GINGER PORK
Cubed pork braised in chicken broth, sherry, soy sauce and water. Add ginger and other seasonings, and you have the delicate and delicious dish called Ginger Pork.
Provided by CHRISTYJ
Categories Meat and Poultry Recipes Pork
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Place cubed pork and flour together in a resealable plastic bag. Seal and shake. Meanwhile, heat oil in a large skillet or wok. When hot, add coated pork and brown quickly; remove with a slotted spoon and set aside. Pour off remaining oil.
- In same skillet combine the chicken broth, water, soy sauce and sherry. Stir together and add the green onion, garlic, sugar, ginger, salt, pepper and reserved pork cubes. Bring all to a boil. Then lower heat, cover and let simmer 15 minutes or until pork is tender. Check occasionally to make sure sauce is not thickening too much. If needed, add more water.
Nutrition Facts : Calories 224.2 calories, Carbohydrate 15 g, Cholesterol 35.2 mg, Fat 10.4 g, Fiber 0.6 g, Protein 16.4 g, SaturatedFat 2.9 g, Sodium 542.5 mg, Sugar 1.4 g
QUICK GINGER PORK
My husband and I are empty nesters. It was a challenge learning to cook for just two again, but recipes like this give us delicious scaled-down dinners. -Esther Johnson Danielson, Lawton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large skillet or wok, stir-fry pork in oil until no longer pink. Add garlic; cook 1 minute longer., In a small bowl, combine the soy sauce, sugar and ginger; add to skillet. Combine water and cornstarch until smooth; add to skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, serve with rice and top with green onions and sesame seeds.
Nutrition Facts : Calories 216 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 621mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
GINGER GARLIC PORK WITH SIZZLING RICE
Steps:
- To make Da Sizzling Rice: Add rice and water to a small saucepot and bring to a boil over medium heat. Reduce the heat to low, cover and simmer for 5 minutes. Remove from heat and let sit 30 minutes. Transfer the rice to a baking sheet and cool to room temperature. Preheat the oven to 200 degrees F. Put the rice into the oven and let it dry out for 1 hour.
- Heat 2 cups of oil to 350 degrees F. in a heavy-bottomed pan over medium heat. Cut the rice into 3-inch rounds and fry in the oil until crunchy and light brown, about 2 minutes. Set aside on a plate.
- To make Da Pork: Cut the pork into 3/4-inch rounds. Stir the soy sauce, mustard, and rice wine vinegar in a large bowl. Add the pork and let marinate for15 minutes. In a shallow bowl, mix the flour, cornstarch, garlic, onion, salt, and pepper. Lightly press down on the pork to flatten and dredge in the flour mixture. Heat the oil in medium saute pan, add the pork and cook until lightly browned on both sides.
- To make Da Gravy: In a medium sauce pot, over medium heat, add the oil. When the oil is hot, add the onions, ginger, garlic, and pepper, and saute until the onions are translucent. Deglaze the pan with wine, and then add 2 cups of water, the stock, soy sauce and honey. Simmer for 1 hour or until reduced by half. Strain the gravy and return it to the pot over low heat. Combine the 4 tablespoons water and cornstarch in a small bowl. Slowly stir it into the sauce and cook until the gravy has thickened.
- For Da Plate up: Transfer the rice to a serving platter, and arrange the pork on the platter. Top with the gravy and garnish with the green onions.
GINGER GROUND PORK
This is a very spicy meal I learned from a friend of mine who came here from Thailand when she was 21.
Provided by nyob zoo
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in wok.
- Add first 3 ingredients till fragrant.
- Add ground pork; cook till no pink.
- Add yellow onion cook about 2 minutes.
- Add green onions; cook another 2 minutes.
- Add cilantro and fish sauce; cook 1 more minute.
- When cooking last 3 ingredients, use your judgment on how you like the firmness of them--you might want to cook more or less. I like mine a little firmer.
- Serve with jasmine rice.
GINGERY PORK-AND-BROCCOLI STIR-FRY
This gingery pork-and-broccoli stir-fry uses pork tenderloin-it's tasty, tender, and affordable. Hone the technique by cooking each ingredient separately over super-high heat, then combining, and you can apply it to all kinds of vegetables and proteins.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 15
Steps:
- Heat a large cast-iron skillet over high. Whisk together soy sauce, broth, lime juice, and cornstarch. Season pork with salt, pepper, and brown sugar.
- Swirl 2 tablespoons oil into skillet. Add pork and cook, stirring occasionally, until browned in places and just cooked through, 2 to 3 minutes. Transfer to a plate. Swirl remaining 2 tablespoons oil into skillet. Add broccoli, onion, and garlic; reduce heat to medium-high. Cook, stirring frequently, until vegetables are browned in places, about 5 minutes. Add ginger and chili paste; cook 30 seconds. Add soy mixture; simmer until sauce is reduced and thickens slightly and broccoli is crisp-tender, about 2 minutes.
- Return pork and accumulated juices to skillet along with water chestnuts, stirring until combined and sauce evenly coats pork and vegetables, about 1 minute. Serve over rice.
SAUTEED PORK WITH GINGER & GARLIC
Another meal that I think is quick and tasty, and better than take-aways. Prep time includes marinating time.
Provided by JustJanS
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the pork into 2 inch pieces.
- Combine soy, sake, ginger and garlic.
- Marinate the meat in this mixture (for no more than 15 minutes or it will toughen).
- Heat the oil in a large frypan, and saute the drained pork over a high heat until slightly brown; then turn and saute at medium heat.
- Add the reserved marinade, and cook for 1-2 minutes.
- Serve with rice, and sauteed Asian vegetables.
- *Wealso use this marinade for chicken for the BBQ.
GINGERY CABBAGE ROLLS WITH PORK AND RICE
These fork-tender cabbage rolls, filled with savory pork, rice and ginger, are the ultimate comfort food - perfect to serve as a cozy meal on a cold night. When assembling the rolls, you can simply fold the cabbage leaf onto itself as you would fold a burrito - and don't worry if the cabbage leaves tear. If there are any leftovers, reheat them with more chicken broth. They are good the day they are made, but even better the next day.
Provided by Sue Li
Categories dinner, meat, soups and stews, vegetables, main course
Time 4h
Yield 12 cabbage rolls (4 to 6 servings)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Bring a large pot of water to a boil and season with salt.
- Prepare the cabbage: Remove about 12 large outer leaves, reserving the rest of the cabbage for another use. Once the water boils, lower the heat to medium so that the water reaches a gentle boil. Add the cabbage leaves, about 4 at a time, and cook until tender and flexible but leaves remain intact and maintain their crunch, about 2 minutes. Transfer to a towel-lined plate and set aside to cool slightly while you make the filling. Repeat with remaining cabbage leaves.
- Prepare the filling: In a large bowl, combine pork, rice, egg, scallions, ginger and soy sauce with 2 teaspoons salt and 1 teaspoon pepper.
- Assemble the cabbage rolls: Working with one cooked cabbage leaf at a time, place it on a cutting board or other flat surface with its stem end at the bottom. Spoon a heaping 1/4 cup of the pork mixture in the center and mold the mixture into a rough 2- to 3-inch log. Pull the stem end over the meat mixture, and fold the right and left sides of the leaf over and roll tightly to the very top. Place the cabbage rolls seam-side down in a large Dutch oven or ovenproof, straight-sided saucepan. Repeat with the remaining cabbage and pork filling.
- Pour the chicken broth over the cabbage rolls and bring to a boil over medium. Cover the pan, transfer to the oven, and bake until cabbage rolls are fork tender and the meat mixture is cooked through, 40 to 45 minutes. Serve with ladles of broth over the rolls and a drizzle of sesame oil.
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- Start by prepping all of your fresh ingredients -- removing the stems from the cilantro, juicing the limes, and slicing the green onions, shallots, and ginger. For the green onions, you're going to use the whole onion - the white bulb will be sliced and sautéed while the green part will be sliced and served as garnish. For the ginger, it's easiest to peel with a carot peeler, then slice into smaller pieces to add to a food processor to mince and/or slice thinly for the garnish. I have some great tips about ginger in the video below. Once you're ingredients are prepped, the recipe comes together really fast.
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