Pork Shirataki Recipes

PORK TERIYAKI

Steps:

• In a small bowl, combine teriyaki sauce mix and water until dissolved; set aside. Place flour in a large resealable plastic bag; add pork and shake to coat., In a large skillet, brown pork on both sides in oil until juices run clear. Add teriyaki sauce. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve with rice. ,

PORK SOUVLAKI

Steps:

• Place pork tenderloin cubes into a gallon-sized resealable bag.
• Stir olive oil, dry white wine, lemon juice, garlic, oregano, salt, and pepper together in a bowl. Pour over pork in the bag and mix well.
• Let pork marinate in the refrigerator for at least 1 day, up to 5 days.
• Remove pork cubes from marinade and thread onto metal skewers. Place bay leaf pieces between meat cubes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Arrange skewers on the preheated grill. Turn the kabobs and baste with marinade frequently for the first 10 minutes of cooking, then discard marinade. Cook about 5 minutes longer, until pork is cooked through and juices run clear.

PORK SHIRATAKI

Steps:

• In a medium bowl, place the first 8 ingredients, and toss them to combined.
• Let it marinade for 4-5 hours, or over night, tossing every few hours.
• Heat a little more sesame oil in a large wok or skillet.
• Take the pork out of the marinade, shake off excess marinade, and stir fry in the wok or skillet; season with salt and pepper.
• Add the corn starch to the marinade and whisk to dissolve.
• Add the peppers and onions when the pork is fully cooked and stir fry for about 2 minutes.
• Add the noodles and marinade, and bring to a boil to thicken sauce.

ROAST PORK LOIN WITH SHIITAKE AND LEEK COMPOTE

Steps:

• Cut leek crosswise into 1/2-inch slices and in a bowl soak in water to cover, agitating occasionally to dislodge any sand, 5 minutes. Lift leek out of water and drain in a colander.
• Trim any fat from pork. Season pork with salt and pepper and pat with 1 tablespoon chopped parsley. In a 10-inch oven-proof non-stick or cast-iron skillet heat butter or oil over moderately high heat until hot but not smoking and brown pork loin, turning it. Transfer pork to a plate.
• Preheat oven to 425°F.
• In fat remaining in skillet cook mushrooms and leek with salt over moderately high heat, stirring occasionally, until liquid mushrooms give off is evaporated, about 5 minutes. Add wine and broth and bring to a boil. Put pork on vegetables in skillet and roast in middle of oven 40 minutes, or until a thermometer inserted in center of pork registers 160°F.
• Transfer pork to a cutting board and let stand 10 minutes. If vegetable compote is too liquid, cook over high heat, stirring occasionally, until almost all liquid is evaporated. Stir remaining teaspoon chopped parsley into compote.
• Slice pork thin and serve, garnished with parsley, with compote.

SALMON STIR-FRIED SHIRATAKI

Steps:

• Chop the clove of garlic.
• Marinate the first six ingredients together for a few hours or overnight.
• If using shiitake mushroom, soak it in warm water overnight best or for about twenty minutes.
• Cut all the vegetables into fine strips.
• Heat oil in skillet.
• Stir fry the salmon first for about two minutes (or until it changes color if it is raw).
• Add some salt and pepper.
• Then add the vegetables and cook for two minutes.
• Add the cornstarch to the marinade and stir to dissolve.
• Stir in the shirataki and the marinade and bring to boil.
• Add more salt and pepper to taste.

SHIRATAKI MEATLESS MEAT PAD THAI

Steps:

• Place shirataki noodles in a bowl of hot water; set aside.
• Heat oil in a skillet over medium heat; cook and stir tofu until lightly browned and cooked through, 5 to 10 minutes. Transfer tofu to a plate, keeping skillet over heat.
• Whisk soy sauce lemon juice, sugar, peanut butter, and sriracha sauce together in a small microwave-safe bowl; heat in microwave until peanut sauce is melted and smooth, about 20 seconds. Stir well.
• Cook and stir eggs in the hot skillet until cooked through and scrambled, about 5 minutes. Mix mushrooms and tofu into eggs; add 1/2 of the peanut sauce and mix well.
• Drain shirataki noodles and add to egg mixture; pour in the remaining peanut sauce. Sprinkle 1/4 cup cashews into tofu-noodle mixture and mix well. Reduce heat to medium-low and simmer until sauce thickens, 5 to 7 minutes.
• Transfer tofu-noodle mixture to a serving bowl and top with remaining cashews, bean sprouts, and lime wedges.