PORK AND PEPPER STIR FRY
A very easy, spicy stir fry! Adjust spice to your particular taste! Best with marinade, but in a pinch, it's not necessary! Can be chicken, beef whatever meat or cut of meat you have on hand! Enjoy with basmati or sticky rice.
Provided by SHINY3
Categories World Cuisine Recipes Asian
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- In a large bowl, mix together rice wine vinegar, garlic, brown sugar, olive oil, and salt and pepper. Stir in pork pieces, cover, and leave at room temperature for 1/2 hour.
- Heat a large wok over medium heat. Toast almonds in hot, dry wok until golden brown and fragrant.
- Heat vegetable oil in wok over medium-high heat. Stir in marinated pork pieces, ginger, and chile paste. (Discard remaining marinade.) Mix in teriyaki sauce, and increase heat to high; cook, stirring constantly, until pork is white. Stir in peppers, and continue to stir fry until most of the liquid has evaporated. Top with toasted almond slivers and fresh mint.
Nutrition Facts : Calories 578.9 calories, Carbohydrate 17.5 g, Cholesterol 59.1 mg, Fat 45.1 g, Fiber 2.2 g, Protein 27.5 g, SaturatedFat 8.1 g, Sodium 934.9 mg, Sugar 10.3 g
STIR-FRIED VEGETABLES WITH CHICKEN OR PORK
I want to thank my Asian Friends at work for bringing some very tasty dishes to our potlucks and Cindy Ly for taking the time to write down the ingredients for me. This dish can be made with either chicken or pork.
Provided by Nishana Lee
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a wok or large heavy skillet. Add chicken or pork (see Cook's Note), garlic, and oyster sauce, and stir-fry for 10 minutes.
- Stir in broccoli, green pepper, carrots, cabbage, celery, bean sprouts, zucchini, and green onions. Season with salt, and stir-fry for 6 to 8 minutes.
- In a small bowl, mix together water, soy sauce and cornstarch. Stir into vegetables, and cook for 1 to 2 minutes, or until sauce is thickened.
Nutrition Facts : Calories 191.9 calories, Carbohydrate 14.7 g, Cholesterol 32.9 mg, Fat 8 g, Fiber 4.1 g, Protein 16.9 g, SaturatedFat 1.3 g, Sodium 1174.7 mg, Sugar 5.3 g
PEPPERED CHICKEN OR PORK STIR FRY.
This recipe really has a lovely but subtle Chinese flavour, easy to cook and easier to eat! its become a firm family favourite.
Provided by JoyfulCook
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Marinade the chicken or pork in the sherry, 1 tablespoon of Soya sauce, and half of the garlic and ginger. Add the black pepper and return to fridge for as long as possible.
- Prepare vegetables, of your own choice, i.e. bok choy, bean sprouts, capsicum, onion, broccoli, asparagus, Chinese leaf, baby corn--a mixture is great.
- Blanche asparagus and broccoli for two minutes before adding to the other vegetables. Add the remaining garlic and ginger plus the chili, crushed over the vegetables.
- Add the remaining1/2 tablespoon of light soya sauce and the dark soya sauce and sesame oil to the chicken stock and thicken with the corn flour.
- Drain excess marinade into the chicken stock.
- Heat wok; add half of the oil and stir fry the vegetables. Place in warm oven. Add remainder of the oil to wok and quickly stir fry the meat for just a minute or two. Add the liquid, stir until it thickens.
- Toss the vegetables in and quickly stir.
- Serve with fried rice or noodles of your choice.
Nutrition Facts : Calories 132, Fat 6.8, SaturatedFat 1.8, Cholesterol 37.2, Sodium 519.2, Carbohydrate 2.9, Fiber 0.3, Sugar 0.7, Protein 13.6
CHICKEN PEPPER STIR-FRY
I challenged myself one day to create a sweet and spicy stir-fry using only the ingredients I had on hand. It had to be sweet yet tangy for our liking. I think I have finally mastered this dish.-Kelly Baumgardt, Seymour, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, stir-fry peppers and onion in 2 tablespoons oil over medium-high heat until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove and keep warm. In the same skillet, stir-fry chicken and Cajun seasoning in remaining oil until no longer pink, 7-9 minutes., In a small bowl, combine the brown sugar, cornstarch, water, lemon juice, mustard, soy sauce and Worcestershire sauce; pour over chicken. Return pepper mixture to the pan; cook and stir until combined and sauce has thickened, 1 minute. If desired, serve with rice.
Nutrition Facts :
PORK AND PEPPERS STIR FRY
Make and share this Pork and Peppers Stir Fry recipe from Food.com.
Provided by iluvmythomas
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Make 4 servings of rice as directed.
- In a small bowl combine orange juice, soy sauce, honey, cornstarch, and ginger; blend well.
- Set aside.
- Cook pork until no longer pink.
- Add bell peppers; cook and stir 2-3 minutes.
- Add orange juice mixture.
- Bring to a boil.
- Boil 1 minute or until sauce is slightly thickened, stirring constantly.
- Serve over rice.
BLACK PEPPER CHICKEN STIR-FRY
I just love this chicken stir-fry recipe, and the aroma is out of this world! The dish is slightly sweet and very peppery, so you may want to serve it over white or brown rice to tame the heat. -Barbie Miller, Oakdale, Minnesota
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first seven ingredients. Place cornstarch in a large bowl. Add chicken in batches; tossing to coat. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Remove and keep warm., Stir-fry onion in remaining oil until tender. Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan; heat through. Top with cilantro and green onions.
Nutrition Facts : Calories 324 calories, Fat 18g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 832mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein.
CHICKEN AND SWEET PEPPER STIR-FRY
Stir-fry fans will line up for seconds with this easy combo of fresh and colorful bell peppers, tender chicken, and an Asian sauce over instant rice.
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 14
Steps:
- Cook rice in 1 1/2 cups water as directed on package.
- Meanwhile, in small bowl, combine all sauce ingredients; mix well. Set aside.
- Heat oil in wok or 12-inch skillet over medium-high heat until hot. Add chicken strips; cook and stir 3 to 5 minutes or until no longer pink in center. Add garlic; cook and stir an additional 30 seconds or until tender. Remove chicken mixture from wok; place on plate.
- Add bell peppers and onion to same wok; cook and stir 1 minute. Add 1/4 cup water; cover and cook 2 minutes or until vegetables are partially cooked. Uncover; stir in pineapple and sauce mixture. Cook uncovered an additional 2 to 3 minutes or until vegetables are crisp-tender. Return chicken to wok; cook and stir until thoroughly heated. Serve over rice.
Nutrition Facts : Calories 430, Carbohydrate 59 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 880 mg, Sugar 18 g
CHICKEN STIR-FRY WITH MIXED PEPPERS
I used green peppers only for this stir-fry. Try to use a mix of hot and sweet peppers, and feel free to use red, yellow or orange ones if you want to introduce some color. The chicken is "velveted" before stir-frying; a good name for this technique as the texture of the chicken remains velvety and moist after stir-frying.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 15m
Yield Serves 4
Number Of Ingredients 12
Steps:
- In a large bowl stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes.
- Combine the remaining rice wine or sherry, the hoisin sauce, soy sauce, and sugar in a small bowl and set it near your wok.
- Fill a medium-size saucepan with water and bring to a boil. Add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander set over a bowl.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the remaining oil by pouring it down the sides of the pan and swirling the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for 1 minute. Add the chicken, cashews and hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 232 milligrams, Sugar 6 grams, TransFat 0 grams
PORK AND PEPPER STIR-FRY
Looking for can't-fail Asian flavor? Try this stir-fry that features colorful bell peppers and a spicy gourmet glaze. From Prevention® Healthy Cooking.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- In medium bowl, combine the spread, 1 tablespoon soy sauce and the 1/4 teaspoon red pepper flakes. Add pork; toss to coat well. Cover and refrigerate 20 minutes.
- In large nonstick skillet, heat 2 teaspoons oil over high heat. Add pork mixture; cook, stirring frequently, 3 minutes or until pork is slightly pink in center. Place in bowl and keep warm. Wipe skillet with a paper towel.
- In a cup, whisk together the broth and cornstarch; set aside.
- Heat remaining 2 teaspoons oil in same skillet over medium-high heat. Add garlic, gingerroot and remaining 1/4 teaspoon red pepper flakes. Cook, stirring constantly, 2 minutes or until garlic is golden.
- Add bell peppers, onion and the remaining 1 tablespoon soy sauce. Cook and stir 6 minutes or until vegetables are tender.
- Add pork and any accumulated juices to pepper mixture. Stir cornstarch mixture and add to skillet. Cook and stir 1 minute or until thickened.
Nutrition Facts : Calories 260, Carbohydrate 23 g, Cholesterol 55 mg, Fiber 5 g, Protein 22 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 12 g, TransFat 0 g
More about "peppered chicken or pork stir fry recipes"
EASY TO MAKE CHICKEN AND PORK STIR FRY - ZIMBOKITCHEN
From zimbokitchen.com
CHICKEN STIR-FRY RECIPE WITH BROCCOLI AND BELL PEPPER - EATWELL101
From eatwell101.com
PEPPERED CHICKEN OR PORK STIR FRY. RECIPE - FOOD.COM | RECIPE
From pinterest.com
GROUND PORK STIR-FRY WITH PEPPERS - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
PORK AND PEPPER STIR-FRY | CANADIAN LIVING
From canadianliving.com
LEMON PEPPER CHICKEN STIR FRY - THERESCIPES.INFO
From therecipes.info
PORK AND PEPPER STIR FRY – HOT CHILIS -A FOOD REVIEW BLOG
BLACK PEPPER CHICKEN (BEST STIR-FRY RECIPE) - RASA MALAYSIA
From rasamalaysia.com
FOODCOMBO
BLACK PEPPER PORK STIR FRY - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
CHICKEN WITH PEPPERS STIR-FRY RECIPES - THE SPRUCE EATS
From thespruceeats.com
EASY PEPPER CHICKEN STIR FRY - SPEND WITH PENNIES
From spendwithpennies.com
CHICKEN PEPPER STIR FRY RECIPE - THE COUNTRY CHIC COTTAGE
From thecountrychiccottage.net
PEPPER PORK STIR FRY • OH SNAP! LET'S EAT!
From ohsnapletseat.com
GARLIC CRUSHED RED PEPPER CHICKEN STIR FRY - THE WHOLE COOK
From thewholecook.com
PEPPERED PORK STIR FRY WITH SWEET PEPPERS - AMANDA'S COOKIN'
From amandascookin.com
PORK AND PEPPER STIR-FRY (辣椒小炒肉) - THE WOKS OF LIFE
From thewoksoflife.com
PORK STIR FRY CHINESE RECIPE - TAKEOUTFOOD.BEST
From takeoutfood.best
SIMPLE STEAK OR CHICKEN AND PEPPERS STIR FRY - KITCHEN DIVAS
From kitchendivas.com
HOW TO MAKE BLACK PEPPER CHICKEN STIR FRY - ASIAN FOOD NETWORK
From asianfoodnetwork.com
PORK STIR FRY RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
THAI GARLIC & PEPPER CHICKEN STIR-FRY RECIPE | THAI FOODIE
From thai-foodie.com
PORK AND PEPPER STIR FRY - CHINA SICHUAN FOOD
From chinasichuanfood.com
CHICKEN PEPPER FRY RECIPE - SERIOUS EATS
From seriouseats.com
PEPPERED CHICKEN STIR-FRY RECIPE | GOOD FOOD
From goodfood.com.au
BLACK PEPPER CHICKEN STIR-FRY (黑椒鸡丁) - RED HOUSE SPICE
From redhousespice.com
STIR FRIED CHICKEN WITH PINEAPPLE & PEPPER - FLAVOR QUOTIENT
From flavorquotient.com
PEPPER CHICKEN STIR FRY RECIPE | BY LEIGH ANNE WILKES
From yourhomebasedmom.com
CHINESE STIR-FRIED CHICKEN WITH BELL PEPPERS RECIPE
From thespruceeats.com
SECRETS OF STIR FRY: LONG HOT PEPPERS & PORK 小椒炒肉丝
From thericelover.com
SPICY PEPPER CHICKEN STIR-FRY (30 MINUTE RECIPE) - THAT SPICY CHICK
From thatspicychick.com
KETO STIR FRY RECIPE PORK - UNPARALLELED MEMOIR PICTURE ARCHIVE
From footnotesabroad.blogspot.com
PORK AND PEPPER STIR-FRY - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
PINEAPPLE PORK STIR FRY (25 MINUTE RECIPE!) - THE ENDLESS MEAL®
From theendlessmeal.com
CHICKEN AND PEPPER STIR FRY - EASY BUDGET RECIPES
From easybudgetrecipes.com
CHICKEN AND BELL PEPPER STIR-FRY RECIPE - FOOD & WINE
From foodandwine.com
EASY BLACK PEPPER CHICKEN STIR-FRY RECIPE - THE YUMMY DELIGHTS
From theyummydelights.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #szechuan #main-dish #pork #poultry #asian #chinese #easy #diabetic #dinner-party #chicken #dietary #one-dish-meal #inexpensive #meat #chicken-breasts #presentation #served-hot
You'll also love