Peppered Chicken Or Pork Stir Fry Food

PORK AND NOODLE STIR-FRY

Steps:

• Cook the noodles as the label directs, then drain and rinse under cold water. Meanwhile, toss the pork with 1/4 teaspoon salt, pepper to taste and 2 tablespoons cornstarch in a bowl. Whisk the chicken broth and the remaining 1 tablespoon cornstarch in another bowl.
• Heat a large nonstick skillet over high heat. Add 1 teaspoon vegetable oil, then add the pork and stir-fry until lightly browned, about 5 minutes; transfer to a bowl. Add the remaining 3 teaspoons vegetable oil to the pan, then add the scallion whites, ginger and garlic; reduce the heat to medium and cook, stirring occasionally, 2 minutes. Stir in the vegetables and 3 tablespoons water and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the broth mixture to the pan and bring to a boil; cook, stirring occasionally, until slightly thickened, about 5 minutes.
• Return the pork to the skillet along with the noodles, lime zest and 1/4 teaspoon salt and stir to heat through. Stir in the scallion greens. Divide among bowls and serve with lime wedges.

PORK AND PEPPERS STIR FRY

Steps:

• Make 4 servings of rice as directed.
• In a small bowl combine orange juice, soy sauce, honey, cornstarch, and ginger; blend well.
• Set aside.
• Cook pork until no longer pink.
• Add bell peppers; cook and stir 2-3 minutes.
• Add orange juice mixture.
• Bring to a boil.
• Boil 1 minute or until sauce is slightly thickened, stirring constantly.
• Serve over rice.

STIR FRIED BLACK PEPPER CHICKEN

Steps:

• Pound your peppercorns . In a pan, toast white and black peppercorns for 30 seconds, then remove from heat. In a mortar and pestle, add toasted peppercorns and pound for 2 minutes. Set aside.
• Stir fry the vegetables and aromatics . In a pan on medium-high heat, add 3 tablespoons of vegetable oil. Once the oil gets hot, add the onions, red and green peppers. Fry for 30 seconds, then add garlic and ginger. Stir fry for another 30 seconds. For more nutrition and colour, throw in some yellow and green bell peppers into your vegetable mix.
• Cook the chicken. Add cube-sized or long thin strips of chicken. Cook for 3 minutes or until chicken appears slightly opaque. Add 3 tablespoons of oyster sauce, 2 tablespoons of light soy sauce, 1 tablespoon of sugar, 1 tablespoon sesame oil, 1 tablespoon dark soy sauce, pepper and butter. Stir the mixture well. In a small bowl, mix 1 tablespoon of cornstarch and 2 tablespoons of water together, then add into the pan. Stir for another minute, then remove from heat. The cornstarch mixture helps thicken the sauce and make it more adhesive.

BLACK PEPPER CHICKEN STIR-FRY

Steps:

• In a small bowl, combine the first seven ingredients. Place cornstarch in a large bowl. Add chicken in batches; tossing to coat. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Remove and keep warm., Stir-fry onion in remaining oil until tender. Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan; heat through. Top with cilantro and green onions.

PORK AND BROCCOLI STIR-FRY

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.

PORK AND PEPPER STIR FRY

Steps:

• In a large bowl, mix together rice wine vinegar, garlic, brown sugar, olive oil, and salt and pepper. Stir in pork pieces, cover, and leave at room temperature for 1/2 hour.
• Heat a large wok over medium heat. Toast almonds in hot, dry wok until golden brown and fragrant.
• Heat vegetable oil in wok over medium-high heat. Stir in marinated pork pieces, ginger, and chile paste. (Discard remaining marinade.) Mix in teriyaki sauce, and increase heat to high; cook, stirring constantly, until pork is white. Stir in peppers, and continue to stir fry until most of the liquid has evaporated. Top with toasted almond slivers and fresh mint.

STIR-FRIED VEGETABLES WITH CHICKEN OR PORK

Steps:

• Heat oil in a wok or large heavy skillet. Add chicken or pork (see Cook's Note), garlic, and oyster sauce, and stir-fry for 10 minutes.
• Stir in broccoli, green pepper, carrots, cabbage, celery, bean sprouts, zucchini, and green onions. Season with salt, and stir-fry for 6 to 8 minutes.
• In a small bowl, mix together water, soy sauce and cornstarch. Stir into vegetables, and cook for 1 to 2 minutes, or until sauce is thickened.

CHICKEN PEPPER STIR-FRY

Steps:

• In a large skillet, stir-fry peppers and onion in 2 tablespoons oil over medium-high heat until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove and keep warm. In the same skillet, stir-fry chicken and Cajun seasoning in remaining oil until no longer pink, 7-9 minutes., In a small bowl, combine the brown sugar, cornstarch, water, lemon juice, mustard, soy sauce and Worcestershire sauce; pour over chicken. Return pepper mixture to the pan; cook and stir until combined and sauce has thickened, 1 minute. If desired, serve with rice.

CURRIED PORK AND PEPPER STIR FRY

Steps:

• Combine garlic, ginger, curry powder, coriander (or cumin), salt, cayenne and toss with pork strips.
• Heat oil in a large skillet or wok and cook pork 2 to 3 minutes.
• Stir in peppers. Cook 3 to 4 minutes.
• Add pineapple, juice and honey. Cook 2 minutes.
• Stir in cilantro and serve.

HOT & SOUR PORK & PEPPER STIR-FRY

Steps:

• Place the rice in a saucepan with 300ml boiling water. Bring to the boil, stir once, cover with a lid and reduce the heat to low. Cook for 15 mins, by which time the rice should have absorbed all the liquid and be perfectly cooked. Dry-fry the sesame seeds until toasted golden, then tip into a small bowl and set aside.
• Heat the oil in a non-stick frying pan or wok, add the pork and peppers and stir-fry for 5-6 mins over a high heat until the pork is lightly browned and cooked through. Mix the cornflour and soy sauce together in a bowl, then add the lime juice, honey, chilli and sesame seeds, plus 6 tbsp cold water. Pour into the wok and cook until the sauce has slightly thickened, tossing the pan to coat the pork and peppers. Serve with the rice.

ASIAN PORK STIR FRY WITH PEPPERS

Steps:

• Combine all the Marinade ingredients under in a medium-sized bowl. Add the pork and mix well. Marinate for 10 to 15 minutes. Prepare the other ingredients while the pork marinates.
• Mix all the Sauce ingredients in a small bowl.
• Heat 1 tablespoon oil in a large non-stick skillet over medium high heat until hot. Spread the pork with minimal overlapping. Cook for 45 seconds to 1 minute, until the bottom turns golden. Flip to cook the other side for 30 seconds. Transfer the pork to a large plate.
• Add the remaining 1 tablespoon oil, ginger, and garlic. Stir fry until fragrant, 20 seconds or so. Add the onion and the bell pepper. Cook and stir until starting to turn tender, 1 to 2 minutes.
• Mix the sauce again to fully dissolve the cornstarch. Pour into the pan and add back the pork. Immediately stir to mix well. The sauce will thicken very quickly, in a couple seconds. Transfer everything to a large plate.
• Serve hot over steamed rice as a main dish.

SWEET & SPICY PORK STIR-FRY

Steps:

• Mix first 6 ingredients until blended. Set aside.
• Heat half the oil in wok or large skillet over high heat. Add pork; stir-fry 3 to 4 min. or until evenly browned. Remove pork from wok; cover to keep warm.
• Add remaining oil to wok along with the peppers and onions; stir-fry 3 to 4 min. or until crisp-tender. Add garlic; stir-fry 1 min.
• Stir cornstarch mixture; add to ingredients in wok. Bring to boil, stirring constantly. Add pork and pineapple; stir-fry 1 to 2 min. or until pork is done and pineapple is heated through.

STIR-FRY PORK WITH BELL PEPPERS

Steps:

• In a bowl toss the pork strips with the cornstarch, soy sauce, fresh garlic, 1 teaspoon sesame oil, fresh ginger and black pepper; let stand at room temperature for 20 minutes.
• In a wok or a large skillet heat 2 tablespoons vegetable oil over high heat; add in the pork strip mixture and stir-fry in batches until slightly browned (about 1 minute) transfer to a plate.
• Add in onion, chili flakes, red and green bell pepper slices; stir-fry until the onion is softened (about 3 minutes).
• Return the pork to the wok or skillet along with any juices from the plate.
• Stir in beef stock and oyster sauce; cook until thickened (about 1 minute).
• Stir in the remaining 1 teaspoon sesame oil.
• Transfer to a large platter, sprinkle with sesame seeds if desired and serve with cooked rice.

PEPPER AND PEANUT BROCCOLI STIR-FRY

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the bell peppers and 1/8 teaspoon each salt and pepper and cook, stirring, until crisp-tender, about 2 minutes. Transfer to a plate.
• Heat the remaining tablespoon oil in the same skillet over medium-high heat. Add the chile flakes and cook 10 seconds, and then add the broccoli, 1/4 teaspoon each salt and pepper and 1/4 cup water. Cover and cook until the water evaporates and the broccoli is lightly browned and crisp-tender, about 4 minutes.
• Toss in the peppers, peanuts and 1/8 teaspoon each salt and pepper and serve.

PEPPERED CHICKEN OR PORK STIR FRY.

Steps:

• Marinade the chicken or pork in the sherry, 1 tablespoon of Soya sauce, and half of the garlic and ginger. Add the black pepper and return to fridge for as long as possible.
• Prepare vegetables, of your own choice, i.e. bok choy, bean sprouts, capsicum, onion, broccoli, asparagus, Chinese leaf, baby corn--a mixture is great.
• Blanche asparagus and broccoli for two minutes before adding to the other vegetables. Add the remaining garlic and ginger plus the chili, crushed over the vegetables.
• Add the remaining1/2 tablespoon of light soya sauce and the dark soya sauce and sesame oil to the chicken stock and thicken with the corn flour.
• Drain excess marinade into the chicken stock.
• Heat wok; add half of the oil and stir fry the vegetables. Place in warm oven. Add remainder of the oil to wok and quickly stir fry the meat for just a minute or two. Add the liquid, stir until it thickens.
• Toss the vegetables in and quickly stir.
• Serve with fried rice or noodles of your choice.

PORK 'N' PEPPER STIR-FRY

Steps:

• In a skillet, stir-fry celery, green pepper, onion and garlic in oil until crisp-tender. Combine cornstarch and water until smooth; stir into vegetables. Add pork, soy sauce and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

PORK STIR FRY (HOW TO VELVET PORK)

Steps:

• Slice pork very thinly (about 1/8 inch) against the grain, and place in a bowl.
• In a separate bowl, mix water, Chinese cooking wine, oyster sauce and baking soda. Pour over pork and mix together well with hands. Allow the liquids to absorb into meat.
• Stir in corn starch and 1.5 tablespoons of oil. Allow the meat to marinate while you prep the other ingredients
• Heat one tablespoon of oil in a wok over high heat.
• Once hot, add in the pork in a single layer. Leave it undisturbed for 30 seconds, then give it a stir. Cook just until opaque, them remove to a plate.
• Reduce heat to medium high. Add remaining tablespoon of oil, then add in onion, peppers, carrots, mushrooms, cashews and red chili flakes. Stir fry about 5 minutes.
• Add in aromatics (ginger and garlic). Cook for a minute, then add in sauce.
• Cook for a few minutes, till the sauce starts simmering. Stir in the snow peas and pork, cook for about another minute, then serve with your favorite rice or noodles.

PORK AND PEPPER STIR-FRY

Steps:

• In a bowl, combine the thin strips of pork, water, cornstarch, oil, Shaoxing wine, oyster sauce and light soy sauce. Mix well and set aside while you prepare the other ingredients.
• De-seed the peppers, and thinly slice them on a diagonal. Prepare your ginger and garlic.
• Heat your wok over high heat until smoking. Add 1 tablespoon of oil, and then add the pork. Stir-fry for 2-3 minutes, until the pork is lightly browned around the edges. Remove the pork from the wok and set aside.
• Over medium-high heat, add another tablespoon of oil, along with the ginger, garlic, and peppers, and fry for 30 seconds to 1 minute. The peppers should be beginning to blister from the heat, but control the heat to avoid burning the garlic! Add the Shaoxing wine to deglaze the wok. Stir for another 10 seconds.
• Add the pork back to the wok along with the sugar and dark soy sauce. Stir-fry for another few seconds over high heat, and serve.

SPICY PORK STIRFRY

Steps:

• Combine the chiles, garlic and cilantro in a small bowl and mix well. Heat the oil in a wok, swirling to coat the surface, add the chili mixture and stir-fry until garlic is aromatic, about 1 minute. Add the pork and stir fry, stirring often, until meat is cooked, about 5 minutes. Add the oyster sauce, fish sauce, sugar and chicken stock, toss and stir to combine and heat thoroughly. Stir in the basil leaves and immediately serve over rice.