Pork Grapefruit Stir Fry Recipes

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PORK GRAPEFRUIT STIR-FRY



Pork Grapefruit Stir-Fry image

For a refreshing change of pace, try this easy sweet-and-sour stir-fry. - Edie DeSpain, Logan, Utah.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 13

3 tablespoons cornstarch
3/4 cup thawed grapefruit juice concentrate
3/4 cup water
3 tablespoons soy sauce
1 tablespoon honey
1/2 teaspoon ground ginger
3 cups sliced zucchini
1 medium sweet red or green pepper, julienned
1 tablespoon canola oil
1-1/2 pounds pork tenderloin, cut into thin strips
3 medium grapefruit, peeled and sectioned
1 tablespoon sesame seeds, toasted
Hot cooked rice, optional

Steps:

  • In a small bowl, combine the cornstarch, grapefruit juice concentrate, water, soy sauce, honey and ginger; set aside. In a skillet or wok, stir-fry zucchini and red pepper in oil over medium-high heat until crisp-tender, 3-4 minutes. Remove and keep warm. Add half of the pork; stir-fry until no longer pink, about 4 minutes. Remove and keep warm. Repeat with remaining pork. , Add sauce to skillet; bring to a boil. Cook and stir until thickened, about 2 minutes. Return pork and vegetables to pan; stir until coated. Gently stir in grapefruit. Sprinkle with sesame seeds. Serve over rice if desired.

Nutrition Facts : Calories 320 calories, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 364mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 7g fiber), Protein 27g protein. Diabetic Exchanges

LEFTOVER PORK CHOP STIR FRY



Leftover Pork Chop Stir Fry image

Make and share this Leftover Pork Chop Stir Fry recipe from Food.com.

Provided by Team Rocco

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons sesame oil
1/4 onion, chopped
2 garlic cloves, minced
1 -1 1/2 lb left-over pork chop
1 cup stir fry vegetables (I prefer snow peas and carrots, but broccoli would be good too!)
6 tablespoons honey
1/4 cup soy sauce
1/4 teaspoon red pepper flakes (more or less depending on heat preference)
1/4 teaspoon ginger
2 tablespoons toasted sesame seeds

Steps:

  • Cut the left-over pork chops into thin strips at a slight bias.
  • Heat 1 tablespoons seame oil over medium heat. Add garlic and onion and sautee until tender.
  • In the meanwhile, mix ingredients for the sauce in a small bowl or measuring cup.
  • Add pork to the garlic and onion and cook until warmed through
  • Add stir fry veggies and cook for about 2 minutes more, adding the sauce at the last minute. (A little cornstarch can be added here if you want the sauce thicker).
  • Serve over your favorite rice or noodles.

Nutrition Facts : Calories 405.3, Fat 20.5, SaturatedFat 4.8, Cholesterol 78.2, Sodium 1070.5, Carbohydrate 30.1, Fiber 1.4, Sugar 26.5, Protein 26.9

PORK STIR FRY



Pork Stir Fry image

Tasty stir fry! You can add your favourite vegetables to it make your way.I experimented until I came up with this result.This is great as is for 2 or serve with rice for 4.

Provided by Sageca

Categories     Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 15

1/2 pork tenderloin, thinly sliced
2 teaspoons cornstarch
1 tablespoon soya sauce
2 teaspoons vinegar
1 teaspoon honey
2 garlic cloves, crushed
1 tablespoon oil
1 piece gingerroot (optional)
1 onion, sliced
1 stalk celery, sliced diagonnally
1/2 bell pepper, cut in strips
12 mushrooms, sliced
1 cup broccoli
1/2 cup chicken broth
3 cups bean sprouts

Steps:

  • Combine cornstarch, soya sauce, vinegar, honey and garlic together.
  • Add sliced pork and marinate a few hours:this can be done on the morning; refrigerate.
  • Remove meat from marinade.
  • Heat wok or large frypan on High.
  • Add oil,ginger and pork;stir fry until golden brown. Remove meat.
  • Add onion, celery,pepper,mushrooms and broccoli.Stir fry for 2-3 minutes.
  • Add chicken broth, marinade,pork and beansprouts.
  • Stir on High until vegetables are tender crisp.
  • Recipe can be easily doubled.

PORK AND VEGGIE STIR-FRY



Pork and Veggie Stir-Fry image

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

3 tablespoons vegetable oil, divided
3 cups small cauliflower florets
2 medium carrots, julienned
1 ½ cups frozen corn, thawed
½ cup frozen peas, thawed
1 pound boneless pork chops, cut into stir-fry strips
2 stalks green onions, thin sliced
2 cloves garlic, minced
¾ teaspoon ground ginger
½ teaspoon chili powder
1 cup water
¼ cup soy sauce
4 teaspoons honey
2 teaspoons chicken bouillon granules
2 tablespoons cold water
4 teaspoons cornstarch
¼ cup salted peanuts
3 cups hot cooked rice

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

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