Pork Stir Fry With Spinach Recipes

PORK STIR-FRY WITH SPINACH

Steps:

• Toast the sesame seeds in a dry pan over a medium heat for 3 to 4 minutes, or until golden. Shake the pan gently to keep the seeds moving (and not burning). Remove seeds from pan and set aside to cool.
• Combine the garlic, scallions, chili, cayenne and pork. Mix well and set aside.
• Combine soy sauce, sugar and 4 teaspoons of sesame oil. Mix well and set aside.
• Heat the oil with the splash of sesame oil in a wok or heavy-based frying pan. Stir fry the pork (in 3-4 batches) over a high heat until golden. Remove meat and set aside.
• Add the spinach and soy, sugar and sesame oil mixture to the wok/pan. Stir lightly and cover. Cook for 1-2 minutes or until spinach is soft.
• Return pork to the pan, add the sesame seeds, stir well and heat for about 1 minute.
• Serve over noodles or rice.

PORK WITH SPINACH STIR FRY

Steps:

• Toast the sesame seeds in a dry pan over medium heat for 3 to 4 minutes, shaking the pan gently, until seeds are golden brown; remove from the pan at once to prevent burning.
• Trim the ends from the spinach, roughly chop the leaves and wash to remove the grit.
• Combine the garlic, spring onion, cayenne pepper and pork, mixing well. Heat the oils in a pan and stir-fry the pork quickly in three batches over very high heat until golden brown. Remove the meat and set aside.
• Add the soy sauce, sugar and spinach and toss lightly. Cover and cook for 2 minutes or until the spinach is just soft. Return the pork to the pan, add the sesame seeds, toss well and serve immediately.

STIR FRIED PORK, SPINACH AND NAPA CABBAGE

Steps:

• Cut pork into thin strips.
• In wok, heat oil until hot. Add pork and stir fry over high heat until browned, about 5 minutes.
• Add red pepper, spinach and cabbage and stir fry 6-7 minutes, until spinach and cabbage are cooked down.
• Mix corn starch with the chili sauce and rice vinegar. Add to wok along with the soy sauce and garlic powder.
• Stir fry until sauce clears and thickens, 1-2 minutes.

STIR-FRY PORK WITH FRESH SPINACH, CARROTS AND NOODLES

Steps:

• Cook the pasta or Chinese noodles; set aside.
• Place the pork strips in a bowl.
• In another bowl whisk together the hoisin sauce with garlic, soy sauce, rice vinegar, sesame oil, ginger and black pepper to taste (if using).
• Pour HALF of the hoisin sauce mixture over the pork strips; mix to coat, and let stand for about 30 minutes.
• Heat about 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat.
• Add in the pork mixture and saute for about 2-3 minutes, or until the pork is done; remove to a plate or bowl.
• Heat another 1 tablespoon oil (or more if desired) in the wok or skillet and saute the dried chili flakes with spinach leaves, water chestnuts, carrots (or broccoli slaw if using) and green onions for about 3 minutes or until the spinach is wilted.
• Stir in the cooked noodles with the cooked pork, along with any drippings from the plate or bowl and the remaining half of the hoisin sauce mixture; cook stirring constantly for about 2 minutes or until the mixture is completely heated through.
• Add in more soy sauce and season with more black pepper if desired.
• Delicious!