SWEET AND SOUR GROUND PORK STIR-FRY
Easy alternative to traditional sweet and sour dishes. Great way to use ground pork. Serve over rice.
Provided by tanyagordon3
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat a large skillet over high heat. Cook and stir ground pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Return skillet to high heat. Stir onion and carrots into the ground beef; stir-fry until the vegetables are hot, about 2 minutes.
- Stir rice vinegar, ketchup, sugar, and soy sauce together in a bowl; pour over pork mixture. Add broccoli and bell pepper to the mixture; stir. Place a cover on the skillet, reduce heat to medium, and cook until the broccoli is tender, 7 to 10 minutes.
Nutrition Facts : Calories 360 calories, Carbohydrate 30.8 g, Cholesterol 73.6 mg, Fat 16.7 g, Fiber 3.7 g, Protein 23.1 g, SaturatedFat 6.1 g, Sodium 471.8 mg, Sugar 22.7 g
EASY GROUND PORK STIR FRY
This delicious Japanese-inspired ground pork stir fry is packed with flavor and is perfect for busy weeknights!
Provided by Caitlin Self, MS, CNS, LDN
Categories Stir Fry
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Cook rice according to instructions on your package. I like to use a rice cooker. If using a pot on the stove, I recommend rinsing your rice 2-4 times, then placing in a large pot. I use the finger method (see above) to measure the rice, which usually comes to about 1 1/2 cups of water per 1 cup of rice. Cover with a lid and bring to a boil, then reduce to a lower simmer for 25 minutes. Remove from heat (but don't touch the lid!) and let "steam" for another 10 minutes off the heat before serving, if time allows.
- Heat a large pan or wok over high heat. Dump in the ground pork/beef and let cook, undisturbed for a few minutes until it is dark brown on the bottom. Flip and repeat on the other side.
- When the pork is cooked through, add 1 Tablespoon soy sauce and break up the meat, cooking until it is browned on all sides. Remove from pan and set aside.
- Reduce heat to medium-high. Drain off most of the oil, leaving enough to cook the vegetables (about a tablespoon or so). If you have lean meat, you might need to add a Tablespoon of butter or coconut oil. Add the onions and mushrooms and sauté until the mushrooms are a little brown.
- Add the carrots and cook for about 5 minutes more. (Note: if using grated carrot here, just add with the next step with the leafy greens, no need to cook for the extra 5 minutes.)
- Add the ginger, garlic, cayenne powder, rice vinegar, 1 Tablespoon tamari/soy sauce, and the leafy greens. Cook until wilted, then mix in the meat.
- Taste, add remaining 1 Tablespoon soy sauce if needed, and adjust seasoning as desired. Serve over rice and enjoy!
Nutrition Facts : Calories 440 calories, Sugar 2.9 g, Sodium 849.2 mg, Fat 19.7 g, SaturatedFat 7 g, TransFat 0 g, Carbohydrate 44.2 g, Fiber 3.8 g, Protein 21.6 g, Cholesterol 61.3 mg
PORK AND NOODLE STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water until cooled. Drain well and transfer to a large bowl. Toss with 2 teaspoons each chili sesame oil and vegetable oil.
- Combine the pork with the scallion whites, ginger, 1 tablespoon soy sauce and the remaining 1 teaspoon chili sesame oil in a medium bowl. Combine the remaining 3 tablespoons soy sauce, the mirin, rice vinegar and 1 tablespoon water in a small bowl.
- Heat the remaining 2 teaspoons vegetable oil in a large nonstick or cast-iron skillet over high heat. Add the pork mixture and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes; transfer to a large bowl, leaving any drippings in the skillet. Return the skillet to high heat and add the carrots and snow peas. Cook, stirring, until crisp-tender, about 3 minutes. Add the vegetables to the pork. Add the noodles to the skillet and cook, stirring, until warmed through, about 2 minutes. Add the soy sauce mixture and cook, stirring, until the noodles are coated.
- Return the pork and vegetables to the skillet and toss to combine; season lightly with salt. Divide among bowls. Top with the scallion greens and serve with more chili sesame oil.
Nutrition Facts : Calories 620, Fat 29 grams, SaturatedFat 8 grams, Cholesterol 130 milligrams, Sodium 830 milligrams, Carbohydrate 56 grams, Fiber 6 grams, Protein 31 grams, Sugar 8 grams
EASY PORK STIR-FRY
This easy pork tenderloin stir-fry is the perfectly uncomplicated meal to rely on when you're in the mood for something a little different. Thinly sliced strips of pork get stir-fried with vegetables like red cabbage, bok choy and shitake mushrooms, creating a dish that's as flavorful as it is fast.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- In medium bowl, mix broth, cornstarch, soy sauce, vinegar and brown sugar. Beat with fork until smooth. Set aside.
- In 12-inch nonstick skillet or work, heat 1 tablespoon of the oil over medium-high heat. Swirl pan to coat sides with oil. Add pork; cook 6 to 8 minutes, turning once, until cooked through. Add chile garlic sauce and gingerroot; cook 30 to 60 seconds, stirring frequently, until fragrant. Transfer to bowl; cover and keep warm.
- Wipe out skillet. Add remaining 1 tablespoon oil to skillet over medium-high heat. Add mushrooms and bok choy; cook 5 to 7 minutes, stirring frequently, until tender and browned. Add red cabbage; cook 30 to 60 seconds longer or until softened.
- Return pork mixture to skillet. Stir sauce; add to pork and vegetables in skillet. Heat to boiling. Cook and stir 1 to 2 minutes or until sauce is thickened. Stir in sesame seed. Serve with rice, lime wedges, green onions and cilantro.
Nutrition Facts : Calories 270, Carbohydrate 11 g, Cholesterol 70 mg, Fat 1/2, Fiber 1 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 5 g, TransFat 0 g
EASY GINGER PORK STIR-FRY
An easy homemade stir-fry sauce is the perfect base for this weeknight dish. It comes together quickly, creating a skillet of tender pork infused with Asian flavors. -Adeline Russell, Hartford, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, sugar, ginger, garlic powder and pepper flakes; set aside. , In a wok or large skillet, stir-fry pork in 1 tablespoon oil until juices run clear. Remove and keep warm. In the same pan, stir-fry vegetables in remaining oil until crisp-tender. , Stir broth mixture and add to the vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Return pork to the pan; heat through. Serve with rice and, if desired, sprinkle with cilantro.
Nutrition Facts : Calories 278 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 958mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 4g fiber), Protein 27g protein.
VEGETABLE PORK STIR-FRY
Make and share this Vegetable Pork Stir-Fry recipe from Food.com.
Provided by Dancer
Categories Pork
Time 23m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Slice pork across the grain into 1/8-inch strips.
- Brown pork strips in oil in large skillet over medium-high heat.
- Push meat to side of skillet.
- Add mushrooms, pepper, zucchini, celery, carrots, and garlic; stir-fry about 3 minutes.
- Combine broth, soy sauce, and cornstarch.
- Add to skillet and cook, stirring, until thickened; cook 1 minute longer.
- Serve over rice.
CHINESE-STYLE PORK STIR-FRY
Make and share this Chinese-Style Pork Stir-Fry recipe from Food.com.
Provided by iewe7726
Categories Pork
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in large nonstick wok or skillet on medium-high heat. Add meat; stir-fry 5 minute or until cooked through.
- Add the remaining ingredients; stir-fry 5 minute or until vegetables are heated through.
- Serve over hot cooked rice.
Nutrition Facts : Calories 572.5, Fat 30.9, SaturatedFat 7.8, Cholesterol 152, Sodium 1414.3, Carbohydrate 21.5, Fiber 0.2, Sugar 20, Protein 51
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