PORK VEGGIE STIR-FRY
Even kids find this colorful combo of vegetables, pork strips, seasonings and peanuts very appealing. Serve it over rice for a main dish that needs no sides. -Laurel Reisinger, Saskatoon, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a skillet or wok, stir-fry cauliflower in 2 tablespoons oil for 3 minutes. Add carrots; stir-fry for 2 minutes. Add corn and peas; stir-fry until vegetables are crisp-tender. Remove; keep warm. , Stir-fry pork in remaining oil for 2 minutes. Add onions, garlic, ginger and chili powder; stir-fry until pork is no longer pink. Remove; keep warm. , Combine 1 cup water, soy sauce, honey and bouillon in same pan. Combine cornstarch and cold water; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , Return vegetables and pork mixture to pan; heat through. Stir in peanuts. If desired, serve with rice.
Nutrition Facts : Calories 277 calories, Fat 14g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 1131mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 4g fiber), Protein 22g protein.
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
EASY PORK STIR-FRY
This easy pork tenderloin stir-fry is the perfectly uncomplicated meal to rely on when you're in the mood for something a little different. Thinly sliced strips of pork get stir-fried with vegetables like red cabbage, bok choy and shitake mushrooms, creating a dish that's as flavorful as it is fast.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- In medium bowl, mix broth, cornstarch, soy sauce, vinegar and brown sugar. Beat with fork until smooth. Set aside.
- In 12-inch nonstick skillet or work, heat 1 tablespoon of the oil over medium-high heat. Swirl pan to coat sides with oil. Add pork; cook 6 to 8 minutes, turning once, until cooked through. Add chile garlic sauce and gingerroot; cook 30 to 60 seconds, stirring frequently, until fragrant. Transfer to bowl; cover and keep warm.
- Wipe out skillet. Add remaining 1 tablespoon oil to skillet over medium-high heat. Add mushrooms and bok choy; cook 5 to 7 minutes, stirring frequently, until tender and browned. Add red cabbage; cook 30 to 60 seconds longer or until softened.
- Return pork mixture to skillet. Stir sauce; add to pork and vegetables in skillet. Heat to boiling. Cook and stir 1 to 2 minutes or until sauce is thickened. Stir in sesame seed. Serve with rice, lime wedges, green onions and cilantro.
Nutrition Facts : Calories 270, Carbohydrate 11 g, Cholesterol 70 mg, Fat 1/2, Fiber 1 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 5 g, TransFat 0 g
VEGETABLE PORK STIR-FRY
Make and share this Vegetable Pork Stir-Fry recipe from Food.com.
Provided by Dancer
Categories Pork
Time 23m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Slice pork across the grain into 1/8-inch strips.
- Brown pork strips in oil in large skillet over medium-high heat.
- Push meat to side of skillet.
- Add mushrooms, pepper, zucchini, celery, carrots, and garlic; stir-fry about 3 minutes.
- Combine broth, soy sauce, and cornstarch.
- Add to skillet and cook, stirring, until thickened; cook 1 minute longer.
- Serve over rice.
PORK, BEEF & VEGGIE STIR FRY
Make and share this Pork, Beef & Veggie Stir Fry recipe from Food.com.
Provided by YungB
Categories One Dish Meal
Time 25m
Yield 1 pan, 2 serving(s)
Number Of Ingredients 22
Steps:
- Drain the pineapple, reserving the juice. To make the sauce mixture, combine the cornstarch with the reserved pineapple liquid. Add the soy sauce, win, vinegar and 5 spice powder, stir to mix and set aside.
- Heat the oil in a wok. Add the garlic, chili and ginger and stir for 30 sec. Add the pork and beef and allow to cook through. Remove the meat.
- Add the broccoli, peppers, mushrooms, snow peas and stir fry until desired tenderness is almost reached.
- Add the bean sprouts and bamboo shoots, stir to combine.
- Pour in the sauce mixture and reserved pineapple and stir until sauce thickens.
- Serve over jasmine rice and sprinkle with.
Nutrition Facts : Calories 509.1, Fat 15.9, SaturatedFat 3.8, Cholesterol 37.5, Sodium 1114.9, Carbohydrate 70.8, Fiber 16.3, Sugar 42.9, Protein 30.9
BEEF AND VEGETABLE STIR FRY
Steps:
- In a large skillet or wok, heat 1 tablespoon of oil over high heat. Add the beef and stir-fry for about 3 minutes. Remove beef and reserve. To the same wok, add the remaining oil and saute the onions, garlic, and ginger. Add the stir-fry vegetable medley, mushrooms, water chestnuts, and red bell peppers. Stir-fry for about 3 minutes and return the beef to the wok. Stirring constantly, add the oyster sauce and crushed red pepper flakes. In a small bowl, whisk the stir-fry seasoning mix with 1/8 cup water until combined. Add the seasoning mixture to the wok and stir for another 3 minutes. Serve with steamed instant white rice.
PORK AND VEGGIE STIR-FRY
This is a quick and easy pork and veggie stir-fry.
Provided by Sammie
Categories Pork Stir-Fry
Time 45m
Yield 6
Number Of Ingredients 18
Steps:
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add cauliflower and stir-fry for 3 minutes. Add carrots and stir-fry for 2 minutes. Add corn and peas; cook until veggies are crisp-tender, 2 to 3 minutes. Remove all veggies to a bowl and keep warm.
- Add remaining 1 tablespoon oil to the skillet. Add pork and stir-fry for 2 minutes. Add green onions, garlic, ginger, and chili powder; fry until pork is no longer pink, 2 to 3 minutes. Remove from the skillet and keep warm.
- Add 1 cup water, soy sauce, honey, and bouillon to the skillet. Stir 2 tablespoons cold water and cornstarch together in a small bowl, then gradually add to the skillet, stirring constantly; bring to a boil. Cook and stir until thickened, about 2 minutes.
- Return vegetables and pork to the pan. Cook until heated through, 2 to 3 more minutes. Stir in peanuts.
- Serve over rice.
Nutrition Facts : Calories 383.8 calories, Carbohydrate 46.1 g, Cholesterol 25.8 mg, Fat 15.6 g, Fiber 4.5 g, Protein 17.2 g, SaturatedFat 3.4 g, Sodium 842.9 mg, Sugar 9 g
VEGETABLE BEEF STIR-FRY
"My husband, Jerry, has been making this stir-fry for many years," explains Mary Loeffler of Imperial, Pennsylvania. "It was an old Chinese recipe, but folks who don't normally like Chinese food always give this yummy main dish rave reviews."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first five ingredients; add beef and toss to coat. Refrigerate for 15 minutes. For sauce, in a small bowl, combine the cornstarch, broth, ketchup, soy sauce and sesame oil until smooth; set aside., In a large nonstick skillet or wok coated with cooking spray, stir-fry the beef mixture in 1 teaspoon canola oil until no longer pink. Remove and keep warm. Stir-fry the onion in remaining canola oil for 2 minutes. Add green pepper; stir-fry for 2 minutes. Add tomatoes; stir-fry 1 minute longer., Return beef to the pan. Stir sauce; add to beef and vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 240 calories, Fat 11g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 673mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
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