Stir Fried Pork Shrimp And Pineapple Padd Moo Goong Sapparod Recipes

PINEAPPLE PORK STIR-FRY

Steps:

• Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl, combine 2 tablespoons cornstarch, 1 tablespoon water, garlic powder and 1 tablespoon reserved pineapple juice. Pour into shallow dish; add pork and turn to coat. , In a small bowl, combine the soy sauce, brown sugar, ginger, cayenne and remaining water, cornstarch and reserved pineapple juice until smooth; set aside., In a large skillet or wok over medium-high heat, stir-fry pork in 1 tablespoon oil until no longer pink; remove and keep warm., Stir-fry the broccoli, carrots and onion in remaining oil until tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and pineapple; heat through. Serve with rice.

SWEET AND SOUR STIR-FRIED PORK WITH PINEAPPLE

Steps:

• Cook the rice according to package directions (about 45 minutes cook time). Meanwhile, in a small bowl or measuring cup, whisk together the soy sauce, vinegar and sugar. Slice the pork into 1/2-inch-thick rounds, then slice again to make 1/2-inch-wide strips. Place the pork in a medium bowl and sprinkle with the cornstarch and salt and pepper, and toss to coat. In a large skillet or wok, heat the oil over high heat until very hot. Add the pork and stir-fry until the pork is almost cooked through and begins to brown, about 2 minutes. Add the garlic and bell peppers and stir-fry until the vegetables begin to soften, about 5 minutes. Add the pineapple and scallions and continue to stir-fry until the pork is cooked through and the vegetables are tender, 1 to 2 minutes longer. Whisk the soy sauce mixture and add it to skillet. Cook until the sauce thickens, 2 to 3 minutes.

SWEET AND SOUR PINEAPPLE PORK

Steps:

• Cut pork into bite-size pieces and marinate for 30 minutes in mixture of soy, vermouth, garlic, ginger, and 2 tablespoons oil. Set aside.
• Meanwhile, make the sweet and sour sauce:
• In a medium saucepan, combine all ingredients except the cornstarch mixture, blend well and bring to a boil. Add cornstarch mixture. Reduce heat and simmer, stirring frequently until thickened. Be sure and bring your sauce to a boil before adding the cornstarch, otherwise the sauce may retain an unpleasant starchy taste.
• Heat oil in a Dutch oven to 350 degrees F.
• Remove pork pieces from marinade and roll in cornstarch to coat well. Deep fry in hot oil until golden brown and crispy.
• In a large saute pan, heat 2 tablespoons oil on medium-high heat. Stir-fry red and yellow pepper and diced onion for 2 minutes, then add sweet and sour sauce and fold in fried pork. Let simmer for 2 minutes, arrange on serving platter and garnish with long strips of green onion and toasted sesame seeds.

STIR FRIED PORK NECK WITH PINEAPPLE AND VEGETABLES: MUC XAO KHOM

Steps:

• For the sauce: Combine the sugar, corn flour, vinegar, lemon juice, tomato sauce in a bowl, mix, and set aside.
• In another bowl, add the sugar and fish sauce, then stir until sugar dissolves.
• Add the pork followed by the black pepper and marinate for 2 hours.
• Place a hot wok on high heat; add 1 tablespoon oil followed by garlic and pork.
• Stir-fry for 3 minutes then take out and set aside.
• In the same hot wok add remaining oil, tomato, capsicum, and pineapple, and stir-fry 3 minutes.
• Return the pork back to the wok then pour in the prepared sauce.
• Stir, then add onions, spring onions, and Asian celery and stir-fry for a further 2 minutes until the sauce thickens.
• Serve with jasmine rice with a side bowl of chile and light soy sauce for dipping.

STIR FRIED SHRIMP AND MUSHROOMS

Steps:

• Saute garlic in oil, in skillet or wok for 1 minute.
• Add shrimp, mushrooms and onions.
• Stirfry for 1 minute.
• Stir in broth.
• Cook 2 minutes longer, or until shrimp turn pink.
• Serve over rice.
• Garnish with lemon.

PINEAPPLE SHRIMP STIR-FRY

Steps:

• Drain pineapple, reserving juice. In a small bowl, mix cornstarch, broth, brown sugar, orange juice, soy sauce and reserved pineapple juice until smooth., In a large skillet, heat oil over medium-high heat. Add peppers and onion; stir-fry 1-2 minutes or just until crisp-tender. Add shrimp; stir-fry 2-3 minutes longer or until shrimp turn pink. Remove from pan., Place pineapple in skillet. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 4-5 minutes or until sauce is thickened. Return shrimp mixture to pan; heat through, stirring to combine. Sprinkle with coconut; serve with rice.

STIR FRIED SHRIMP WITH GARLIC AND CHILE SAUCE

Steps:

• Whisk together the first six ingredients in a small bowl.
• Heat a wok or large skillet over high heat and add canola to the pan.
• Add shrimp and stir-fry for 1 minute or until shrimp begin to pinken.
• Add garlic, ginger, and jalapeno; stir-fry 1 minute.
• Stir in broth mixture and cook 1 minute or until shrimp are done and sauce is thickened, stirring constantly.
• Remove from heat and stir in onions and sesame oil.
• Garnish with cilantro sprigs, if desired.

PORK 'N' PINEAPPLE STIR-FRY

Steps:

• Place flour and 1 tablespoon soy sauce in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes., In a small bowl, combine the cornstarch, broth, brown sugar, vinegar, sherry, sesame oil, white pepper and remaining soy sauce until smooth; set aside., In a large skillet or wok, stir-fry pork in 1 teaspoon canola oil for 4-8 minutes or until meat is tender. Remove with a slotted spoon and keep warm., Stir-fry the onion, carrots and ginger in remaining oil for 3-4 minutes. Add garlic; cook 1 minute longer. Add the pineapple, red pepper and green onions; stir-fry for 3-4 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to the pan; heat through. Serve with rice if desired.

STIR-FRIED SHRIMP IN GARLIC SAUCE

Steps:

• In a small bowl, mix together chicken broth, vinegar, soy sauce, sesame oil, chile paste (if using) and sherry; set aside.
• In another small bowl or cup, stir together the tbsp of cornstarch with the 3 tbsp of water and set aside.
• Heat the oil over medium-high heat in a wok; add ginger and garlic and sizzle briefly, then add vegetables and Thai chilies (if using).
• Stir-fry vegetables for approximately 3 minutes, then add the shrimp.
• Cook the shrimp 2 minutes or until it curls and turns opaque or pink.
• Add the sauce mixture and cook 1 minute more; then stir in the thickener (briefly stir first) and stir-fry until mixture thickens, about 1 minute.
• Serve with hot cooked rice.

SPICY PORK-AND-PINEAPPLE STIR-FRY

Steps:

• Season pork with salt and pepper. Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over high. Add rice and reheat, covered, shaking skillet a few times, 2 minutes. Transfer to a bowl, stir in cilantro, and cover to keep warm.
• Return skillet to high heat; swirl in 1 tablespoon oil. Add pork and cook, stirring a few times, until browned in places and almost cooked through, 2 minutes; transfer to a plate.
• Add remaining 2 tablespoons oil, onion, bell pepper, green beans, and pineapple to now-empty skillet and season with salt and pepper. Cook, stirring frequently, until vegetables are crisp-tender, 8 to 10 minutes.
• Whisk together Sriracha sauce, cornstarch, and 1 cup water in a small bowl; add mixture to skillet along with pork and any accumulated juices. Cook, stirring, until sauce thickens, about 30 seconds. Divide rice over four plates; spoon stir-fry on top and garnish with more cilantro before serving.

STIR-FRIED SHRIMP IN GARLIC SAUCE

Steps:

• In a small bowl, mix together chicken broth, vinegar, soy sauce, sesame oil, chile paste (if using) and sherry; set aside.
• In another small bowl or cup, stir together the tbsp of cornstarch with the 3 tbsp of water and set aside.
• Heat the oil over medium-high heat in a wok; add ginger and garlic and sizzle briefly, then add vegetables and Thai chilies (if using).
• Stir-fry vegetables for approximately 3 minutes, then add the shrimp.
• Cook the shrimp 2 minutes or until it curls and turns opaque or pink.
• Add the sauce mixture and cook 1 minute more; then stir in the thickener (briefly stir first) and stir-fry until mixture thickens, about 1 minute.
• Serve with hot cooked rice.

STIR-FRIED UDON WITH PORK AND SHRIMP

Steps:

• Bring a large pot of water to a boil and add salt. Meanwhile, prepare the other ingredients. Cook the noodles in the boiling water until just tender but not at all mushy. Drain, reserving some of the cooking liquid if you have no stock. Rinse and drain again.
• Put half the oil in a large skillet or wok, preferably nonstick, over medium-high heat. A minute later, add the scallions and cook, stirring, until they begin to wilt, less than a minute. Remove with a slotted spoon. Add the shrimp and pork and cook, stirring, until the shrimp turn pink and the pork loses its color, 3 or 4 minutes. Remove with a slotted spoon and add to the scallions.
• Add the remaining oil to the skillet, followed by the shiitakes. When they begin to wilt, after about 5 minutes, add the bean sprouts and noodles. Turn the heat to high and toss a few times, then add the cooked ingredients and toss to blend. Add the stock and soy sauce, then taste and adjust the seasoning.
• Serve in bowls or on plates garnished, if you like, with the bonito.

QUICK PORK AND SHRIMP STIR-FRY

Steps:

• Mix cornstarch and soy sauce until blended. Heat 1 Tbsp. oil in wok or large skillet on medium-high heat. Add meat; stir-fry 5 min. or until done. Remove from wok; cover to keep warm.
• Heat remaining oil in wok. Add broccoli and carrots; stir-fry 3 min. Add beans, broth and dressing; stir-fry 3 to 5 min. or until vegetables are crisp-tender.
• Add soy sauce mixture and meat to vegetable mixture in wok; stir-fry 1 to 2 min. or until sauce is thickened. Add shrimp; stir-fry 2 to 3 min. or until shrimp turn pink.

STIR-FRIED SHRIMP IN AROMATIC TOMATO CREAM SAUCE

Steps:

• Make the sauce:.
• Put the tomato paste in a bowl. Add the salt, sugar, garam masala, cumin, cayenne, cilantro, green chili, lemon juice, (if using dried curry leaves, add them at this point - fresh go in with the stir fry), and 1 T water.
• Mix well. Slowly add the coconut milk or cream, mixing as you go. Set aside.
• The sauce can be made ahead and refrigerated for several hours.
• Stir-fry:.
• Put oil in wok or skillet and set over medium high heat. When oil is hot, put in the mustard seeds. As soon as they begin to pop - a few seconds - put in the garlic and fresh curry leaves, if using.
• Stir till garlic turns medium brown and put in the shrimp.
• stir till the shrimp turns opaque most of the way through.
• Add the sauce, turn the heat to medium and heat sauce through till it begins to simmer. The shrimp should be completely opaque and cooked thorugh. Turn off heat.

STIR FRIED SHRIMP AND MUSHROOMS

Steps:

• Saute garlic in oil, in skillet or wok for 1 minute.
• Add shrimp, mushrooms and onions.
• Stirfry for 1 minute.
• Stir in broth.
• Cook 2 minutes longer, or until shrimp turn pink.
• Serve over rice.
• Garnish with lemon.

QUICK SHRIMP 'N' PINEAPPLE STIR-FRY

Steps:

• Drain pineapple; reserve 1/2 cup juice. Mix reserved juice with cornstarch; set aside.
• Stir-fry shrimp in large non-stick skillet with garlic in hot oils for 2 minutes. Stir in zucchini and bell pepper, cook 2 more minutes. Add pineapple, cornstarch mixture and onions. Cook and stir until mixture boils and thickens.
• Serve with hot cooked rice, if desired.

STIR-FRIED PORK, SHRIMP AND PINEAPPLE (PADD MOO, GOONG, SAPPAROD

Steps:

• In a 12 inch skillet, heat the oil over high heat for 1-2 minutes, or until it is very hot and just barely smoking. Add the garlic and cook, stirring and tossing until golden, about 15 seconds.
• Add the pork and cook, stirring, until cooked through, about 2 minutes.
• Add the pineapple chunks and cook, stirring, until darkened and soft, 1-2 minutes. Season with the salt, sugar and fish sauce and mix well.
• Add the shrimp and cook, stirring, until pink, about 1 minute. Add the chiles and mix well.
• Transfer to a serving plate and sprinkle with the ground peppercorns and the chopped cilantro. Serve immediately.