JAPANESE GINGER PORK
This recipe is for a quick Japanese style pork saute. Great with rice and steamed veggies on the side. You can also double the recipe and use whole Pork Chops or chicken breasts for grilling!
Provided by baby23
Categories World Cuisine Recipes Asian Japanese
Time 1h20m
Yield 4
Number Of Ingredients 6
Steps:
- In a large bowl, mix together the ginger, soy sauce, sake and mirin. Add the sliced pork, cover, and marinate for about 1 hour.
- Heat the oil in a skillet or wok over high heat. Add the pork, and fry until brown. The pork should have a dark crispy look to it. Do not cook on low or medium heat, as the juices will not cook fast enough to get a crispy texture. Discard leftover marinade.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 3.6 g, Cholesterol 55.1 mg, Fat 20.1 g, Fiber 0.1 g, Protein 18.8 g, SaturatedFat 5.2 g, Sodium 490.8 mg, Sugar 2.9 g
EASY GINGER PORK STIR-FRY
An easy homemade stir-fry sauce is the perfect base for this weeknight dish. It comes together quickly, creating a skillet of tender pork infused with Asian flavors. -Adeline Russell, Hartford, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, sugar, ginger, garlic powder and pepper flakes; set aside. , In a wok or large skillet, stir-fry pork in 1 tablespoon oil until juices run clear. Remove and keep warm. In the same pan, stir-fry vegetables in remaining oil until crisp-tender. , Stir broth mixture and add to the vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Return pork to the pan; heat through. Serve with rice and, if desired, sprinkle with cilantro.
Nutrition Facts : Calories 278 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 958mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 4g fiber), Protein 27g protein.
ASIAN PORK STIR-FRY
Working two jobs leaves little time for cooking. This Asian pork recipe can be made with almost anything you have in the house, including different vegetables and meats. -Deborah Sheahen, Hickory, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine cornstarch and water until smooth. Stir in the broth, garlic and ginger; set aside., In a large skillet or wok, stir-fry pork in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry the mushrooms, bean sprouts, bok choy, peas, pepper and soy sauce in remaining oil for 4-5 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add pork; heat through. Serve with rice.
Nutrition Facts : Calories 386 calories, Fat 12g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 565mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 6g fiber), Protein 32g protein. Diabetic Exchanges
JAPANESE STIR-FRIED GINGER PORK
Make and share this Japanese Stir-Fried Ginger Pork recipe from Food.com.
Provided by Da Huz
Categories Pork
Time 15m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix ginger juice, sake, soy sauce, and sugar. Stir to dissolve sugar, then set aside.
- Heat half the oil in a wok. Fry the onions until they begin to brown. Then add the cabbage and bell peppers and fry until vegetables are softened and the color of the cabbage brightens.
- Remove vegetables from the wok and drain on paper towel.
- Add the other half of the oil to the wok and heat. Add the pork and stir-fry until cooked.
- Add the vegetables back to the wok and add the seasoning sauce from step 1. Stir to combine, and to reheat the vegetables.
- Serve immediately over rice.
Nutrition Facts : Calories 370.2, Fat 19.7, SaturatedFat 6.2, Cholesterol 68, Sodium 826.9, Carbohydrate 19.6, Fiber 5.3, Sugar 10.4, Protein 26.8
STIR-FRIED JAPANESE GINGER PORK
If you can't find daikon radishes, use a bunch of small red radishes when in season. I love this stir-fry because you can add any veggies you like, including spring onions, savoy, or Chinese cabbage... whatever you have handy.
Provided by ZAYO
Categories World Cuisine Recipes Asian Japanese
Time 41m
Yield 4
Number Of Ingredients 11
Steps:
- Combine daikon radish, soy sauce, sake, sesame oil, ginger, garlic, and mirin in a large bowl. Add sliced pork; let marinate for 5 minutes.
- Heat vegetable oil in a wok or large skillet over medium heat. Add onion; cook and stir until softened, 3 to 5 minutes. Remove pork from marinade and add to the wok; cook and stir until evenly browned, 3 to 5 minutes. Pour in remaining marinade; cover and cook until bubbling, about 5 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 185.5 calories, Carbohydrate 8.2 g, Cholesterol 35.9 mg, Fat 9.5 g, Fiber 1.9 g, Protein 14.5 g, SaturatedFat 2.4 g, Sodium 531.8 mg, Sugar 4.2 g
GINGER PORK SAUTE (BUTANIKU SHOGA-YAKI)
Simple Japanese stir fry from the Japanese Cooking Class Cookbook. To facilitate slicing, freeze meat until firm but not frozen, 30 to 40 minutes. Or, have the butcher slice it for you.
Provided by zeldaz51
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut pork crosswise into 1/8-inch thick slices. Cut slices into 2-inch piwces.
- REmove hard center sections from cabbage leaves, if necessary. Cut cabbage into 1-inch squares.
- Mix soy sauce, ginger juice, sake, and sugar in a small bowl, stirring until sugar dissolves.
- Heat 1 tablespoons oil in a 10-inch skillet over high heat. Add pork and saute, stirring constantly, until pork is half cooked, about 3 minutes. Remove pork from pan and reserve.
- Add remaining 1 tbsp oil to skillet. Add cabbage and saute, stirring constantly, until almost tender, 1 to 2 minutes. Return pork to skillet; add soy sauce mixtre. Cook, stirring occasionally, until pork has finished cooking, 2 to 3 minutees. Serve immediately.
Nutrition Facts : Calories 306.2, Fat 21.1, SaturatedFat 5.8, Cholesterol 71.4, Sodium 813.5, Carbohydrate 2.9, Fiber 0.5, Sugar 1.7, Protein 24.2
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