Stir Fry Pork And Jicama Recipes

STIR-FRY PORK AND JICAMA

Steps:

• In a small bowl mix the water cornstarch, soy sauce, and sherry, stir well and set aside.
• In a wok or large skillet cook the gingerroot and garlic for 30 seconds in hot oil. Add half the thinly sliced pork and stir fry 3 minutes, until no longer pink. Remove, and add the remaining pork and cook until no longer pink. Return all the pork to skillet and add jicama, sweet peppers and green onion. Stir fry 1 minute more.
• Stir in the slurry mixture and cook until bubbly and thickened.
• Stir in the cabbage or spinach last and warm thru.
• Serve over rice or noodles.

PORK AND VEGGIE STIR-FRY

Steps:

• Heat 2 tablespoons oil in a large skillet over medium-high heat. Add cauliflower and stir-fry for 3 minutes. Add carrots and stir-fry for 2 minutes. Add corn and peas; cook until veggies are crisp-tender, 2 to 3 minutes. Remove all veggies to a bowl and keep warm.
• Add remaining 1 tablespoon oil to the skillet. Add pork and stir-fry for 2 minutes. Add green onions, garlic, ginger, and chili powder; fry until pork is no longer pink, 2 to 3 minutes. Remove from the skillet and keep warm.
• Add 1 cup water, soy sauce, honey, and bouillon to the skillet. Stir 2 tablespoons cold water and cornstarch together in a small bowl, then gradually add to the skillet, stirring constantly; bring to a boil. Cook and stir until thickened, about 2 minutes.
• Return vegetables and pork to the pan. Cook until heated through, 2 to 3 more minutes. Stir in peanuts.
• Serve over rice.