Number 1 Spicy Pork Stir Fry Recipes

SPICY PORK STIR-FRY

Steps:

• Cut the pork into 1/8-in. wide slices; cut each slice into 3-in. strips. In a bowl, combine the soy sauce, cornstarch, salt, sugar, ginger and cayenne. Add pork; toss to coat and set aside. , In a large skillet or wok, stir-fry onion, carrot and garlic in oil until crisp-tender. Remove with a slotted spoon and keep warm. , In the same skillet, stir-fry pork over medium-high heat until browned and no longer pink. Add onion mixture and peas; heat through. Serve in lettuce cups or over rice. Sprinkle with sesame seeds if desired.

SPICY PORK STIR FRY

Steps:

• In a medium bowl, mix 2 tablespoons soy sauce, 1 tablespoon cornstarch and water.
• Wisk together until smooth then stir in the pork cubes.
• Cover and refrigerate for 30 to 45 minutes.
• In another bowl combine the lime juice, 1 tablespoon soy sauce, vinegar, 1 teaspoon cornstarch and sesame oil.
• Mix together and set aside.
• Remove pork and marinade from refrigerator.
• In a large fry pan or wok heat peanut oil until hot.
• Stir in ginger and chile pepper and saute for 1 minute.
• Then stir in pork with marinade, carrots, and sugar peas and stir-fry for 6 to 8 minutes or until pork is tender.
• Pour in lime mixture, reduce heat and simmer until sauce thickens, approximately 6 to 8 minutes.
• Remove from heat and stir in hot chile oil, green onions and peanuts.

SPICY PORK STIRFRY

Steps:

• Combine the chiles, garlic and cilantro in a small bowl and mix well. Heat the oil in a wok, swirling to coat the surface, add the chili mixture and stir-fry until garlic is aromatic, about 1 minute. Add the pork and stir fry, stirring often, until meat is cooked, about 5 minutes. Add the oyster sauce, fish sauce, sugar and chicken stock, toss and stir to combine and heat thoroughly. Stir in the basil leaves and immediately serve over rice.

SWEET & SPICY PORK STIR-FRY

Steps:

• Mix first 6 ingredients until blended. Set aside.
• Heat half the oil in wok or large skillet over high heat. Add pork; stir-fry 3 to 4 min. or until evenly browned. Remove pork from wok; cover to keep warm.
• Add remaining oil to wok along with the peppers and onions; stir-fry 3 to 4 min. or until crisp-tender. Add garlic; stir-fry 1 min.
• Stir cornstarch mixture; add to ingredients in wok. Bring to boil, stirring constantly. Add pork and pineapple; stir-fry 1 to 2 min. or until pork is done and pineapple is heated through.

NUMBER 1 SPICY PORK STIR FRY

Steps:

• Bash up the ginger, garlic, sea salt and five spice powder in a mortar, until it holds together in a paste. Mix in the sesame oil, chili paste, and soy sauce. Add the pork and this saucy paste to a medium bowl, and toss to coat evenly. Set aside to marinate while preparing the vegetables and cooking the rice. Toss some more, when you think of it. Heat cooking and sesame oil in a large wok over high heat, until nearly smoking. Carefully slide the pork into the hot wok to fry quickly, stirring some, but letting it brown at the edges: 4-6 minutes? Do not overcook. At the end of the cooking, toss in the brown sugar to melt and caramelize slightly. Remove pork with slotted spoon, leaving behind the spicy oil. Season the resting pork generously with black pepper. Begin stir frying the vegetables, starting with the onion, garlic flowers, and carrots; try to work up the brown bits from the wok into the mixture. After things begin to soften (3 min) add the red pepper, snow peas, and the coarser bits of bok choi; continue frying until things start to brown a little (especially the snow peas). Finally add the bok choi leaves. When all the vegetables are nicely cooked, add the pork back in. Stir to combine and reheat the pork. Toss in the basil (if you have it). Finish with a hearty splash of soy sauce, tossing to combine, and bring up more of the brown bits from the pan. Finally remove from the heat and jazz with the lemon juice, more pepper if you'd like, and additional soy sauce to taste. Serve in bowls over rice.