STIR-FRIED PORK SOUP
Meet the Cook: Especially to guests who enjoy the variety of Chinese cooking, this is a treat. I like serving it with fried noodles or rice as a side dish. I am a widow with two daughters, both grown, and a grandson. Music is a favorite pastime. I've been the founder and director of a seniors band called "The Happy Has Beens", and I perform for clubs, church groups and seniors as the "Hat Lady", singing about my travels through our state. -Louise Johnson, Harriman, Tennessee
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- In a 3-qt. saucepan, stir-fry pork, mushrooms, celery and carrots in oil until pork is browned and vegetables are tender. Add broth and spinach. , Combine cornstarch and water to make a thin paste; stir into soup. Return to a boil; boil for 1 minute. Quickly stir in egg. Add pepper.
Nutrition Facts : Calories 151 calories, Fat 8g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 979mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.
PORK WITH SPINACH STIR FRY
Make and share this Pork With Spinach Stir Fry recipe from Food.com.
Provided by morgainegeiser
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toast the sesame seeds in a dry pan over medium heat for 3 to 4 minutes, shaking the pan gently, until seeds are golden brown; remove from the pan at once to prevent burning.
- Trim the ends from the spinach, roughly chop the leaves and wash to remove the grit.
- Combine the garlic, spring onion, cayenne pepper and pork, mixing well. Heat the oils in a pan and stir-fry the pork quickly in three batches over very high heat until golden brown. Remove the meat and set aside.
- Add the soy sauce, sugar and spinach and toss lightly. Cover and cook for 2 minutes or until the spinach is just soft. Return the pork to the pan, add the sesame seeds, toss well and serve immediately.
STIR-FRIED RICE NOODLES WITH PORK CHOPS
Stir fries come together very quickly and the key to a successful stir fry? Mise en place! Making sure all your ingredients are measured and prepped before you start cooking saves you so much time in this yummy dish.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the noodles as the label directs. Drain and set aside. Meanwhile, coat a baking sheet with 1 tablespoon vegetable oil. Generously season the pork chops with salt and pepper and arrange in an even layer on the pan. Whisk together the soy sauce and sambal oelek in a small bowl.
- Preheat the broiler. Heat the remaining 2 tablespoons vegetable oil, the ginger and the white and light green scallion parts in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring, until nearly tender, about 5 minutes. Add the carrots and snap peas; cook until crisp-tender, about 4 minutes. Add the noodles and sambal sauce and cook, tossing, until the noodles are warmed through and well coated, about 2 minutes.
- Broil the pork chops until charred, 3 to 4 minutes per side. Divide the noodle mixture among bowls. Top with the pork chops, scallion greens and more sambal oelek.
Nutrition Facts : Calories 600, Fat 26 grams, SaturatedFat 6 grams, Cholesterol 85 milligrams, Sodium 1322 milligrams, Carbohydrate 56 grams, Fiber 4 grams, Protein 37 grams, Sugar 3 grams
BASIC NOODLES IN SOUP II
Number Of Ingredients 7
Steps:
- 1. Prepare any of the simple or stir-fried toppings. 2. Parboil noodles (from the Edit Tap, click to open recipe and follow instructions). 3. Place noodles in a bowl. Add soy sauce, peanut oil, sesame oil and pepper, and toss well. Keep noodles warm. Meanwhile bring stock to a boil. 4. Transfer noodles to a large tureen or to individual soup bowls. Arrange topping over noodles then pour heated stock over and serve at once. NOTE: When stir-fried toppings are used, the stock is added first in step 4, then the topping. VARIATIONS: * Leave the noodles unseasoned. Season the stock instead with 1/2 teaspoon salt and the pepper. * After step 2, brown the noodles in a little oil before placing them in soup bowls. Season lightly with salt and pepper. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
STIR-FRY PORK WITH FRESH SPINACH, CARROTS AND NOODLES
To make this dish more authentic you can subsitute Chinese noodles for the vermicelli. Purchased ready-made broccoli slaw can be replaced with the matchstick carrots if desired.
Provided by Kittencalrecipezazz
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook the pasta or Chinese noodles; set aside.
- Place the pork strips in a bowl.
- In another bowl whisk together the hoisin sauce with garlic, soy sauce, rice vinegar, sesame oil, ginger and black pepper to taste (if using).
- Pour HALF of the hoisin sauce mixture over the pork strips; mix to coat, and let stand for about 30 minutes.
- Heat about 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat.
- Add in the pork mixture and saute for about 2-3 minutes, or until the pork is done; remove to a plate or bowl.
- Heat another 1 tablespoon oil (or more if desired) in the wok or skillet and saute the dried chili flakes with spinach leaves, water chestnuts, carrots (or broccoli slaw if using) and green onions for about 3 minutes or until the spinach is wilted.
- Stir in the cooked noodles with the cooked pork, along with any drippings from the plate or bowl and the remaining half of the hoisin sauce mixture; cook stirring constantly for about 2 minutes or until the mixture is completely heated through.
- Add in more soy sauce and season with more black pepper if desired.
- Delicious!
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