Lemon Ginger Pork Stir Fry Recipes

STIR-FRY PORK WITH GINGER

Steps:

• Heat oil in a large skillet or wok over medium-high heat. Fry ginger in hot oil until fragrant, then add pork, soy sauce, dark soy sauce, salt, and sugar. Cook, stirring occasionally, for 10 minutes.
• Stir in the sesame oil, green onion, and rice wine. Simmer until the pork is tender.

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.

EASY GINGER PORK STIR-FRY

Steps:

• In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, sugar, ginger, garlic powder and pepper flakes; set aside. , In a wok or large skillet, stir-fry pork in 1 tablespoon oil until juices run clear. Remove and keep warm. In the same pan, stir-fry vegetables in remaining oil until crisp-tender. , Stir broth mixture and add to the vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Return pork to the pan; heat through. Serve with rice and, if desired, sprinkle with cilantro.

GINGER PORK AND VEGETABLE STIR-FRY

Steps:

• Whisk soy sauce, sherry, honey, and cornstarch together in a small bowl. Add pork slices, coat evenly, and set aside.
• Pour Swanson® Unsalted Chicken Broth into a small saucepan. Bring to a boil, simmer until reduced to one and one half cups. Set aside.
• Heat oil in a large, non-stick skillet over medium high heat. Add ginger and garlic; stir until ginger and garlic are lightly browned and fragrant, 1 or 2 minutes. Remove with slotted spoon and discard.
• Transfer pork mixture to skillet over medium-high heat, constantly stirring and separating pork slices into a single layer, 3 or 4 minutes. Add reduced broth, stirring quickly to blend with the sauce, about 1 minute. Stir in chili garlic sauce and sesame oil. Add broccoli slaw, water chestnuts, and snow peas, stirring to coat with sauce. Cook to desired crispness, 1 or 2 more minutes.
• Serve over hot steamed rice, and garnish with sesame seeds.

STIR-FRIED PORK WITH GINGER & HONEY

Steps:

• Bring a pan of salted water to the boil and cook the noodles following pack instructions. Meanwhile, mix the cornflour with 1 tbsp water, then stir in the soy sauce and honey, and set aside.
• Heat the oil in a wok over a high heat. Add the pork and cook for 2 mins until browned all over. Add the ginger, garlic, pepper and mangetout, and cook for a further 2 mins. Reduce the heat, then add the soy and honey mixture, stirring and cooking until the sauce bubbles and thickens. Divide the drained noodles between 2 bowls. Top with the pork and vegetables, and finish with a sprinkling of sesame seeds.

LEMON-GINGER PORK STIR-FRY

Steps:

• 1. Cook 8 ounces angel hair pasta following package directions. Drain; rinse with cold water; set aside. 2. Cut 1 pound pork tenderloin into 1/4-inch-thick slices. Combine pork, 1 tablespoon cornstarch, 1 tablespoon vegetable oil, 1/4 teaspoon salt, 1/8 teaspoon pepper in large bowl. Trim 6 ounces sugar-snap peas; cut 1 sweet red pepper into 1/4-inch-wide strips. 3. Heat 1 tablespoon oil in large skillet over high heat. Add pork; stir-fry 3 minutes, until browned. Add peas, pepper strips; stir-fry 3 minutes. Remove to large bowl. 4. In same skillet, boil 1/2 cup sugar and 1/4 cup fresh lemon juice 3 minutes or until caramel colored. Add another 1/4 cup lemon juice, 2 tablespoons bottled chili sauce, 1 teaspoon grated lemon rind and 1 teaspoon grated fresh ginger. Add pork, vegetables and pasta; heat through. Sprinkle with 1/4 cup chopped scallions.

LEMON GINGER CHICKEN STIR FRY

Steps:

• Sprinkle chicken with black pepper.
• Let the canola oil get heated in a large nonstick skillet over medium-high heat.
• Add in chicken, onion, and 1 tablespoon ginger; stirfry 4 minutes.
• Remove from pan and keep warm.
• Add sesame oil to skillet and heat over medium-high heat.
• Add in squash and bell pepper; stirfry for 3 mintues.
• In a small bowl, mix together 1 tablespoon ginger, lemon rind, and the next 6 ingredients.
• Add chicken and sauce mixture to skillet; stir-fry 4 minutes or until chicken is done.
• Serve with rice.

GINGER AND LEMON PORK AND CHICKEN

Steps:

• Cut pork and chicken into strips.
• Have 2 bowls ready and put half the cornflour, peanut oil and soy sauce in each bowl and mix well, place chicken strips in one and pork strips in the other, leave to marinate for 30 minutes.
• Peel and finely slice green ginger and mix with the balsamic vinegar and sugar and let marinate.
• Mix grated ginger, mix with lemon juice, stock, honey and sugar in a jug. Mix cornflour and extra water together.
• Put 2 tablespoons of oil in hot wok and stir fry pork (this will need to be done in 2 or 3 batches), once cooked put to one side and keep warm).
• Put the other 2 tablespoons of oil in hot wok and stir fry chicken (this will need to be done in 2 or 3 batches), once cooked put together with the pork and keep warm.
• With the wok on a medium heat put in the lemon sauce, sliced ginger and the balsamic vinegar mix. Combine cornflour and extra water together and stir into the lemon sauce and bring to the boil and let thicken.
• Stir in cooked pork and chicken and let warm through.
• Garnish with spring onion.
• Serve with rice and stir fry vegetables.

LEMON GRASS-GINGER PORK SLIDERS

Steps:

• In a large bowl, combine the pork and turmeric and set aside.
• In a mortar or food processor, combine the lemon grass, garlic, shallots, ginger and salt. Process or pound to a coarse paste. Add the rice, chile powder and tomatoes and process again.
• Lightly brush a plate with oil. Add the aromatic paste to the meat and use your hands to knead together thoroughly. Shape the mixture into balls about 1 inch in diameter, then flatten each gently into a small, thick patty. Set aside on the oiled plate.
• Heat the oil in a wide skillet over medium-high heat. Add sliders and cook for about 3 minutes, until browned. Turn over the sliders and keep cooking; if they start to release liquid, raise the heat to continue browning. Cook until just firm to the touch.
• Serve hot, garnished with cilantro sprigs.