Pork Ginger And Lime Stir Fry Food

EASY GINGER PORK STIR-FRY

Steps:

• In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, sugar, ginger, garlic powder and pepper flakes; set aside. , In a wok or large skillet, stir-fry pork in 1 tablespoon oil until juices run clear. Remove and keep warm. In the same pan, stir-fry vegetables in remaining oil until crisp-tender. , Stir broth mixture and add to the vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Return pork to the pan; heat through. Serve with rice and, if desired, sprinkle with cilantro.

PORK STIR-FRY WITH HONEY, LIME, AND GINGER

Steps:

• Mix together marinade ingredients in a large bowl.
• Slice pork in thin pieces (1/4 inch thick) and add them to marinade and stir. (Tip: it is easier to slice pork if it is slightly frozen)
• Cover and marinade in refrigerator for several hours or overnight.
• Take pork marinate out of refrigerator 30 minutes prior to cooking to let it start coming down to room temperature.
• When cutting green onions, cut the dark green portion into approximately 3″ lengths and when you get to the lighter portion of the onion, chop into smaller pieces. So you will have some long strips and about 1/4 cup of smaller chopped pieces.
• Preheat wok or skillet to medium-high. You want it really hot.
• Heat 2 tablespoons of the oil in the hot wok until it shimmers.
• Add half of the pork and stir-fry for 30 seconds or until cooked on both sides(see notes below). Remove the pork and set aside.
• Heat the remaining oil in the wok and stir-fry remaining pork for another 30 seconds.
• Add the pork you previously set aside back to the wok and stir in green onions, vinegar, soy sauce, and water.
• Add the juice of 1 lime and add to wok.
• Add the lime slices from 1 lime.
• Stir-fry another minute until pork is lightly browned.
• Slice a lime in half and squeeze juice over pork and stir.
• Serve with lime wedges and serve with white rice.

STIR-FRY PORK WITH GINGER

Steps:

• Heat oil in a large skillet or wok over medium-high heat. Fry ginger in hot oil until fragrant, then add pork, soy sauce, dark soy sauce, salt, and sugar. Cook, stirring occasionally, for 10 minutes.
• Stir in the sesame oil, green onion, and rice wine. Simmer until the pork is tender.

PORK AND NOODLE STIR-FRY

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 GINGER WONTON STIR-FRY

Steps:

• Have a large pot of water at a boil.
• Preheat a large skillet over medium-high heat. Add oil and heat until shimmers. Once hot, add garlic and ginger and cook until fragrant. Add ground pork, breaking it up with a spoon into small pieces. Cook the pork until it is fully cooked and no longer pink, about 3-5 minutes.
• In a medium bowl, combine soy sauce, rice wine vinegar, and sugar and stir together. Whisk in the cornstarch. When pork is cooked through, add sauce mixture to pan and cook until liquid has been absorbed. Stir in sliced chiles and scallions.
• Season the pot of water with 1 tablespoon coarse salt. Separate the wonton skins so they do not stick together. Cut the wontons in thirds into wide, short noodles. Using your fingers, separate the wontons again. Sprinkle the wontons into the pot and stir. Cook for about 1-2 minutes until they rise to the top and are fully cooked. Drain well and add to the pan with the pork.
• Squeeze lime juice over dish. Serve and eat immediately.

GINGER PORK AND VEGETABLE STIR-FRY

Steps:

• Whisk soy sauce, sherry, honey, and cornstarch together in a small bowl. Add pork slices, coat evenly, and set aside.
• Pour Swanson® Unsalted Chicken Broth into a small saucepan. Bring to a boil, simmer until reduced to one and one half cups. Set aside.
• Heat oil in a large, non-stick skillet over medium high heat. Add ginger and garlic; stir until ginger and garlic are lightly browned and fragrant, 1 or 2 minutes. Remove with slotted spoon and discard.
• Transfer pork mixture to skillet over medium-high heat, constantly stirring and separating pork slices into a single layer, 3 or 4 minutes. Add reduced broth, stirring quickly to blend with the sauce, about 1 minute. Stir in chili garlic sauce and sesame oil. Add broccoli slaw, water chestnuts, and snow peas, stirring to coat with sauce. Cook to desired crispness, 1 or 2 more minutes.
• Serve over hot steamed rice, and garnish with sesame seeds.

STIR-FRY PORK WITH GINGER

Steps:

• Heat oil in a large skillet or wok over medium-high heat. Fry ginger in hot oil until fragrant, then add pork, soy sauce and sugar. Cook, stirring occasionally for 10 minutes.
• Stir in the sesame oil, vegetables of choice, green onion and rice wine. Simmer until the pork is tender.
• Serve over steamed rice.

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.

PORK, GINGER AND LIME STIR-FRY

Steps:

• Heat the oil in a frying pan or wok over medium high heat.
• Add the ginger, pepper, lime leaves and garlic and cook for 1 minute.
• Add the pork and stir-fry for 5 minutes or until well browned.
• Add the lime juice, brown sugar and sweet chilli sauce to the pan and stir-fry for a further 3 minutes or until the sauce thickens slightly.
• Toss through the bok choy and cook for 1 minute.
• Serve with steamed rice.