Chinese Ground Pork And Asparagus Recipes

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RICE NOODLES WITH PORK AND GINGER VEGETABLES



Rice Noodles with Pork and Ginger Vegetables image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

8 ounces rice noodles, pad thai style
1 small pork tenderloin (about 12 ounces), cut into 1/2-inch cubes
Kosher salt and freshly ground pepper
1 1/2 cups low-sodium chicken broth
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 bunch scallions, sliced (white and green parts separated)
1 2-inch piece fresh ginger, peeled and minced
6 cloves garlic, minced
3 cups precut stir-fry vegetables (about 12 ounces)
1/3 cup chopped fresh cilantro, basil and/or mint
Juice of 1 lime

Steps:

  • Cook the noodles as the label directs, then drain and rinse under cold water. Meanwhile, season the pork generously with salt and pepper; set aside. Whisk the chicken broth and cornstarch in a medium bowl; set aside.
  • Heat a large nonstick skillet over high heat. Add 1 tablespoon vegetable oil, then add the pork and stir-fry until lightly browned, about 5 minutes; transfer to a bowl. Add the remaining 1 tablespoon vegetable oil to the pan, then add the scallion whites, ginger and garlic; reduce the heat to medium and cook, stirring, 2 minutes.
  • Add the vegetables to the skillet and cook, stirring occasionally, until they start softening, about 2 minutes. Add the broth mixture and 1 teaspoon salt; bring to a boil. Cook, stirring occasionally, until the sauce thickens slightly and the vegetables are crisp-tender, about 3 minutes.
  • Return the pork to the skillet along with the noodles and stir to warm through. Remove from the heat and stir in the scallion greens, herbs and lime juice.

Nutrition Facts : Calories 410, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 55 milligrams, Sodium 540 milligrams, Carbohydrate 55 grams, Fiber 3 grams, Protein 22 grams, Sugar 2 grams

CHINESE WATERCRESS AND PORK-BALL SOUP (A MAIN-COURSE SOUP)



Chinese Watercress And Pork-Ball Soup (A Main-Course Soup) image

Provided by Craig Claiborne

Categories     dinner, soups and stews, main course

Time 1h20m

Yield Two or more servings

Number Of Ingredients 11

1 ounce cellophane noodles
1/4 pound ground lean pork
1/2 teaspoon very finely chopped fresh ginger (or an equal amount of powdered dry ginger)
1/4 teaspoon sugar
2 teaspoons cornstarch
Salt to taste, if desired
1/2 teaspoon freshly ground pepper, preferably white
2 teaspoons dry Sherry
1 tablespoon well-beaten egg (beat one egg and measure out the proper amount)
3 cups chicken broth
1 bunch watercress

Steps:

  • Put the noodles in a mixing bowl and add warm water to cover. Let stand at least 30 minutes.
  • Put the pork in another bowl and add the ginger, sugar, cornstarch, salt, pepper, Sherry and egg. Blend well.
  • Lightly oil a plate that will fit in the top rack of a steamer. Shape the pork mixture into 16 to 18 round balls. Arrange them on the plate in the steamer and cover closely. Place the rack over boiling water and steam 20 minutes.
  • Meanwhile, bring the broth to the boil.
  • In a separate saucepan, bring enough water to the boil to cover the watercress when added. Cut off the tough stems of the watercress and discard. Add the watercress tops. Turn off the heat and let stand two minutes. Drain and chill in a basin of cold water. Drain and set aside.
  • Drain the noodles and cut them approximately in half with scissors. Put them in a saucepan and add cold water to cover. Bring to the boil and let simmer 10 minutes. Place the noodles and watercress in the bottom of a soup tureen.
  • Put the meat balls and broth in the tureen. Sprinkle with a little more freshly ground pepper, preferably white, and serve.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 8 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 2 grams, Sodium 1141 milligrams, Sugar 6 grams, TransFat 0 grams

PORK AND ASPARAGUS STIR-FRY



Pork and Asparagus Stir-Fry image

I got this recipe from a Canadian Living Magazine. Our family really liked it. I used sherry, but you can use Chinese wine. You can use a different kind of mushroom if you prefer. I served it over rice.

Provided by Honeyofachef

Categories     Pork

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces pork loin chops, julienned
2 tablespoons dry sherry
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon grated gingerroot
1 lb asparagus, trimmed
2 teaspoons canola oil
3 green onions, cut into 11/2 inch (4 cm)
1 cup sliced shiitake mushroom caps
1/2 cup chicken broth
1 teaspoon granulated sugar

Steps:

  • In a bowl, combine pork, half of the sherry, soy sauce, cornstarch and ginger to coat. Set aside.
  • Cut each asparagus stalk into 4 pieces. Set aside.
  • In a wok, heat oil over high heat and stir fry onions until fragrant. Add pork and stir fry until no longer pink.
  • Add asparagus and mushrooms and stir fry for about 1 minute. Stir in chicken broth, sugar and remaining sherry. Stir fry until asparagus is tenercrisp.

ASIAN PORK STIR-FRY WITH ASPARAGUS



Asian Pork Stir-Fry with Asparagus image

Add something delightful to your Asian cuisine night! Enjoy scrumptious pork stir-fry with asparagus served over brown rice - dinner made ready in 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 12

2 cups uncooked instant brown rice
2 1/4 cups water
1 teaspoon olive or canola oil
2 medium green onions, cut into 1-inch pieces (1/4 cup)
1 lb boneless center-cut pork loin, cut in half lengthwise, then thinly sliced crosswise
1 lb fresh asparagus spears, cut into 2 1/2-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
3 tablespoons soy sauce
2 tablespoons packed brown sugar
2 tablespoons dry white wine or orange juice
2 teaspoons cornstarch
3/4 teaspoon grated gingerroot or 1/4 teaspoon ground ginger

Steps:

  • Cook rice in water as directed on package, omitting butter and salt.
  • Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add onions and pork; cook 4 to 6 minutes, turning pork occasionally, until pork is browned. Add asparagus and bell pepper; cook 5 to 7 minutes, stirring occasionally, until asparagus is crisp-tender.
  • In small bowl, mix remaining ingredients, stirring until cornstarch is dissolved.
  • Reduce heat to low. Stir soy sauce mixture into pork mixture; cook until slightly thickened. Serve over rice.

Nutrition Facts : Calories 450, Carbohydrate 56 g, Cholesterol 70 mg, Fiber 4 g, Protein 32 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 9 g, TransFat 0 g

GINGERED PORK AND ASPARAGUS



Gingered Pork and Asparagus image

My husband and I really enjoy fresh asparagus. So we were thrilled when I found this recipe for asparagus and juicy pork slices smothered in a snappy ginger sauce. -Kathleen Purvis, Franklin, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

6 tablespoons apple juice
6 tablespoons reduced-sodium soy sauce
4 garlic cloves, minced
1 tablespoon ground ginger
1 pound pork tenderloin, thinly sliced
2 tablespoons canola oil, divided
1 pound fresh asparagus, cut into 1-inch pieces
1-1/2 teaspoons cornstarch
Hot cooked rice, optional

Steps:

  • In a bowl, combine the first four ingredients; set aside 1/3 cup. Pour remaining marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate reserved marinade. , Drain and discard marinade. In a large skillet or wok, stir-fry half of the pork in 1 tablespoon oil for 2-3 minutes or until tender. Remove pork with a slotted spoon; set aside. Repeat with remaining pork and oil. , In the same skillet, stir-fry the asparagus for 2-3 minutes or until crisp-tender. Combine cornstarch and reserved marinade until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to skillet and heat through. Serve with rice if desired.

Nutrition Facts :

SZECHUAN SPICY EGGPLANT



Szechuan Spicy Eggplant image

Folks who love spicy food will approve of this fantastic meat and eggplant dish! This is a recipe from my Chinese mother, whose cooking is unsurpassable. Adjust the amount of chili sauce to suit your taste. Serve over hot rice.

Provided by ANGWEN

Categories     World Cuisine Recipes     Asian     Chinese

Time 45m

Yield 4

Number Of Ingredients 16

1 (1 1/2 pound) eggplant
4 tablespoons soy sauce
¼ cup chicken stock
1 teaspoon chili sauce
1 teaspoon white sugar
½ teaspoon ground black pepper
2 tablespoons oyster sauce
1 tablespoon cornstarch
4 tablespoons water
2 cloves garlic, minced
4 large green onions, finely chopped
1 tablespoon chopped fresh ginger root
¼ pound fresh shrimp - peeled, deveined, and diced
⅓ pound lean ground beef
1 tablespoon sesame oil
4 cups hot cooked rice

Steps:

  • Remove the eggplant stem and cut into 1-inch cubes. In a medium bowl, combine the soy sauce, chicken stock, chili sauce, sugar, ground black pepper and oyster sauce. Stir together well and set aside. In a separate small bowl, combine the cornstarch and water, and set aside.
  • Coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot. Saute the garlic, half of the green onions, ginger and dried shrimp, if using (see Cook's Note) for 3 to 5 minutes, stirring constantly, until they begin to brown. Stir in the ground beef or pork and cook for 3 more minutes, again stirring constantly, until browned.
  • Pour the eggplant into the pan and stir all together. Pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. If you're using fresh shrimp, add it during the last few minutes of cooking. Stir in the reserved cornstarch mixture and let heat until thickened. Finally, stir in the rest of the green onions and the sesame oil.
  • Serve over hot rice.

Nutrition Facts : Calories 440.5 calories, Carbohydrate 61.6 g, Cholesterol 71.3 mg, Fat 12.6 g, Fiber 5.6 g, Protein 20 g, SaturatedFat 3.9 g, Sodium 1078.8 mg, Sugar 7.5 g

PORK AND PRAWN/SHRIMP STIR FRY



Pork and Prawn/Shrimp Stir Fry image

A really simple stir fry, with loads of flavor and plenty of vegetables, served with Chinese noodles. Easily to prepare ahead and so quick to put together.

Provided by JoyfulCook

Categories     Pork

Time 46m

Yield 3-4 serving(s)

Number Of Ingredients 15

250 g pork loin
12 -18 prawns or 12 -18 shrimp, raw
1 tablespoon oil
1 tablespoon light soya sauce
2 teaspoons sherry wine, dry
1/2 teaspoon pepper, fresh ground
3 teaspoons oyster sauce
1 teaspoon sesame oil
1 garlic clove, crushed
1 teaspoon gingerroot, grated, fresh
1/4 teaspoon chili flakes
1/2 cup chicken stock
1 tablespoon light soya sauce, with a dash of dark soya in it
3 cups vegetables, of your own choice
1 teaspoon cornflour, heaped

Steps:

  • Cut pork into thin strips and add the Soya Sauce, Sherry, half the garlic and ginger to the pork, plus the black pepper mix and leave for at least half an hour for the flavors to merge. set to one side while you shell the Prawns if necessary (cooked prawns do not really give the same flavor as raw ones).
  • Prepare vegetables, of your own choice, i.e. bok choy, bean sprouts, capsicum, onion, broccoli, asparagus, Chinese leaf, baby corn--a mixture is great. Add the chili, crushed, place to one side.
  • Blanche asparagus and broccoli for 2 minutes then add to the other vegetables - this ensures that all the vegetables will cook at the same time.
  • In a cup place the stock, sesame oil and oyster sauce together mixing the corn flour with enough water to mix then add to the sauce.
  • Drain the marinade off the pork into the stock.
  • Heat wok and add half of the oil. Stir fry the vegetables adding the remaining garlic and ginger, plus the chilli flakes - place in warm oven. Add remainder of the oil to wok and quickly stir fry the meat for just a minute or two, adding the prawns for just another few minutes until they change colour, this does not take long add the stock having stirred it first as the cornflour will settle to the bottom and stir until it thickens.
  • Toss the vegetables in and quickly stir.
  • Serve separately with cooked noodles of your choice.

Nutrition Facts : Calories 297.8, Fat 18.6, SaturatedFat 5, Cholesterol 81.5, Sodium 1143, Carbohydrate 7.1, Fiber 0.4, Sugar 0.8, Protein 21.5

CHINESE PORK AND PEPPERS



Chinese Pork and Peppers image

Provided by Marian Burros

Time 30m

Yield 2 servings

Number Of Ingredients 13

12 ounces whole onion or 11 ounces chopped ready-cut onion (2 cups)
2 teaspoons canola oil
1 large clove garlic
8 ounces pork tenderloin
16 ounces whole red, yellow and green peppers or 14 ounces thinly sliced peppers (4 cups)
4 ounces whole mushrooms or 3 ounces sliced, ready-cut mushrooms (1 cup)
1 tablespoon fresh or frozen ginger
1/8 to 1/4 teaspoon hot-pepper flakes
3 tablespoons dry sherry
1 tablespoon reduced-sodium soy sauce
2 tablespoons water
1 tablespoon cornstarch
1/2 cup no-salt-added beef broth

Steps:

  • Chop whole onions and saute in hot oil in a nonstick skillet.
  • Mince garlic, and add to onion.
  • Trim fat from the tenderloin, and cut the meat into 2- or 3-inch strips, 1/4 inch wide. Add to pan and cook until brown on both sides.
  • Wash, trim, seed and slice whole peppers into thin strips, about 1/4 inch wide. Add to pan, and continue cooking over medium heat.
  • Wash, trim and slice whole mushrooms, and grate ginger. Add mushrooms, ginger, hot-pepper flakes, sherry and soy sauce to pan, and cook until mushrooms begin to soften.
  • Stir one tablespoon of water into the cornstarch to make a paste; stir in remaining water, and mix with beef broth. Add to pan, and cook over low heat, stirring, until mixture thickens.

Nutrition Facts : @context http, Calories 383, UnsaturatedFat 7 grams, Carbohydrate 40 grams, Fat 9 grams, Fiber 9 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 456 milligrams, Sugar 16 grams, TransFat 0 grams

PORK & RAMEN STIR-FRY



Pork & Ramen Stir-Fry image

I normally serve a traditional stir-fry, but I wanted to change it up with this ramen noodle recipe. Ramen noodles are a quick sub for the rice, and we really like the crisp-tender bite from fresh broccoli and a package of coleslaw mix. -Barbara Pletzke, Herndon, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/4 cup reduced-sodium soy sauce
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
2 teaspoons sugar
1/4 teaspoon crushed red pepper flakes
3 teaspoons canola oil, divided
1 pound boneless pork loin chops, cut into 1/2-inch strips
1 cup fresh broccoli florets
4 cups coleslaw mix
1 can (8 ounces) bamboo shoots, drained
4 garlic cloves, minced
2 packages (3 ounces each) ramen noodles

Steps:

  • In a small bowl, whisk the first 5 ingredients until blended. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add pork; stir-fry 2-3 minutes or until no longer pink. Remove from pan., In same pan, stir-fry broccoli in remaining oil 3 minutes. Add coleslaw mix, bamboo shoots and garlic; stir-fry 3-4 minutes longer or until broccoli is crisp-tender. Stir in soy sauce mixture and pork; heat through., Meanwhile, cook noodles according to package directions, discarding or saving seasoning packets for another use. Drain noodles; add to pork mixture and toss to combine.

Nutrition Facts : Calories 354 calories, Fat 14g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 794mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein.

CHINESE GROUND PORK AND ASPARAGUS



Chinese Ground Pork and Asparagus image

Number Of Ingredients 11

3 tablespoons Soy sauce
1 tablespoon Dry sherry
2 teaspoons Cornstarch
1 pound Pork (ground)
3 tablespoons Sesame oil
1 bunch Aspargus (trimmed to 1/2" to 3/4" pieces)
1 Jalapeno (red or green)
1 tablespoon Ginger (minced)
2 tablespoons Oyster sauce
1 teaspoon Honey
2 Green onions (thinly sliced)

Steps:

  • Whisk 1 tablespoon soy sauce, rice wine, and cornstarch in medium bowl. Add pork; toss to blend. Heat 2 teaspoons oil in heavy large wok or deep skillet over high heat. Add asparagus, chile, and ginger. Toss until asparagus is crisp-tender, about 3 minutes. Using slotted spoon, transfer asparagus mixture to plate.
  • Add remaining 1 teaspoon oil to wok. Add pork mixture and stir-fry until browned, using spoon to break up pork into small pieces, 2 to 3 minutes. Return asparagus mixture to wok. Add remaining 2 tablespoons soy sauce, oyster sauce, and honey; stir-fry until pork is cooked through, adding water by tablespoonfuls if dry, about 2 minutes.
  • Add green onions; toss to incorporate. Season to taste with sea salt and freshly ground black pepper.

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From yummly.com


CHINESE RECIPES BETTER THAN TAKEOUT | SAVEUR
2021-08-19 Matt Taylor-Gross. A classic Chinese dish made with boiled-then-stir-fried pork and plenty of leeks and fermented black soy beans. Boiling the …
From saveur.com


CHINESE CABBAGE STIR FRY WITH PORK - RECIPETIN JAPAN
2019-03-26 Stir fry until the pork is cooked through (about 1-1.5 minutes depending on the thickness of the pork). Add soy sauce and sake to the pan/wok and stir vigorously (note 5), then add Chinese cabbage and shiitake mushrooms. Add a pinch of salt. Stir to coat the sauce over the cabbage until the cabbage pieces become wilted.
From japan.recipetineats.com


ZUCCHINI AND PORK STIR-FRY - OMNIVORE'S COOKBOOK
2020-06-21 Heat wok on medium high heat until hot, add 1 tablespoon of the oil and swirl. Add marinated pork from step one and stir fry, until pork is slightly seared on the outside but not cooked through, about 30 - 40 seconds. Turn to lowest heat transfer pork to a plate, and set aside. Add the rest of the oil into the wok and turn the heat up to medium.
From omnivorescookbook.com


CANTONESE EGG CUSTARD WITH MINCED PORK - NOM NOM PALEO®
Fill a large stock pot with about two inches of water. Pop in a steamer rack and cover with a lid. Bring the water to a boil in the covered pot over high heat. As the water in the steamer comes to a boil, make the egg custard by combining the eggs and water. (3 large eggs get you to the ⅔ cup mark—to that, add ¾ cup water.)
From nomnompaleo.com


PORK RECIPES - DAILY COOKING QUEST
2020-11-25 This Chinese steamed ground pork dish with salted duck eggs recipe is a classic and is very easy, with plenty of flavors and perfect with steamed rice or plain congee. Read More. Vietnamese Grilled Lemongrass Pork Chops. Apr 27, 2020 — 10 comments. Thinly sliced pork chops marinated in lemongrass, fish sauce, and coconut sugar among others make for a truly …
From dailycookingquest.com


GINGERY PORK AND BOK CHOY SOUP - RECIPE - FINECOOKING
Bring to a boil over high heat, then lower to maintain a simmer. Cook, uncovered and stirring occasionally, until the pork is no longer pink, about 10 minutes. Add the noodles and cook until tender, about 2 minutes. Add the bok choy leaves and simmer until wilted and tender, 1 to 2 minutes. Season to taste with more soy sauce and Sriracha. Asian.
From finecooking.com


RECIPE: PORK TTEOKBOKKI WITH ASPARAGUS & SPICY BLACK BEAN SAUCE
1 Prepare the ingredients: Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Snap off and discard the tough, woody ends of the asparagus; cut the asparagus into 2-inch pieces on an angle. Peel and mince the ginger.
From blueapron.com


GROUND BEEF AND ASPARAGUS STIR FRY - THE MIDNIGHT BAKER
The Recipe . Print Recipe Add to Recipe Box Go to Collections Pin Recipe. Ground Beef and Asparagus Stir Fry. Easy ground beef skillet dinner that's ready in no time . Prep Time 10 mins. Cook Time 10 mins. Course: beef, Main, Main Course. Cuisine: Asian. Keyword: asparagus stir fry, ground beef stir fry, stay safe at home recipes. Servings: 4 servings. Calories: 1192 kcal. …
From bakeatmidnite.com


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