Stir Fry With Pork Belly Kimchi And Trumpet Mushrooms Recipes
EASY STIR FRY KIMCHI & PORK BELLY
Stir fry kimchi and bork belly is so simple to make yet out of this world satisfying! Dinner under 30 minutes, and Keto friendly.
Provided by Yang
Categories Dinner Lunch Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Slice the pork belly as thin as possible. Marinate in tamari soy sauce and rice wine for about 10 minutes. If your kimchi isn't pre-cut, then cut them into 1 inch size.
- Heat a heavy bottom pan (I use cast iron). When the pan is very hot, add the marinated pork belly. Stir fry the pork belly on medium high heat for about 6 to 8 minutes until nicely browned. You should see some fat being cooked out of the pork belly at this point.
- Add the kimchi into the pan, stir fry for another 2 minutes, for the flavour of kimchi and pork to completely combine.
- Turn off the heat. Thinly slice the green onion, and add to the stir fry.
- If available, sprinkle toasted sesame seeds on top as garnish.
Nutrition Facts : Calories 804 kcal, ServingSize 1 serving
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
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
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