Asian Pork And Vegetable Stir Fry Recipes

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ASIAN PORK STIR-FRY



Asian Pork Stir-Fry image

Working two jobs leaves little time for cooking. This Asian pork recipe can be made with almost anything you have in the house, including different vegetables and meats. -Deborah Sheahen, Hickory, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

2 tablespoons cornstarch
1/2 cup water
1/2 cup reduced-sodium chicken broth
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 pound pork tenderloin, cut into 1/2-inch pieces
2 tablespoons sesame or canola oil, divided
1-1/2 cups sliced fresh mushrooms
1 cup bean sprouts
1 cup sliced bok choy
1 cup fresh snow peas
1 small sweet red pepper, cut into 3/4-inch pieces
2 tablespoons reduced-sodium soy sauce
2 cups hot cooked brown rice

Steps:

  • In a small bowl, combine cornstarch and water until smooth. Stir in the broth, garlic and ginger; set aside., In a large skillet or wok, stir-fry pork in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry the mushrooms, bean sprouts, bok choy, peas, pepper and soy sauce in remaining oil for 4-5 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add pork; heat through. Serve with rice.

Nutrition Facts : Calories 386 calories, Fat 12g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 565mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 6g fiber), Protein 32g protein. Diabetic Exchanges

PORK AND VEGETABLE STIR FRY



Pork and Vegetable Stir Fry image

marinate the meat the night before, and have dinner on the table in minutes. from today's NY Times, this goes well over rice.

Provided by chia2160

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb pork tenderloin
1/4 cup oyster sauce
2 tablespoons plus 1/4 cup dry sherry or 2 tablespoons Chinese wine
2 teaspoons sesame oil
1 garlic clove, minced
1/8 teaspoon hot red pepper flakes
1 1/2 teaspoons corn or 1 1/2 teaspoons canola oil
4 scallions, trimmed, halved lengthwise and cut into 2-inch pieces
1 cup baby corn, each cob halved crosswise
1 1/2 cups sugar snap peas
2 cups sliced bok choy
1 cup sliced oyster mushroom
1 cup sliced shiitake mushroom
3 cups bean sprouts
2 tablespoons finely chopped cilantro

Steps:

  • Slice pork into strips about 2 inches long, 1 inch wide and 1/4 inch thick. Place in a bowl or sealable plastic bag, and add oyster sauce, 2 tablespoons sherry, sesame oil, garlic and red pepper flakes. Stir to coat well. Cover or seal, and allow to marinate at room temperature for 3 hours, or in refrigerator up to 24 hours.
  • Place a large wok or skillet over high heat, and add oil. Allow pan to heat for 1 to 2 minutes, then add pork and marinade. Toss meat until seared and no longer pink. Add scallions, corn and sugar snaps. Stir until sugar snaps turn bright green, about 1 minute.
  • Add bok choy and mushrooms, and stir constantly for about 1 minute. Add bean sprouts and remaining 1/4 cup sherry. Continue to stir until wine is almost evaporated. Transfer to a large platter, sprinkle with cilantro, and serve immediately.

ASIAN-STYLE PORK AND VEGETABLE NOODLES



Asian-Style Pork and Vegetable Noodles image

Look for many of these ingredients on the Asian food aisle of your supermarket.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 16

1 rounded tablespoon sweet-hot mustard
1/4 cup tamari, dark, sweet soy sauce, eyeball the amount
1/2 cup vegetable or chicken stock, or about half of one 14 ounce container
2 teaspoons toasted sesame oil, from Asian foods aisle, a serious drizzle
2 boneless center-cut pork loin chop, 8 ounces each
2 tablespoons vegetable oil, 2 turns of the pan
1/2 to 1 teaspoon crushed red pepper flakes
Salt and black pepper
1 carrot, cut into matchsticks
1 package (16 ounces) fresh linguini
12 to 16 shiitake mushrooms, thinly sliced
3 inches fresh ginger root, finely chopped or grated
1 red bell pepper, seeded and sliced
5 scallions, thinly sliced on an angle
2 cups fresh bean spouts, 4 handfuls
3 tablespoons toasted sesame seeds or black sesame seeds, for garnish

Steps:

  • Put a large pot of water on to boil for pasta.
  • Place sweet hot mustard in a bowl. Whisk in Tamari sauce. Add stock and sesame oil to the broth and soy. Set aside.
  • Slice the pork chop very thinly against the grain.
  • When water for pasta boils, heat a large nonstick skillet over medium high to high heat. To the skillet, add 2 tablespoons vegetable oil, 2 turns of the pan in a slow stream. Add crushed pepper flakes to the oil, then the thinly sliced pork. Season pork with salt and pepper. Cook pork 2 minutes to caramelize the meat, then turn and stir-fry. Add salt to pasta water, then carrots. Blanch carrots for a minute, then remove with a slotted spoon. Add fresh linguini to boiling water. Transfer carrots to pork stir-fry. Add mushrooms, ginger, red bell pepper, scallions and bean sprouts. Toss and stir-fry veggies with pork for 2 minutes. Cook pasta to al dente. Drain and add to the pork and veggies. Pour Tamari and broth mixture over the noodles and pork. Toss and allow the noodles to completely soak up the liquids, a minute or so. Remove from heat. Serve large bowls of noodles, pork and veggies with a garnish of toasted sesame seeds or black sesame seeds. Break out the chopsticks!

ASIAN PORK CABBAGE STIR-FRY



Asian Pork Cabbage Stir-Fry image

Pork paired with crisp cabbage and carrots makes a stirring combination in this tasty main dish from Jane Goldsmith. "It's a quick-fix dish when unexpected company arrives," she writes from Bloomfield, Indiana. "I got the recipe from a friend when I was in college.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

6 cups chopped cabbage, cut into 1-inch pieces
3 teaspoons vegetable oil, divided
4 medium carrots, julienned
1 pork tenderloin (1 pound), cut into 3/4-inch pieces
2 tablespoons minced fresh gingerroot
1 cup reduced-sodium chicken broth, divided
1/4 cup reduced-sodium soy sauce
4 teaspoons cornstarch
Hot cooked rice, optional

Steps:

  • In a large nonstick skillet or wok, stir-fry cabbage in 1 teaspoon oil for 1-2 minutes or until crisp-tender. Add carrots; stir-fry 3-4 minutes longer or until carrots are crisp-tender. Remove and keep warm., In the same pan, stir-fry pork in remaining oil for 2 minutes. Add ginger and stir-fry for 2 minutes or until pork is lightly browned. Stir in 3/4 cup broth and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until meat juices run clear., Combine cornstarch and remaining broth until smooth. Gradually stir into pan. Stir in the cabbage mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with rice if desired.,

Nutrition Facts : Calories 252 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 855mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges

STIR-FRIED VEGETABLES WITH CHICKEN OR PORK



Stir-Fried Vegetables with Chicken or Pork image

I want to thank my Asian Friends at work for bringing some very tasty dishes to our potlucks and Cindy Ly for taking the time to write down the ingredients for me. This dish can be made with either chicken or pork.

Provided by Nishana Lee

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 16

2 tablespoons vegetable oil
½ pound boneless skinless chicken breasts, cut into cubes
2 cloves garlic, chopped
2 tablespoons oyster sauce
1 cup chopped broccoli
1 cup sliced green bell pepper
1 cup sliced carrots
1 cup sliced napa cabbage
1 cup sliced celery
1 cup fresh bean sprouts
1 cup sliced zucchini
1 cup chopped green onions
1 teaspoon salt
½ cup water
2 tablespoons mushroom soy sauce
1 tablespoon cornstarch

Steps:

  • Heat oil in a wok or large heavy skillet. Add chicken or pork (see Cook's Note), garlic, and oyster sauce, and stir-fry for 10 minutes.
  • Stir in broccoli, green pepper, carrots, cabbage, celery, bean sprouts, zucchini, and green onions. Season with salt, and stir-fry for 6 to 8 minutes.
  • In a small bowl, mix together water, soy sauce and cornstarch. Stir into vegetables, and cook for 1 to 2 minutes, or until sauce is thickened.

Nutrition Facts : Calories 191.9 calories, Carbohydrate 14.7 g, Cholesterol 32.9 mg, Fat 8 g, Fiber 4.1 g, Protein 16.9 g, SaturatedFat 1.3 g, Sodium 1174.7 mg, Sugar 5.3 g

GINGER PORK AND VEGETABLE STIR-FRY



Ginger Pork and Vegetable Stir-fry image

This skillet meal comes together in a flash! Add egg rolls, some hot steamed rice, and fortune cookies for make-at-home Chinese instead of take-out!

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 18m

Yield 4

Number Of Ingredients 16

¼ cup reduced-sodium soy sauce
¼ cup dry sherry
3 tablespoons honey
2 tablespoons cornstarch
¾ pound boneless pork loin, thinly sliced
3 cups Swanson® Unsalted Chicken Broth
2 tablespoons vegetable oil
1 (2 inch) piece fresh ginger root, peeled and thinly sliced
2 cloves garlic, thinly sliced
1 tablespoon chili garlic sauce
1 teaspoon sesame oil
1 (10 ounce) package broccoli coleslaw mix
1 (8 ounce) can sliced water chestnuts, drained
1 (6 ounce) package snow peas
2 cups hot steamed rice, or as needed
1 teaspoon sesame seeds, for garnish

Steps:

  • Whisk soy sauce, sherry, honey, and cornstarch together in a small bowl. Add pork slices, coat evenly, and set aside.
  • Pour Swanson® Unsalted Chicken Broth into a small saucepan. Bring to a boil, simmer until reduced to one and one half cups. Set aside.
  • Heat oil in a large, non-stick skillet over medium high heat. Add ginger and garlic; stir until ginger and garlic are lightly browned and fragrant, 1 or 2 minutes. Remove with slotted spoon and discard.
  • Transfer pork mixture to skillet over medium-high heat, constantly stirring and separating pork slices into a single layer, 3 or 4 minutes. Add reduced broth, stirring quickly to blend with the sauce, about 1 minute. Stir in chili garlic sauce and sesame oil. Add broccoli slaw, water chestnuts, and snow peas, stirring to coat with sauce. Cook to desired crispness, 1 or 2 more minutes.
  • Serve over hot steamed rice, and garnish with sesame seeds.

Nutrition Facts : Calories 468.7 calories, Carbohydrate 58.7 g, Cholesterol 40.2 mg, Fat 15.9 g, Fiber 5.2 g, Protein 20.8 g, SaturatedFat 4 g, Sodium 886.7 mg, Sugar 18.4 g

ASIAN PORK AND VEGETABLE STIR-FRY



Asian Pork and Vegetable Stir-Fry image

A can of Progresso™ Light soup is the secret ingredient in this 30-minute meat-and-veggie skillet dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 2

Number Of Ingredients 10

1/2 cup uncooked instant brown rice
1 cup water
1 boneless pork loin chop (4 oz), cut into thin bite-size strips
2 cups sliced fresh mushrooms
1 medium onion, cut into thin wedges
1/2 teaspoon garlic powder
1 can (18.5 oz) Progresso™ Light homestyle vegetable and rice soup
1 tablespoon stir-fry sauce
1 cup fresh snow pea pods
2 tablespoons sliced almonds, if desired

Steps:

  • In 1-quart saucepan, cook rice in water as directed on package, omitting butter.
  • Meanwhile, in 12-inch nonstick skillet, place pork, mushrooms and onion; sprinkle with garlic powder. Cook over high heat 4 to 6 minutes, stirring frequently, until pork begins to brown. Stir in soup and stir-fry sauce; heat to boiling. Stir in pea pods. Cook over high heat 5 to 7 minutes, stirring occasionally, until pea pods are crisp-tender.
  • Serve pork mixture over rice; sprinkle with almonds.

Nutrition Facts : Calories 320, Carbohydrate 49 g, Cholesterol 35 mg, Fiber 8 g, Protein 20 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 8 g, TransFat 0 g

ASIAN PORK & VEGGIE STIR FRY



Asian Pork & Veggie Stir Fry image

A quick and tasty stir fry for 2. Add any veggies you prefer; this is a do-it-yourself EZ recipe. Created for 2 for 1: Left-overs Challenge in Cooking Photos using leftovers: pork roast and French onion soup.

Provided by Caroline Cooks

Categories     < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 14

1/3 cup tamari (soy sauce)
2 tablespoons mirin
garlic, to taste
1/4 cup French onion soup (leftover, if you have it)
3 tablespoons bottled teriyaki sauce, I use Kikkomen's
1 tablespoon mirin
1 teaspoon ginger, grated
1/2 tablespoon cornstarch
1 cup pork, cooked, cut into 1/2-inch thick by 1-inchcubes and marinated
1/2 cup onion, sliced thinly
1/2 carrot, julienne
1 1/4 cups broccoli, slaw
white sesame seeds, for garish
cooked rice

Steps:

  • For Marinade:.
  • Combine all ingredients and pour over cooked pork.
  • Toss to coat and marinade for at least 20 minutes for marinade to be absorbed by pork.
  • For sauce:.
  • In jar with lid, mix all ingredients and set aside.
  • For stir fry:.
  • Heat 1 tablespoons of vegetable oil in heavy skillet or wok over MED-HI heat.
  • Add onions, carrots and broccoli.
  • Saute to soften, slightly--about 5 minutes.
  • Add sauce and toss to blend.
  • Cook until sauce in slightly thickened.
  • Add pork--with absorbed marinade. (If not all absorbed, add all.).
  • Saute about 5 minutes to heat stir fry completely.
  • Serve over rice, sprinkled with sesame seeds.

Nutrition Facts : Calories 129.8, Fat 0.8, SaturatedFat 0.1, Sodium 4146.9, Carbohydrate 22.2, Fiber 3.2, Sugar 8.9, Protein 9.9

ASIAN PORK STIR-FRY



Asian Pork Stir-Fry image

Categories     Sauce     Pork     Fry

Yield serves 4, 1 cup per serving

Number Of Ingredients 12

1 tablespoon minced peeled gingerroot
1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced
2 tablespoons soy sauce (lowest sodium available)
1 tablespoon cornstarch
1 teaspoon toasted sesame oil
1/4 teaspoon crushed red pepper flakes
1 butterfly pork chop (about 6 ounces), all visible fat discarded, cut into 1 1/2 x 1/2-inch strips
1 tablespoon plus 1 teaspoon canola or corn oil
8 cups fresh prewashed spinach, large stems discarded
8 ounces presliced fresh button mushrooms
2 teaspoons vinegar
2 teaspoons sugar

Steps:

  • In a small dish, stir together the gingerroot and garlic.
  • In a medium bowl, stir together the soy sauce, cornstarch, sesame oil, and red pepper flakes.
  • Stir the pork into the soy sauce mixture.
  • Heat a nonstick wok or large nonstick skillet over high heat for about 1 minute, or until very hot. Cook the pork mixture for about 2 minutes, or until the pork is cooked through, stirring constantly. Remove from the wok.
  • Pour the oil into the wok, swirling to coat the bottom. Heat for about 30 seconds. Cook the gingerroot mixture for about 30 seconds, stirring constantly.
  • Stir in the spinach and mushrooms. Cook for about 5 minutes, or until the spinach is wilted, stirring occasionally.
  • Stir in the pork mixture, vinegar, and sugar. Cook for about 2 minutes, or until all the ingredients are heated through and well combined, stirring constantly.
  • Cook's Tip
  • Like most other stir-fries, this one cooks quickly. That's why you need all the ingredients ready before you heat the wok.
  • nutrition information
  • (Per Serving)
  • Calories: 159
  • Total Fat: 8.5g
  • Saturated: 1.5g
  • Trans: 0.0g
  • Polyunsaturated: 2.0g
  • Monounsaturated: 4.5g
  • Cholesterol: 24mg
  • Sodium: 272mg
  • Carbohydrates: 9g
  • Fiber: 2g
  • Sugars: 3g
  • Protein: 13g
  • Dietary Exchanges
  • 2 Vegetable
  • 1 1/2 Lean Meat
  • 1 Fat

ASIAN PORK & VEGETABLE STIR-FRY FOR TWO



Asian Pork & Vegetable Stir-Fry for Two image

Make this Asian Pork & Vegetable Stir-Fry for Two when you're cooking for a smaller crowd. Requiring minimal chopping work, this Asian Pork & Vegetable Stir-Fry for Two is super tasty and quick to prepare.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 2 servings, 1-1/2 cups each.

Number Of Ingredients 9

2 oz. thin multi-grain spaghetti, uncooked
1/4 cup KRAFT Lite Asian Toasted Sesame Dressing
1-1/2 tsp. creamy peanut butter
1-1/2 tsp. lite soy sauce
1 cup fresh sugar snap peas
1/2 large red pepper, cut into thin strips, then halved crosswise
1/2 lb. pork tenderloin, cut into thin strips
2 Tbsp. chopped fresh cilantro
2 Tbsp. PLANTERS Unsalted COCKTAIL Peanuts, chopped

Steps:

  • Cook spaghetti as directed on package, omitting salt.
  • Meanwhile, gradually whisk dressing into peanut butter in small bowl. Stir in soy sauce; set aside. Stir-fry vegetables in medium nonstick skillet on medium-high heat 3 min. Add meat; stir-fry 3 to 4 min. or until done. Add dressing mixture; stir-fry 2 min. or until slightly thickened.
  • Drain spaghetti; place on platter. Top with meat mixture, cilantro and nuts.

Nutrition Facts : Calories 390, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 32 g

STIR-FRIED PORK WITH FIVE VEGETABLES



Stir-Fried Pork with Five Vegetables image

Categories     Pork     Marinate     Stir-Fry     Broccoli     Green Bean     Bell Pepper     Carrot     Squash     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 18

6 ounces pork tenderloin, thinly sliced crosswise, then cut into 1/2-inch-wide strips
4 teaspoons reduced-sodium soy sauce
2 teaspoons grated orange peel
1 teaspoon plus 1 tablespoon minced peeled fresh ginger
1/4 cup orange juice
1 tablespoon honey
1 tablespoon rice vinegar
1 tablespoon cornstarch
1/4 teaspoon dried crushed red pepper
3/4 cup water
8 ounces green beans, trimmed, cut into 1-inch pieces
1 cup thinly sliced carrots
2 cups small broccoli florets
1 red bell pepper, coarsely chopped
1 yellow crookneck squash, sliced
1 tablespoon vegetable oil
4 garlic cloves, minced
1/2 cup thinly sliced green onions

Steps:

  • Mix pork, 2 teaspoons soy sauce, 1 teaspoon orange peel, and 1 teaspoon ginger in medium bowl; let stand 1 hour.
  • Mix orange juice, next 4 ingredients, and 2 teaspoons soy sauce in small bowl.
  • Bring 3/4 cup water to boil in large nonstick skillet. Add beans and carrots; cover and cook 3 minutes. Add broccoli, bell pepper, and squash; cover and cook 2 minutes. Drain vegetables; set aside.
  • Heat same skillet over high heat. Add oil, garlic, 1 teaspoon orange peel, and 1 tablespoon ginger; stir 10 seconds. Add pork and stir-fry 1 minute. Add cooked vegetables; stir-fry until pork is cooked, about 2 minutes. Remix orange-juice mixture; add to skillet and stir-fry until sauce thickens, about 1 minute. Sprinkle with green onions and serve.

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From lowcarbingasian.com


CHINESE PORK AND VEGETABLE STIR-FRY RECIPE | CDKITCHEN.COM
In 12-inch skillet, heat 1 tablespoon oil over medium-high heat and brown pork. Remove and set aside. In same skillet, heat remaining 1 tablespoon oil and cook vegetables, stirring occasionally, 5 minutes. Stir in water chestnuts and onion soup mix blended with water, orange juice, soy sauce and garlic powder. Bring to a boil over high heat.
From cdkitchen.com


ASIAN PORK & VEGETABLE STIR FRY RECIPE | ALBERTSONS MARKET
1) Cut pork steak lengthwise in half, then crosswise into ¼-inch thick strips. 2) Heat a large pan over medium-high heat until hot. Add pork and garlic; stir-fry 8-10 minutes or until pork is no longer pink. If pan is not large enough, cook pork in batches. Remove from pan. 3) In same pan, combine vegetables and 3 tablespoons water. Cover and ...
From albertsonsmarket.com


CHINESE PORK STIR FRY RECIPE - CANADIANCOOKINGADVENTURES.COM
2021-11-20 Start by whisking the vinegar, low sodium soy sauce and cornstarch together in a small bowl. Then in a large wok heat 1 tbsp of sesame oil and cook the sliced pork till well done. remove from the heat and set aside. In the same wok, add the remaining oil and fresh diced vegetables and cook till crispy tender.
From canadiancookingadventures.com


ASIAN VEGETABLE STIR FRY - KAWALING PINOY
2017-06-09 Asian Vegetable Stir-Fry made easy with packaged vegetable stir-fry mix is ready in minutes and perfect for busy weeknights. A delicious medley of crisp Asian vegetables and tender pork, it's sure to be a family favorite! Prep Time: 5 …
From kawalingpinoy.com


ASIAN STYLE GINGER PORK STIR FRY - ARCTIC GARDENS
Transfer to plate. Add garlic and ginger to wok; stir-fry over medium-high heat for 30 seconds. Add Arctic Gardens Stir Fry Asian-Style Vegetables; cover and steam until tender-crisp, about 6 minutes. Return pork and any accumulated juices to wok. Whisk together broth, oyster sauce, soy sauce, cornstarch and vinegar; stir into wok and cook ...
From arcticgardens.ca


PORK AND VEGETABLE STIR-FRY RECIPE - BBC FOOD
Method. To make the pork belly, put the meat into a saucepan with the star anise, cinnamon stick, bay leaves, fennel seeds and cloves with 500ml–1litre/18fl oz–1¾ pints boiling water.
From bbc.co.uk


ASIAN PORK & VEGETABLE STIR FRY RECIPE | UNITED SUPERMARKETS
1) Cut pork steak lengthwise in half, then crosswise into ¼-inch thick strips. 2) Heat a large pan over medium-high heat until hot. Add pork and garlic; stir-fry 8-10 minutes or until pork is no longer pink. If pan is not large enough, cook pork in batches. Remove from pan. 3) In same pan, combine vegetables and 3 tablespoons water. Cover and ...
From unitedsupermarkets.com


STIR-FRIED LO MEIN NOODLES WITH PORK AND VEGETABLES RECIPE
2019-02-26 Wipe out wok or skillet, then add remaining 1 tablespoon (15ml) neutral oil and heat over high heat until smoking. Add noodles and cook, tossing and stirring, until hot. Add remaining sauce, vegetables, and pork to noodles and toss well over heat to combine. Transfer lo mein to a platter and sprinkle sliced green scallions all over, along with ...
From seriouseats.com


ASIAN PORK STIR-FRY RECIPE | MYRECIPES
Add green beans, onion mixture, cornstarch mixture, reserved Asian Barbecued Pork, and next 4 ingredients (through red pepper) to pan. Bring to a boil, stirring constantly. Cook 1 minute or until sauce thickens. Serve with rice.
From myrecipes.com


ASIAN PORK STIR-FRY
2019-02-01 1 lb (500 g) seasonal stir-fry vegetables, sliced to equal thickness. 1 Tbsp (15 mL) sesame oil, divided. 1 Tbsp (15 mL) hoisin sauce. 2 tsp (10 mL) soy sauce. 1 tsp (5 mL) hot sauce. 3 cups (750 mL) bean sprouts. Directions. In a large skillet or wok over medium-high heat, stir-fry pork strips in canola oil for 2-3 minutes or until lightly ...
From saskpork.com


PORK STIR FRY {30-MINUTE RECIPE} – WELLPLATED.COM
2022-02-24 Instructions. In a roomy liquid measuring cup or small bowl, stir together 4 tablespoons soy sauce, rice vinegar, hoisin, peanut butter, ginger, and garlic. Keep near the stove. In a large, deep skillet or wok, heat 1 tablespoon of the oil over medium-high to high heat. Once the oil is hot and shimmering, add the pork.
From wellplated.com


PORK STIR-FRY | CHINESE RECIPES | GOODTO
2021-02-14 Method. Marinate the pork with the chilli, garlic, ginger and soy sauce for 10 minutes. Heat a wok over a high heat, add the oil and stir fry the pork for 11/2 minutes. Add in the peppers and sugar snap peas and 100ml water and cook for a further 3-4 minutes until tender. Add in the stir-fry sauce, noodles, spring onions, bean sprouts and stir ...
From goodto.com


BEST PORK TENDERLOIN STIR FRY (ASIAN BOWL) - POSH JOURNAL
2019-06-02 Freeze the pork in the freezer for 30 minutes, until firm around the edges. Combine brown sugar, garlic, ginger, less-sodium soy sauce, and sesame oil into a bowl. Set aside. Trim the silverskin then cut the pork tenderloin against the grain into small thin slices. Transfer into a bowl or a resealable plastic bag.
From poshjournal.com


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