Easy Sesame And Tamarind Pork Stir Fry Recipes

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EASY PORK STIR FRY



Easy Pork Stir Fry image

Pork Stir Fry is the perfect idea for a week night meal! Serve over rice, cauliflower rice, or noodles of your choice.

Provided by Deanne Frieders

Categories     Main Dish Recipes

Time 25m

Number Of Ingredients 8

1/4 cup reduced sodium soy sauce
1 tsp minced garlic
1/2 cup water
1/4 cup honey
1 Tbsp cornstarch
1 pound pork tenderloin
1 Tbsp olive oil
24 ounces frozen stir-fry vegetable blend

Steps:

  • In a small bowl, mix soy sauce, water, garlic, honey and cornstarch. Set aside.
  • Slice the tenderloin in half lengthwise to make 2 pieces, then slice into smaller slices approximately 1/4 inch thick. Set aside.
  • Heat a large skillet over medium high heat. Add oil to lightly coat the pan. Add pork pieces and cook, stirring, until the pork is almost completely cooked, about 4 minutes.
  • Add frozen veggies to the pan and cook over medium high heat until thawed and no longer frozen.
  • Increase the heat to high. Add the stir fry sauce to the pan and cook over high heat, stirring constantly, until the mixture begins to boil. Reduce heat to low and cook for 1-2 minutes. Remove from heat. Sauce will thicken and coat the stir fry as it cools.

Nutrition Facts : Calories 371 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 74 milligrams cholesterol, Fat 10 grams fat, Fiber 7 grams fiber, Protein 30 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 grams, Sodium 673 milligrams sodium, Sugar 18 grams sugar, UnsaturatedFat 0 grams unsaturated fat

EASY SESAME AND TAMARIND PORK STIR-FRY



Easy Sesame and Tamarind Pork Stir-Fry image

What's for dinner tonight? When I am confronted with such dilemma, I usually bounce back and ask..what would you like to have for dinner? Meat or vegetables? and the usual answer?? Meat with vegetables

Provided by Chris T.

Categories     Pork

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 12

500 g pork slice thinly against the grain
1 garlic clove, minced
1 teaspoon garlic powder
1 tablespoon sesame oil
1 tablespoon oyster sauce
1 1/2 tablespoons tamarind paste
1/2 cup water
1 tablespoon light soy sauce (I used Kikkoman, but you can use any brand you like)
2 tablespoons dark soy sauce (I used Silver Swan)
1 teaspoon cornstarch
1 teaspoon sugar
1/2 teaspoon salt

Steps:

  • Combine pork with garlic powder, sesame oil, oyster sauce, tamarind paste, water, light and dark soy sauce, sugar, salt and cornstarch. Marinate for 15 minutes (If you have 30minutes, better! An hour? Perfection!).
  • Heat oil in wok, over medium heat, saute garlic until lightly browned.
  • Add the pork and marinade. Stir-fry over high heat for 3-5 minutes, just until the meat lose it's pink color.
  • Top with toasted sesame seeds, pork cracklings (hmmm, orgasmic!) and chopped spring onions.
  • Serve hot with rice and steamed vegetables.

VIETNAMESE TAMARIND PORK STIR-FRY



Vietnamese Tamarind Pork Stir-Fry image

This is a recipe I found in my "The Complete Meat Cookbook" by Bruce Aidells and Denis Kelly, posting (untried by me) for the ZWT event.

Provided by diner524

Categories     Pork

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 teaspoon tamarind paste
1 teaspoon sugar
1 tablespoon fish sauce
1 teaspoon minced garlic
1 tablespoon chopped shallot (or green onions)
1 whole anchovy fillet, mashed to a paste
1 teaspoon fresh ginger, minced
1 1/2 lbs boneless pork loin, cut into 1/4-inch-thick matchsticks
1 tablespoon peanut oil
1 medium red bell pepper, cut into 1-inch squares
2 tablespoons fish sauce
8 green onions, cut into 2-inch pieces
1/2 cup fresh pineapple, diced (or canned)
2 tablespoons chopped of fresh mint, for garnish

Steps:

  • Flavor Step - Mix all the marinade ingredients together in a bowl and toss the pork strips in the marinade until they are well coated. Marinate for 30 minutes at room temperature.
  • Heat 1-1/2 teaspoons of the oil in a wok or heavy skillet over the highest heat. Stir-fry the red bell peppers for 2 minutes. Remove and set aside.
  • Remove the meat from the marinade, saving the marinade.
  • Add the remaining 1-1/2 teaspoons oil and the meat to the pan and stir-fry until the strips are just cooked through and no longer pink inside, 2 to 3 minutes.
  • Add the reserved marinade, the fish sauce, green onions or scallions, pineapple, and the peppers and cook, stirring often, until most of the liquid has evaporated and the sauce coats the pork, 1 to 2 minutes.
  • Spoon the meat and sauce into a bowl, sprinkle with the chopped mint, and serve.

Nutrition Facts : Calories 412.6, Fat 25.1, SaturatedFat 8, Cholesterol 108, Sodium 1189.3, Carbohydrate 9.6, Fiber 1.9, Sugar 5.9, Protein 35.7

PORK STIR FRY



Pork Stir Fry image

Quick stir fry using fresh veggies and cheap ingredients you probably have stocked in your cabinet already.

Provided by EACline

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 6

Number Of Ingredients 12

5 tablespoons reduced-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon cornstarch
2 tablespoons sesame oil, divided
1 (1 pound) pork tenderloin, cut into strips
1 fresh red chile pepper, chopped
2 cloves garlic, minced
1 onion, chopped
1 green bell pepper, chopped
1 head bok choy, leaves and stalks separated, chopped
2 crowns broccoli, chopped
1 teaspoon ground ginger

Steps:

  • Whisk soy sauce, vinegar, and cornstarch together in a small bowl.
  • Heat 1 tablespoon oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. Transfer pork to a plate and return wok to heat.
  • Heat remaining oil in the same skillet over medium-high heat. Cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and green pepper to skillet; cook and stir until onion starts to soften, 2 to 3 minutes. Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes.
  • Stir broccoli into bok choy mixture; cook and stir until slightly softened, about 2 minutes. Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. Season pork mixture with ginger; cook and stir until bok choy starts to wilt and broccoli is tender, 5 to 7 minutes.

Nutrition Facts : Calories 187.6 calories, Carbohydrate 13 g, Cholesterol 42.1 mg, Fat 7.8 g, Fiber 3.3 g, Protein 17.7 g, SaturatedFat 1.7 g, Sodium 540.8 mg, Sugar 4.5 g

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 NOODLE STIR-FRY



Pork noodle stir-fry image

Whip up this filling pork noodle stir-fry for a quick and easy midweek meal. It takes just 30 minutes to make, so is great for busy evenings

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 30m

Number Of Ingredients 9

3 tbsp sesame oil
350g lean pork mince
350g egg noodles
thumb-sized piece ginger, peeled and chopped, or 1½ tbsp ginger purée
3 garlic cloves, crushed, or 1 tbsp garlic purée
320g stir-fry veg (we used 2 x 160g bags of mangetout, baby sweetcorn, beansprouts, carrots and peppers)
4 tbsp low-salt soy sauce
2 tsp cornflour
4 tbsp sweet chilli sauce

Steps:

  • Heat the oil in a wok or frying pan. Add the mince, break it up with a spoon and fry over a high heat for about 8 mins until browning. While the meat cooks, boil a kettle, then pour the hot water over the noodles. Set aside for 5-10 mins to soften.
  • Add the ginger, garlic and veg to the pan and stir-fry for 2-3 mins. Mix 1 tbsp soy sauce with the cornflour to make a paste. Add the remaining soy sauce, the chilli sauce and 2 tbsp water. Drain the noodles and add to the pan with the sauce. Cook until the sauce coats the noodles, adding a splash of water if needed, then serve.

Nutrition Facts : Calories 599 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 4.2 milligram of sodium

EASY PORK STIR-FRY



Easy Pork Stir-Fry image

This easy pork tenderloin stir-fry is the perfectly uncomplicated meal to rely on when you're in the mood for something a little different. Thinly sliced strips of pork get stir-fried with vegetables like red cabbage, bok choy and shitake mushrooms, creating a dish that's as flavorful as it is fast.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 14

3/4 cup Progresso™ chicken broth (from 32-oz carton)
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon natural rice vinegar
1 tablespoon packed brown sugar
2 tablespoons vegetable oil
1 lb pork tenderloin, cut in 1/2-inch strips
1 tablespoon chile garlic sauce
1 teaspoon finely chopped fresh gingerroot
1 cup thinly sliced shiitake mushrooms
1 cup thinly sliced bok choy
1 cup shredded red cabbage
1 teaspoon roasted sesame seed
Hot white rice, lime wedges, green onions and chopped fresh cilantro leaves, for serving

Steps:

  • In medium bowl, mix broth, cornstarch, soy sauce, vinegar and brown sugar. Beat with fork until smooth. Set aside.
  • In 12-inch nonstick skillet or work, heat 1 tablespoon of the oil over medium-high heat. Swirl pan to coat sides with oil. Add pork; cook 6 to 8 minutes, turning once, until cooked through. Add chile garlic sauce and gingerroot; cook 30 to 60 seconds, stirring frequently, until fragrant. Transfer to bowl; cover and keep warm.
  • Wipe out skillet. Add remaining 1 tablespoon oil to skillet over medium-high heat. Add mushrooms and bok choy; cook 5 to 7 minutes, stirring frequently, until tender and browned. Add red cabbage; cook 30 to 60 seconds longer or until softened.
  • Return pork mixture to skillet. Stir sauce; add to pork and vegetables in skillet. Heat to boiling. Cook and stir 1 to 2 minutes or until sauce is thickened. Stir in sesame seed. Serve with rice, lime wedges, green onions and cilantro.

Nutrition Facts : Calories 270, Carbohydrate 11 g, Cholesterol 70 mg, Fat 1/2, Fiber 1 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 5 g, TransFat 0 g

KOREAN SESAME PORK STIR-FRY



Korean sesame pork stir-fry image

Throw strips of pork loin into a wok with crunchy veg and sesame seeds for a speedy Asian dinner - ready in half an hour

Provided by Katy Gilhooly

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10

2 tbsp sesame oil
25g sesame seeds
1 tbsp soy sauce
1 tbsp mirin
2 tbsp hot chilli sauce
25g ginger , finely grated
500g pork loin or leg steaks, cut into thin strips
8 spring onions , cut into long pieces
2 red peppers , deseeded and thinly sliced
cooked rice , to serve

Steps:

  • Mix together 1 tbsp oil, the sesame seeds, soy sauce, mirin, chilli sauce and ginger. Pour over the pork and mix it all together. Heat the remaining oil in a large non-stick frying pan or wok. Add the pork and fry for 5 mins until browned. Add the peppers and spring onions, and cook for 5-10 mins more until the vegetables have softened and the pork is cooked through. Serve with cooked rice.

Nutrition Facts : Calories 407 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 1.8 milligram of sodium

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