Broccoli Pork Stir Fry With Noodles Food

BROCCOLI-PORK STIR-FRY WITH NOODLES

Steps:

• Cook linguine according to package directions; drain and keep warm. Whisk cornstarch into soy sauce and broth until smooth; stir in green onions., In a large nonstick skillet, heat oil over medium-high heat; stir-fry pork 3 minutes. Add ginger and garlic; cook and stir until pork is browned, 2 minutes. Remove from pan., Add broth mixture to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes. Add broccoli; reduce heat. Simmer, covered, until broccoli is crisp-tender, 5-8 minutes. Stir in pork; heat through, 2-3 minutes., Serve over linguine; sprinkle with sesame seeds.

PORK AND NOODLE STIR-FRY

Steps:

• Cook the noodles as the label directs, then drain and rinse under cold water. Meanwhile, toss the pork with 1/4 teaspoon salt, pepper to taste and 2 tablespoons cornstarch in a bowl. Whisk the chicken broth and the remaining 1 tablespoon cornstarch in another bowl.
• Heat a large nonstick skillet over high heat. Add 1 teaspoon vegetable oil, then add the pork and stir-fry until lightly browned, about 5 minutes; transfer to a bowl. Add the remaining 3 teaspoons vegetable oil to the pan, then add the scallion whites, ginger and garlic; reduce the heat to medium and cook, stirring occasionally, 2 minutes. Stir in the vegetables and 3 tablespoons water and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the broth mixture to the pan and bring to a boil; cook, stirring occasionally, until slightly thickened, about 5 minutes.
• Return the pork to the skillet along with the noodles, lime zest and 1/4 teaspoon salt and stir to heat through. Stir in the scallion greens. Divide among bowls and serve with lime wedges.

PORK AND BROCCOLI STIR-FRY

Steps:

• Partially freeze the pork to make slicing easier.
• Cut acrooss the grain into 1/4-inch thin strips; set aside.
• Slice the broccoli stalks into 1/4-inch pieces and cut the tops into florets; set aside.
• In a small bowl whisk together the broth, cornstarch, oyster sauce, soy sauce and ginger powder; set aside.
• Heat oil in a wok or large skillet until hot, turning the wok to coat sides.
• Add in the pork strips broccoli STALKS (the florets will be added in later), bell pepper, fresh garlic and dried chili flakes (if using) stir-fry for 3-4 minutes or until the pork is browned.
• Leaving the pork mixture in the wok and add in the broccoli florets, mushrooms and green onions; stir fry for 2 minutes.
• Add in the broth/cornstarch mixture gradually to the wok; tossing well to coat with meat and veggies; cook for 3 minutes or until thickened and bubbly, stirring occasionally and adding in more oyster sauce and/or soy sauce to taste.
• Season with black pepper to taste if desired.
• Serve with hot cooked rice.

ASIAN STIR-FRY PORK AND NOODLES

Steps:

• Cook the pasta in boiling water until just tender then drain and place in a bowl.
• Place the strips of pork into a bowl.
• In another bowl whisk the hoisin sauce with minced garlic, chili flakes, soy sauce rice vinegar, sesame oil and ginger; pour HALF of the mixture over the pork strips, toss to coat then allow to stand for 15 minutes.
• Heat 1 teaspoon vegetable oil in a wok or a large non-stick skillet over medium-high heat.
• Add in the pork and stir-fry for about 2-3 minutes; remove to a bowl.
• Heat 1 tablespoon vegetable oil in the wok or skillet over medium-high heat; add in spinach, water chestnuts, carrot sticks and green onion; saute stirring until the spinach is wilted (about 3 minutes).
• Stir in cooked pasta, pork and the remaining HALF of the hoisin sauce mixture; cook stirring for about 2 minutes or until completely heated through.

BROCCOLI STIR FRY WITH NOODLES

Steps:

• Bring water to a boil. Place rice noodles in a large mxing bowl, pour boiling water over them and let them soften, about 15 minutes. When soft, drain and cut the noodles with kitchen scissors into 2-inch lengths and set aside.
• In a bowl combine ketchup, oyster sauce, lime juice, red pepper flakes, sugar and chicken broth.
• Heat oil in a large skillet or wok, over high heat. Add the garlic and stir fry for 10 seconds. Add broccoli and stir fry until it turns bright green, about 1 minute. Add ketchup mixture and bring to a simmer. Add cut soaked rice noodles and stir the ingredients together. Cover and simmer until broccoli is barely tender, 2 to 3 minutes.
• Season with salt and serve immediately sprinkled with cilantro and peanuts; serve with lime wedges.

STIR-FRY PORK WITH FRESH SPINACH, CARROTS AND NOODLES

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!

PORK NOODLE STIR-FRY

Steps:

• Heat the oil in a wok or frying pan. Add the mince, break it up with a spoon and fry over a high heat for about 8 mins until browning. While the meat cooks, boil a kettle, then pour the hot water over the noodles. Set aside for 5-10 mins to soften.
• Add the ginger, garlic and veg to the pan and stir-fry for 2-3 mins. Mix 1 tbsp soy sauce with the cornflour to make a paste. Add the remaining soy sauce, the chilli sauce and 2 tbsp water. Drain the noodles and add to the pan with the sauce. Cook until the sauce coats the noodles, adding a splash of water if needed, then serve.

PORK STIR-FRY WITH RAMEN NOODLES

Steps:

• Discard 1 packet of flavoring from the soup, Bring pot of water to boil, Add noodles and vegetables. Boil until noodles are cooked through, 2 minutes; then drain.
• Sauce: whisk together orange juice, 1 cup water, teriyaki sauce, cornstarch and 2 flavor packets from ramen.
• In a large non-stick skillet, heat oil over medium-high heat Stir in pork, ginger and garlic; cook, stirring occasionally, until mixture is cooked through, 4-5 minutes.
• Bring sauce to a boil over medium-high heat. Cook, stirring until thickened, 2-3 minutes. Add Pork; heat, 1 minute. Add noodle mixture and scallions; toss to combine.

BEEF AND BROCCOLI STIR FRY OVER NOODLES

Steps:

• Combine the teriyaki and hoisin sauces and the crushed pepper in a large zip-close plastic bag. Add the steak; squeeze out the air, seal the bag and turn to coat the meat. Refrigerate, turning the bag occasionally, at least 20 minutes or up to 2 hours.
• Rinse the noodles in a colander under warm water to loosen; set aside.
• Heat the oil in a nonstick wok or large skillet. Add the scallions, bell pepper, and garlic. Stir fry until tender, about 8 minutes. Add the noodles and water and cook, stirring, 1 minute. Stir in the beef with it's marinade and the broccoli; bring to just below boiling and simmer 2 minutes. Serve at once.

PORK AND BROCCOLI STIR-FRY II

Steps:

• Partially freeze meat. Thinly slice across the grain into bite-size strips.
• Meanwhile, for sauce, stir together chicken broth, cornstarch, soy sauce, dry sherry, and red pepper. Set aside.
• Spray a wok or large skillet with nonstick spray coating.
• Add onion, broccoli, garlic, and ginger and stir-fry for 3 minutes or until vegetables are crisp-tender.
• Remove vegetable mixture from wok.
• Add oil to hot wok. Add pork and stir-fry for 2 to 3 minutes or until done. Push pork from center of wok.
• Stir sauce and add to the center of wok. Cook and stir until thickened and bubbly.
• Return vegetables to wok.
• Add water chestnuts and stir all ingredients together to coat with sauce.
• Cook and stir for 1 to 2 minutes more or until heated through.