Stir Fried Pork With Water Chestnuts Recipes

STIR-FRIED PORK WITH WATER CHESTNUTS - ATKINS - 5.5 NET CARBS

Steps:

• Heat canola oil in heavy skillet or wok.
• Add pork and stir fry for 3-4 min, until pork begins to brown.
• Add scallions and garlic, cook 1 min more.
• Add water chestnuts, mushrooms, and pepper. Cook, stirring, for 2 minute.
• Add vinegar, salt, pepper, sesame oil, and soy sauce. Cook 2 minute.
• Serve immediately.

STIR-FRIED PORK WITH WATER CHESTNUTS

Steps:

• Prepare the ingredients
• Peel the water chestnuts
• Water chestnuts and meat slices, green onions into sections, chili slices diagonally
• Grab the meat with starch and a little oil
• When the oil is 70% hot, stir fry the pork and turn white
• Lower the chili and stir fry evenly
• Stir-fried sliced water chestnuts
• Stir fry with shallots
• Add salt and seasoning with chicken essence
• Out of the pot

GINGER PORK AND VEGETABLE STIR-FRY

Steps:

• Whisk soy sauce, sherry, honey, and cornstarch together in a small bowl. Add pork slices, coat evenly, and set aside.
• Pour Swanson® Unsalted Chicken Broth into a small saucepan. Bring to a boil, simmer until reduced to one and one half cups. Set aside.
• Heat oil in a large, non-stick skillet over medium high heat. Add ginger and garlic; stir until ginger and garlic are lightly browned and fragrant, 1 or 2 minutes. Remove with slotted spoon and discard.
• Transfer pork mixture to skillet over medium-high heat, constantly stirring and separating pork slices into a single layer, 3 or 4 minutes. Add reduced broth, stirring quickly to blend with the sauce, about 1 minute. Stir in chili garlic sauce and sesame oil. Add broccoli slaw, water chestnuts, and snow peas, stirring to coat with sauce. Cook to desired crispness, 1 or 2 more minutes.
• Serve over hot steamed rice, and garnish with sesame seeds.

HOISIN PORK STIR FRY

Steps:

• Mix the sliced pork, 1 tablespoon hoisin sauce, and 1 tablespoon cornstarch together in a bowl. Set aside. Combine the remaining 2 tablespoons hoisin sauce, chicken broth, and 1 tablespoon cornstarch with rice vinegar, sugar, and cayenne pepper in small bowl. Set aside.
• Heat the sesame oil in a skillet over medium-high heat. Stir in the pork; cook and stir until the pork begins to brown, about 5 minutes. Add the garlic and ginger; cook and stir until fragrant. Mix in the carrot, bell pepper, and water chestnuts, cooking until the carrots are tender. Stir in the reserved hoisin sauce mixture and continue cooking and stirring until the flavors are combined, about 3 minutes.