20 MINUTE SPICY PORK UDON STIR FRY
Easy and delicious, this spicy pork and udon noodle stir fry is ready in just about 20 minutes!
Provided by Jennifer
Categories Main Course
Time 20m
Number Of Ingredients 17
Steps:
- In a medium bowl, stir together the Sauce ingredients. Set aside.
- Trim any bit of fat off the then pork loin cutlets, then slice against the grain (width-wise) into bite-sized strips. Place into sauce and set aside to marinade a bit while you prepare your vegetables.
- Prepare your vegetables by cutting your carrots and red pepper into matchsticks. Slice up the onion and green onion and have the baby spinach at hand. Keep separate vegetables separate, as they will be added at different times.
- Heat a Tbsp of oil in a wok or skillet over medium-high heat (or a touch higher even) until hot. Using a slotted spoon (or strainer) remove the pork pieces from the marinade to the hot wok. (leaving the marinade in the bowl or reserving marinade). Cook pork, stirring, until cooked through. Remove to a bowl.
- Add carrots to wok and cook, stirring, for about 2 minutes (I sometimes like to add a tablespoon of water here, to help the carrots cook more quickly and thoroughly). Add red pepper and cooking onion and cook a further minute or so, or until tender crisp. Add the green onion and cook, stirring, for another 30 seconds or so. Return pork to the wok.
- Pour reserved marinade into wok and bring to a boil. Allow to boil for a minute or two. *Note: As we used the marinade earlier with raw meat, it is important that the sauce boil for several minutes, so don't skip that part. Add udon to skillet and cook, tossing until udon is hot and well coated with sauce, 2-3 minutes.
- Remove wok from heat and scatter baby spinach overtop. Allow to sit for 30-45 seconds, then toss the spinach into the stir fry, where it will wilt slightly from the heat of the stir fry.
- Serve warm, garnished with chopped peanuts and additional sliced green onion.
Nutrition Facts : Calories 306 kcal, Carbohydrate 50 g, Protein 11 g, Fat 9 g, SaturatedFat 1 g, Sodium 2336 mg, Fiber 14 g, Sugar 22 g, ServingSize 1 serving
PORK CHOP DELIGHT
Make and share this Pork Chop Delight recipe from Food.com.
Provided by franrobson
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet coated with nonstick spray, brown pork chops in oil on both sides.
- Remove and keep warm.
- In the same skillet, saute onion and peppers until crisp-tender, stirring to remove any brown bits from the pan.
- Stir in the V8 juice, salt and pepper.
- Return chops to the pan.
- Bring to a boil.
- Reduce heat, cover and simmer for 8-10 minutes or until meat is tender.
Nutrition Facts : Calories 51.3, Fat 2.4, SaturatedFat 0.2, Sodium 242.7, Carbohydrate 7.5, Fiber 1.7, Sugar 4.5, Protein 1
SUNNY'S EASY 4-INGREDIENT PULLED PORK
Provided by Sunny Anderson
Categories main-dish
Time 8h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Sprinkle the pork butt generously with salt, black pepper and about a tablespoon ground cumin. Place in a slow cooker.
- In a medium bowl, whisk together the salsa, peanut butter and remaining tablespoon cumin. Pour into the slow cooker over the pork butt. Cook on low for 8 hours, or until fork tender.
- Remove the pork butt from the slow cooker and shred with 2 forks. Serve in bowls over the Mashed Potatoes, topped with a ladle of the cooking liquid from the slow cooker.
- Add the butter to a medium pot and place over medium-low heat. Once melted, add the garlic and cook until the garlic flavor is infused into the butter, 2 to 3 minutes. Add the mashed potatoes and mix to combine. Cook until the mashed potatoes are heated through, about 5 minutes. Top with the scallions and serve.
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