Spicy Stir Fried Pork Asparagus And Onions With Lemon Grass Recipes

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.

STIR-FRIED ASPARAGUS

Steps:

• In a nonstick skillet or a wok, heat the oil over high heat. Add the asparagus, salt, and pepper. Cook, stirring often, for 3 minutes. Add the water, and continue to cook until easily pierced with the tip of a paring knife, about 3 minutes more.

QUICK ASPARAGUS STIR-FRY

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until soft but still firm, 5 to 7 minutes. Season with salt and lemon juice.

SWEET AND SPICY PORK AND NAPA CABBAGE STIR-FRY WITH SPICY NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Whisk together the 3 tablespoons soy sauce, 3/4 cup sweet chili sauce, 1/2 teaspoon garlic powder, the ground ginger, and the sesame oil in a large bowl; add the drained Chinese noodles and toss to coat; set aside
• Whisk together the 1/2 cup soy sauce and 1/2 teaspoon garlic powder in a large bowl; add the pork and stir to coat. Allow to marinate 5 minutes.
• Heat the cooking oil in a wok or a large, deep skillet over medium-high heat. Add the pork, onions, and red pepper flakes to the oil; cook until the pork is browned completely. Stir in 3 tablespoons sweet chili sauce, the napa cabbage, celery, carrots, and bell peppers; cook and stir until vegetables are completely heated, about 5 minutes. Whisk together the cornstarch and water and add to the stir fry, stirring until the mixture thickens. Serve the stir-fry over the noodles.

STIR-FRIED SPICY ASPARAGUS

Steps:

• Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths
• In a wok or cast-iron skillet, heat the oil until nearly smoking. Add the asparagus, season generously with salt and pepper and stir well, making sure the asparagus is coated and glistening with oil. Continue to stir-fry over high heat for about 1 minute, until the asparagus looks bright green and barely cooked. Add the garlic, ginger and chile and stir-fry for 30 seconds more.
• Transfer to a serving platter and scatter leaves on top. Serve immediately.

SPICY STIR-FRIED PORK, ASPARAGUS, AND ONIONS WITH LEMON GRASS

Steps:

• Freeze the tenderloin until firm, 20 to 30 minutes. Cut the tenderloin crosswise into 1/3-inch-thick medallions. Slice each medaillon into 1/3-inch-wide strips.
• Combine the pork, 1 tsp fish sauce, and the soy sauce in a small bowl.
• Whisk the remaining 2 tbsp fish sauce, the chicken broth, lime juice, brown sugar, and cornstarch in a measuring cup.
• Combine garlic, lemon grass, red pepper flakes and 1 tbsp of the oil.
• Heat 1 1/2 tsps oil in a nonstick 12-inch skillet or in a wok over high heat until smoking; add half of the pork to the skillet and cook, stirring occasionally and breaking up the clumps, until well browned, about 2 minutes. Transfer pork to a bowl. Repeat with an additional 1 1/2 tsps oil and the remaining pork.
• Add 1 tbsp oil to the now-empty skillet or wok; add the asparagus and cook, stirring every 30 seconds, until lightly browned, about 2 minutes. Add the water, cover the pan, and lower the heat to medium. Steam the asparagus until tender-crisp, about 2 minutes; transfer the asparagus to the bowl with the pork.
• Add the remaining 1 1/2 tsps oil to the skillet or wok; add the onion and cook, stirring occasionally, until beginning to brown and soften, about two minutes.
• Clear the center of the skillet; add the garlic and lemon grass mixture to the clearing and cook, mashing the mixture with a spoon, until fragrant, about 1 minute, then stir the mixture into the onion. Return the pork and asparagus to the skillet and toss to combine. Whisk the sauce to recombine, then add to the skillet/wok; cook, stirring constantly, until the sauce is thickened and evenly distributed, about 30 seconds. Transfer to a serving platter and sprinkle with the thai basil. Serve immediately.

ASPARAGUS LOVER'S STIR-FRY

Steps:

• In a large skillet or wok, heat 2 tablespoons oil. Stir-fry celery over medium-high heat for 1 minute. Add asparagus and onions; stir-fry for 3-5 minutes or until asparagus is crisp-tender. Transfer to a bowl; set aside. Add remaining oil to the skillet. Stir-fry chicken, orange zest and garlic for 3-4 minutes or until chicken juices run clear. , Combine the cornstarch, water, orange juice, orange juice concentrate and soy sauce until smooth; stir into skillet along with reserved vegetables. Cook and stir for 3 minutes or until sauce is thickened and vegetables are heated through. Stir in almonds. Serve over rice.

PORK AND ASPARAGUS STIR-FRY

Steps:

• Heat 1 tsp. peanut oil in a large skillet over high. Once pan is hot (oil will be lightly smoking), add half of asparagus and a couple pinches of salt and cook, tossing only once or twice so the pieces have a chance to blister, until crisp-tender and lightly browned, about 4 minutes. Transfer asparagus to a plate. Add 1 tsp. peanut oil to skillet (no need to wipe it out) and repeat process with remaining asparagus.
• Reduce heat to medium-high; add remaining 1 tsp. peanut oil to skillet, then add pork, spreading out into an even layer. Season with a couple pinches of salt and cook, undisturbed, until meat begins to brown underneath, about 2 minutes. Break up meat with a wooden spoon and add scallions, garlic, and ginger. Cook, stirring, until pork is crisp and mixture is very fragrant, about 2 minutes. Add wine and soy sauce and return asparagus to skillet. Cook, turning to coat with pork mixture, until heated through, about 1 minute.
• Transfer stir-fry to a platter or large shallow bowl and drizzle with sesame oil. Serve with rice and chili crisp.

PORK AND ASPARAGUS STIR-FRY

Steps:

• In a bowl, combine pork, half of the sherry, soy sauce, cornstarch and ginger to coat. Set aside.
• Cut each asparagus stalk into 4 pieces. Set aside.
• In a wok, heat oil over high heat and stir fry onions until fragrant. Add pork and stir fry until no longer pink.
• Add asparagus and mushrooms and stir fry for about 1 minute. Stir in chicken broth, sugar and remaining sherry. Stir fry until asparagus is tenercrisp.

STIR-FRIED PORK WITH ASPARAGUS

Steps:

• Have all the ingredients ready, including cooked white rice if you're planning to serve it. Preheat a large skillet over high heat for about 2 minutes. Immediately add half the peanut oil, the chiles if you're using them, and the pork, spreading it in one even layer. Cook, stirring only occasionally, until the pork browns, about 3 minutes. Transfer the pork to a bowl (discard the chiles) and lower the heat slightly.
• Add the remaining oil and the asparagus to the skillet. Again, cook, stirring occasionally, until the asparagus turns bright green and begins to become tender, 3 or 4 minutes. Add the garlic, ginger, and scallion and cook, stirring once or twice, for 30 seconds.
• Add the stock and soy sauce, stir, and cook for 15 seconds. Add the sesame oil if you like and serve.

STIR-FRIED ASPARAGUS WITH PORK

Steps:

• Break bottom inch or so off of each asparagus spear; cut stalks into inch-long pieces.
• Heat a large skillet over high heat for about 2 minutes. Immediately add half the peanut oil, chilies if you're using them and pork, crumbling it with your fingers. Cook, stirring only occasionally, until pork browns, about 2 minutes. Remove pork to a bowl, discard chilies and lower heat slightly.
• Add remaining oil and asparagus to skillet. Cook, stirring occasionally, until asparagus turns bright green and begins to become tender, 3 or 4 minutes. Add garlic and scallions and cook, stirring once or twice, for 30 seconds.
• Add stock or water and soy sauce; stir and cook for 15 seconds. Stir in pork, add sesame oil if you like and stir once more. Serve with white rice, if desired.

STIR-FRIED CARROTS AND PARSNIPS WITH SPICY PORK

Steps:

• Cook the pork: Heat a large skillet over medium heat and add the oil. When the oil begins to smoke lightly, break the pork into small pieces, add the pork in an even layer and season generously with salt and the red pepper flakes. Brown and cook the pork until the pink is gone, 5 to 7 minutes.
• Add the vegetables and finish: Stir in the garlic, carrots and parsnips and continue stirring and cooking until the vegetables are tender and mixed in, 3 to 5 minutes. Stir in the ginger, peas and vinegar with the hoisin. Shut off the heat and taste for seasoning. Add more vinegar and/or salt if needed. Stir in the sesame seeds and scallions. Serve immediately, with cooked rice if desired.

ASIAN PORK STIR-FRY WITH ASPARAGUS

Steps:

• Cook rice in water as directed on package, omitting butter and salt.
• Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add onions and pork; cook 4 to 6 minutes, turning pork occasionally, until pork is browned. Add asparagus and bell pepper; cook 5 to 7 minutes, stirring occasionally, until asparagus is crisp-tender.
• In small bowl, mix remaining ingredients, stirring until cornstarch is dissolved.
• Reduce heat to low. Stir soy sauce mixture into pork mixture; cook until slightly thickened. Serve over rice.