ORANGE PORK STIR-FRY
"My family really enjoys this colorful stovetop supper that's lower in sodium than typical stir-fries," writes Wilma Jones of Mobile, Alabama. "We have it often on weekends instead of going out for Chinese food."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Drain pineapple, reserving juice; set juice and pineapple aside. In a bowl, combine brown sugar and cornstarch. Stir in the broth, lemon juice, soy sauce, lemon zest and reserved juice until blended; set aside., In a nonstick skillet coated with cooking spray, stir-fry pork for 3-4 minutes or until mat is no longer pink; remove and keep warm. , In the same skillet, stir-fry pepper, onion and garlic in oil for 3-4 minutes or until crisp-tender. Stir the broth mixture; add to vegetables. Bring to a boil; cook and stir for 2 minutes. Return pork to the pan. Add orange pieces and pineapple; heat through. Serve over rice.
Nutrition Facts : Calories 366 calories, Fat 6g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 278mg sodium, Carbohydrate 49g carbohydrate (0 sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
PINEAPPLE PORK STIR-FRY
There's no need for takeout when you've got this pineapple pork recipe in your collection. Omit the cayenne pepper if serving young kids. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl, combine 2 tablespoons cornstarch, 1 tablespoon water, garlic powder and 1 tablespoon reserved pineapple juice. Pour into shallow dish; add pork and turn to coat. , In a small bowl, combine the soy sauce, brown sugar, ginger, cayenne and remaining water, cornstarch and reserved pineapple juice until smooth; set aside., In a large skillet or wok over medium-high heat, stir-fry pork in 1 tablespoon oil until no longer pink; remove and keep warm., Stir-fry the broccoli, carrots and onion in remaining oil until tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and pineapple; heat through. Serve with rice.
Nutrition Facts : Calories 230 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 1295mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 2g fiber), Protein 19g protein.
SWEET AND SOUR STIR-FRIED PORK WITH PINEAPPLE
Steps:
- Cook the rice according to package directions (about 45 minutes cook time). Meanwhile, in a small bowl or measuring cup, whisk together the soy sauce, vinegar and sugar. Slice the pork into 1/2-inch-thick rounds, then slice again to make 1/2-inch-wide strips. Place the pork in a medium bowl and sprinkle with the cornstarch and salt and pepper, and toss to coat. In a large skillet or wok, heat the oil over high heat until very hot. Add the pork and stir-fry until the pork is almost cooked through and begins to brown, about 2 minutes. Add the garlic and bell peppers and stir-fry until the vegetables begin to soften, about 5 minutes. Add the pineapple and scallions and continue to stir-fry until the pork is cooked through and the vegetables are tender, 1 to 2 minutes longer. Whisk the soy sauce mixture and add it to skillet. Cook until the sauce thickens, 2 to 3 minutes.
SWEET AND SOUR PINEAPPLE PORK
Steps:
- Cut pork into bite-size pieces and marinate for 30 minutes in mixture of soy, vermouth, garlic, ginger, and 2 tablespoons oil. Set aside.
- Meanwhile, make the sweet and sour sauce:
- In a medium saucepan, combine all ingredients except the cornstarch mixture, blend well and bring to a boil. Add cornstarch mixture. Reduce heat and simmer, stirring frequently until thickened. Be sure and bring your sauce to a boil before adding the cornstarch, otherwise the sauce may retain an unpleasant starchy taste.
- Heat oil in a Dutch oven to 350 degrees F.
- Remove pork pieces from marinade and roll in cornstarch to coat well. Deep fry in hot oil until golden brown and crispy.
- In a large saute pan, heat 2 tablespoons oil on medium-high heat. Stir-fry red and yellow pepper and diced onion for 2 minutes, then add sweet and sour sauce and fold in fried pork. Let simmer for 2 minutes, arrange on serving platter and garnish with long strips of green onion and toasted sesame seeds.
PORK STIR FRY
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
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
PORK AND PINEAPPLE STIR FRY
I'm not normally a fan of fruit's mixed in with my protein but have to admit I really like this recipe. This is fairly easy to make and tastes better than any restaurant for sure.
Provided by Shock55
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare rice according to package instructions and keep warm. Should give you about 4 cups prepared.
- Mix 2 tablespoons cornstarch with 2 tablespoons soy sauce and ginger and coat pork.
- Drain pineapple keeping a 1/2 cup of the juice and set pineapple aside.
- Combine the 1/2 cup of pineapple juice with 1 tablespoon cornstarch and 1/4 cup soy sauce and set aside.
- Heat oil and stir fry pork for 2 minutes. Add peas and pepper and stir fry another 2 minutes. Add sauce mixture and pineapple and cook on medium heat until it boils and thickens.
- Serve over rice.
ORANGE-GLAZED PORK STIR-FRY
"To add extra color and tangy flavor, I like to stir drained mandarin orange segments in with the cooked pork," shares Edie DeSpain in Logan, Utah. "This makes such a fast, simple and delicious meal!"
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a nonstick skillet or wok, stir-fry pork in oil for 3-4 minutes or until no longer pink. Remove and keep warm. Reduce heat to medium; add the snow peas, onion, marmalade and chili sauce. Cook and stir until vegetables are crisp-tender. , Return pork to the pan and heat through. Serve with rice if desired.
Nutrition Facts : Calories 277 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 164mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
QUICK ORANGE PORK STIR FRY
Orange juice and grated orange peel lend a citrusy touch to this colorful pork-and-vegetable medley shared by Kathleen Romaniuk of Chomedey, Quebec.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine cornstarch and orange juice until smooth. Stir in the teriyaki sauce, mustard, ginger, garlic and orange zest; set aside., In a large skillet or wok, stir-fry pork in oil until no longer pink; remove and keep warm. Add vegetables to the pan; cook and stir for 2-3 minutes or until tender.Stir orange juice mixture; add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pork. Serve with rice.
Nutrition Facts : Calories 270 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 995mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein.
PORK CHOPS IN ORANGE-PINEAPPLE SAUCE
Make and share this Pork Chops in Orange-pineapple Sauce recipe from Food.com.
Provided by Tina Klein
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle pork chops with salt and paprika.
- Melt margarine in skillet, on medium heat; brown pork chops in margarine.
- Remove from skillet.
- Stir flour, 1/2 tsp salt, pepper, ginger, and sugar into margarine mixture in skillet; mix until smooth.
- Add orange juice, water, and pineapple juice slowly; bring to boil, stirring constantly.
- Add hot sauce and pork chops; cover, simmer for 20 minutes.
- Add orange slices; cover.
- Simmer for 15 minutes longer.
- serve over rice.
- Spread pineapple chunks over pork chops and remaining sauce.
Nutrition Facts : Calories 474.6, Fat 29.8, SaturatedFat 14.7, Cholesterol 115.7, Sodium 190.7, Carbohydrate 28.1, Fiber 1.3, Sugar 21.3, Protein 24.1
PORK IN ORANGE SAUCE FOR 2
"This Asian-inspired stir-fry pairs nicely with a cucumber salad in vinaigrette dressing." -Marlene Kroll, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Cook rice according to package directions. Meanwhile, in a small bowl, combine the cornstarch, sugar, ginger and orange zest. Stir in orange juice and soy sauce until smooth; set aside., In a large skillet or wok, stir-fry the celery, carrots and cashews in oil 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; top with noodles and onion.
Nutrition Facts : Calories 480 calories, Fat 16g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 202mg sodium, Carbohydrate 56g carbohydrate (9g sugars, Fiber 3g fiber), Protein 26g protein.
PORK 'N' PINEAPPLE STIR-FRY
I believe this recipe was taken from a very, very old copy of the Canadian version of Reader's Digest, and I think the lady who contributed it was a Canadian marathon runner. For a really spectacular presentation, cut a pineapple in half; use the pulp in this recipe and pile the stir-fry into the shell. An abolutely amazing recipe, I think, but judge for yourself. It is tasty and relatively simple and quick to prepare. (Note: I sometimes add about a cup of mushrooms, too - you can play with the veggie content. I also serve Soy sauce on the side.)
Provided by Gwen35
Categories Pork
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter or margarine in a large, heavy skillet.
- Toss onions with garlic in butter over medium heat until just softened.
- Add pork and brown lightly two or three minutes per side. Remove meat and set aside.
- Toss peppers, pineapple, ginger, thyme, salt, pepper and chilies (if using) into the skillet and cook briefly.
- Sprinkle with flour and add milk, stirring well, bringing it just to the boil.
- Lower heat and cook, stirring for a few minutes until sauce is smooth and lightly thickened.
- Return pork to pan and heat through.
- Adjust seasonings.
- Great served with rice or noodles.
Nutrition Facts : Calories 607.9, Fat 28.7, SaturatedFat 14.4, Cholesterol 197.3, Sodium 1132.9, Carbohydrate 35.3, Fiber 3.4, Sugar 21.2, Protein 53
QUICK ORANGE PORK STIR FRY
Sweet pork stir fry; really good with chopped cashews sprinkled on top.
Provided by New Hope
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk 3 tablespoons reserved mandarin orange liquid, stir fry sauce, and orange juice concentrate together in a small bowl until sauce is smooth.
- Heat 2 teaspoons vegetable oil in a large nonstick skillet over high heat until oil shimmers. Cook and stir 1/2 of the pork in hot oil until no longer pink in the center, about 3 minutes. Transfer cooked pork to a plate. Repeat with remaining vegetable oil and pork.
- Place snap peas and sauce mixture in the same skillet, reduce heat to medium-high, cover the skillet with a lid, and cook until peas are tender yet still crisp to the bite, about 2 minutes. Stir pork and mandarin oranges into snap pea mixture; cook and stir until heated through, about 1 minute.
Nutrition Facts : Calories 296.8 calories, Carbohydrate 26.9 g, Cholesterol 47.2 mg, Fat 11.6 g, Fiber 3.8 g, Protein 18.8 g, SaturatedFat 2.2 g, Sodium 311.1 mg, Sugar 13 g
"NEXTOVER" CHILE-ORANGE PORK STIR-FRY
Leftover Chipotle-Orange Pork gets fried to an irresistible crisp in this quick, gingery green bean and cabbage stir-fry.
Provided by Anna Stockwell
Categories Stir-Fry Pork Vinegar Soy Sauce Ginger Garlic Green Bean Cabbage #cook90 Winter Dinner One-Pot Meal
Yield 4 servings
Number Of Ingredients 10
Steps:
- Stir pork juices, vinegar, soy sauce, and ginger in a small bowl or measuring cup; set aside.
- Heat oil in a large (12") high-sided skillet over medium-high. Fry garlic, stirring often, until golden brown and crisp, about 1 minute. Using a slotted spoon, transfer to a paper towel-lined plate; set aside.
- Carefully scatter pork in an even layer in hot oil and cook, undisturbed, until deeply browned and beginning to char on underside, 4-5 minutes. Stir pork, then push over to one side of skillet. Spread green beans in empty side of skillet, season with 1/2 tsp. salt, and continue to cook, undisturbed, 1 minute. Stir to combine with pork and cook, stirring occasionally, until green beans are lightly charred and pork is extra crispy, 3-4 minutes. Add cabbage and season with remaining 1/2 tsp. salt. Pour reserved pork juice mixture over and stir to combine. Remove from heat and top with reserved fried garlic.
SPICY PORK-AND-PINEAPPLE STIR-FRY
Packed with tender bites of pork tenderloin and a veritable rainbow of nutritious add-ins like green beans, bell pepper, and pineapple, this pork stir-fry is full of bright flavors. Brought together with a quick sauté and sriracha sauce for some sweet-heat, it's then spooned over cilantro-flecked brown rice for a fast and nutritious weeknight dinner.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Season pork with salt and pepper. Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over high. Add rice and reheat, covered, shaking skillet a few times, 2 minutes. Transfer to a bowl, stir in cilantro, and cover to keep warm.
- Return skillet to high heat; swirl in 1 tablespoon oil. Add pork and cook, stirring a few times, until browned in places and almost cooked through, 2 minutes; transfer to a plate.
- Add remaining 2 tablespoons oil, onion, bell pepper, green beans, and pineapple to now-empty skillet and season with salt and pepper. Cook, stirring frequently, until vegetables are crisp-tender, 8 to 10 minutes.
- Whisk together Sriracha sauce, cornstarch, and 1 cup water in a small bowl; add mixture to skillet along with pork and any accumulated juices. Cook, stirring, until sauce thickens, about 30 seconds. Divide rice over four plates; spoon stir-fry on top and garnish with more cilantro before serving.
FRESH VEGETABLE STIR-FRY WITH PEPPERY ORANGE BEEF
Easy, tasty stir-fry recipe. Delicious and fresh taste!!! Passed down from my father. Recipe may seem long, but you can whip it up in no time. Also, feel free to use any vegetables that you like, or add bamboo shoots or water chestnuts at the end of the recipe!
Provided by BRITTANYDEAR
Categories World Cuisine Recipes Asian
Time 1h
Yield 8
Number Of Ingredients 21
Steps:
- In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
- Heat the sesame oil in a skillet over medium heat, and cook 2 cloves garlic for 2 minutes, until tender. Melt the butter in the skillet. Season the beef with salt and 2 teaspoons red pepper flakes. Cook and stir the beef in the skillet 10 minutes, until evenly brown. Reserving pan drippings, transfer the cooked beef to a bowl, and coat with 3 tablespoons teriyaki sauce.
- Melt the remaining butter in a separate skillet over medium heat, and cook the remaining garlic 2 minutes, until tender. Remove garlic, and set aside. Stir the mushrooms and onions into the skillet, and cook until onions are tender. Mix in the cabbage, green bell pepper, red bell pepper, and yellow bell pepper. Cook 3 minutes, until tender but still crisp. Remove skillet from heat, and mix in remaining 1/2 tablespoon teriyaki sauce and 1/2 the reserved pan drippings.
- Heat the remaining pan drippings in the skillet over medium heat. Mix in the remaining red pepper flakes, teriyaki sauce from the beef bowl, the reserved garlic, cornstarch, brown sugar, beef broth, and orange jam. Cook 5 minutes, until thickened. Remove garlic, and stir in the beef to coat.
- Serve the beef and vegetables, along with some of the skillet juices, over the cooked rice. Top with chow mein noodles, and sprinkle with mustard powder.
Nutrition Facts : Calories 566.4 calories, Carbohydrate 67.8 g, Cholesterol 54.8 mg, Fat 22.3 g, Fiber 5.6 g, Protein 24.2 g, SaturatedFat 9.3 g, Sodium 593 mg, Sugar 10.6 g
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