Sweet 'n' Sour Cabbage
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Carb Health Recipes at http://www.E-clipse.com
Formatted for MC6: 06-26-2003  by Joe Comiskey - Mad's Recipe Emporium
2 cups shredded purple cabbage
1 cup cooked crumbled bacon
2 tablespoons regular vinegar
1 packet Splenda - (to 2)
Cook bacon until crisp then drain off most of the grease.  Add the cabbage cook till tender.  Add vinegar and splenda and toss to
coat.  Serve with any cut of pork.
This recipe yields ?? servings; 12 carb grams for entire recipe.
Vegetables
Per Serving (excluding unknown items): 645 Calories; 55g Fat (78.1% calories from fat); 34g Protein; 1g Carbohydrate; 0g Dietary Fiber; 95mg
Cholesterol; 1788mg Sodium.  Exchanges: 5 Lean Meat; 8 Fat.		   Sweet and Sour Pork
n/a
Atkins Cookbook at http://atkinscenter.com
Formatted for MC6: 06-18-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 4
This colorful, Asian stir-fry is perfect for a quick weeknight meal.  For best results, heat your skillet for 3 minutes before
adding ingredients.
1 1/2 pounds boneless pork chops, cut 1/2" strips
2 teaspoons freshly-grated ginger, divided
2 tablespoons finely-chopped garlic
4 tablespoons reduced-sodium soy sauce, divided
2 tablespoons olive oil, divided
1 red bell pepper, cut thin strips
1 celery stalk, thinly sliced
1/3 cup steel's sweet and sour sauce
1/4 teaspoon cayenne pepper (optional)
1 carrot, ribboned, and
cut into 1" pieces
4 green onions, thinly sliced
In a bowl, toss pork with 1 teaspoon ginger, 3 teaspoons garlic and 2 tablespoons soy sauce.
In large non-stick skillet or wok, heat 1 tablespoon oil over medium high heat.  Add pork, cook stirring 3 minutes, until almost
cooked through.  Remove from skillet, keep warm.
In same skillet, heat remaining tablespoon oil, 1 teaspoon ginger and 3 teaspoons garlic.  Cook 30 seconds, stirring, until fragrant.
 Add bell pepper and celery; cook 2 minutes, until softened.  Add sweet and sour sauce, cayenne and remaining 2 tablespoons soy
sauce.  Bring to boil, add pork and carrots; stir to combine and finish cooking pork, 1 minute or so.  Mix in green onions.
This recipe yields 4 servings.
Carbohydrates: 8.3 grams
Net Carbs: 6.8 grams
Fiber: 1.5 grams
Protein: 23.2 grams
Fat: 14.9 grams
Main Dish, Pork
Per Serving (excluding unknown items): 92 Calories; 7g Fat (64.5% calories from fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
618mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1 1/2 Fat.


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