juice, you'll need 2 small oranges
1 teaspoon finely grated orange zest
1/4 cup white vinegar
2 tablespoons plus 2 teaspoons soy sauce
1/4 cup plus 4 teaspoons granular Splenda or equivalent liquid Splenda
1/4 teaspoon blackstrap molasses
2 cloves garlic, minced
2 teaspoons freshly grated ginger
1/8 teaspoon cayenne
1 teaspoon Polaner minced jalapeņos, optional

Whisk together all of the sauce ingredients in a small bowl or 2-cup measuring cup.

With Carrots:
With granular Splenda:
Per Serving: 330 Calories; 14g Fat; 33g Protein; 18g Carbohydrate; 3.5g Dietary Fiber; 14.5g Net Carbs

With liquid Splenda:
Per Serving: 322 Calories; 14g Fat; 33g Protein; 16g Carbohydrate; 3.5g Dietary Fiber; 12.5g Net Carbs

Without Carrots:
With granular Splenda:
Per Serving: 314 Calories; 14g Fat; 33g Protein; 15g Carbohydrate; 3g Dietary Fiber; 12g Net Carbs

With liquid Splenda:
Per Serving: 306 Calories; 14g Fat; 33g Protein; 13g Carbohydrate; 3g Dietary Fiber; 10g Net Carbs

I got this idea from an America's Test Kitchen recipe called Orange-Flavored Chicken. I wanted to try the sauce mixture before trying the chicken recipe so I used it with some leftover pork roast that I had on hand. Even with all the tweaks I had to make to make it low carb, the sauce is delicious. It's not too sweet and has a nice tang from the orange zest. It has a very nice orange flavor. I've included the counts without carrots for those who don't eat them. Click the photo to see a close-up.

Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.