Gingered Pork Stir Fry Food

GINGER PORK AND EGGPLANT STIR-FRY

Steps:

• Bring a large pot of water to a boil. Toss the pork, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Whisk 3/4 cup water, the soy sauce, hoisin sauce, brown sugar, vinegar, 1/4 teaspoon salt and the remaining 2 teaspoons cornstarch in a measuring cup; set aside.
• Add the noodles to the boiling water and cook as the label directs. Drain; keep the noodles in the colander. Meanwhile, heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the eggplant in a single layer and season with salt. Cook until browned and starting to soften, about 3 minutes per side. Remove to a bowl.
• Increase the heat to high and add 1 tablespoon vegetable oil to the skillet. Add the pork in a single layer; cook, undisturbed, until browned on the bottom and only a little pink remains, 2 to 3 minutes (the pork will not be cooked through). Remove to a plate.
• Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bell pepper, ginger, eggplant and a pinch of salt. Cook, stirring, until the bell pepper starts softening, about 2 minutes. Add the soy-hoisin mixture and bring to a simmer. Return the pork to the skillet and cook through, about 30 seconds.
• Run the noodles under warm water to loosen and shake well to drain. Divide among bowls and top with the stir-fry.

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.

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.

GINGER PORK STIR-FRY

Steps:

• In medium bowl, toss pork and gingerroot. In cup, mix chicken broth, teriyaki sauce, and cornstarch.
• In nonstick 12-inch skillet over medium-high heat, heat 1 teaspoon vegetable oil. Add pea pods, zucchini, and green onions and cook, stirring frequently, until lightly browned and tender-crisp, about 5 minutes. Remove to bowl.
• In same skillet, heat remaining vegetable oil; add pork mixture and cook, stirring quickly and constantly, until pork just loses its pink color. Remove pork to bowl with vegetables. Stir cornstarch mixture; add to skillet and heat to boiling. Boil 1 minute until sauce thickens. Stir in pork and vegetables; heat through.

PORK, GINGER AND LIME STIR-FRY

Steps:

• Heat the oil in a frying pan or wok over medium high heat.
• Add the ginger, pepper, lime leaves and garlic and cook for 1 minute.
• Add the pork and stir-fry for 5 minutes or until well browned.
• Add the lime juice, brown sugar and sweet chilli sauce to the pan and stir-fry for a further 3 minutes or until the sauce thickens slightly.
• Toss through the bok choy and cook for 1 minute.
• Serve with steamed 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.

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.

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.

APPLE AND PORK STIR-FRY WITH GINGER

Steps:

• In small bowl, combine jam, soy sauce, water and cornstarch. Set aside.
• In large non-stick skillet, heat sesame oil over medium high heat. Add pork and ginger and stir-fry until pork is browned and just cooked through, about 3-5 minutes.
• Transfer pork and ginger to bowl with slotted spoon. Add canola oil to skillet. Stir-fry peppers, water chestnuts, and apples until peppers are crisp tender, about 3 minutes.
• Add pork back to skillet along with green onions. Stir-fry 30 seconds. Add jam mixture. Continue to stir-fry 30 seconds to one minute, or until sauce thickens. Season to taste with black pepper.

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.

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.