PORK 'N' PEA POD STIR-FRY
A spicy citrus sauce coats tender strips of pork and crisp snow peas in this speedy stir-fry from Jane Shapton of Irvine, California. "We like this dish extra spicy, so I use a tablespoon of red pepper flakes," Jane notes.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the soy sauce, honey, ginger and pepper flakes. Place 3 tablespoons in a large bowl; add the pork and turn to coat. Cover; refrigerate for 1 hour. Cover and refrigerate remaining marinade., Combine the cornstarch, orange juice, vinegar and reserved marinade; stir until blended and set aside. Drain and discard marinade from pork. In a large nonstick skillet or wok, stir-fry pork in oil for 4-5 minutes or until no longer pink. Remove pork and keep warm. , In the same pan, stir-fry snow peas for 2-3 minutes or until crisp-tender. Stir in garlic and orange zest. Stir cornstarch mixture and stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return pork to the pan; heat through.,
Nutrition Facts : Calories 286 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 354mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
PORK AND NOODLE STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water until cooled. Drain well and transfer to a large bowl. Toss with 2 teaspoons each chili sesame oil and vegetable oil.
- Combine the pork with the scallion whites, ginger, 1 tablespoon soy sauce and the remaining 1 teaspoon chili sesame oil in a medium bowl. Combine the remaining 3 tablespoons soy sauce, the mirin, rice vinegar and 1 tablespoon water in a small bowl.
- Heat the remaining 2 teaspoons vegetable oil in a large nonstick or cast-iron skillet over high heat. Add the pork mixture and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes; transfer to a large bowl, leaving any drippings in the skillet. Return the skillet to high heat and add the carrots and snow peas. Cook, stirring, until crisp-tender, about 3 minutes. Add the vegetables to the pork. Add the noodles to the skillet and cook, stirring, until warmed through, about 2 minutes. Add the soy sauce mixture and cook, stirring, until the noodles are coated.
- Return the pork and vegetables to the skillet and toss to combine; season lightly with salt. Divide among bowls. Top with the scallion greens and serve with more chili sesame oil.
Nutrition Facts : Calories 620, Fat 29 grams, SaturatedFat 8 grams, Cholesterol 130 milligrams, Sodium 830 milligrams, Carbohydrate 56 grams, Fiber 6 grams, Protein 31 grams, Sugar 8 grams
PORK, SNOW PEA & MUSHROOM STIR-FRY FOR TWO
Table for two? Try this pork tenderloin stir-fry with fresh veggies, topped with cashews and onions, and your nights out may soon turn into dinners in.
Provided by My Food and Family
Categories Home
Time 20m
Yield 2 servings, about 2 cups each
Number Of Ingredients 12
Steps:
- Heat oil in wok or large skillet on high heat. Add meat; stir-fry 1 min.
- Add next 5 ingredients; stir-fry on medium-high heat 3 to 5 min. or until meat is lightly browned. Add dressing and soy sauce; stir-fry 2 min. or until meat is done and vegetables are crisp-tender.
- Top with nuts and onions. Serve over rice.
Nutrition Facts : Calories 430, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 30 g
PORK WITH PEA PODS
Make and share this Pork With Pea Pods recipe from Food.com.
Provided by CJAY8248
Categories Pork
Time 20m
Yield 1 recipe, 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix sliced pork with soy sauce, sherry, sesame oil and corn starch.
- Heat 4 Tblsp. oil in frying pan until hot.
- Stir-fry meat mixture for 4 minutes; remove from pan; set aside.
- Heat 2 more Tblsp. oil in frying pan until hot.
- Stir-fry pea pods for 2 minutes.
- Add salt and meat mixture; stir-fry 1 minute more.
- Serve hot.
Nutrition Facts : Calories 241.9, Fat 18.1, SaturatedFat 3.2, Cholesterol 32.5, Sodium 553.5, Carbohydrate 4.8, Fiber 1.1, Sugar 1.7, Protein 12.8
STIR-FRIED PORK WITH SUGAR SNAP PEAS
This recipe, created in the Food Network kitchens, has become a family favorite. The pork is so tender, the sugar snap peas so crisp and the Asian flavors are so wonderful. We love everything about it! Serve it with rice and you really could have a complete meal!
Provided by LifeIsGood
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix the pork with the scallion whites, half of the garlic, half of the ginger, all of the soy sauce, all the sugar, 1 t. of the cornstarch, all of the sherry and all of the sesame oil. Marinate at room temperature for about 15 minutes.
- Mix the remaining 1 t. cornstarch with 2 T. water and set aside.
- Heat a large skillet or wok over high heat. Add 1 T. of the peanut oil and heat.
- Add the sugar snap peas and the remaining garlic, ginger and stir-fry until the sugar snap peas are bright green but still crisp (about 1 minute). Season with salt and pepper to taste and then put into a large bowl.
- Reheat the empty skillet over high heat and add 2 more T. oil.
- Add half the pork mixture, season with salt and pepper to taste and stir-fry until lightly browned (about 2 minutes or so) Add this first batch of cooked pork to the sugar snap peas in the bowl.
- Repeat with the rest of the oil and pork.
- Return all the pork and sugar snap peas back to the skillet and add the hoisin and the cornstarch/water mixture. . Cook until the juices thicken (about 1 minute).
- Mound the stir-fry on a serving platter or divide amongst 4 plates and scatter the scallion greens over the top.
- Serve with rice, if desired.
Nutrition Facts : Calories 371.1, Fat 22.5, SaturatedFat 4.5, Cholesterol 73.8, Sodium 260.6, Carbohydrate 16.1, Fiber 4.1, Sugar 5.3, Protein 26.3
STIR-FRY OF PORK, MUSHROOMS AND SNOW PEAS
Create a better-for-you dish with our Stir-Fry of Pork, Mushrooms and Snow Peas. Stir-Fry of Pork, Mushrooms and Snow Peas is a great weeknight dish.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings, about 1-1/3 cups each
Number Of Ingredients 12
Steps:
- Heat oil in wok or large skillet on high heat. Add meat; stir-fry 1 min.
- Add next 5 ingredients; stir-fry on medium-high heat 3 to 5 min. or until meat is lightly browned. Stir in dressing and soy sauce; stir-fry 2 min. or until vegetables are crisp-tender and meat is done.
- Top with nuts and onions. Serve with rice.
Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g
PORK, MUSHROOM, AND SNOW-PEA STIR-FRY
Provided by Gina Marie Miraglia Eriquez
Categories Wok Garlic Mushroom Stir-Fry Quick & Easy Dinner Pork Tenderloin Healthy Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Toss pork with cornstarch and 1 teaspoon salt.
- Heat 2 tablespoons oil in a wok or 12-inch heavy skillet over medium-high heat until it shimmers. Stir-fry pork until pale golden and almost cooked through, about 4 minutes, then transfer to a plate. Add 1 tablespoon oil to wok and stir-fry snow peas with garlic until crisp-tender, about 1 minute. Transfer to plate.
- Add mushrooms to wok with water and remaining tablespoon oil and cook, covered, until softened, about 5 minutes. Add pork, snow peas, and teriyaki sauce and stir-fry until pork is cooked through, about 2 minutes.
PORK 'N' PEA POD STIR-FRY
A spicy citrus sauce coats tender strips of pork and crisp snow peas in this speedy stir-fry from Jane Shapton of Tustin, California. 'We like this dish extra spicy, so I use a tablespoon of red pepper flakes,' Jane notes.
Provided by Allrecipes Member
Time 25m
Yield 3
Number Of Ingredients 12
Steps:
- In a small bowl, combine the soy sauce, honey, ginger and pepper flakes. Place 3 tablespoons in a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade.
- Combine the cornstarch, orange juice, vinegar and reserved marinade; stir until blended and set aside. Drain and discard marinade from pork. In a large nonstick skillet or wok, stir-fry pork in oil for 4-5 minutes or until no longer pink. Remove pork and keep warm.
- In the same pan, stir-fry snow peas for 2-3 minutes or until crisp-tender. Stir in garlic and orange peel. Stir cornstarch mixture and stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return pork to the pan; heat through.
Nutrition Facts : Calories 305.7 calories, Carbohydrate 30.5 g, Cholesterol 73.7 mg, Fat 7.6 g, Fiber 4.4 g, Protein 28.7 g, SaturatedFat 1.7 g, Sodium 421.3 mg, Sugar 20.2 g
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