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
ASIAN PORK STIR-FRY
Working two jobs leaves little time for cooking. This Asian pork recipe can be made with almost anything you have in the house, including different vegetables and meats. -Deborah Sheahen, Hickory, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine cornstarch and water until smooth. Stir in the broth, garlic and ginger; set aside., In a large skillet or wok, stir-fry pork in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry the mushrooms, bean sprouts, bok choy, peas, pepper and soy sauce in remaining oil for 4-5 minutes or 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.
Nutrition Facts : Calories 386 calories, Fat 12g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 565mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 6g fiber), Protein 32g protein. Diabetic Exchanges
ASIAN INSPIRED PORK AND BROCCOLI STIR-FRY
I love Chinese Take Out. But why order Chinese all the time, when it's so much fun to make it yourself. This may not be authentic, but I like it!
Provided by Joanne
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Add sliced pork to large bowl, cover with water and white vinegar. Let sit for a couple of minutes. Rinse well, and pat dry. Note: This is my method of washing meat, you can skip this step if you want to.
- In a large bowl combine Pork, 2 tbs. soy sauce, rice vinegar, 3 cloves chopped garlic, 1 teaspoons chopped ginger, sesame oil, and sugar. Toss to coat. Let marinade for at least 30 minutes, up to 24 hours (the longer it marinades the better it will taste). Bring to room temperature before cooking.
- After the pork has marinated and is at room temperature, remove pork from marinade, pat dry with paper towel (do not discard marinade). In the same bowl with the marinade add 2 tbs. soy sauce, 1 cup chicken stock, and cornstarch. Mix well, set aside.
- Heat a wok, or large deep saute pan over high heat until hot. Add canola oil, when oil is hot, add the pork. Stir-fry pork until no longer pink, about two minutes (I did this in 2 batches, not to overcrowd the pan).
- Transfer pork to plate and cover with foil. Add the onion to the pan, cook, stirring constantly for 1 minute. Add remaining 3 cloves chopped garlic, crushed red pepper flakes, and remaining 1 teaspoons ginger. Cook, stirring constantly for 30 seconds.
- Add the carrots, broccoli, and 1/2 cup chicken stock. Bring to boil, reduce heat to medium, cover and cook for 3 to 5 minutes.
- Add the soy sauce mixture and the pork back to the pan, cook for about 1 to 2 minutes or until sauce thickens.
- Serve over brown rice or my white rice recipe # 503045.
Nutrition Facts : Calories 1629.2, Fat 47.9, SaturatedFat 14.5, Cholesterol 735.3, Sodium 1752.1, Carbohydrate 26.2, Fiber 5.5, Sugar 9.9, Protein 258.1
ASIAN PORK CABBAGE STIR-FRY
Pork paired with crisp cabbage and carrots makes a stirring combination in this tasty main dish from Jane Goldsmith. "It's a quick-fix dish when unexpected company arrives," she writes from Bloomfield, Indiana. "I got the recipe from a friend when I was in college.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet or wok, stir-fry cabbage in 1 teaspoon oil for 1-2 minutes or until crisp-tender. Add carrots; stir-fry 3-4 minutes longer or until carrots are crisp-tender. Remove and keep warm., In the same pan, stir-fry pork in remaining oil for 2 minutes. Add ginger and stir-fry for 2 minutes or until pork is lightly browned. Stir in 3/4 cup broth and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until meat juices run clear., Combine cornstarch and remaining broth until smooth. Gradually stir into pan. Stir in the cabbage mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with rice if desired.,
Nutrition Facts : Calories 252 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 855mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges
ASIAN-STYLE PORK STIR-FRY
Categories Bean Pork Stir-Fry Low Fat Kid-Friendly Summer Healthy Bon Appétit Small Plates
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Mix first 4 ingredients in 13 x 9 x 2-inch glass baking dish. Add pork tenderloin halves and turn to coat. Cover and let stand at room temperature 1 hour or refrigerate up to 4 hours.
- Cook beans in large pot of boiling salted water until just crisp-tender. Drain.
- Heat large nonstick skillet over medium heat. Add pork, reserving marinade in dish. Cook until pork is deep brown and thermometer inserted into center of pork registers 155°F., turning often, about 9 minutes. Transfer pork to platter; let stand 10 minutes. Cut pork into 1/3-inch-thick slices. Wipe skillet clean.
- Whisk orange juice, vinegar, cornstarch and reserved marinade in small bowl. Heat oil in same skillet over high heat. Add green beans and sauté until beginning to brown, about 2 minutes. Add orange peel, garlic, pork slices and orange juice mixture. Stir until sauce boils, thickens slightly and coats bean-pork mixture, about 1 minute. Season with salt and pepper. Transfer to bowl and serve.
ASIAN PORK STIR-FRY
Steps:
- In a small dish, stir together the gingerroot and garlic.
- In a medium bowl, stir together the soy sauce, cornstarch, sesame oil, and red pepper flakes.
- Stir the pork into the soy sauce mixture.
- Heat a nonstick wok or large nonstick skillet over high heat for about 1 minute, or until very hot. Cook the pork mixture for about 2 minutes, or until the pork is cooked through, stirring constantly. Remove from the wok.
- Pour the oil into the wok, swirling to coat the bottom. Heat for about 30 seconds. Cook the gingerroot mixture for about 30 seconds, stirring constantly.
- Stir in the spinach and mushrooms. Cook for about 5 minutes, or until the spinach is wilted, stirring occasionally.
- Stir in the pork mixture, vinegar, and sugar. Cook for about 2 minutes, or until all the ingredients are heated through and well combined, stirring constantly.
- Cook's Tip
- Like most other stir-fries, this one cooks quickly. That's why you need all the ingredients ready before you heat the wok.
- nutrition information
- (Per Serving)
- Calories: 159
- Total Fat: 8.5g
- Saturated: 1.5g
- Trans: 0.0g
- Polyunsaturated: 2.0g
- Monounsaturated: 4.5g
- Cholesterol: 24mg
- Sodium: 272mg
- Carbohydrates: 9g
- Fiber: 2g
- Sugars: 3g
- Protein: 13g
- Dietary Exchanges
- 2 Vegetable
- 1 1/2 Lean Meat
- 1 Fat
PORK AND VEGETABLE STIR FRY
marinate the meat the night before, and have dinner on the table in minutes. from today's NY Times, this goes well over rice.
Provided by chia2160
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Slice pork into strips about 2 inches long, 1 inch wide and 1/4 inch thick. Place in a bowl or sealable plastic bag, and add oyster sauce, 2 tablespoons sherry, sesame oil, garlic and red pepper flakes. Stir to coat well. Cover or seal, and allow to marinate at room temperature for 3 hours, or in refrigerator up to 24 hours.
- Place a large wok or skillet over high heat, and add oil. Allow pan to heat for 1 to 2 minutes, then add pork and marinade. Toss meat until seared and no longer pink. Add scallions, corn and sugar snaps. Stir until sugar snaps turn bright green, about 1 minute.
- Add bok choy and mushrooms, and stir constantly for about 1 minute. Add bean sprouts and remaining 1/4 cup sherry. Continue to stir until wine is almost evaporated. Transfer to a large platter, sprinkle with cilantro, and serve immediately.
CHINESE-STYLE PORK STIR-FRY
Get authentic Chinese-Style Pork Stir-Fry in a flash with this recipe. In just twenty minutes you'll be enjoying the honey and ginger of our pork stir-fry.
Provided by My Food and Family
Categories Chinese Food
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in nonstick wok or large nonstick skillet on medium-high heat. Add meat; stir-fry 5 min. or until done.
- Add all remaining ingredients except rice; stir-fry 5 min. or until heated through.
- Serve over rice.
Nutrition Facts : Calories 350, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g
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- Season pork with salt & pepper and toss with 1 tablespoon cornstarch. Refrigerate 15 minutes (while you prepare the remaining ingredients).
- Heat 1 tablespoon of oil over medium-high heat in a large pan. Stir fry pork in small batches until browned, (it does not need to be cooked all the way through). Remove from pan and set aside.
- Add more oil to the pan if needed and add vegetables. Stir-fry until tender-crisp, about 3-4 minutes. Add garlic and ginger and cook for 30 seconds or until fragrant. Remove the vegetables from the pan.
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