PORK AND BROCCOLI STIR-FRY
All the ingredients can be adjusted to suit taste. If you like spicy then add in about 1 teaspoon or more dried red pepper flakes. Can use either red or green bell pepper or use both, and 1 teaspoon fresh minced ginger can be replaced with the dry ginger.
Provided by Kittencalrecipezazz
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Partially freeze the pork to make slicing easier.
- Cut acrooss the grain into 1/4-inch thin strips; set aside.
- Slice the broccoli stalks into 1/4-inch pieces and cut the tops into florets; set aside.
- In a small bowl whisk together the broth, cornstarch, oyster sauce, soy sauce and ginger powder; set aside.
- Heat oil in a wok or large skillet until hot, turning the wok to coat sides.
- Add in the pork strips broccoli STALKS (the florets will be added in later), bell pepper, fresh garlic and dried chili flakes (if using) stir-fry for 3-4 minutes or until the pork is browned.
- Leaving the pork mixture in the wok and add in the broccoli florets, mushrooms and green onions; stir fry for 2 minutes.
- Add in the broth/cornstarch mixture gradually to the wok; tossing well to coat with meat and veggies; cook for 3 minutes or until thickened and bubbly, stirring occasionally and adding in more oyster sauce and/or soy sauce to taste.
- Season with black pepper to taste if desired.
- Serve with hot cooked rice.
Nutrition Facts : Calories 363.4, Fat 19, SaturatedFat 5.7, Cholesterol 71.4, Sodium 765.5, Carbohydrate 20.1, Fiber 7.1, Sugar 5.5, Protein 30.8
QUICK HONEY MUSTARD PORK STIR-FRY
A really easy pork stir fry that goes well with either rice & stir fried veggies or with potatoes & salad. *Note: I sometimes add 1 tsp minced garlic and/or 1 tsp minced ginger to the marinade to kick it up a notch!!
Provided by Jen T
Categories Pork
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Slice pork thinly.
- Mix together the honey & mustard.
- Marinate the pork in honey mustard mixture for at least 15-20 minutes.
- Heat oil in nonstick wok or pan.
- Add meat & stirfry with high heat until cooked, stirring & tossing all the time (5-10 minutes).
- Serve with stir fried veggies & rice or potatoes & salad.
Nutrition Facts : Calories 475.5, Fat 24.4, SaturatedFat 5.4, Cholesterol 157.5, Sodium 184.7, Carbohydrate 8.9, Fiber 0.2, Sugar 8.7, Protein 52.9
PORK AND BROCCOLI STIR-FRY II
Stir fry's are so good and it's so easy to work a lot of veggies into a meal with them. I had some yellow bell pepper left from something else, that was chopped into this and it went perfectly.
Provided by Annacia
Categories Pork
Time 30m
Yield 3 serving(s)
Number Of Ingredients 14
Steps:
- Partially freeze meat. Thinly slice across the grain into bite-size strips.
- Meanwhile, for sauce, stir together chicken broth, cornstarch, soy sauce, dry sherry, and red pepper. Set aside.
- Spray a wok or large skillet with nonstick spray coating.
- Add onion, broccoli, garlic, and ginger and stir-fry for 3 minutes or until vegetables are crisp-tender.
- Remove vegetable mixture from wok.
- Add oil to hot wok. Add pork and stir-fry for 2 to 3 minutes or until done. Push pork from center of wok.
- Stir sauce and add to the center of wok. Cook and stir until thickened and bubbly.
- Return vegetables to wok.
- Add water chestnuts and stir all ingredients together to coat with sauce.
- Cook and stir for 1 to 2 minutes more or until heated through.
ORANGE-GLAZED PORK STIR-FRY
"To add extra color and tangy flavor, I like to stir drained mandarin orange segments in with the cooked pork," shares Edie DeSpain in Logan, Utah. "This makes such a fast, simple and delicious meal!"
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a nonstick skillet or wok, stir-fry pork in oil for 3-4 minutes or until no longer pink. Remove and keep warm. Reduce heat to medium; add the snow peas, onion, marmalade and chili sauce. Cook and stir until vegetables are crisp-tender. , Return pork to the pan and heat through. Serve with rice if desired.
Nutrition Facts : Calories 277 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 164mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
QUICK ORANGE PORK STIR FRY
Orange juice and grated orange peel lend a citrusy touch to this colorful pork-and-vegetable medley shared by Kathleen Romaniuk of Chomedey, Quebec.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine cornstarch and orange juice until smooth. Stir in the teriyaki sauce, mustard, ginger, garlic and orange zest; set aside., In a large skillet or wok, stir-fry pork in oil until no longer pink; remove and keep warm. Add vegetables to the pan; cook and stir for 2-3 minutes or until tender.Stir orange juice mixture; add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pork. Serve with rice.
Nutrition Facts : Calories 270 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 995mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein.
ORANGE BEEF & BROCCOLI STIR FRY
So good and so good for you. You get protein, vitamin C, fiber and needed carbs all in one fantastic tasting dish. You can also substitute Chicken or Shrimp in this dish with great results. Don't let the long ingredient list throw you; it goes together quickly.
Provided by JanetB-KY
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In bowl, combine juice, broth, soy sauce, sugar, ginger, garlic and red pepper flakes; add beef, cover and refrigerate for at least 1 hour and up to 4 hours.
- Heat 1 tablespoons oil in a large nonstick skillet over medium-high heat; add vegetables; cook, stirring occasionally, until heated through, about 3 minutes; remove from heat and skillet and set aside.
- Add remaining oil (not the sesame oil) to the skillet; heat one minute.
- Remove beef from bowl, letting excess marinade drip off; reserve marinade.
- Add beef to hot skillet (be careful of splattering) and cook, stirring occasionally, just until cooked through, about 3 minutes; remove from heat and set skillet aside while you do the next step.
- Mix the cornstarch with a little of the reserved marinade until smooth, then mix that with the rest of the reserved marinade; stir into skillet.
- Add vegetables and bring to a boil; cook until sauce is thickened and vegetables are hot, about five minutes.
- Remove from heat; stir in sesame oil and reserved orange segments; serve with rice that has been sprinkled with orange zest and sesame seeds.
Nutrition Facts : Calories 400.8, Fat 25.6, SaturatedFat 7.9, Cholesterol 76.1, Sodium 1142.5, Carbohydrate 17.9, Fiber 0.5, Sugar 14.2, Protein 24.5
PORK BROCCOLI STIR-FRY
"My grandma, who's an excellent cook, shared this recipe with me," notes Nadia Boutin Sylvester, Cookshire, Quebec. "It has lots of eye-catching color, a nice combination of tender meat and crisp vegetables and wonderful garlic flavor."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, stir-fry pork in oil for 3 minutes or until no longer pink. Remove and keep warm. , In the same skillet, stir-fry broccoli for 2-3 minutes. Add peppers and garlic; cook for 2 minutes. Stir in mushrooms; cook 1-2 minutes longer. Combine the cornstarch, broth and soy sauce until smooth; stir into skillet. , Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to the pan; heat through. Serve with rice.
Nutrition Facts : Calories 279 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1141mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 3g fiber), Protein 28g protein.
SWEET ORANGE CHICKEN STIR FRY
This is a nice combination of flavors and great when you want a quick and easy stir fry! Compliments of Jean Pare
Provided by Chef Decadent1
Categories Asian
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Stir water into cornstarch in small cup. Set aside.
- Heat large frying pan or wok on medium high until very hot. Add cooking oil. Add chicken. Stir fry for about 5 minutes until browned. Add carrots and cook until tender. Add red peppers if you desire.onions or broccoli -- .
- Combine remaining 6 ingreds in small bowl .Add to chicken mixture. Stir and bring to a boil. Reduce heat to med-low. Simmer, covered, for about 6 minutes until chicken is no longer pink inside and carrot is tender crisp. Stir in cornstarch mixture. Heat and stir for about 1 minute until boiling and thickened.
- Sprinkle with toasted sesame seeds.
Nutrition Facts : Calories 208.1, Fat 11.7, SaturatedFat 3.1, Cholesterol 51.8, Sodium 173.6, Carbohydrate 11.8, Fiber 0.5, Sugar 8.5, Protein 13.4
BROCCOLI AND PORK STIR-FRY
Coins of peeled broccoli stalks add a faint sweetness and crunch to savory pork stir-fry. Round out the meal with fiber-rich brown rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 9
Steps:
- In a medium bowl, combine orange zest and juice, soy sauce, vinegar, and cornstarch; set stir-fry sauce aside.
- In a large nonstick skillet, heat 1 teaspoon oil over medium. Working in two batches, cook pork until browned on one side, 1 to 2 minutes (pork will cook more in step 4). Transfer to a plate and set aside; reserve skillet.
- Add remaining teaspoon oil, garlic, and scallion whites to skillet. Cook, stirring occasionally, until scallions wilt, 1 to 2 minutes. Add broccoli and 1/2 cup water; cover and cook until broccoli is crisp-tender and water has evaporated, 2 to 4 minutes.
- Add pork (with any juices) and stir-fry sauce to skillet. Cook, stirring, until pork is cooked through and sauce has thickened, 1 to 2 minutes. Top with scallion greens.
Nutrition Facts : Calories 218 g, Fat 7 g, Fiber 2 g, Protein 28 g
HONEY AND ORANGE CHICKEN STIR-FRY
Make and share this Honey and Orange Chicken Stir-Fry recipe from Food.com.
Provided by loveleesmile
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix the mustard, honey, orange zest and juice and 2 tablespoons olive oil in a large bowl. Season, add the chicken and stir to coat evenly. Cover and set aside for at least 15 minutes, or chill overnight.
- This works equally well with strips of beef, pork or turkey, and can be served with rice instead of noodles, if you like.
- Meanwhile, cook the noodles in boiling water according to the pack instructions. Drain well, tip into a large bowl and mix with the remaining oil to stop the noodles sticking together. Set aside, covered, to keep hot.
- Put a large frying pan or wok over a high heat. When hot, add the cashews and cook for 2 minutes, stirring, until lightly toasted. Remove the nuts from the pan, set aside to cool, then roughly chop. Using a slotted spoon, lift the chicken from the marinade and add to the hot pan. Cook for 5 minutes, stirring, until golden all over.
- Add the chicken marinade to the pan and bubble away for 1 minute. Gradually add the noodles, separating them with your fingers as you go, then add the tomatoes and most of the spring onions. Season and mix everything together to coat in the marinade. Stir-fry for 2 minutes, until piping hot and the vegetables have just started to wilt. Divide between bowls and scatter with the chopped cashews and remaining spring onions to serve.
Nutrition Facts : Calories 686, Fat 26.6, SaturatedFat 4.6, Cholesterol 155, Sodium 166.3, Carbohydrate 50.3, Fiber 4.5, Sugar 21.2, Protein 62.9
CHICKEN STIR-FRY
Make and share this Chicken Stir-Fry recipe from Food.com.
Provided by shysavsianna
Categories One Dish Meal
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a shallow glass bowl, combine orange juice and cornstarch; mix well. Stir in chicken. Cover and chill for 2 hours.
- Drain chicken; discard juice mizture. In a small bowl, combine broth ans soy sauce. Set aside.
- In a wok or large nonstick skillet, heat oil over medium heat. Add garlic and ginger; stir-fry for 30 seconds. Add chicken; sir-fry for 3 minutes. Add vegetables; stir-fry until crisp-tender, about 5 minutes. Stir in broth mixture.
- Place 1/2 cup of rice on each serving plate. Top with the chicken mixture, dividing evenly.
Nutrition Facts : Calories 347.7, Fat 5.1, SaturatedFat 0.9, Cholesterol 65.8, Sodium 337.9, Carbohydrate 41.8, Fiber 4.1, Sugar 5.9, Protein 32.8
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- Trim any fatty bits off your pork. Cut in in half length ways and then cut into fine slices, season with salt and set aside. Heat one tablespoon of sesame oil in a large wok set over high heat. Add the pork. Cook for about 3-5 minutes, tossing regularly. The pork will not be cooked through at this stage and that is fine. Remove from pan and set aside.
- In the reserved pan set over medium high heat, add remaining sesame oil, garlic, ginger and onions. Give a good stir around for a minute. Cook for about 5 minutes then add the broccoli and stir. Cook for about 2 more minutes then add the soy sauce, orange juice and chicken stock. Stir, bring to a boil, cover and reduce heat to medium low. Leave to simmer for about 10-12 minutes and then add the pork back in the pan. Cook for a further 5 minutes or so.
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