Chinese Sticky Pork Chops With Stir Fry Vegetables Food

CHINESE-STYLE PORK STIR-FRY

Steps:

• Heat oil in nonstick wok or large nonstick skillet on medium-high heat. Add meat; stir-fry 5 min. or until done.
• Add all remaining ingredients except rice; stir-fry 5 min. or until heated through.
• Serve over rice.

CHINESE PORK CHOPS

Steps:

• In a bowl, mix the soy sauce, brown sugar, lemon juice, vegetable oil, ginger, and garlic powder. Set aside some of the mixture in a separate bowl for marinating during cooking. Pierce the pork chops on both sides with a fork, place in a large resealable plastic bag, and cover with the remaining marinade mixture. Refrigerate 6 to 8 hours.
• Preheat the grill for high heat.
• Lightly oil the grill grate. Discard marinade, and grill pork chops 6 to 8 minutes per side, or to desired doneness, marinating often with the reserved portion of the marinade.

CHINESE STIR-FRY VEGETABLES

Steps:

• Prepare egg noodles as per directions, drain and set aside.
• Heat a wok over high head, add onions, ginger and stir fry for 3 minutes or until onion is soft.
• Add carrots, bok choy, red pepper, broccoli and mushrooms and stir fry for 2 minutes.
• Add water, soy sauce, oyster sauces and stir fry for a further 3 minutes.
• Add cornflour mixture and cook, stirring for 2-3 minutes or until sauce boils and thickens.
• Plate noodles and top with stirfry mix.

BARBECUED STICKY CHINESE PORK CHOPS

Steps:

• Make marinade by mixing ingredients together. Put chops in a shallow bowl or tray, pour marinade over, turning chops to make sure they are coated all over, and leave to stand for at least 30 mins.
• To make salad, put the fish sauce, lime juice and 1 tbsp water into a small bowl, add the sugar, then mix until dissolved. Stir in shallot and chilli. Put cucumber in a serving dish, sprinkle mint over, pour dressing over and scatter with peanuts.
• Heat the barbecue or griddle pan and cook chops on each side for 4-5 mins, until cooked. Serve with cucumber salad.

STIR-FRIED PORK WITH GINGER & HONEY

Steps:

• Bring a pan of salted water to the boil and cook the noodles following pack instructions. Meanwhile, mix the cornflour with 1 tbsp water, then stir in the soy sauce and honey, and set aside.
• Heat the oil in a wok over a high heat. Add the pork and cook for 2 mins until browned all over. Add the ginger, garlic, pepper and mangetout, and cook for a further 2 mins. Reduce the heat, then add the soy and honey mixture, stirring and cooking until the sauce bubbles and thickens. Divide the drained noodles between 2 bowls. Top with the pork and vegetables, and finish with a sprinkling of sesame seeds.