SPICY KOREAN PORK STIR FRY
The marinade for this stir fry is an authentic Korean Marinade for Spicy Korean BBQ Pork. It's so jammy and loaded with flavour, it's brilliant for using as a stir fry. I made this with pork but it goes great with beef and chicken too. MARINATING TIME: 30 minutes recommended to overnight, but even no marinating is still delicious as the sauce flavour is so strong.
Provided by Nagi | RecipeTin Eats
Categories Stir Fry
Time 15m
Number Of Ingredients 15
Steps:
- Cut pork into thin slices. If using pork shoulder, as I did, halve it lengthwise to form two long pieces, then slice the pieces. See photo below.
- Combine Marinade ingredients in a bowl. Add pork. Marinate for 30 minutes, or overnight.
- To cook, heat oil in a large non stick skillet (Note 4) over high heat. Add garlic and onion, cook for 2 minutes until translucent. Add pork and cook for 5 minutes or until dark golden and caramelised, and just cooked through.
- Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sliced shallots and sesame seeds.
Nutrition Facts : ServingSize 227 g, Calories 483 kcal, Carbohydrate 16.4 g, Protein 30 g, Fat 32.5 g, SaturatedFat 10.6 g, Cholesterol 113 mg, Sodium 393 mg, Fiber 2 g, Sugar 9.6 g
KOREAN FRIED PORK WITH STIR-FRIED CELERY
I kind of altered and combined 2 recipes to make this. The pork recipe is an alteration of toejigogi kui, a spicy Korean pork dish. Instead of serving with kimchi, I made the sauteed celery. Serve with steamed white rice.
Provided by TJ Lombard
Categories World Cuisine Recipes Asian Korean
Time 1h40m
Yield 4
Number Of Ingredients 12
Steps:
- Mix 2 tablespoons soy sauce, tomato paste, green onions, rice wine, 1 tablespoon sugar, sesame oil, ginger, garlic, and 1/2 teaspoon red pepper flakes in a bowl. Add pork; cover with plastic wrap and let marinate in the refrigerator, at least 1 hour.
- Heat 1 tablespoon canola oil in a skillet over medium-high heat. Cook the pork in batches, being sure not to overcrowd the pan, until slightly pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Heat 1 teaspoon canola oil in a skillet over medium-high heat. Add celery, remaining 1 tablespoon sugar, and remaining 1/4 teaspoon red pepper flakes. Saute for 1 minute. Add remaining 2 tablespoons soy sauce; cook and stir for 1 minute more. Add celery leaves; cook and stir until celery is crisp-tender, about 3 minutes more. Serve alongside pork.
Nutrition Facts : Calories 359.3 calories, Carbohydrate 12.7 g, Cholesterol 54.3 mg, Fat 24.1 g, Fiber 1.5 g, Protein 21.2 g, SaturatedFat 3.9 g, Sodium 1039.2 mg, Sugar 8.4 g
PORK STIR FRY
Tasty stir fry! You can add your favourite vegetables to it make your way.I experimented until I came up with this result.This is great as is for 2 or serve with rice for 4.
Provided by Sageca
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Combine cornstarch, soya sauce, vinegar, honey and garlic together.
- Add sliced pork and marinate a few hours:this can be done on the morning; refrigerate.
- Remove meat from marinade.
- Heat wok or large frypan on High.
- Add oil,ginger and pork;stir fry until golden brown. Remove meat.
- Add onion, celery,pepper,mushrooms and broccoli.Stir fry for 2-3 minutes.
- Add chicken broth, marinade,pork and beansprouts.
- Stir on High until vegetables are tender crisp.
- Recipe can be easily doubled.
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 SPRING CELERY AND PORK
I saw this recipe in news paper the other day and I thought it would be nice. so I'm going to post it!!I think you can use any vegies and would be good if you serve with rice!!
Provided by tomoko matsunaga
Categories One Dish Meal
Time 2h15m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Mix the pork strips with the wine-cornflour and leave to marinate for an hour or two in the fridge.
- Heat a wok and fry the ginger in oil until golden brown.
- Add marinated pork strips, soy sauce and bean curd and stir-fry until simmering.
- Remove and set aside.
- In the same wok, stir-fry the celey with the sugar.
- Briefly add pork mixture to warm through.
- Serve immediately, garnished with the capsicum.
Nutrition Facts : Calories 211.3, Fat 14, SaturatedFat 3.6, Cholesterol 30, Sodium 603, Carbohydrate 8.5, Fiber 1, Sugar 4.6, Protein 11.4
KOREAN FRIED PORK WITH STIR-FRIED CELERY
I kind of altered and combined 2 recipes to make this. The pork recipe is an alteration of toejigogi kui, a spicy Korean pork dish. Instead of serving with kimchi, I made the sauteed celery. Serve with steamed white rice.
Provided by TJ Lombard
Categories Korean Recipes
Time 1h40m
Yield 4
Number Of Ingredients 12
Steps:
- Mix 2 tablespoons soy sauce, tomato paste, green onions, rice wine, 1 tablespoon sugar, sesame oil, ginger, garlic, and 1/2 teaspoon red pepper flakes in a bowl. Add pork; cover with plastic wrap and let marinate in the refrigerator, at least 1 hour.
- Heat 1 tablespoon canola oil in a skillet over medium-high heat. Cook the pork in batches, being sure not to overcrowd the pan, until slightly pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Heat 1 teaspoon canola oil in a skillet over medium-high heat. Add celery, remaining 1 tablespoon sugar, and remaining 1/4 teaspoon red pepper flakes. Saute for 1 minute. Add remaining 2 tablespoons soy sauce; cook and stir for 1 minute more. Add celery leaves; cook and stir until celery is crisp-tender, about 3 minutes more. Serve alongside pork.
Nutrition Facts : Calories 359.3 calories, Carbohydrate 12.7 g, Cholesterol 54.3 mg, Fat 24.1 g, Fiber 1.5 g, Protein 21.2 g, SaturatedFat 3.9 g, Sodium 1039.2 mg, Sugar 8.4 g
KOREAN FRIED PORK WITH STIR-FRIED CELERY
I kind of altered and combined 2 recipes to make this. The pork recipe is an alteration of toejigogi kui, a spicy Korean pork dish. Instead of serving with kimchi, I made the sauteed celery. Serve with steamed white rice.
Provided by TJ Lombard
Categories Korean Recipes
Time 1h40m
Yield 4
Number Of Ingredients 12
Steps:
- Mix 2 tablespoons soy sauce, tomato paste, green onions, rice wine, 1 tablespoon sugar, sesame oil, ginger, garlic, and 1/2 teaspoon red pepper flakes in a bowl. Add pork; cover with plastic wrap and let marinate in the refrigerator, at least 1 hour.
- Heat 1 tablespoon canola oil in a skillet over medium-high heat. Cook the pork in batches, being sure not to overcrowd the pan, until slightly pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Heat 1 teaspoon canola oil in a skillet over medium-high heat. Add celery, remaining 1 tablespoon sugar, and remaining 1/4 teaspoon red pepper flakes. Saute for 1 minute. Add remaining 2 tablespoons soy sauce; cook and stir for 1 minute more. Add celery leaves; cook and stir until celery is crisp-tender, about 3 minutes more. Serve alongside pork.
Nutrition Facts : Calories 359.3 calories, Carbohydrate 12.7 g, Cholesterol 54.3 mg, Fat 24.1 g, Fiber 1.5 g, Protein 21.2 g, SaturatedFat 3.9 g, Sodium 1039.2 mg, Sugar 8.4 g
KOREAN SESAME PORK STIR-FRY
Throw strips of pork loin into a wok with crunchy veg and sesame seeds for a speedy Asian dinner - ready in half an hour
Provided by Katy Gilhooly
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Mix together 1 tbsp oil, the sesame seeds, soy sauce, mirin, chilli sauce and ginger. Pour over the pork and mix it all together. Heat the remaining oil in a large non-stick frying pan or wok. Add the pork and fry for 5 mins until browned. Add the peppers and spring onions, and cook for 5-10 mins more until the vegetables have softened and the pork is cooked through. Serve with cooked rice.
Nutrition Facts : Calories 407 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 1.8 milligram of sodium
KOREAN PORK STIR-FRY
Make and share this Korean Pork Stir-Fry recipe from Food.com.
Provided by Member 610488
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Whisk together soy sauce, soju, red pepper paste, red pepper powder, sugar, scallions, onion, garlic and ginger in a large bowl.
- Add pork and stir to coat. Cover and let the pork marinate at room temperature for 20 to 30 minutes.
- Heat oil in a large nonstick skillet over high heat. Add pork with all of its marinade. Cook, stirring now and then, until beginning to caramelize, about two minutes.
- Add the carrot, shiitakes, chile pepper and snap peas and another drop or two of oil if it is sticking to the pan. Continue to stir until the pork is cooked through and the vegetables are just tender, three to four minutes. Serve with rice.
Nutrition Facts : Calories 367.6, Fat 23.1, SaturatedFat 6.5, Cholesterol 68, Sodium 692.2, Carbohydrate 13.7, Fiber 2.5, Sugar 7, Protein 25.6
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