Pork And Egg Stir Fry With Broccoli Food

PORK AND BROCCOLI STIR-FRY II

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.

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 EGG STIR-FRY WITH BROCCOLI

Steps:

• Whisk the cornstarch, hoisin and vinegar together in a medium bowl until well combined, then whisk in the chicken broth. Lightly beat the eggs in small bowl.
• Heat a wok or large nonstick skillet over medium-high heat and when hot swirl in 1 tablespoon of the oil. Add the eggs and cook, undisturbed, until almost set, about 2 minutes. Flip the eggs and continue to cook until set, about 1 minute more. Transfer the omelet to a cutting board and cut into strips.
• Pour the remaining 1 tablespoon oil into the wok and return to medium-high heat. Once hot add the anchovies, garlic, ginger, and scallion whites and cook, stirring, for 30 seconds. Add the pork and continue to cook, stirring and breaking up any clumps, until brown, about 5 minutes. Add the broccoli, a splash of water, and 1/2 teaspoon salt and continue to cook, stirring, until crisp-tender, about 2 minutes. Give the hoisin sauce a quick whisk and add it to the wok. Bring to a simmer and cook, stirring, until slightly thickened, about 2 minutes. Stir in the omelet and scallion greens and serve over rice.

BROCCOLI AND PORK STIR-FRY

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.

PORK BROCCOLI STIR-FRY

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.

BROCCOLI-PORK STIR-FRY WITH NOODLES

Steps:

• Cook linguine according to package directions; drain and keep warm. Whisk cornstarch into soy sauce and broth until smooth; stir in green onions., In a large nonstick skillet, heat oil over medium-high heat; stir-fry pork 3 minutes. Add ginger and garlic; cook and stir until pork is browned, 2 minutes. Remove from pan., Add broth mixture to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes. Add broccoli; reduce heat. Simmer, covered, until broccoli is crisp-tender, 5-8 minutes. Stir in pork; heat through, 2-3 minutes., Serve over linguine; sprinkle with sesame seeds.

PORK NOODLE STIR-FRY

Steps:

• Heat the oil in a wok or frying pan. Add the mince, break it up with a spoon and fry over a high heat for about 8 mins until browning. While the meat cooks, boil a kettle, then pour the hot water over the noodles. Set aside for 5-10 mins to soften.
• Add the ginger, garlic and veg to the pan and stir-fry for 2-3 mins. Mix 1 tbsp soy sauce with the cornflour to make a paste. Add the remaining soy sauce, the chilli sauce and 2 tbsp water. Drain the noodles and add to the pan with the sauce. Cook until the sauce coats the noodles, adding a splash of water if needed, then serve.