Singapore Pork And Onion Stir Fry Chinese Recipes

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SICHUAN PORK STIR-FRY



Sichuan Pork Stir-Fry image

This is a deliciously spiced pork dish. Tender pork is stir-fried with stem lettuce in a fiery chile sauce. Enjoy with freshly cooked white rice.

Provided by Jin

Categories     World Cuisine Recipes     Asian     Chinese

Time 45m

Yield 2

Number Of Ingredients 17

6 leaves stem lettuce (celtuce), cut into 1/2-inch pieces
1 pinch salt
2 teaspoons water
1 teaspoon cornstarch
½ pound lean pork, cut into 1/2-inch cubes
1 teaspoon rice wine (sake)
¼ teaspoon salt
2 tablespoons chicken stock
2 teaspoons soy sauce
½ teaspoon Chinese black vinegar
½ teaspoon white sugar
3 ½ tablespoons vegetable oil
1 tablespoon finely chopped pickled red chile peppers
2 teaspoons chili bean sauce ((toban djan), such as Lee Kum Kee®)
3 spring onions, diced
2 cloves garlic, sliced
1 (1/2 inch) piece fresh ginger, sliced

Steps:

  • Combine stem lettuce and pinch of salt in another bowl.
  • Combine water and cornstarch in a small bowl; stir into a smooth paste.
  • Transfer half of the cornstarch paste into a larger bowl. Add pork, rice wine, and 1/4 teaspoon salt. Mix well and let marinate, about 5 minutes.
  • Whisk remaining cornstarch paste, chicken stock, soy sauce, black vinegar, and sugar in another bowl to make sauce.
  • Heat oil in a wok or large skillet over high heat. Add pork with marinade; cook and stir until browned, 3 to 4 minutes. Stir in pickled chile peppers and chili bean sauce; cook until oil turns red, about 1 minute. Add spring onions, garlic, and ginger; cook and stir until fragrant, about 1 minute. Stir in lettuce; saute until tender, 2 to 3 minutes. Pour in sauce and toss until thickened, about 3 minutes.

Nutrition Facts : Calories 347.2 calories, Carbohydrate 8.3 g, Cholesterol 49 mg, Fat 26.4 g, Fiber 1.2 g, Protein 19.8 g, SaturatedFat 4.6 g, Sodium 1094.6 mg, Sugar 3.4 g

SINGAPORE BEEF STIR-FRY



Singapore Beef Stir-Fry image

A slightly sweet, aromatic noodle stir-fry of beef, baby corn, snap peas, and spinach that you will want to make again and again!

Provided by emmacatalina

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 4

Number Of Ingredients 15

6 green onions, green and white parts chopped and separated
1 red chile pepper, finely chopped
1 green chile pepper, finely chopped
2 cloves garlic, chopped
3 tablespoons dark soy sauce
4 tablespoons walnut oil, divided
1 teaspoon dark brown sugar
1 pound beef sirloin steak, cut into thin strips
8 ounces dried Chinese egg noodles
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 red bell pepper, chopped
1 cup halved snow peas
¾ cup halved baby corn
1 teaspoon soy sauce, divided, or to taste
2 tablespoons sesame seeds

Steps:

  • Combine white parts of the green onions, red chile pepper, green chile pepper, and garlic in a large bowl. Add dark soy sauce, 3 tablespoons walnut oil, and brown sugar; mix marinade well. Add beef to marinade, cover, and refrigerate for a minimum of 15 minutes and up to 24 hours.
  • Bring a large pot of salted water to a boil. Add egg noodles; cook until softened but still firm to the touch, 2 to 3 minutes. Drain.
  • Cook spinach in a separate pot of boiling, lightly salted water until wilted, 3 to 5 minutes. Drain and set aside.
  • Heat 1 teaspoon walnut oil in a wok. Add green parts of the green onions, bell pepper, snow peas, baby corn, and 1/2 teaspoon soy sauce. Stir-fry until lightly browned, yet still crisp, 2 to 3 minutes. Remove from the wok.
  • Stir-fry noodles, 1 teaspoon oil, and 1/2 teaspoon soy sauce in the same wok until crisp, 1 to 2 minutes. Transfer to a plate.
  • Heat 1 teaspoon oil in the wok and stir-fry marinated beef and some of the sesame seeds in batches until fully cooked, 3 to 4 minutes. Add cooked vegetables back to the wok and stir-fry until heated through, about 2 minutes.
  • Place a light layer of drained spinach over the noodles and pour stir-fry mixture on top.

Nutrition Facts : Calories 516 calories, Carbohydrate 38.5 g, Cholesterol 117.7 mg, Fat 27.7 g, Fiber 7.5 g, Protein 30.4 g, SaturatedFat 5.7 g, Sodium 1127.4 mg, Sugar 6.5 g

SINGAPORE PORK AND ONION STIR-FRY (CHINESE)



Singapore Pork and Onion Stir-Fry (Chinese) image

A recipe from my mum, tweaked by me. I love this marinade - you can use it for chicken, and bee hoon (rice vermicelli). For the bee hoon, just prepare the pork first, then add in chopped veggies (cabbage, carrots). After soaking your bee hoon in hot water for 10 minutes, throw the lot in and fry. Add more oyster sauce (till the noodles are a light brown) and you're good to go! ***If you find the marinade too salty, just decrease all the sauce amounts. Proportions: [light soya sauce = oyster sauce] and [dark soya sauce = 2 x light soya sauce]

Provided by psychera

Categories     Pork

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

400 g boneless pork loin
1 onion (large)
3/4 tablespoon light soya sauce
1 1/2 tablespoons dark soya sauce
3/4 tablespoon oyster sauce
1/2 teaspoon sugar
1/2 teaspoon cornstarch
1/4 teaspoon ground black pepper
1/2 teaspoon sesame oil

Steps:

  • Slice onions. Set aside.
  • Slice pork against the grain into thin, matchbox-sized pieces.
  • Place in large bowl. Marinate with sauces, sugar and sesame oil.
  • Mix well. Leave for 15-60 minutes to marinate.
  • Heat frying pan / wok with 2 tablespoons of oil.
  • Stir-fry onions on low fire, till soft and fragrant.
  • Add pork. Stir 2 tablespoons of water in your marinade bowl and pour into pan (so there's more gravy).
  • Cook over medium heat.
  • Serve with rice.

Nutrition Facts : Calories 222.5, Fat 13.2, SaturatedFat 4.5, Cholesterol 63, Sodium 481.6, Carbohydrate 4.3, Fiber 0.6, Sugar 1.8, Protein 20.5

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