Sarasotas Peachy Pork Stir Fry Recipes

PORK WITH PEACHES STIR-FRY

Steps:

• In a glass bowl or casserole dish, combine the lemon juice, soy sauce, ground ginger, and garlic powder. Place the pork into the dish, cover and refrigerate for several hours or overnight.
• Heat the oil in a wok over medium-high heat. Add the pork, marinade and onion, and cook stirring constantly until the meat is cooked through. Throw in the carrot and broccoli, and cook for a few minutes, then add the peaches with the juice, and bring the mixture to a boil. Sprinkle the flour over the mixture, and stir in. Cook, stirring, until the sauce thickens. Serve over rice or noodles.

JUST PEACHY PORK TENDERLOIN

Steps:

• Flatten each tenderloin slice to 1/4-in. thickness. Sprinkle with salt and pepper. In a large nonstick skillet over medium heat, cook pork in oil until tender. Remove and keep warm., Add peaches and lemon juice, stirring to loosen browned bits from pan. Cook and stir until peaches are tender, 3-4 minutes. Stir in the pork and preserves; heat through.

PEACHY PLUM PORK STIR FRY

Steps:

• First -- prepare all your vegetables because this is a quick stir fry and it doesn't take long at all. So have everything ready.
• Peaches -- if using frozen peaches which I do when not in season, just thaw. I like to keep them in slices, but if you want them diced that is fine. I like the whole slice when I serve the dish.
• Rice -- Cook the rice accordingly to directions. Now you can use quick cooking, boil in a bag, or use the traditional method. What ever rice you decide to use, just follow direction for about 6 cups of rice. NOTE: I like to cook my rice in chicken stock for more flavor, but it is not necessary.
• Sauce -- In a small bowl, add the apple juice, plum sauce, soy sauce and cornstarch.
• Saute -- In a wok (if you have one) or a large skillet, add the oil and bring to medium high to high heat. Season the pork with salt and pepper on both sides and add it to the pan and saute 2-3 minutes. Add in the garlic, onion, red and green peppers and cook until the vegetables are until crisp tender and the pork is no longer pink.
• Add in the sauce and cook until the bubbly and slightly thickened. Then add the peaches, scallions and lemon juice and stir to combine. Cook just another minute until the peaches are heated through.
• Serve -- I like to serve this family style over the rice. Garnish with some fresh cilantro if you want.

PORK STIR FRY

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.