PORK IN ORANGE SAUCE
A hint of orange flavors this tender pork stir-fry with crunchy cashews. Created by our Test Kitchen, it's a colorful combination that makes an everyday meal seem like a special occasion.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine sugar and cornstarch. Stir in the orange juice, ginger, soy sauce and orange zest until blended; set aside. , In a nonstick skillet or wok lightly coated with cooking spray, stir-fry the pork for 4-5 minutes or until no longer pink; remove and keep warm. Add carrots and celery; stir-fry for 2-3 minutes or until crisp-tender. , Stir orange juice mixture; add to vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Return pork to the pan; heat through. Stir in cashews.
Nutrition Facts : Calories 282 calories, Fat 9g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 292mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges
HOISIN PORK STIR FRY
A sweet and mildly spicy stir fry dish that is easy on the waistline! Can also be made with chicken! Goes great with jasmine rice. I mix and match veggies to whatever I have or whatever I feel like.
Provided by vchooch13
Categories World Cuisine Recipes Asian Chinese
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Mix the sliced pork, 1 tablespoon hoisin sauce, and 1 tablespoon cornstarch together in a bowl. Set aside. Combine the remaining 2 tablespoons hoisin sauce, chicken broth, and 1 tablespoon cornstarch with rice vinegar, sugar, and cayenne pepper in small bowl. Set aside.
- Heat the sesame oil in a skillet over medium-high heat. Stir in the pork; cook and stir until the pork begins to brown, about 5 minutes. Add the garlic and ginger; cook and stir until fragrant. Mix in the carrot, bell pepper, and water chestnuts, cooking until the carrots are tender. Stir in the reserved hoisin sauce mixture and continue cooking and stirring until the flavors are combined, about 3 minutes.
Nutrition Facts : Calories 235.4 calories, Carbohydrate 17.5 g, Cholesterol 39.3 mg, Fat 11.4 g, Fiber 1.9 g, Protein 15.6 g, SaturatedFat 3.2 g, Sodium 295.2 mg, Sugar 8.3 g
SPICY PORK WITH ORANGE-HOISIN SAUCE IN WONTON CUPS
Steps:
- FOR SAUCE: Mix all ingredients in small bowl. Season to taste with salt and pepper. (Can be prepared up to 2 days ahead; cover and refrigerate) FOR FILLING: Mix first 10 ingredients in medium bowl. Position rack in bottom third of oven; preheat to 475 degrees. Using 2-3/4 inch round cutter, cut out round from each wonton wrapper. Brush 1 side of each round with vegetable oil. Gently press wonton rounds, oiled side down, into mini muffin cups. Fill each wonton round with heaping 1 teaspoon of pork filling. Bake wonton rounds with filling, 2 pans at a time, until wonton is crisp and filling is cooked through, about 15 minutes. (Can be made 1 day ahead. Refrigerate until cool, then cover and chill. Rewarm uncovered on baking sheet in 475 degree oven until heated through, about 12 minutes.) Transfer to platter. Spoon orange-hoisin sauce atop wonton cups or let your guests add their own.
SPICY SAUSAGE WON TON CUPS
Appetizers to liven up any party! Spicy sausage, cheese olives, and peppers. What's there not to like? I found this in my Christmas with Southern Living 2003. It's a beautiful cookbook with lots of great recipes and ideas! I haven't tried it yet but I think that these could be made ahead of time and kept in the freezer until they were heated up again.
Provided by Watkinslady30
Categories Pork
Time 30m
Yield 3 1/2 dozen, 42 serving(s)
Number Of Ingredients 8
Steps:
- Brown sausage in a large skillet over medium high heat, stirring until it crumbles and is no longer pink. Drain on paper towels.
- Combine sausage and next 6 ingredients.
- Coat 4 miniature muffin pans (1 3/4 inch) muffin pans with cooking spray. Place won ton wrappers in pans, using fingers to create fluted shape. Lightly spray wrappers with cooking spray.
- Bake at 350 degrees for 8 minutes, turning pans after 4 minutes.
- Spoon 1 heaping tablespoon filling into each won ton cup.
- Bake at 350 degrees for 9-10 minutes or until browned and throughly heated.
- Remove from pans and serve hot.
Nutrition Facts : Calories 114.6, Fat 7.6, SaturatedFat 3.1, Cholesterol 17.8, Sodium 214.9, Carbohydrate 6.6, Fiber 0.2, Sugar 0.2, Protein 4.7
SPICY ORANGE PORK CHOPS
I don't recall where I found this recipe, but my husband and I have really enjoyed it. It's a change from most pork chop recipes. The flavors blend so well together and the sweet potatoes are wonderful.
Provided by Bobbie
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350.
- Mix marmalade, butter, cinnamon and ginger in medium bowl.
- Stir in cranberries (cherries/raisins) and sweet potatoes, set aside. I also add about 1 to 2 T. water to this mixture.
- Mix Bisquick and red pepper.
- Dip pork into soy sauce, then coat with Bisquick mixture.
- Spray 10 inch skillet with cooking spray.
- Heat over over medium-high heat.
- Cook pork in skillet 6-8 minutes, turning once, until coating is brown.
- Place pork in ungreased rectangular baking dish, 13x9x2 inches.
- Arrange sweet potato mixture around pork - putting some of the mixture on top of each pork chop.
- Bake uncovered 40 to 45 minutes or until sweet potatoes are tender and pork is cooked through.
Nutrition Facts : Calories 525.3, Fat 17.4, SaturatedFat 7.4, Cholesterol 91.7, Sodium 916.6, Carbohydrate 65, Fiber 3.3, Sugar 37.8, Protein 28.6
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