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.
PORK AND NOODLE STIR-FRY
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
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 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
STIR-FRIED VEGETABLES WITH CHICKEN OR PORK
I want to thank my Asian Friends at work for bringing some very tasty dishes to our potlucks and Cindy Ly for taking the time to write down the ingredients for me. This dish can be made with either chicken or pork.
Provided by Nishana Lee
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 191.9 calories, Carbohydrate 14.7 g, Cholesterol 32.9 mg, Fat 8 g, Fiber 4.1 g, Protein 16.9 g, SaturatedFat 1.3 g, Sodium 1174.7 mg, Sugar 5.3 g
PORK AND PEPPERS STIR FRY
Make and share this Pork and Peppers Stir Fry recipe from Food.com.
Provided by iluvmythomas
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
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.
PORK AND PEPPER STIR FRY
A very easy, spicy stir fry! Adjust spice to your particular taste! Best with marinade, but in a pinch, it's not necessary! Can be chicken, beef whatever meat or cut of meat you have on hand! Enjoy with basmati or sticky rice.
Provided by SHINY3
Categories World Cuisine Recipes Asian
Time 1h10m
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 578.9 calories, Carbohydrate 17.5 g, Cholesterol 59.1 mg, Fat 45.1 g, Fiber 2.2 g, Protein 27.5 g, SaturatedFat 8.1 g, Sodium 934.9 mg, Sugar 10.3 g
HOT & SOUR PORK & PEPPER STIR-FRY
A fresh, simple dish with a refreshing hint of lime, and it's superhealthy too - so what's not to love?
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 506 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 21 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 1.11 milligram of sodium
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.
PORK STIR FRY
Wonderfully flavorful pork stir fry is made with pork tenderloin strips, onions, and bell peppers. The soy sauce-sriracha marinade is amazing!
Provided by Vered DeLeeuw
Categories Main Course
Time 35m
Number Of Ingredients 12
Steps:
- Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sriracha, and cornstarch. Set aside.
- Heat the avocado oil in a large, deep skillet (or wok) over medium-high heat. Add the pork strips and the onions and stir-fry until the meat is no longer raw, 5-7 minutes.
- Add the pepper slices, garlic and ginger, and cook, stirring, for 1 minute.
- Give the sauce a quick additional mix (the cornstarch tends to settle in the bottom). Lower the heat to medium and stir the sauce into the skillet. Cook, stirring, until the sauce thickens, about 3 minutes. As soon as it has thickened, remove the skillet from the heat.
- Transfer the stir-fry to a serving platter. Drizzle with sesame oil, sprinkle with sesame seeds, and serve.
Nutrition Facts : Calories 284 kcal, Carbohydrate 13 g, Protein 30 g, Fat 12 g, SaturatedFat 2 g, Sodium 694 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
ASIAN PORK STIR FRY WITH PEPPERS
Tender juicy pork, stir fried with crispy peppers and onions in a garlicky savory sauce. Not only is it so easy and fast to make, but it also makes a great weekday main dish with affordable ingredients and is loaded with nutrition. {Gluten-Free Adaptable}To make the dish gluten free, use dry sherry to replace Shaoxing wine. Use tamari or coconut amino to replace light soy sauce.
Provided by Maggie Zhu
Categories Main
Time 20m
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1 serving, Calories 380 kcal, Sugar 4.7 g, Sodium 571 mg, Fat 22.7 g, SaturatedFat 7.1 g, Carbohydrate 10.6 g, Fiber 0.6 g, Protein 32 g, Cholesterol 91 mg
PINEAPPLE PORK STIR-FRY
There's no need for takeout when you've got this pineapple pork recipe in your collection. Omit the cayenne pepper if serving young kids. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl, combine 2 tablespoons cornstarch, 1 tablespoon water, garlic powder and 1 tablespoon reserved pineapple juice. Pour into shallow dish; add pork and turn to coat. , In a small bowl, combine the soy sauce, brown sugar, ginger, cayenne and remaining water, cornstarch and reserved pineapple juice until smooth; set aside., In a large skillet or wok over medium-high heat, stir-fry pork in 1 tablespoon oil until no longer pink; remove and keep warm., Stir-fry the broccoli, carrots and onion in remaining oil until tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and pineapple; heat through. Serve with rice.
Nutrition Facts : Calories 230 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 1295mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 2g fiber), Protein 19g protein.
SWEET & SPICY PORK STIR-FRY
Looking for a great stir-fry recipe? Try this spicy pork stir-fry! Combine all your favorite ingredients-pork tenderloin, green and red pepper, onion and more-for an incredible Sweet & Spicy Pork Stir-Fry that's sure to compete with your favorite local spot.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings, 1-1/4 cups each
Number Of Ingredients 12
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.
Nutrition Facts : Calories 260, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
CURRIED PORK AND PEPPER STIR FRY
Make and share this Curried Pork and Pepper Stir Fry recipe from Food.com.
Provided by threeovens
Categories One Dish Meal
Time 25m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 362.3, Fat 20.8, SaturatedFat 6.6, Cholesterol 76, Sodium 356.7, Carbohydrate 22.3, Fiber 2.2, Sugar 18.9, Protein 22.6
PORK 'N' PEPPER STIR-FRY
I like the taste of chop suey, so I came up with my own recipe. This speedy stir-fry is the satisfying result.-Opal Hoferer, Topeka, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 211 calories, Fat 14g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 668mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.
STIR-FRY PORK WITH BELL PEPPERS
If desired, reduce to one bell pepper and add in some broccoli florets. Center-cut boneless pork chops, cut into strips are best for this. This will feed about 3 people but can be doubled, you can sub beef in place of pork if desired.
Provided by Kittencalrecipezazz
Categories Pork
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 620, Fat 43.9, SaturatedFat 11.5, Cholesterol 114, Sodium 1260.3, Carbohydrate 21, Fiber 2.7, Sugar 5.1, Protein 35
PORK AND PEPPER STIR-FRY
This pork and pepper stir-fry recipe is a quick dish to put together with any cut of pork shoulder or pork loin (or even an odd pork chop).
Provided by Sarah
Categories Pork
Time 20m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 110 kcal, Carbohydrate 7 g, Protein 13 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 420 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving
PORK STIR FRY (HOW TO VELVET PORK)
This easy Pork Stir Fry whips up in no time. Loaded with fresh veggies and tender pork, it's a perfect weeknight dinner idea!
Provided by GypsyPlate
Categories Main Courses
Time 25m
Number Of Ingredients 22
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.
Nutrition Facts : Calories 439 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 25 grams fat, Fiber 4 grams fiber, Protein 29 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 824 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
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PORK AND BELL PEPPER STIR-FRY - RACHAEL RAY IN SEASON
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Total Time 35 mins
- Cut the pork into 1/4-inch-thick slices, then cut the slices into 1/4-inch-thick slivers. Toss with 2 tablespoons cornstarch.
- In a large skillet, heat 1 1/2 tablespoons oil over medium-high heat. Add the scallions and garlic; cook, stirring, until golden, about 2 minutes. Add the pork and cook, stirring, until just no longer pink, 3 minutes. Transfer to a bowl.
- Add the remaining 1 1/2 tablespoons oil to the skillet, add the eggplant and cook, stirring, until slightly softened, about 3 minutes. Add the bell pepper and cook, stirring, until crisp-tender, about 2 minutes. In a small bowl, stir together the chicken broth, stir-fry sauce and remaining 1 tablespoon cornstarch; pour over the vegetables and cook, stirring, until the sauce is thickened, 1 to 2 minutes. Return the pork mixture to the skillet and stir until heated through, 1 to 2 minutes.
CHINESE-STYLE STIR-FRIED PORK | JAMIE OLIVER PORK RECIPES
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Servings 2Calories 642 per servingTotal Time 30 mins
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- Tip back into the pan, season with sea salt and black pepper, cover with a lid and keep to one side.Meanwhile, slice the pork fillet into quarters lengthways, then cut each quarter into 3cm chunks.
- Place in a mixing bowl with the five-spice, a pinch of salt and pepper and 2 teaspoons of oil, then mix well.Trim and slice 3 of the spring onions diagonally into 3cm pieces.
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5/5 (116)Category Main DishesServings 4Total Time 25 mins
- In a wok, heat the oil over high heat. Stir-fry the meat, the white parts of the onions, garlic and pepper flakes for 4 minutes. Remove from the wok and set aside.
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Servings 4Calories 404 per servingTotal Time 25 mins
- Heat oil in a large nonstick skillet. Add pork and cook over medium-high heat until it's no longer pink. Transfer to plate.
- Stir-fry onion and garlic for 1 minute. Add peppers; stir-fry until onions are tender. In a cup, mix broth, soy sauce and cornstarch. Add to vegetables and stir-fry until thickened, 2 to 3 minutes. Stir in oyster sauce and water chestnuts and cook until heated through, 1 to 2 minutes.
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5/5 (27)Total Time 45 minsCategory Dinner, Entree, Main Course, PorkCalories 393 per serving
- Season pork with salt & pepper and toss with 1 tablespoon cornstarch. Refrigerate 15 minutes (while you prepare the remaining ingredients).
- Heat 1 tablespoon of oil over medium-high heat in a large pan. Stir fry pork in small batches until browned, (it does not need to be cooked all the way through). Remove from pan and set aside.
- Add more oil to the pan if needed and add vegetables. Stir-fry until tender-crisp, about 3-4 minutes. Add garlic and ginger and cook for 30 seconds or until fragrant. Remove the vegetables from the pan.
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5/5 (10)Total Time 25 minsCategory Main CourseCalories 489 per serving
- Transfer the pork to a larger bowl, add sugar, salt, white pepper, light soy sauce, cooking wine and water. Combine well and make sure the pork absorbing all the liquid and marinating for at least 15 minutes.
- Heat the wok firstly until really hot and then add oil and continue heating for 30 seconds. Add the pork shreds in and fry quickly for no more than 10 seconds or until the sheds changes turns pale. It is completely ok if it contains some pink inside. The remaining heat will continue cook it after transferring out. If you are working with an insufficient heat, you can cook the pork in two batches.
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5/5 (11)Total Time 25 minsCategory Main CourseCalories 238 per serving
- Thinly slice the pork. Add salt (or skip salt if you want a less salted dish), cooking wine, oyster sauce and water (or chicken stock) and white pepper. Grasp the pork slice for 2-3 minutes until all the juice is well absorbed, then add cornstarch. Set aside for 10 minutes. Mix in sesame oil just before frying.
- Heat your wok or pan firstly. Add cooking oil to form a 2-3 cm high layer (do not be scared by the oil amount, we do not eat them all). Spread the pork sliced in when the oil begins to warm but not hot. Let them stay for around 5-8 seconds and then quickly fry them until turns pale. Transfer out immediately.
- Remove the extra oil and save them for vegetable stir fries. Keep around 1 tablespoon of oil and fry garlic, ginger and scallion until aromatic. Place shiitake mushroom in, add oyster sauce and light soy sauce. Fry for around 30 seconds until the shiitake mushrooms are just cooked.
EASY PORK STIR FRY WITH PEPPERS | CHINA SICHUAN FOOD
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Cuisine Sichuan CuisineTotal Time 15 minsCategory Main CourseCalories 815 per serving
- Heat the wok on high heat for around 1 minute, add pork belly pieces to cook until they begin to loose oil and turned slightly curled. Transfer out.
- Add around 2 tablespoons of cooking oil in wok, stir fry the ginger and garlic slices until aroma. Put pepper to cook until soft. Return sautéed pork slices. Add soy sauce, salt and fermented soy beans. Do a quick stir fry to mix all the ingredients well.
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- Heat oil in a wok or large skillet over high heat. Add peppers, onion and garlic and cook, stirring until the vegetables start to soften, 3 to 5 minutes. Scrape the pepper mixture out onto a plate and keep warm.
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- Cook the noodles according to the package instructions. Drain and rinse briefly under cold water. Shake to remove extra liquid and set aside.
- While the noodles are cooking, combine the pork, cornstarch, salt, and pepper in a gallon-size freezer bag. Seal and shake to coat all the pieces. Set aside.
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PORK AND PEPPERS STIR FRY RECIPES
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PORK AND THREE-PEPPER TERIYAKI STIR-FRY | CANADIAN LIVING
From canadianliving.com
PORK AND PEPPER STIR-FRY - CANADIAN LIVING
From canadianliving.com
PORK STIR-FRY RECIPES | ALLRECIPES
From allrecipes.com
STIR FRY GREEN BELL PEPPER WITH PORK - | A DAILY FOOD
From adailyfood.com
PORK STIR FRY WITH GINGER AND BELL PEPPERS | AMIABLE FOODS ...
From pinterest.co.uk
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