PORK STIR FRY
Quick stir fry using fresh veggies and cheap ingredients you probably have stocked in your cabinet already.
Provided by EACline
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 187.6 calories, Carbohydrate 13 g, Cholesterol 42.1 mg, Fat 7.8 g, Fiber 3.3 g, Protein 17.7 g, SaturatedFat 1.7 g, Sodium 540.8 mg, Sugar 4.5 g
PORK STIR FRY NOODLES {WITH STICKY SAUCE}
This easy to make Pork Stir Fry Noodle recipe is so quick and simple. Using lean pork medallions to keep it healthy, added peppers, mangetout and a delicious sticky sauce.
Provided by Sarah Barnes
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Mix the pork strips with the marinade ingredients. Mix well and set aside.
- Soak the noodles in boiling water until just al dente, then drain, rinse in cold water and set aside.
- Combine the ingredients for the sauce mix, then set aside.
- Put your oil in a wok over a hot heat. When the oil is very hot, add the garlic and ginger, stir for a minute or two and then add the marinaded pork.
- Cook the pork for 5-10 minutes until it's crispy and golden all over. Don't move it around too much as you want it to form a crispy, crunchy coating.
- Add the mangetout and peppers. Stir to mix.
- Pour in the sauce and coat everything well. Cook it for about 5 minutes until it all thickens.
- Add the noodles, coat everything well and warm through. Serve sprinkled with the peanuts.
Nutrition Facts : Calories 616 kcal, Carbohydrate 59 g, Protein 27 g, Fat 29 g, SaturatedFat 13 g, Cholesterol 72 mg, Sodium 700 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
STICKY PORK AND HOKKEIN NOODLE STIR FRY
Make and share this Sticky Pork and Hokkein Noodle Stir Fry recipe from Food.com.
Provided by currybunny
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place noodles in large heatproof bowl; cover with boiling water; seperate noodles with fork and drain.
- Cut carrots into thin strips.
- Heat half the oil in wok and stir fry onion and garlic til onion softens. Add carrot, broccoli and corn, stir fry until just tender. Remove from wok.
- Heat remaining oil in wok, stir fry pork in batches until browned all over.
- Blend cornflour and sugar with sauces in a small jug. Return veggies to wok with pork and sauce mixture; stir fry til sauce boils and thickens slightly. Add noodles, stir fry til heated through.
Nutrition Facts : Calories 846.8, Fat 21.6, SaturatedFat 5.7, Cholesterol 193.5, Sodium 152.7, Carbohydrate 109.6, Fiber 8.1, Sugar 10.8, Protein 53.6
CHINESE STICKY PORK CHOPS WITH STIR FRY VEGETABLES
Treat pork to sticky, scrumptious flavours of the Far Eastern kind, adding a fabulous crunch with crisp stir-fried vegetables. Time does not include marinating.
Provided by English_Rose
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Mix together the soy sauce, rice wine, sesame oil, five-spice powder, pepper and garlic.
- Pour the mixture over the chops, cover and leave to marinate in the fridge for two hours.
- Set the oven to 350°F
- Cook the chops on a hot griddle pan for two minutes on either side until browned. Transfer to a roasting pan and roast for 10 to 15 minutes, basting the chops from time to time with the honey and water mixture.
- For the stir fried vegetables, heat the peanut and sesame oils in a wok. Add the garlic, ginger, carrots, oyster mushrooms, pak choy and scallions and stir-fry for about two minutes or so.
- Mix together the soy and oyster sauce, stir in the cornstarch and pour over the vegetables.
- Finally, add the rice vinegar and stock, and cook for another couple of minutes until the sauce has thickened and the vegetables are glazed.
- Serve the sticky chops with the crunchy vegetables and accompany with steamed rice.
Nutrition Facts : Calories 483.5, Fat 29.1, SaturatedFat 7.2, Cholesterol 75, Sodium 1597.9, Carbohydrate 29.6, Fiber 2.1, Sugar 19.8, Protein 26.4
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