Pork And Red Chile Stir Fry Recipes

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PORK AND BROCCOLI STIR-FRY



Pork and Broccoli Stir-Fry image

All the ingredients can be adjusted to suit taste. If you like spicy then add in about 1 teaspoon or more dried red pepper flakes. Can use either red or green bell pepper or use both, and 1 teaspoon fresh minced ginger can be replaced with the dry ginger.

Provided by Kittencalrecipezazz

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb boneless pork loin (partially frozen to make slicing easier)
4 cups fresh broccoli (can use more or less)
1 small red bell pepper, seeded and chopped (cut into thin strips)
1 small green bell pepper, seeded and chopped (cut into thin strips)
3/4 cup chicken broth
1 tablespoon cornstarch
2 tablespoons oyster sauce (can use more)
1 tablespoon soy sauce
1 tablespoon vegetable oil
1/8 teaspoon ginger powder
3/4 lb white button mushrooms, slices
3 -4 green onions, chopped
black pepper (optional)
fresh garlic
dried chili pepper flakes
cooked rice

Steps:

  • Partially freeze the pork to make slicing easier.
  • Cut acrooss the grain into 1/4-inch thin strips; set aside.
  • Slice the broccoli stalks into 1/4-inch pieces and cut the tops into florets; set aside.
  • In a small bowl whisk together the broth, cornstarch, oyster sauce, soy sauce and ginger powder; set aside.
  • Heat oil in a wok or large skillet until hot, turning the wok to coat sides.
  • Add in the pork strips broccoli STALKS (the florets will be added in later), bell pepper, fresh garlic and dried chili flakes (if using) stir-fry for 3-4 minutes or until the pork is browned.
  • Leaving the pork mixture in the wok and add in the broccoli florets, mushrooms and green onions; stir fry for 2 minutes.
  • Add in the broth/cornstarch mixture gradually to the wok; tossing well to coat with meat and veggies; cook for 3 minutes or until thickened and bubbly, stirring occasionally and adding in more oyster sauce and/or soy sauce to taste.
  • Season with black pepper to taste if desired.
  • Serve with hot cooked rice.

Nutrition Facts : Calories 363.4, Fat 19, SaturatedFat 5.7, Cholesterol 71.4, Sodium 765.5, Carbohydrate 20.1, Fiber 7.1, Sugar 5.5, Protein 30.8

PORK CHILI AND BEAN STIR FRY



Pork Chili and Bean Stir Fry image

Make and share this Pork Chili and Bean Stir Fry recipe from Food.com.

Provided by Latchy

Categories     Asian

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

120 g boneless pork, finely sliced
1 garlic clove, finely chopped
5 -6 long dried chilies, with or 5 -6 without seeds, chopped
15 ml fish sauce
20 g roasted peanuts
8 French beans, cut in 1 inch pieces
45 ml chicken stock
15 ml light soy sauce
15 ml dark soy sauce
2 ml sugar
30 ml oil

Steps:

  • In a wok heat the oil until hot.
  • Fry garlic until golden brown.
  • Add the chillies and stir.
  • Add the pork stir and cook.
  • Add the remaining ingredients one by one stirring after each one.
  • Cook for a minute or two to make sure the meat is cooked through.

Nutrition Facts : Calories 337.4, Fat 27.9, SaturatedFat 6, Cholesterol 40.9, Sodium 1882.6, Carbohydrate 5.7, Fiber 1.3, Sugar 2, Protein 16.9

PORK AND RED CHILE STIR-FRY



Pork and Red Chile Stir-Fry image

Adjust the seasonings in this stir-fry to suit your family. Good over crunchy noodles.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 10

1 pound boneless pork loin, cut into stir-fry strips
1 teaspoon vegetable oil
2 garlic clove (blank)s garlic cloves, crushed
¾ pound fresh green beans, cut into 2-inch lengths
2 teaspoons sugar
2 teaspoons soy sauce
½ teaspoon crushed red pepper
1 teaspoon grated fresh ginger root
1 teaspoon sesame oil
1 teaspoon rice vinegar

Steps:

  • Heat oil in a large nonstick skillet over high heat; add pork strips and garlic and cook and stir until pork is no longer pink, about 3-4 minutes. Add green beans; stir-fry until beans and pork are tender, about 5 minutes.
  • Push the meat and beans to one side of skillet. Add sugar, soy sauce, red pepper and ginger; stir to dissolve sugar. Add sesame oil and vinegar. Stir to coat meat and beans.

Nutrition Facts : Calories 227.1 calories, Carbohydrate 9.1 g, Cholesterol 55.1 mg, Fat 12.4 g, Fiber 3.1 g, Protein 20.1 g, SaturatedFat 4 g, Sodium 194.6 mg, Sugar 3.4 g

PORK STIR FRY



Pork Stir Fry image

Quick pork stir-fry recipe using fresh veggies and cheap ingredients you probably already have stocked in your cabinet.

Provided by EACline

Categories     Asian Recipes

Time 40m

Yield 6

Number Of Ingredients 12

5 tablespoons reduced-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon cornstarch
2 tablespoons sesame oil, divided
1 (1 pound) pork tenderloin, cut into strips
1 fresh red chile pepper, chopped
2 cloves garlic, minced
1 onion, chopped
1 green bell pepper, chopped
1 head bok choy, leaves and stalks separated, chopped
2 crowns broccoli, chopped
1 teaspoon ground ginger

Steps:

  • Whisk soy sauce, vinegar, and cornstarch together in a small bowl; set aside.
  • Heat 1 tablespoon sesame 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 the wok to heat.
  • Add remaining sesame oil to the wok; cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and bell pepper; 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.
  • Add broccoli to the wok; 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 leaves start 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

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