Ginger Pork And Snow Peas Recipes

CHINESE PORK STIR FRY WITH SNOW PEAS

Steps:

• Place a large skillet or frying pan on the stove over medium-high heat. Add the two tablespoons of vegetable oil.
• When the oil is hot, add the sliced porked chops and stir fry for about five minutes, or until the pork is almost cooked through.
• Add 1 1/4 cups of water, 1/4 cup soy sauce, and 3 tablespoons sugar.
• Add the snow peas and ground ginger. Stir fry until pea pods are tender-crisp (about five minutes).
• Mix the 2 tablespoons of corn starch with 1/4 cup of water. Pour over the pork and pea pods and stir continuously until the sauce thickens.
• Serve with rice or Chinese noodles.

GINGER PORK AND SNOW PEAS

Steps:

• Cook rice in microwave as directed on package.
• Meanwhile, spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add pork; cook 8 to 10 minutes, turning occasionally, until no longer pink. Remove pork from skillet; cover to keep warm.
• Add 2 tablespoons water, bell pepper and pea pods to skillet. Cook and stir over medium-high heat 2 to 3 minutes or until crisp-tender. Stir in stir-fry sauce. Return pork to skillet; heat until hot. Serve pork mixture over rice.

GINGER PORK

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.

SPICY PORK AND CASHEW STIR-FRY WITH SNOW PEAS AND RED PEPPER

Steps:

• Stir together Sherry, cornstarch, and 1 tablespoon soy sauce, then stir in sesame oil. Add pork, stirring to coat well, and let stand 10 minutes.
• Stir together sugar and remaining 2 tablespoons soy sauce.
• Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tablespoons peanut oil, swirling wok to coat evenly, then stir-fry 1 teaspoon ginger, 1 teaspoon garlic, and 1/4 teaspoon pepper flakes until fragrant, about 5 seconds. Add bell pepper and stir-fry 2 minutes. Add snow peas and cashews and stir-fry until snow peas are crisp-tender, 1 to 2 minutes. Transfer vegetables to a bowl.
• Heat remaining 1 1/2 tablespoons peanut oil in wok until just smoking, then stir-fry remaining ginger, garlic, and pepper flakes until fragrant, about 5 seconds. Add pork and stir-fry, separating strips, until browned and barely cooked through, 2 to 3 minutes. Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more.

GINGER PORK STIR-FRY

Steps:

• In a small bowl, combine cornstarch, orange juice, soy sauce, garlic and ginger until smooth; set aside. , In a large skillet or wok, stir-fry pork in oil until lightly browned, about 5 minutes; drain. Add onion, peas and red pepper; cook and stir until crisp-tender, 3-5 minutes., Stir orange juice mixture and add pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with rice. Garnish with green onion and sesame seeds, if desired.

GINGER PORK WITH MUSHROOMS AND SNOW PEAS

Steps:

• Mix the ginger, soya sauce and sherry in a medium bowl.
• Add the pork to the bowl and stir to completely coat the pork.
• Cover the bowl with plastic wrap and refrigerate for at least one hour to marinade the pork.
• Heat 2 teaspoons oil in a wok over high heat until hot, add half the pork and stir fry for several minutes until the pork is tender.
• Remove pork from wok and set aside.
• Repeat using another 2 teaspoons oil and remaining pork.
• Remove pork from wok and set aside.
• Heat the remaining oil in the wok and add the mushrooms, snow peas and red cabbage and stir fry for several minutes.
• Add the water, cover and cook until the vegetables are just tender.
• Add the pork to the wok and stir fry for several minutes or until heated through.
• Serve with steamed or fried rice.

GINGER SNOW PEAS AND PEPPERS

Steps:

• Place a steamer basket in a saucepan filled with 1 inch water. Bring to a gentle boil. Add snow peas and bell peppers. Cover, and cook until crisp-tender, 2 to 4 minutes. Rinse under cold water; drain well.
• In a serving bowl, whisk together oil, vinegar, and ginger; season with salt and pepper. Add snow peas and peppers; toss.

SNOW PEAS WITH GINGER

Steps:

• Put the oil in a 10- or 12-inch skillet, preferrably non-stick, over high heat. A minute later, add the ginger and peas and stir and toss occasionally, until they are lightly browned and their green color is vivid, about 2 minutes.
• Add the soy sauce and transfer to a platter. Add the sesame oil to the same pan and heat for about 10 seconds. Pour over the snow peas, season with salt and pepper, and serve immediately.

GINGERED SNOW PEAS

Steps:

• Place peas and water in a 1-qt. microwave-safe dish. Cover and microwave on high for 3-4 minutes or until crisp-tender; drain., Combine the butter, ginger and salt. Drizzle over the peas; toss to coat.

SHRIMP WITH GINGER AND SNOW PEAS

Steps:

• Heat olive oil in a large skillet over medium heat. Stir in onions, and cook until they turn golden brown, about 10 minutes. Stir in the garlic and ginger, cook for 1 minute, then pour in wine, and bring to a boil.
• Add the shrimp, and cook until they begin to turn pink, about 3 minutes. Add snow peas, and cook until they begin to soften, about 2 minutes. Season to taste with salt and pepper. Stir in chopped cilantro and serve immediately.