SWEET AND SPICY PORK AND NAPA CABBAGE STIR-FRY WITH SPICY NOODLES
The Thai sweet chili sauce gives this dish a sweet and spicy flavor that my kids love. You can adjust the heat level by adding more or less of the sauce or adding additional red pepper flakes, if you like it really hot.
Provided by thriftybob
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 6
Number Of Ingredients 19
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
- Whisk together the 3 tablespoons soy sauce, 3/4 cup sweet chili sauce, 1/2 teaspoon garlic powder, the ground ginger, and the sesame oil in a large bowl; add the drained Chinese noodles and toss to coat; set aside
- Whisk together the 1/2 cup soy sauce and 1/2 teaspoon garlic powder in a large bowl; add the pork and stir to coat. Allow to marinate 5 minutes.
- Heat the cooking oil in a wok or a large, deep skillet over medium-high heat. Add the pork, onions, and red pepper flakes to the oil; cook until the pork is browned completely. Stir in 3 tablespoons sweet chili sauce, the napa cabbage, celery, carrots, and bell peppers; cook and stir until vegetables are completely heated, about 5 minutes. Whisk together the cornstarch and water and add to the stir fry, stirring until the mixture thickens. Serve the stir-fry over the noodles.
Nutrition Facts : Calories 527 calories, Carbohydrate 72.5 g, Cholesterol 35.9 mg, Fat 19.3 g, Fiber 12 g, Protein 22.1 g, SaturatedFat 4.1 g, Sodium 2131.4 mg, Sugar 18.7 g
SWEET AND SOUR PORK III
My husband's grandmother was Chinese. She taught me this one. This is the way Gramma made Sweet and Sour all her life (she died 6 years ago at age 94). The secret is apple cider vinegar.
Provided by PAM_1
Categories World Cuisine Recipes Asian Chinese
Time 2h
Yield 4
Number Of Ingredients 23
Steps:
- Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.
- Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.
- Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.
- Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.
- In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.
Nutrition Facts : Calories 663.1 calories, Carbohydrate 74.7 g, Cholesterol 42.6 mg, Fat 35 g, Fiber 2.3 g, Protein 13.9 g, SaturatedFat 6.8 g, Sodium 1085.4 mg, Sugar 52.3 g
SWEET BARBECUED PORK CHOPS
I often prepare a double recipe of these tangy bbq pork chops, then freeze half to keep on hand. They're so easy and taste so fresh, family and friends never guess this quick entree was frozen! -Susan Holderman, Fostoria, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, heat oil over medium heat. In batches, brown pork chops 2-3 minutes on each side. Return all to pan., In a small bowl, mix remaining ingredients; pour over chops. Bring to a boil. Reduce heat; simmer, covered, 4-5 minutes or until a thermometer reads 145°. Let stand 5 minutes before serving. Freeze option: Place pork chops in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring sauce and adding a little water if necessary.
Nutrition Facts : Calories 282 calories, Fat 12g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 533mg sodium, Carbohydrate 41g carbohydrate (37g sugars, Fiber 1g fiber), Protein 6g protein.
SWEET AND SPICY HONEY GRILLED PORK CHOPS WITH ASPARAGUS BELL PEPPER AND ZUCCHINI STIR FRY
Steps:
- Preheat oven to 350 degrees. Place chiliies and 2 garlic cloves in small baking dish. Sppon 1 tablespoon olive oil over run to coat. Roast until chilies and garlic are very soft turning once about 40 minutes. Cool. Puree mixture in processor. Whisk puree 4 tablespoons olive oil soy sauce dijon mustard honey oriental seasme oil rosemary and lemon peel in medium bowl to blend. Place pork chops in 13 by 9 by 2 inch glass baking dish. Pour marinade over pork chops and run to coat. Cover and refrigerate 1 hour turning occasionally. Cook asparagus in medium pot of boiling slated water until crisp and tender about 1 minute drain transfer asparagus to bowl of ice water to cool drain. Prepare barbecue medium high heat or preheat broiler. Remove pork chops from marinade. Sprinkle with slat and pepper and grill or broil pork chops until no longer pink in center about 5 minutes per side. Transfer pork chops to platter. Tent with foil to keep warm while preparing vegetables. Heat remaining 2 tablespoons oil in heavy large skillet over medium heat add minced garlic suate until golden about 1 minute. Add zucchini yellow squash and red bell pepper same until vegetables are crisp tender about 2 minutes. add asparagus saute until heated through about 1 minute longer. Season to taste with salt and pepper. Arrange vegetables around pork and serve.
HONEY-GRILLED PORK CHOPS
This honey-based marinade is an excellent way to add flavor to grilled pork chops. This is also an excellent recipe for grilled pork tenderloin.
Provided by Terry
Categories Pork Chops
Time 5h35m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk honey, soy sauce, lemon juice, and garlic together in a bowl until marinade is smooth. Pour marinade into a resealable plastic bag, reserving about 1/4 of the marinade in a bowl for basting. Add the pork chops to the bag, coat with the marinade, squeeze bag to remove excess air, and seal the bag; marinate in the refrigerator at least 5 hours.
- Preheat grill for medium heat and lightly oil the grate. Remove pork chops from the marinade, and shake off excess. Discard remaining marinade.
- Grill pork chops on the preheated grill, basting with the reserved marinade during the last few minutes, until pork chops are cooked through, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let pork chops rest for 3 minutes before serving.
Nutrition Facts : Calories 353.7 calories, Carbohydrate 25.5 g, Cholesterol 106.6 mg, Fat 9 g, Fiber 0.2 g, Protein 42 g, SaturatedFat 3.1 g, Sodium 969.9 mg, Sugar 23.7 g
SWEET AND SPICY HONEY-GRILLED PORK CHOPS WITH ASPARAGUS, BELL PEPPERS, AND ZUCCHINI STIR-FRY
Steps:
- Preheat oven to 350 degrees. Place chilies and 2 garlic cloves in small baking dish. Spoon 1 tablespoon olive oil over, turn to coat. Roast until chilies and garlic are very soft, turning once about 45 minutes. Cool. Puree mixture in processor. Whisk puree, 4 tablespoons olive oil, soy sauce, dijon mustard, honey, oriental sesame oil, rosemary and lemon peel in medium bowl to blend. Place pork chops in 13x9x2 inch glass baking dish. Pour marinade over pork chops and turn to coat. Cover and refrigerate 1 hour, turning occasionally. Cook asparagus in medium pot of boiling salted water until crisp-tender about 1 minute. Drain. Transfer asparagus to bowl of ice water, cool, drain Prepare barbecue (medium-high heat) or preheat broiler. Remove pork chops from marinade. Grill or broil pork chops until no longer pink in center about 5 minutes per side. Transfer pork chops to platter. Tent foil to keep warm while preparing vegetables. Heat remaining 2 tablespoons oil in heavy large skillet over medium high heat. Add minced garlic, saute until golden. Add zucchini, yellow squash and re bell pepper, saute until vegetables are crisp-tender about 2 minutes. Add asparagus, saute until asparagus is heated through about 1 minute longer. Season to taste with slat and pepper.Arrange vegetables around pork and serve.
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