Orange Pork And Asparagus Stir Fry Recipes

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ASPARAGUS AND CHICKEN STIR-FRY



Asparagus and Chicken Stir-fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 13

1 pound boneless skinless chicken breasts (about 2 breasts)
2 cloves garlic, minced
1 (2-inch) piece peeled fresh ginger, cut into thin matchsticks
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon cornstarch plus 1 teaspoon
1 1/4 teaspoons kosher salt
1 tablespoon dry sherry
3/4 cup chicken broth, low-sodium canned, or homemade or water
2 tablespoons vegetable oil
2 bunches medium asparagus (about 2 pounds), woody stems trimmed, sliced into 1-inch pieces
1 bunch scallions (white and green parts), thinly sliced
Serving suggestion: Brown or white rice

Steps:

  • Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
  • Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
  • Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.

ASPARAGUS-PEPPER STIR-FRY



Asparagus-Pepper Stir-Fry image

This colorful vegetable stir-fry is high in vitamins A and C, and it's so easy to make.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 7

1 lb fresh asparagus spears
1 teaspoon canola oil
1 medium red, yellow or orange bell pepper, cut into 3/4-inch pieces
2 cloves garlic, finely chopped
1 tablespoon orange juice
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon ground ginger

Steps:

  • Break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus; cut into 1-inch pieces.
  • In 10-inch nonstick skillet or wok, heat oil over medium heat. Add asparagus, bell pepper and garlic; cook 3 to 4 minutes or until crisp-tender, stirring constantly.
  • In small bowl, mix orange juice, soy sauce and ginger until blended; stir into asparagus mixture. Cook and stir 15 to 30 seconds or until vegetables are coated.

Nutrition Facts : Calories 40, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 3 g, TransFat 0 g

ORANGE PORK



Orange Pork image

Quick, easy and tasty - we double the sauce and pour over baked potatoes and steamed broccoli.

Provided by FIREBALL2000

Categories     World Cuisine Recipes     Asian

Time 20m

Yield 4

Number Of Ingredients 7

1 tablespoon vegetable oil
1 pound boneless pork chops
⅔ cup orange juice
¼ cup soy sauce
1 ½ tablespoons white sugar
2 teaspoons water
1 teaspoon cornstarch

Steps:

  • Heat oil in a large heavy skillet over medium heat. Cook pork chops until evenly brown on both sides; remove from skillet. Pour in orange juice, soy sauce and sugar. Boil for 2 minutes, scraping the bottom of pan. In a small bowl, mix together water and cornstarch, and stir into sauce. Return pork to skillet and cook briefly until thickened and heated through.

Nutrition Facts : Calories 77.9 calories, Carbohydrate 10.8 g, Fat 3.5 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 902.4 mg, Sugar 8.4 g

QUICK ORANGE PORK STIR FRY



Quick Orange Pork Stir Fry image

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

2 teaspoons cornstarch
1/3 cup orange juice
1/3 cup teriyaki sauce
1 tablespoon Dijon mustard
2 teaspoons minced fresh gingerroot
1 teaspoon minced garlic
1/2 to 1 teaspoon grated orange zest
1 pound pork tenderloin, cut into 2-inch strips
1 tablespoon canola oil
1 package (16 ounces) frozen Oriental-style stir-fry vegetables
Hot cooked rice

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.

ORANGE BEEF AND ASPARAGUS STIR-FRY



Orange Beef and Asparagus Stir-fry image

Take your go-to Asian restaurant off speed dial; this is hands down better than takeout! Leftover grilled steak, fresh veggies and a sweet orange glaze-see what we mean? -Cindy Johnson, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

4 teaspoons cornstarch
3/4 cup orange juice
4 green onions, thinly sliced
3 tablespoons reduced-sodium soy sauce
3 tablespoons honey
2 teaspoons minced fresh gingerroot
1 garlic clove, minced
2 cups cut fresh asparagus (1-inch pieces)
1 medium sweet red pepper, sliced
1 cup julienned carrots
1 tablespoon canola oil
3/4 pound leftover grilled steaks, thinly sliced
1/2 cup honey-roasted peanuts
Hot cooked rice

Steps:

  • In a small bowl, whisk the cornstarch, orange juice, onions, soy sauce, honey, ginger and garlic until blended; set aside., In a large skillet or wok, stir-fry the asparagus, pepper and carrots in oil for 2-3 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Sprinkle with peanuts. Serve with rice.

Nutrition Facts : Calories 428 calories, Fat 18g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 597mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 5g fiber), Protein 33g protein.

QUICK ORANGE PORK STIR FRY



Quick Orange Pork Stir Fry image

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

1 (11 ounce) can mandarin oranges in light syrup, drained, liquid reserved
½ cup prepared stir-fry sauce (such as sesame ginger)
1 tablespoon frozen orange juice concentrate
4 teaspoons vegetable oil, divided
1 (3/4 pound) teriyaki pork tenderloin, cut into 1/2-inch slices
3 cups sugar snap peas

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

1/2 cup Slow-Cooker Chipotle-Orange Pork juices
1/4 cup rice wine vinegar
2 Tbsp. soy sauce or tamari
1 Tbsp. finely grated fresh ginger (from one 2" piece)
1/4 cup vegetable, canola, or grapeseed oil
4 large garlic cloves, thinly sliced
2 cups leftover shredded Slow-Cooker Chipotle-Orange Pork
1 lb. green beans, trimmed, halved
1 tsp. kosher salt, divided
1/2 head of Napa cabbage, sliced about 1" thick

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.

CRISPY PORK WITH ASPARAGUS AND PICKLED ONIONS



Crispy Pork with Asparagus and Pickled Onions image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 12h50m

Yield 1 serving

Number Of Ingredients 21

7 ounces pork shoulder
2 ounces orange juice
Juice of 1/2 lemon
Canola oil, for frying
2 tablespoons flour
1 tablespoon cornstarch
Kosher salt and freshly ground black pepper
1 clove garlic, crushed
1 ounce red wine vinegar
1 teaspoon sugar
1 slice red onion, cut into a julienne
1/2 tablespoon unsalted butter
1 clove garlic
4 to 5 asparagus spears, halved (about 2 ounces)
Kosher salt and freshly ground black pepper
1/2 cup fresh basil leaves
2 tablespoons olive oil
2 teaspoons pine nuts
1/3 teaspoon minced garlic
5 teaspoons grated Parmesan
Kosher salt and freshly ground black pepper

Steps:

  • For the pork: Marinate the pork in the orange juice, lemon juice and garlic in a baking dish in the refrigerator overnight.
  • Preheat the oven to 280 degrees F. Remove the pork from the marinade, transfer to a baking dish and cover with foil. Roast until tender, about 4 hours. Let cool until firm.
  • Heat the oil in a deep fryer or large pot. Combine the flour, cornstarch, salt and pepper in a shallow bowl. Dredge the pork in the flour mixture and fry until warmed through and crispy, 4 to 5 minutes.
  • For the pickled onions: Bring the vinegar to a boil in a small saucepan. Add the sugar and stir to dissolve. Pour over the red onions in a heat-proof bowl. Let stand until room temperature and then refrigerate overnight.
  • For the asparagus: Heat the butter and garlic in a skillet over medium-high heat. Add the asparagus and saute until crisp-tender, about 5 minutes. Season with salt and pepper.
  • For the pesto: Puree the basil, olive oil, pine nuts and garlic in a blender. Transfer the mixture to a bowl and fold in the Parmesan and season with salt and pepper.
  • For plating: Put the asparagus on a plate. Add the crispy pork and top with the pesto and pickled red onions.

10 MINUTE ORANGE BEEF AND ASPARAGUS STIR-FRY



10 Minute Orange Beef and Asparagus Stir-Fry image

A quick and delicious meal for a week night! The flavors are wonderful together and this dish tastes equally tasty over noodles or rice. Enjoy!

Provided by sweetmoshine

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 15

3/4 cup orange juice
3 tablespoons soy sauce
1/2 cup honey
1 tablespoon cornstarch
1 teaspoon chili oil or 1/2 teaspoon hot red pepper flakes
1 lb flank steak, cut across the grain into thin strips
2 tablespoons peanut oil or 2 tablespoons canola oil
2 cups asparagus, cut into 1 1/2-inch pieces
1 red bell pepper, cut into strips
1/2 cup sliced scallion
1 cup shredded carrot
2 teaspoons grated fresh ginger
1 teaspoon minced garlic
sesame seeds
1/2 cup honey-roasted peanuts (optional)

Steps:

  • In a bowl, combine orange juice, soy sauce, honey, cornstarch, and chili oil. Add steak strips, tossing to combine.
  • Heat 1 T. of the peanut oil in a large skillet or wok over high heat. Add asparagus and stir-fry for 4 minutes Add bell pepper, scallion, and carrots; stir-fry 1 minute. Add ginger and garlic; stir-fry 1 minute. Remove veggies to a bowl.
  • Heat remaining tablespoons of the peanut oil. Add the steak; stir-fry 3-4 minutes Add veggies to the steak. Add peanuts if desired. Stir fry until heated through.
  • Sprinkle with sesame seeds. Serve over rice or noodles.
  • Enjoy!

Nutrition Facts : Calories 456.9, Fat 16.6, SaturatedFat 5.2, Cholesterol 46.5, Sodium 852.1, Carbohydrate 51.8, Fiber 3.8, Sugar 42.9, Protein 28.9

ASIAN PORK STIR-FRY WITH ASPARAGUS



Asian Pork Stir-Fry with Asparagus image

Add something delightful to your Asian cuisine night! Enjoy scrumptious pork stir-fry with asparagus served over brown rice - dinner made ready in 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 12

2 cups uncooked instant brown rice
2 1/4 cups water
1 teaspoon olive or canola oil
2 medium green onions, cut into 1-inch pieces (1/4 cup)
1 lb boneless center-cut pork loin, cut in half lengthwise, then thinly sliced crosswise
1 lb fresh asparagus spears, cut into 2 1/2-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
3 tablespoons soy sauce
2 tablespoons packed brown sugar
2 tablespoons dry white wine or orange juice
2 teaspoons cornstarch
3/4 teaspoon grated gingerroot or 1/4 teaspoon ground ginger

Steps:

  • Cook rice in water as directed on package, omitting butter and salt.
  • Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add onions and pork; cook 4 to 6 minutes, turning pork occasionally, until pork is browned. Add asparagus and bell pepper; cook 5 to 7 minutes, stirring occasionally, until asparagus is crisp-tender.
  • In small bowl, mix remaining ingredients, stirring until cornstarch is dissolved.
  • Reduce heat to low. Stir soy sauce mixture into pork mixture; cook until slightly thickened. Serve over rice.

Nutrition Facts : Calories 450, Carbohydrate 56 g, Cholesterol 70 mg, Fiber 4 g, Protein 32 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 9 g, TransFat 0 g

ORANGE-GLAZED PORK STIR-FRY



Orange-Glazed Pork Stir-Fry image

"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

1/2 pound pork tenderloin, cut into 1/4-inch slices
2 teaspoons canola oil
1 cup fresh snow peas
1 small onion, sliced and separated into rings
1/4 cup reduced-sugar orange marmalade
1 tablespoon chili sauce
Hot cooked rice, optional

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

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From finecooking.com


RECIPE: PORK STIR-FRY WITH ASPARAGUS, PEPPERS AND GREEN ONIONS
Home / Recipes / Pork Stir-Fry with Asparagus, Peppers and Green Onions. Pork Stir-Fry with Asparagus, Peppers and Green Onions. Serves 4. Time 20 min. Lean pork tenderloin lends itself to this quick-cooking recipe packed with veggies. Substitute other whole grains such as quinoa or bulgur, if you prefer. Special Diets: Dairy-Free. High-Fiber. Ingredients ...
From wholefoodsmarket.com


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