STIR-FRIED PORK AND MUSHROOMS
Stir-fry bite-size pieces of tender pork tenderloin with a combination of button and king oyster mushrooms to make this quick weeknight dish.
Provided by My Food and Family
Categories Home
Time 25m
Yield 5 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Mix dressing, honey and soy sauce until blended; reserve for later use.
- Heat 1-1/2 tsp. oil in nonstick wok or large skillet on high heat. Add meat; stir-fry 1 min. Remove meat from wok; cover to keep warm.
- Heat remaining oil in wok on medium-high heat. Add onions and peppers; stir-fry 3 min. Add mushrooms; stir-fry 4 min. Return meat to wok; stir-fry 1 min. Add reserved dressing mixture; cook and stir 1 to 2 min. or until heated through.
- Serve meat mixture with the noodles.
Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
PORK AND MUSHROOM STIR-FRY
I have always had an aversion to the stir-fry. For me it has seemed a technique that sounds easier than it is. Everyone is always impressed that a stir-fried dish takes so little time to cook, but I saw endless chopping followed by frenzied last-minute activity at the stove that I felt unsuited for. I am a clumsy person, and there simply isn't a wok large enough for me to do a stir-fry and not end up with half the ingredients over all the burners. The recipe that won me over was this pork and mushroom dish. Marinating the pork keeps it wonderfully tender and makes the dish deeply flavorsome. And slicing mushrooms is never an effortful activity. Many Chinese cooks add a cornstarch paste at the end of cooking to create a binding sauce, but I love this one starch-free and light. You get depth but sprightliness.
Provided by Nigella Lawson
Categories dinner, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Slice pork into strips about 2 inches long, 1 inch wide and 1/4 inch thick. Place in a bowl or sealable plastic bag, and add oyster sauce, 2 tablespoons sherry, sesame oil, garlic and red pepper flakes. Stir to coat well. Cover or seal, and allow to marinate at room temperature for 3 hours, or in refrigerator up to 24 hours.
- Place a large wok or skillet over high heat, and add oil. Allow pan to heat for 1 to 2 minutes, then add pork and marinade. Toss meat until seared and no longer pink. Add scallions, corn and sugar snaps. Stir until sugar snaps turn bright green, about 1 minute.
- Add bok choy and mushrooms, and stir constantly for about 1 minute. Add bean sprouts and remaining 1/4 cup sherry. Continue to stir until wine is almost evaporated. Transfer to a large platter, sprinkle with cilantro, and serve immediately.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 707 milligrams, Sugar 7 grams, TransFat 0 grams
GINGER PORK STIR FRY (WITH MUSHROOM)
Tasty easy to prepare recipe that can be cooked with chicken, pork, or beef.
Provided by RoxysCookHouse
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil until smoking in a wok or large skillet over high heat. Stir-fry the onion for 1 minute, then add the ginger and garlic, and cook for 30 seconds more. Stir in the pork and cook for 2 minutes until browned. Then stir in the mushrooms and carrot; cook another two minutes.
- Stir together the soy sauce, rice wine, sugar, and cornstarch in a small bowl. Pour into stir-fry, and bring to a boil. Cook for 30 seconds until the sauce has thickened, and has turned clear. Remove from the heat and transfer to a serving dish.
Nutrition Facts : Calories 228.1 calories, Carbohydrate 10.9 g, Cholesterol 73.7 mg, Fat 7.7 g, Fiber 1.5 g, Protein 26.8 g, SaturatedFat 1.9 g, Sodium 751.6 mg, Sugar 6 g
PORK WITH MUSHROOM SAUCE
Treat your family to a festive meal of pork tenderloin without spending hours in the kitchen. It's easy enough to prepare for weekday dinners and impressive enough to serve on special occasions.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cut tenderloin widthwise into fourths. Slice each piece in half but do not cut all the way through; open and flatten each piece. Melt butter in a large skillet; add pork. Combine thyme, salt and pepper; sprinkle half over the meat. Cook 3-4 minutes per side. Add mushrooms and onion. Cook and stir until vegetables are almost tender and pork is no longer pink. Remove meat to a platter and keep warm. Combine milk, mustard, cornstarch and the remaining thyme mixture; stir into the vegetables. Bring to a boil; cook and stir for 2 minutes. Spoon over pork and serve immediately.
Nutrition Facts :
PORK AND MUSHROOM CORIANDER STIR FRY
Make and share this Pork and Mushroom Coriander Stir Fry recipe from Food.com.
Provided by Sueie
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine coriander, ginger and chilli, rub into pork.
- Combine fish sauce, lime juice and brown sugar and set aside whilst preparing pork.
- Add pork in batches and stir fry for 1- 2 minutes stirring continuously.
- Transfer to a plate and cover loosely to keep warm.
- Cook onion for 2 minutes.
- Add mushrooms, pork, snow peas, coriander and dressing and cook for 2- 3 minutes.
- Serve with cooked noodles or rice.
Nutrition Facts : Calories 316.8, Fat 17.5, SaturatedFat 3.8, Cholesterol 73.8, Sodium 591, Carbohydrate 9.7, Fiber 1.9, Sugar 5.5, Protein 29.4
GARDEN PORK STIR-FRY
From Mendota, Illinois, Kim Marie Van Rheenen shares her recipe for an easy all-in-one skillet supper that's brimming with fresh-from-the-garden flavor. It's a tasty way to make the most of seasonal produce--from your backyard veggie patch or the farmers market. -Kenny Van Rheenen, Mendota, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet or wok coated with cooking spray, stir-fry the pork until no longer pink, about 4 minutes. Add the zucchini, mushrooms, onion and green pepper; stir-fry for 3 minutes or until crisp-tender. , In a small bowl, combine the cornstarch, soy sauce, water and garlic powder until smooth. Add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice.
Nutrition Facts : Calories 196 calories, Fat 6g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 471mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
PORK, MUSHROOM, AND SNOW-PEA STIR-FRY
Provided by Gina Marie Miraglia Eriquez
Categories Wok Garlic Mushroom Stir-Fry Quick & Easy Dinner Pork Tenderloin Healthy Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Toss pork with cornstarch and 1 teaspoon salt.
- Heat 2 tablespoons oil in a wok or 12-inch heavy skillet over medium-high heat until it shimmers. Stir-fry pork until pale golden and almost cooked through, about 4 minutes, then transfer to a plate. Add 1 tablespoon oil to wok and stir-fry snow peas with garlic until crisp-tender, about 1 minute. Transfer to plate.
- Add mushrooms to wok with water and remaining tablespoon oil and cook, covered, until softened, about 5 minutes. Add pork, snow peas, and teriyaki sauce and stir-fry until pork is cooked through, about 2 minutes.
STIR-FRIED PORK WITH STRAW MUSHROOMS
From Betty Crocker Chinese, this looks good. Prep time includes marinating time and there are also reheating directions.
Provided by lazyme
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Trim fat from pork; cut pork into slices, 2 X 1 x 1/2 inch.
- Toss pork, 2 teaspoons cornstarch, the salt, 1 teaspoon soy sauce, the sugar and white pepper in glass or plastic bowl.
- Cover and refrigerate 20 minutes.
- Remove strings from pea pods.
- Place pea pods in boiling water.
- Cover and cook 1 minute; drain.
- Immediately rinse under running cold water; drain.
- Cut green onions into 2-inch pieces.
- Mix 1 tablespoon cornstarch and the water.
- Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
- Add vegetable oil; rotate wok to coat side.
- Add pork and garlic; stir-fry until pork is no longer pink.
- Add mushrooms, bamboo shoots and 1 tablespoon soy sauce; stir-fry 1 minute.
- Stir in chicken broth; heat to boiling.
- Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds.
- Add green onions and pea pods; cook and stir 30 seconds.
- Microwave Reheat Directions: Prepare Stir-fried Pork with Straw Mushrooms; cover and refrigerate no longer than 24 hours. Just before serving, cover tightly and microwave on microwave-proof platter or bowl on high (100%) power 5 minutes; stir. Cover and microwave until hot, about 4 minutes longer. Let stand covered 2 minutes.
Nutrition Facts : Calories 361.1, Fat 24, SaturatedFat 6.2, Cholesterol 60.5, Sodium 982.4, Carbohydrate 11.9, Fiber 4, Sugar 3.4, Protein 25.9
STIR-FRY WITH PORK BELLY, KIMCHI, AND TRUMPET MUSHROOMS
This dish incorporates rich, savory pork belly, acidic kimchi, sweet, buttery king trumpet mushrooms, and the light crunch of onions into an irresistibly delicious combo. Enjoy this dish with freshly steamed white rice for a decadently delicious meal!
Provided by Jenny
Categories World Cuisine Recipes Asian
Time 1h15m
Yield 4
Number Of Ingredients 15
Steps:
- Mix hoisin sauce, dark soy sauce, oyster sauce, fish sauce, sugar, sesame oil, white pepper, garlic powder, and bouillon together in a bowl and add pork. Marinate in the refrigerator at least 30 minutes to overnight.
- Heat a wok over high heat. Add pork to the hot wok and stir immediately. Cook until pork is slightly golden around the edges, about 10 minutes. Transfer pork to a plate, reserving rendered fat in the wok. Add mushrooms to the wok and fry over high heat without stirring for 1 minute. Cook and stir until mushrooms release liquid and are cooked through, about 7 minutes more. Add kimchi; cook and stir about 1 minute. Add onions and cook 4 minutes more before returning pork to the wok. Fry everything together for an additional 2 minutes. Season with salt, if necessary.
Nutrition Facts : Calories 198.6 calories, Carbohydrate 14.2 g, Cholesterol 25.7 mg, Fat 10.7 g, Fiber 2.3 g, Protein 11.4 g, SaturatedFat 3.3 g, Sodium 1049.4 mg, Sugar 7.2 g
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