SPICY PORK STIR-FRY
Meet the Cook: The first time I made this recipe, back some years ago, my closest girlfriend came over for dinner. Between the two of us, we managed to finish the entire panful! Nowadays, I cook for my husband and 17-year-old daughter. -Jane Flatgard, Circle Pines, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cut the pork into 1/8-in. wide slices; cut each slice into 3-in. strips. In a bowl, combine the soy sauce, cornstarch, salt, sugar, ginger and cayenne. Add pork; toss to coat and set aside. , In a large skillet or wok, stir-fry onion, carrot and garlic in oil until crisp-tender. Remove with a slotted spoon and keep warm. , In the same skillet, stir-fry pork over medium-high heat until browned and no longer pink. Add onion mixture and peas; heat through. Serve in lettuce cups or over rice. Sprinkle with sesame seeds if desired.
Nutrition Facts : Calories 286 calories, Fat 12g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 675mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein.
SWEET & SPICY PORK STIR-FRY
Looking for a great stir-fry recipe? Try this spicy pork stir-fry! Combine all your favorite ingredients-pork tenderloin, green and red pepper, onion and more-for an incredible Sweet & Spicy Pork Stir-Fry that's sure to compete with your favorite local spot.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings, 1-1/4 cups each
Number Of Ingredients 12
Steps:
- Mix first 6 ingredients until blended. Set aside.
- Heat half the oil in wok or large skillet over high heat. Add pork; stir-fry 3 to 4 min. or until evenly browned. Remove pork from wok; cover to keep warm.
- Add remaining oil to wok along with the peppers and onions; stir-fry 3 to 4 min. or until crisp-tender. Add garlic; stir-fry 1 min.
- Stir cornstarch mixture; add to ingredients in wok. Bring to boil, stirring constantly. Add pork and pineapple; stir-fry 1 to 2 min. or until pork is done and pineapple is heated through.
Nutrition Facts : Calories 260, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
SWEET-AND-SOUR PORK STIR-FRY
Pineapple and soy sauce combine to give this pork stir-fry dish its sweet-sour flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 11
Steps:
- In a small bowl, stir together 1/3 cup pineapple juice, vinegar, soy sauce, cornstarch, and 1/4 cup water. Season sauce with salt and pepper.
- In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook pork, in two batches, until well browned on one side, about 1 minute (pork will cook more later); transfer to a plate.
- To skillet, add scallion whites and bell peppers; season with salt and pepper. Cook, stirring, until peppers are crisp-tender, 6 to 8 minutes.
- Add pork (along with any juices), broccoli, and pineapple chunks. Whisk sauce; add to skillet. Bring to a simmer; cook, stirring, until broccoli is warmed through, 2 to 4 minutes. Stir in scallion greens, and serve with rice.
Nutrition Facts : Calories 294 g, Fat 11 g, Fiber 4 g, Protein 27 g
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 STIR-FRY
There's no need for takeout when you can do it better-and with this simple stir-fry recipe, you'll top anything that comes in little white box. Slices of pork tenderloin, cuts of fresh broccoli and bell pepper are tossed in a scratch-made-easy sweet-and-sour sauce for a dinner that's ready in a flash.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 16
Steps:
- In 2-cup glass measuring cup, mix chicken broth, reserved pineapple juice, soy sauce, vinegar, brown sugar and cornstarch; set aside.
- In large 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Season pork with salt and pepper. Add to skillet; cook without stirring 2 minutes. Stir occasionally 1 to 3 minutes longer or until browned; transfer to plate, and keep warm.
- Add remaining 2 tablespoons oil to skillet; stir in broccoli and peppers. Cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender. Return pork and juices to skillet. Stir in garlic and gingerroot; cook about 30 seconds or until fragrant.
- Stir chicken broth mixture, and pour into skillet; heat to simmering. Cook and stir 2 to 3 minutes or until pork is cooked through and sauce is thickened. Stir in reserved pineapple chunks, and garnish with green onions before serving. Serve with cooked rice.
Nutrition Facts : Calories 420, Carbohydrate 58 g, Cholesterol 45 mg, Fat 1, Fiber 3 g, Protein 22 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 18 g, TransFat 0 g
SPICY PORK STIRFRY
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the chiles, garlic and cilantro in a small bowl and mix well. Heat the oil in a wok, swirling to coat the surface, add the chili mixture and stir-fry until garlic is aromatic, about 1 minute. Add the pork and stir fry, stirring often, until meat is cooked, about 5 minutes. Add the oyster sauce, fish sauce, sugar and chicken stock, toss and stir to combine and heat thoroughly. Stir in the basil leaves and immediately serve over rice.
SPICY SWEET-SOUR PORK
Shannon Talmage of Alexandria, Indiana combines tenter strips of pork with pineapple and sweet peppers in this colorful entree that's not too sweet or too sour. It gets a little zip from red pepper flakes and is sure to perk up any meal.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Drain pineapple, reserving juice in a 1-cup measuring cup; set pineapple aside. Add enough water to pineapple juice to measure 1/2 cup. In a small bowl; combine the cornstarch, soy sauce, brown sugar, pepper flakes and reserved juice mixture until smooth. Set aside., In a nonstick skillet or wok, stir-fry pork in hot oil until meat is no longer pink. Remove and keep warm. In the same skillet, stir-fry peppers for 3-4 minutes or until just crisp-tender. , Return meat to skillet; add reserved pineapple. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.
Nutrition Facts : Calories 277 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 661mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
SWEET-AND-SOUR PORK STIR-FRY
We like this recipe because the pork is not battered and deep fried. Uses a light coating of cornstarch and lightly stir-fried in a little oil.
Provided by TXOLDHAM
Categories Pineapple
Time 46m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Dredge pork in cornstarch. Heat 2 tablespoons oil in wok or large skillet over medium-high heat; stir-fry pork in batches, 3 minutes or until browned. Remove pork from wok or skillet and set aside.
- Drain pineapple tidbits, reserving 1/4 cup juice. Add reserved juice and soy sauce to wok, stirring to loosen browned particles.
- Add remaining 1 tablespoon sesame oil to wok and stir-fry pineapple, bell peppers and green onions 5 minutes or until peppers are tender (careful to not over-cook).
- Stir together hoisin sauce and garlic-chili sauce and add to wok. Add pork and stir-fry 5 minutes.
- Serve over rice and sprinkle with toasted sesame seeds.
EASY SWEET AND SPICY STIR-FRY SAUCE
While making a sauce for pork chops one night, I thought this would be a good base for a sweet and spicy stir-fry sauce. Not only was it tasty, but it was simple. Who would've thought :) Add whatever type of meat and/or vegetables you want. DH and I like ours over steamed rice. Makes enough sauce for one large pan/wok of stir-fry.
Provided by TXmamacooks
Categories Asian
Time 10m
Yield 1 1/2 cup, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a hot wok or large pan, combine drained liquid and preserves until all preserves are melted and no lumps appear.
- Add garlic, ginger, and tomatoes.
- Make a cornstarch slurry (1 Tablespoon cornstarch dissolved in 1/4 cup cold water) to thicken.
- Cook stirring constantly until desired thickness.
Nutrition Facts : Calories 94.4, Fat 0.1, Sodium 293.3, Carbohydrate 23.2, Fiber 0.4, Sugar 12.9, Protein 0.7
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- In a bowl combine the pork, lime zest and juice, brown sugar, soy sauce, fish sauce, ginger, garlic, and sesame oil. Coat the pork and marinate 30 minutes or up to 24 hours before cooking it.
- In a wok or large skillet warm one tablespoon of oil on high heat. Stir fry the pork until it is cooked and golden. Remove from the wok or skillet and reserve.
- Add in the remainder of oil, then add in the green onions, carrot, red pepper, and zucchini. Stir fry for about three to five minutes. Add back in the pork, the hoisin sauce, the noodles and the stock. Mix together and cook for an additional five minutes.
- Garnish with sesame seeds, cashews, sriracha (depending on how spicy you like it) and some of the reserved green onions. Enjoy!
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