Stir Fried Pork With Chives And Chiles Recipes

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STIR-FRY PORK WITH GINGER



Stir-Fry Pork with Ginger image

A simple Chinese dish. The wine and ginger gives the dish its fragrant smell. Best served with warm rice.

Provided by Jenny Au

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 2

Number Of Ingredients 10

2 tablespoons vegetable oil
½ inch piece fresh ginger root, thinly sliced
¼ pound thinly sliced lean pork
1 teaspoon soy sauce
½ teaspoon dark soy sauce
½ teaspoon salt
⅓ teaspoon sugar
1 teaspoon sesame oil
1 green onion, chopped
1 tablespoon Chinese rice wine

Steps:

  • Heat oil in a large skillet or wok over medium-high heat. Fry ginger in hot oil until fragrant, then add pork, soy sauce, dark soy sauce, salt, and sugar. Cook, stirring occasionally, for 10 minutes.
  • Stir in the sesame oil, green onion, and rice wine. Simmer until the pork is tender.

Nutrition Facts : Calories 321.7 calories, Carbohydrate 2.2 g, Cholesterol 40.9 mg, Fat 29.7 g, Fiber 0.3 g, Protein 9.4 g, SaturatedFat 7.2 g, Sodium 837.6 mg, Sugar 1 g

STIR-FRIED VEGETABLES WITH CHICKEN OR PORK



Stir-Fried Vegetables with Chicken or Pork image

I want to thank my Asian Friends at work for bringing some very tasty dishes to our potlucks and Cindy Ly for taking the time to write down the ingredients for me. This dish can be made with either chicken or pork.

Provided by Nishana Lee

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 16

2 tablespoons vegetable oil
½ pound boneless skinless chicken breasts, cut into cubes
2 cloves garlic, chopped
2 tablespoons oyster sauce
1 cup chopped broccoli
1 cup sliced green bell pepper
1 cup sliced carrots
1 cup sliced napa cabbage
1 cup sliced celery
1 cup fresh bean sprouts
1 cup sliced zucchini
1 cup chopped green onions
1 teaspoon salt
½ cup water
2 tablespoons mushroom soy sauce
1 tablespoon cornstarch

Steps:

  • Heat oil in a wok or large heavy skillet. Add chicken or pork (see Cook's Note), garlic, and oyster sauce, and stir-fry for 10 minutes.
  • Stir in broccoli, green pepper, carrots, cabbage, celery, bean sprouts, zucchini, and green onions. Season with salt, and stir-fry for 6 to 8 minutes.
  • In a small bowl, mix together water, soy sauce and cornstarch. Stir into vegetables, and cook for 1 to 2 minutes, or until sauce is thickened.

Nutrition Facts : Calories 191.9 calories, Carbohydrate 14.7 g, Cholesterol 32.9 mg, Fat 8 g, Fiber 4.1 g, Protein 16.9 g, SaturatedFat 1.3 g, Sodium 1174.7 mg, Sugar 5.3 g

STIR-FRIED GARLIC CHIVES WITH CHILE



Stir-Fried Garlic Chives With Chile image

From the epicurious.com website (and originally published in the August 2005 issue of Gourmet). This is a simple recipe that makes a nice side dish, or stir in your favorite shrimp for a full meal. (I like to use leftovers of my Chili's Spicy Garlic & Lime Shrimp Recipe #76470.) Cook time does not include time to cook rice.

Provided by Ms B.

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

1 tablespoon peanut oil
4 cups garlic chives, cut into 1 1/2-inch pieces (also called Chinese chives, flat parts only)
1 teaspoon hot red pepper flakes
1/4 teaspoon salt (to taste)
2 cups white rice, cooked

Steps:

  • Heat wok over high heat until a drop of water vaporizes instantly upon contact.
  • Add oil, swirling to coat wok evenly, and heat until hot and just smoking.
  • Add chives and red pepper flakes and stir-fry, letting chives rest on bottom and sides of wok several seconds between stirs, until chives are tender and slightly browned, 2 to 4 minutes.
  • Stir in salt.
  • Serve over rice.

STIR-FRIED GARLIC CHIVES WITH CHILE



Stir-Fried Garlic Chives with Chile image

Categories     Wok     Rice     Side     Stir-Fry     Vegetarian     Quick & Easy     Vegan     Chive     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 side-dish servings

Number Of Ingredients 7

1 tablespoon peanut oil
3/4 lb green garlic chives (also called Chinese chives; flat parts only), cut into 1 1/2-inch pieces (4 cups)
1 teaspoon dried hot red pepper flakes
Rounded 1/4 teaspoon salt, or to taste
Accompaniment: steamed white rice
Special Equipment
a well-seasoned 14-inch flat-bottomed wok

Steps:

  • Heat wok over high heat until a drop of water vaporizes instantly upon contact. Add oil, swirling to coat wok evenly, and heat until hot and just smoking. Add chives and red pepper flakes and stir-fry, letting chives rest on bottom and sides of wok several seconds between stirs, until chives are tender and slightly browned, 2 to 4 minutes. Stir in salt. Serve over rice.

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