Ginger Pork Stir Fry With Mushroom Food

PORK AND MUSHROOM STIR FRY RECIPE

Steps:

• Place pork, soy sauce, first half of garlic, ginger, chili paste and hoisin sauce in a large zip top bag. Seal and massage thoroughly with your hands until completely mixed and all pork is well coated. Refrigerate at least two hours and up to overnight.
• Gather together the rest of the ingredients and have them ready to go. If using a wok or stir fry pan, place over high heat. If using a large skillet on a gas stove place over medium high heat, on electric go with high and forget using the wok altogether.
• Pour in approximately 2 tbsp vegetable oil and heat until just smoking. Add pork, including marinade and stir vigorously until just cooked through. Pour contents of wok out into a large bowl. Quickly rinse pan with water and wipe dry with paper towels. (Careful not to burn yourself!)
• Return pan to heat and add another 2 tbsp. oil. When smoking, add mushrooms. Allow to sit for a few seconds, then begin stirring constnatly, adding oil as necessary until mushrooms just begin to turn golden.
• Add carrots and stir-fry for approximately 30 seconds. Add garlic and peppers and stir fry for another 30 seconds. Season with salt and pepper, add scallions and toss through. Remove from heat, place on a platter (family style) or on serving plates. Top with pork and drizzle with reserved marinade. Serve with rice, noodles or fried won tons.
• Enjoy!

GINGER PORK STIR FRY (WITH MUSHROOM)

Steps:

• Heat oil until smoking in a wok or large skillet over high heat. Stir-fry the onion for 1 minute, then add the ginger and garlic, and cook for 30 seconds more. Stir in the pork and cook for 2 minutes until browned. Then stir in the mushrooms and carrot; cook another two minutes.
• Stir together the soy sauce, rice wine, sugar, and cornstarch in a small bowl. Pour into stir-fry, and bring to a boil. Cook for 30 seconds until the sauce has thickened, and has turned clear. Remove from the heat and transfer to a serving dish.

STIR-FRY PORK WITH GINGER

Steps:

• Heat oil in a large skillet or wok over medium-high heat. Fry ginger in hot oil until fragrant, then add pork, soy sauce and sugar. Cook, stirring occasionally for 10 minutes.
• Stir in the sesame oil, vegetables of choice, green onion and rice wine. Simmer until the pork is tender.
• Serve over steamed rice.

GINGER PORK STIR-FRY

Steps:

• In a small bowl, combine cornstarch, orange juice, soy sauce, garlic and ginger until smooth; set aside. , In a large skillet or wok, stir-fry pork in oil until lightly browned, about 5 minutes; drain. Add onion, peas and red pepper; cook and stir until crisp-tender, 3-5 minutes., Stir orange juice mixture and add pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with rice. Garnish with green onion and sesame seeds, if desired.

STIR-FRY PORK WITH GINGER

Steps:

• Heat oil in a large skillet or wok over medium-high heat. Fry ginger in hot oil until fragrant, then add pork, soy sauce, dark soy sauce, salt, and sugar. Cook, stirring occasionally, for 10 minutes.
• Stir in the sesame oil, green onion, and rice wine. Simmer until the pork is tender.

PORK AND MUSHROOM STIR-FRY

Steps:

• Slice pork into strips about 2 inches long, 1 inch wide and 1/4 inch thick. Place in a bowl or sealable plastic bag, and add oyster sauce, 2 tablespoons sherry, sesame oil, garlic and red pepper flakes. Stir to coat well. Cover or seal, and allow to marinate at room temperature for 3 hours, or in refrigerator up to 24 hours.
• Place a large wok or skillet over high heat, and add oil. Allow pan to heat for 1 to 2 minutes, then add pork and marinade. Toss meat until seared and no longer pink. Add scallions, corn and sugar snaps. Stir until sugar snaps turn bright green, about 1 minute.
• Add bok choy and mushrooms, and stir constantly for about 1 minute. Add bean sprouts and remaining 1/4 cup sherry. Continue to stir until wine is almost evaporated. Transfer to a large platter, sprinkle with cilantro, and serve immediately.

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.

EASY GINGER PORK STIR-FRY

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.

BARBECUED PORK FRIED RICE WITH MUSHROOMS AND EXTRA GINGER

Steps:

• In a large (10-inch or more) sauté pan or wok, heat 1 tablespoon of the oil over medium-high heat. Sauté the mushrooms without disturbing until browned on the underside, about 2 to 3 minutes. Add a pinch of salt, stir, and cook for another 1 to 2 minutes, until the mushrooms are glossy and pliant. Add the remaining 2 tablespoons of oil, the chile, ginger, and the white portion of the scallions. Stir constantly until fragrant, 30 seconds to 1 minute. Add the pork and stir vigorously for 1 minute to heat it through.
• Add the rice, toss well to combine, and let it sit undisturbed for 30 seconds to toast well. Add the corn and cook, tossing and stirring continuously, until warmed through, about another 30 seconds. Stir in the soy sauce and toss thoroughly to combine.
• While folding the rice mixture quickly, fold in the egg (don't let it sit still or the egg will pool and form ugly clumps). Remove the pan from the heat, add the scallion greens, and toss. Taste and adjust the seasoning with more salt or soy sauce as desired and serve.

GINGER PORK AND VEGETABLE STIR-FRY

Steps:

• Whisk soy sauce, sherry, honey, and cornstarch together in a small bowl. Add pork slices, coat evenly, and set aside.
• Pour Swanson® Unsalted Chicken Broth into a small saucepan. Bring to a boil, simmer until reduced to one and one half cups. Set aside.
• Heat oil in a large, non-stick skillet over medium high heat. Add ginger and garlic; stir until ginger and garlic are lightly browned and fragrant, 1 or 2 minutes. Remove with slotted spoon and discard.
• Transfer pork mixture to skillet over medium-high heat, constantly stirring and separating pork slices into a single layer, 3 or 4 minutes. Add reduced broth, stirring quickly to blend with the sauce, about 1 minute. Stir in chili garlic sauce and sesame oil. Add broccoli slaw, water chestnuts, and snow peas, stirring to coat with sauce. Cook to desired crispness, 1 or 2 more minutes.
• Serve over hot steamed rice, and garnish with sesame seeds.

GINGER FENNEL PORK STIR-FRY

Steps:

• slice onion, garlic, ginger.
• slice fennel thinly.
• slice pork into thin strip.
• heat oil in a wok/pan.when hot add onion, garlic, and ginger. stir fry until fragrant and soften.
• add pork and stir fry until cooked through (about 5 minutes).add fennel,oyster and soya sauces.keep stirring to coat everything in the sauces.add a table spoon of water or more if the sauce is too thick.
• serve immediately with rice.

QUICK GINGER PORK STIR FRY

Steps:

• Whisk soy sauce, cider vinegar, brown sugar, hoisin sauce, garlic, and salt together in a large glass or ceramic bowl until marinade is smooth. Transfer 1 tablespoon marinade to a separate small bowl. Add pork to remaining marinade in the large bowl and toss to coat. Let marinate briefly, about 10 minutes.
• Heat 1 tablespoon oil in a large skillet over high heat until glistening. Cook and stir pork pieces in hot oil until browned on all sides, about 2 minutes. Transfer pork to a plate and return skillet to heat.
• Stir red bell pepper and onion into the same skillet and drizzle remaining oil over the top. Cook and stir until vegetables are slightly softened, about 2 minutes. Add frozen vegetables and water chestnuts to onion mixture, drizzle 1 tablespoon reserved marinade over the top and sprinkle with ginger and red pepper flakes. Cook and stir until vegetables are tender yet still crisp to the bite, about 5 minutes. Return pork to skillet; cook and stir until heated through, about 1 minute more.

GINGER PORK WITH MUSHROOMS AND SNOW PEAS

Steps:

• Mix the ginger, soya sauce and sherry in a medium bowl.
• Add the pork to the bowl and stir to completely coat the pork.
• Cover the bowl with plastic wrap and refrigerate for at least one hour to marinade the pork.
• Heat 2 teaspoons oil in a wok over high heat until hot, add half the pork and stir fry for several minutes until the pork is tender.
• Remove pork from wok and set aside.
• Repeat using another 2 teaspoons oil and remaining pork.
• Remove pork from wok and set aside.
• Heat the remaining oil in the wok and add the mushrooms, snow peas and red cabbage and stir fry for several minutes.
• Add the water, cover and cook until the vegetables are just tender.
• Add the pork to the wok and stir fry for several minutes or until heated through.
• Serve with steamed or fried rice.

PORK AND GINGER STIR-FRY

Steps:

• In a bowl, mix together the orange rind and juice, soy sauce, sweet chili sauce and cornstarch. Set aside.
• Heat a wok or large frying pan with low fat cooking spray and add the pork fillet, stir-frying them over a high heat for 2 minutes.
• Grate the ginger. Add to the wok with the garlic and stir-fry for 2 more minutes.
• Add all the vegetables and continue stir-frying for another 3-4 minutes, or until the vegetables are cooked, yet still crunchy.
• Stir the orange juice mixture, add to the stir-fry and cook for another 30 seconds or so, until thickened. Season with a little salt and pepper, then serve.

GINGER-PORK STIR-FRY

Steps:

• Heat 1 Tbsp. oil in wok or large skillet on medium-high heat. Add zucchini, carrots, onions and peppers; stir-fry 2 to 3 min. or until crisp-tender. Spoon into large bowl; cover to keep warm. Add cabbage to wok; stir-fry 2 min. or until crisp-tender. Add to carrot mixture; mix well. Cover.
• Heat remaining oil in wok. Add meat; stir-fry 3 to 5 min. or until done. Add stir-fry sauce and ginger; stir-fry 1 to 2 min. or until heated through. Add cooked vegetables; stir-fry 1 min. or until heated through.
• Serve meat mixture over rice; sprinkle with nuts.

CHILLI AND GINGER PORK STIR-FRY WITH PAK CHOI AND NOODLES

Steps:

• To make the marinade, put the soy sauce, sesame oil, garlic and ginger, along with a little seasoning, into a large bowl. Trim the fat from the pork loin steaks and cut into strips. Add the pork to the marinade, stir well, cover with clingfilm and leave to marinate for at least 10 minutes.
• Heat a large wok until hot then add the vegetable oil and the marinated pork and stir-fry for a couple of minutes until nicely browned. Tip into a bowl and set aside.
• Finely chop the chilli and spring onions (from the stir-fry vegetable pack) and fry for 1-2 minutes. Add the baby corn and broccoli and a splash of water and fry for 2-3 minutes. Then add the rest of the vegetables and the oyster sauce and fry for another 2-3 minutes. Add a little water to make it a little more saucy. Stir in the cooked pork and cooking juices, heat through for 1 minute, then remove from the heat.
• Cook the noodles in a pan of boiling salted water for about 4 minutes until tender but still retaining a slight bite, then drain and immediately toss with a little sesame oil. Divide equally among serving bowls, then spoon over the pork, vegetables and serve at once.

SPEEDY GINGER-PORK CHOP STIR-FRY

Steps:

• Mix first 3 ingredients. Add 1 Tbsp. dressing mixture to meat; toss to coat. Let stand 5 min.
• Stir-fry meat and vegetables in hot oil in nonstick wok or large skillet on medium-high heat 4 min. or until meat is done.
• Add remaining dressing mixture; mix well. Simmer on medium-low heat 2 min. Serve over rice.