Pork And Red Chile Stir Fry Food

PORK AND VEGETABLE STIR-FRY WITH RICE PILAF

Steps:

• For the rice pilaf, heat the olive oil in a medium saucepot over medium heat. Add the shallots and some salt and cook until the shallots are translucent, about 3 minutes. Add the chicken stock, rice, bay leaves, thyme and salt to taste. Bring to a boil. Reduce the heat to medium low and cover with a lid. Cook for about 15 minutes.
• Preheat the oven to 350 degrees F.
• On a baking sheet, bake the sliced almonds until aromatic and toasted, about 7 minutes. Set aside.
• Slice the scallions diagonally. Separate the green and white ends. Set aside the scallion whites for the stir-fry. Save the scallion greens to top the stir-fry and rice pilaf.
• Heat a griddle to medium-high heat. Add the canola oil, garlic, ginger and scallion whites and let sweat for about 3 minutes. Add the pork, green beans, mushrooms and carrots and cook until everything has browned nicely, 5 to 7 minutes. Finish off the stir-fry with the oyster sauce, edamame, soy sauce, red wine vinegar and chili paste. Mix until well incorporated.
• Before serving, lightly fluff the rice with a fork. Serve the stir-fry with the rice pilaf and top with the toasted almonds and scallion greens.

PORK STIR FRY

Steps:

• Whisk soy sauce, vinegar, and cornstarch together in a small bowl.
• Heat 1 tablespoon oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. Transfer pork to a plate and return wok to heat.
• Heat remaining oil in the same skillet over medium-high heat. Cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and green pepper to skillet; cook and stir until onion starts to soften, 2 to 3 minutes. Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes.
• Stir broccoli into bok choy mixture; cook and stir until slightly softened, about 2 minutes. Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. Season pork mixture with ginger; cook and stir until bok choy starts to wilt and broccoli is tender, 5 to 7 minutes.

"NEXTOVER" CHILE-ORANGE PORK STIR-FRY

Steps:

• Stir pork juices, vinegar, soy sauce, and ginger in a small bowl or measuring cup; set aside.
• Heat oil in a large (12") high-sided skillet over medium-high. Fry garlic, stirring often, until golden brown and crisp, about 1 minute. Using a slotted spoon, transfer to a paper towel-lined plate; set aside.
• Carefully scatter pork in an even layer in hot oil and cook, undisturbed, until deeply browned and beginning to char on underside, 4-5 minutes. Stir pork, then push over to one side of skillet. Spread green beans in empty side of skillet, season with 1/2 tsp. salt, and continue to cook, undisturbed, 1 minute. Stir to combine with pork and cook, stirring occasionally, until green beans are lightly charred and pork is extra crispy, 3-4 minutes. Add cabbage and season with remaining 1/2 tsp. salt. Pour reserved pork juice mixture over and stir to combine. Remove from heat and top with reserved fried garlic.

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.

STIR-FRIED PORK WITH GINGER & HONEY

Steps:

• Bring a pan of salted water to the boil and cook the noodles following pack instructions. Meanwhile, mix the cornflour with 1 tbsp water, then stir in the soy sauce and honey, and set aside.
• Heat the oil in a wok over a high heat. Add the pork and cook for 2 mins until browned all over. Add the ginger, garlic, pepper and mangetout, and cook for a further 2 mins. Reduce the heat, then add the soy and honey mixture, stirring and cooking until the sauce bubbles and thickens. Divide the drained noodles between 2 bowls. Top with the pork and vegetables, and finish with a sprinkling of sesame seeds.

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.

SICHUAN STIR-FRIED PORK IN GARLIC SAUCE(COOK'S ILLUSTRATED)

Steps:

• 1. Whisk all sauce ingredients together in bowl. Set aside.
• 2. Cut pork into 2" lengths and then cut each length into 1/4" matchsticks. Combine pork with baking soda and water in bowl. Let sit at room temperature for 15 minutes.
• 3. Rinse pork in cold water. Drain well and pat dry with paper towels. Whisk rice wine and cornstarch in bowl. Add pork and toss to coat.
• 4. For the stir fry, combine garlic, scallion whites, chili paste in bowl.
• 5. Heat 1 tbsp oil in large non stick pan over high heat until just smoking. Add mushrooms and cook stirring frequently until tender, 4 minutes. Add water chestnuts and cook for additional 2 to 4 minutes until tender. Transfer vegetables to separate bowl.
• 6. Add remaining 3 tbsp oil to pan and place over medium low heat. Add garlic scallion mixture and cook until fragrant, 30 seconds. Transfer 1 tbsp garlic scallion oil to small bowl and set aside. Add pork to skillet and cook until no longer pink, 3 to 5 minutes. Whisk sauce to recombine and add to skillet. Increase heat to high and cook stirring constantly until thickened and pork cooked thru, 1 to 2 minutes. Return vegetables to skillet and combine. Transfer to platter, sprinkle with scallion greens and reserved garlic scallion oil and serve.

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.