Chinese Bbq Pork Stir Fry Recipes

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CHINESE BARBEQUE PORK (CHAR SIU)



Chinese Barbeque Pork (Char Siu) image

In addition to its impressive high-gloss appearance and savory taste, this Chinese barbeque pork is quite easy to make at home--even without a fancy ceramic grill.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Chinese

Time 5h10m

Yield 6

Number Of Ingredients 14

⅔ cup soy sauce
½ cup honey
½ cup Chinese rice wine (or sake or dry sherry)
⅓ cup hoisin sauce
⅓ cup ketchup
⅓ cup brown sugar
4 cloves garlic, crushed
1 teaspoon Chinese five-spice powder
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
⅛ teaspoon pink curing salt
1 (3 pound) boneless pork butt (shoulder)
1 teaspoon red food coloring, or as desired
1 teaspoon kosher salt, or to taste

Steps:

  • Place soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Bring to a boil on high heat; reduce heat to medium-high. Cook for 1 minute. Remove from heat. Cool to room temperature.
  • Cut pork roast in half lengthwise. Cut each half again lengthwise forming 4 long, thick pieces of pork.
  • Transfer cooled sauce to a large mixing bowl. Stir in red food coloring. Place pork sections into sauce and coat each piece. Cover with plastic wrap and refrigerate 4 to 12 hours.
  • Preheat grill for medium heat, 275 to 300 degrees F (135 to 150 degrees C) and lightly oil the grate. Line a baking sheet with parchment paper.
  • Remove sections of pork from marinade and let excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste.
  • Transfer pork sections to grate over indirect heat on prepared grill. Cover and cook about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads 185 and 190 degrees F, about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it.
  • Place leftover marinade in saucepan; bring to a boil; let simmer 1 minutes. Remove from heat. Now you can use it to brush over the cooked pork.

Nutrition Facts : Calories 512.9 calories, Carbohydrate 49.1 g, Cholesterol 89.8 mg, Fat 21.9 g, Fiber 0.8 g, Protein 26 g, SaturatedFat 7.9 g, Sodium 2421.1 mg, Sugar 42.5 g

CHAR SIU (CHINESE BBQ PORK)



Char Siu (Chinese BBQ Pork) image

"Char siu" literally means "fork roast" - "char" being "fork" (both noun and verb) and "siu" being "roast" - after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. This is best cooked over charcoal, but it's important to cook with indirect heat.

Provided by David&Andrea

Categories     World Cuisine Recipes     Asian     Chinese

Time 3h40m

Yield 4

Number Of Ingredients 9

2 pork tenderloins
½ cup soy sauce
⅓ cup honey
⅓ cup ketchup
⅓ cup brown sugar
¼ cup Chinese rice wine
2 tablespoons hoisin sauce
½ teaspoon red food coloring
1 teaspoon Chinese five-spice powder

Steps:

  • Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
  • Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd (see Cook's Note), and Chinese five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
  • Marinate pork in refrigerator, 2 hours to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
  • Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 482.9 calories, Carbohydrate 53.5 g, Cholesterol 126.7 mg, Fat 8.9 g, Fiber 0.6 g, Protein 43.8 g, SaturatedFat 3.1 g, Sodium 2249.8 mg, Sugar 48.3 g

CHINESE BBQ PORK STIR FRY



Chinese BBQ Pork Stir Fry image

Great family meal bacause it's quick and kid freindly. It also appeals to adults taste buds if you add hot peppers or sauce.

Provided by thistleridge

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
3/4 lb pork loin, sliced
1/4 cup hoisin sauce
3/4 cup cranberry juice
1 teaspoon garlic, minced
1/4 lb cabbage, sliced
2 tablespoons soy sauce

Steps:

  • Heat oil in large fry pan or wok.
  • Slice pork into bite sized strips.
  • Salt and pepper pork and toss with Hoisin Sauce.
  • Add to oil. Saute 2-3 minutes.
  • Add garlic and cranberry juice. Bring to a boil.
  • Remove pork mixture to a baking dish and keep in a 350 degree oven.
  • Wipe out pan and add 1 T. of oil to it.
  • Add sliced cabbage and soy sauce.
  • Stir fry until wilted but still crunchy.
  • Add pork back to cabbage mix and combine.
  • Serve over rice.

Nutrition Facts : Calories 283.4, Fat 15.9, SaturatedFat 4.7, Cholesterol 51.5, Sodium 803.1, Carbohydrate 15.8, Fiber 1.2, Sugar 11.2, Protein 18.9

CHINESE-STYLE PORK STIR-FRY



Chinese-Style Pork Stir-Fry image

Get authentic Chinese-Style Pork Stir-Fry in a flash with this recipe. In just twenty minutes you'll be enjoying the honey and ginger of our pork stir-fry.

Provided by My Food and Family

Categories     Chinese Food

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 Tbsp. oil
1 lb. boneless pork chops, cut into strips
2 cups frozen Asian mixed vegetables (carrots, broccoli florets, red pepper strips, sugarsnap peas)
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. lite soy sauce
2 Tbsp. honey
1/4 tsp. ground ginger
2 cups hot cooked long-grain white rice

Steps:

  • Heat oil in nonstick wok or large nonstick skillet on medium-high heat. Add meat; stir-fry 5 min. or until done.
  • Add all remaining ingredients except rice; stir-fry 5 min. or until heated through.
  • Serve over rice.

Nutrition Facts : Calories 350, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g

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.

SICHUAN PORK STIR-FRY



Sichuan Pork Stir-Fry image

This is a deliciously spiced pork dish. Tender pork is stir-fried with stem lettuce in a fiery chile sauce. Enjoy with freshly cooked white rice.

Provided by Jin

Categories     World Cuisine Recipes     Asian     Chinese

Time 45m

Yield 2

Number Of Ingredients 17

6 leaves stem lettuce (celtuce), cut into 1/2-inch pieces
1 pinch salt
2 teaspoons water
1 teaspoon cornstarch
½ pound lean pork, cut into 1/2-inch cubes
1 teaspoon rice wine (sake)
¼ teaspoon salt
2 tablespoons chicken stock
2 teaspoons soy sauce
½ teaspoon Chinese black vinegar
½ teaspoon white sugar
3 ½ tablespoons vegetable oil
1 tablespoon finely chopped pickled red chile peppers
2 teaspoons chili bean sauce ((toban djan), such as Lee Kum Kee®)
3 spring onions, diced
2 cloves garlic, sliced
1 (1/2 inch) piece fresh ginger, sliced

Steps:

  • Combine stem lettuce and pinch of salt in another bowl.
  • Combine water and cornstarch in a small bowl; stir into a smooth paste.
  • Transfer half of the cornstarch paste into a larger bowl. Add pork, rice wine, and 1/4 teaspoon salt. Mix well and let marinate, about 5 minutes.
  • Whisk remaining cornstarch paste, chicken stock, soy sauce, black vinegar, and sugar in another bowl to make sauce.
  • Heat oil in a wok or large skillet over high heat. Add pork with marinade; cook and stir until browned, 3 to 4 minutes. Stir in pickled chile peppers and chili bean sauce; cook until oil turns red, about 1 minute. Add spring onions, garlic, and ginger; cook and stir until fragrant, about 1 minute. Stir in lettuce; saute until tender, 2 to 3 minutes. Pour in sauce and toss until thickened, about 3 minutes.

Nutrition Facts : Calories 347.2 calories, Carbohydrate 8.3 g, Cholesterol 49 mg, Fat 26.4 g, Fiber 1.2 g, Protein 19.8 g, SaturatedFat 4.6 g, Sodium 1094.6 mg, Sugar 3.4 g

CHINESE BBQ PORK WITH GARLIC SAUCE



Chinese BBQ Pork with Garlic Sauce image

Make and share this Chinese BBQ Pork with Garlic Sauce recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon hoisin sauce
1 tablespoon ketchup
1 tablespoon soy sauce
2 teaspoons minced garlic
1/2 teaspoon sugar
3/4 lb pork tenderloin
2 tablespoons soy sauce
1 1/2 tablespoons minced garlic
1 teaspoon rice vinegar
1 teaspoon sugar
1 teaspoon asian chili oil (or 1 teaspoon Asian sesame oil plus Tabasco to taste)
1/4 cup fresh coriander leaves, washed well,spun dry,and torn
stir-fried noodles

Steps:

  • Make barbecued pork: Preheat oven to 350F and line a shallow baking pan with foil.
  • In a small bowl whisk together hoisin sauce, ketchup, soy sauce, garlic, and sugar.
  • Put pork tenderloin in baking pan and coat with hoisin sauce mixture.
  • Roast pork in middle of oven 35 to 40 minutes, or until a meat thermometer inserted in center registers 160F.
  • Cool pork completely in baking pan.
  • Make garlic sauce while pork is cooling: In a small bowl stir together sauce ingredients until sugar is dissolved.
  • Transfer pork to a cutting board and with a knife held at a 45° angle cut meat across grain into thin slices.
  • Arrange pork, overlapping slices slightly, over noodles.
  • Spoon garlic sauce over pork and sprinkle pork with coriander.
  • Serve with curried, stir-fry noodles.

Nutrition Facts : Calories 149.3, Fat 4.8, SaturatedFat 1.6, Cholesterol 56.2, Sodium 903.4, Carbohydrate 6.6, Fiber 0.3, Sugar 3.8, Protein 19.4

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