Savory Pork Stir Fry Recipes

PORK STIR FRY

Steps:

• Whisk soy sauce, vinegar, and cornstarch together in a small bowl.
• Heat 1 tablespoon 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 wok to heat.
• Heat remaining oil in the same skillet over medium-high heat. Cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and green pepper to skillet; 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.
• Stir broccoli into bok choy mixture; 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 starts to wilt and broccoli is tender, 5 to 7 minutes.

PORK AND NOODLE STIR-FRY

Steps:

• Cook the noodles as the label directs, then drain and rinse under cold water. Meanwhile, toss the pork with 1/4 teaspoon salt, pepper to taste and 2 tablespoons cornstarch in a bowl. Whisk the chicken broth and the remaining 1 tablespoon cornstarch in another bowl.
• Heat a large nonstick skillet over high heat. Add 1 teaspoon vegetable oil, then add the pork and stir-fry until lightly browned, about 5 minutes; transfer to a bowl. Add the remaining 3 teaspoons vegetable oil to the pan, then add the scallion whites, ginger and garlic; reduce the heat to medium and cook, stirring occasionally, 2 minutes. Stir in the vegetables and 3 tablespoons water and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the broth mixture to the pan and bring to a boil; cook, stirring occasionally, until slightly thickened, about 5 minutes.
• Return the pork to the skillet along with the noodles, lime zest and 1/4 teaspoon salt and stir to heat through. Stir in the scallion greens. Divide among bowls and serve with lime wedges.

SPICY PORK STIRFRY

Steps:

• Combine the chiles, garlic and cilantro in a small bowl and mix well. Heat the oil in a wok, swirling to coat the surface, add the chili mixture and stir-fry until garlic is aromatic, about 1 minute. Add the pork and stir fry, stirring often, until meat is cooked, about 5 minutes. Add the oyster sauce, fish sauce, sugar and chicken stock, toss and stir to combine and heat thoroughly. Stir in the basil leaves and immediately serve over rice.

SPICY PORK STIR-FRY

Steps:

• Cut the pork into 1/8-in. wide slices; cut each slice into 3-in. strips. In a bowl, combine the soy sauce, cornstarch, salt, sugar, ginger and cayenne. Add pork; toss to coat and set aside. , In a large skillet or wok, stir-fry onion, carrot and garlic in oil until crisp-tender. Remove with a slotted spoon and keep warm. , In the same skillet, stir-fry pork over medium-high heat until browned and no longer pink. Add onion mixture and peas; heat through. Serve in lettuce cups or over rice. Sprinkle with sesame seeds if desired.

SWEET-AND-SOUR PORK STIR-FRY

Steps:

• In a small bowl, stir together 1/3 cup pineapple juice, vinegar, soy sauce, cornstarch, and 1/4 cup water. Season sauce with salt and pepper.
• In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook pork, in two batches, until well browned on one side, about 1 minute (pork will cook more later); transfer to a plate.
• To skillet, add scallion whites and bell peppers; season with salt and pepper. Cook, stirring, until peppers are crisp-tender, 6 to 8 minutes.
• Add pork (along with any juices), broccoli, and pineapple chunks. Whisk sauce; add to skillet. Bring to a simmer; cook, stirring, until broccoli is warmed through, 2 to 4 minutes. Stir in scallion greens, and serve with rice.

SWEET-AND-SOUR PORK STIR-FRY

Steps:

• In 2-cup glass measuring cup, mix chicken broth, reserved pineapple juice, soy sauce, vinegar, brown sugar and cornstarch; set aside.
• In large 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Season pork with salt and pepper. Add to skillet; cook without stirring 2 minutes. Stir occasionally 1 to 3 minutes longer or until browned; transfer to plate, and keep warm.
• Add remaining 2 tablespoons oil to skillet; stir in broccoli and peppers. Cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender. Return pork and juices to skillet. Stir in garlic and gingerroot; cook about 30 seconds or until fragrant.
• Stir chicken broth mixture, and pour into skillet; heat to simmering. Cook and stir 2 to 3 minutes or until pork is cooked through and sauce is thickened. Stir in reserved pineapple chunks, and garnish with green onions before serving. Serve with cooked rice.

EASY PORK STIR-FRY

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.

SAVORY PORK & APPLE STIR FRY

Steps:

• Prepare the Rice a Roni, substituting 1 cup water and 1 cup apple juice for water on the boxed directions.
• While this is cooking, cut the pork into strips and combine with paprika, thyme, sage/poultry seasoning.
• In a second skillet, melt margarine or butter over medium heat and stir fry the pork for 3-4 minutes or until no longer pink.
• Add apples, and stir fry for another 2-3 minutes or until apples are tender.
• Combine the remaining 1/2 cup apple juice with the cornstarch and add to the pork, cooking 1-2 minutes or until thickened to a glaze.
• Stir in nuts and serve over rice mixture.

SWEET 'N' SOUR PORK STIR-FRY

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the cornstarch, brown sugar, soy sauce, vinegar, ginger, garlic and reserved pineapple juice until blended; set aside. , In a large nonstick skillet or wok, stir-fry onion and red pepper in 2 tablespoons oil for 5 minutes or until crisp-tender. Remove and keep warm. In the same pan, stir-fry pork in remaining oil for 3-4 minutes or until no longer pink., Stir soy sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the carrots, onion mixture and reserved pineapple; heat through. Serve with rice if desired.

SAVORY PORK STIR-FRY

Steps:

• Slice pork across grain into 1/8-inch strips. To save time, you can buy pork that is already cut in strips.
• Marinate in vinegar, soy sauce, sesami oil, garlic and ginger for 10 minutes.
• Heat vegetable oil in nonstick pan until hot. Add pork and stir-fry for 3 to 5 minutes, until pork is no longer pink.
• Add vegetables and chicken broth (or water). Stir mixture, cover and steam util vegetables are crisp-tender.
• Serve over hot cooked rice and sprinkle with toasted sesame seeds, if desired.