Pork And Vegetable Stir Fry With Rice Pilaf Food

PORK RICE STIR-FRY

Steps:

• In a large skillet or wok, saute the pork in 2 teaspoons oil for 3-5 minutes or until no longer pink. Remove and keep warm. In the same pan, heat remaining oil. Add the mushrooms, peas, water chestnuts, peppers, onion and garlic; stir-fry until vegetables are crisp-tender., Combine the soy sauce and sugar; stir into vegetable mixture. Cook for 1-2 minutes. Return pork to the pan. Stir in rice; cook for 3-5 minutes or until heated through, stirring occasionally.

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.

VEGETABLE STIR-FRY WITH GLASS NOODLES

Steps:

• Soak the noodles in warm water for 20 minutes or until soft. Drain. Cover the mushrooms with 1 cup warm water and soak for 20 minutes. Reserve the liquid, discard the stems, and slice the caps into strips. Thinly slice carrots, and bok choy. Halve green bean if using. Keep snow peas whole, if using. Heat the wok, and add 2 tablespoons of the oil, and swirl around. When hot, add the garlic ginger, onion and mushrooms. Stir-fry for 1 minute, then add the prepared vegetables. Salt lightly and stir-fry for 4 to 5 minutes or until tender-firm. Remove vegetables and set aside. Heat the third tablespoon oil in the wok, add the noodles, soy sauce, and mushroom water, and simmer for 2 minutes. Return the vegetables to the wok, add the diluted cornstarch, and cook until the vegetables are glazed. Toss with the dark sesame oil and serve.

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.

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.

SPICED PORK RICE PILAF RECIPE

Steps:

• Cook and stir carrot, celery and onion in hot oil in large skillet until tender. Add pork and ginger; cook and stir until pork is browned.
• Add chicken broth and 1/2 cup water; bring to boil. Add rice, tomato and apricots. Remove from heat. Cover and let stand 5 min.
• Sprinkle with peanuts and cilantro just before serving.

PORK & VEGETABLE STIR-FRY

Steps:

• In a small bowl, combine the cornstarch, apple juice, sherry and soy sauce until smooth; set aside., Stir-fry vegetable blend and garlic in oil for 1-2 minutes or until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add pork; heat through. Sprinkle with almonds. Serve with rice.

PORK FRIED RICE

Steps:

• Melt butter in a large non-stick skillet over medium heat. Cook and stir pork, carrot, broccoli, peas, and green onion in melted butter until pork is cooked through, 7 to 10 minutes. Remove pork mixture to a bowl and return skillet to medium heat.
• Scramble egg in the skillet until completely set. Return the pork mixture to the skillet. Stir rice, peas, soy sauce, garlic powder, and ground ginger into the pork mixture; cook and stir until heated through, 7 to 10 minutes.

VEGETABLE PORK STIR-FRY

Steps:

• Slice pork across the grain into 1/8-inch strips.
• Brown pork strips in oil in large skillet over medium-high heat.
• Push meat to side of skillet.
• Add mushrooms, pepper, zucchini, celery, carrots, and garlic; stir-fry about 3 minutes.
• Combine broth, soy sauce, and cornstarch.
• Add to skillet and cook, stirring, until thickened; cook 1 minute longer.
• Serve over rice.

20-MINUTE CHICKEN AND RICE STIR-FRY

Steps:

• Heat oil in large skillet on medium-high heat. Add vegetables; stir-fry 5 min.
• Stir in water and soy sauce. Bring to boil.
• Add rice and chicken; mix well. Cover; cook on low heat 5 min. or until rice is tender and chicken mixture is heated through.

PORK AND VEGETABLE STIR FRY

Steps:

• Slice pork into strips about 2 inches long, 1 inch wide and 1/4 inch thick. Place in a bowl or sealable plastic bag, and add oyster sauce, 2 tablespoons sherry, sesame oil, garlic and red pepper flakes. Stir to coat well. Cover or seal, and allow to marinate at room temperature for 3 hours, or in refrigerator up to 24 hours.
• Place a large wok or skillet over high heat, and add oil. Allow pan to heat for 1 to 2 minutes, then add pork and marinade. Toss meat until seared and no longer pink. Add scallions, corn and sugar snaps. Stir until sugar snaps turn bright green, about 1 minute.
• Add bok choy and mushrooms, and stir constantly for about 1 minute. Add bean sprouts and remaining 1/4 cup sherry. Continue to stir until wine is almost evaporated. Transfer to a large platter, sprinkle with cilantro, and serve immediately.