HOW TO VELVET PORK FOR STIR FRY
You can use whatever pork you want, shoulder, tenderloin, butt. This tenderizes the meat. Be sure not to let the pork cook to long in the boiling water because you will be cooking it again in the stir fry
Provided by barbara lentz
Categories Pork
Time 8h
Number Of Ingredients 8
Steps:
- 1. Mix the 1 tbsp water with the oyster sauce, baking soda, cornstarch vegetable oil, white pepper and sesame oil Add the pork and massage with hands until all the moisture is absorbed. Let marinate at least 30 minutes or up to overnight. Let your pork come to room temp.
- 2. Place a pot on the stove with just enough water that would cover the pork. Once the water boils add the pork and let cook about 1 minute until opaque. Drain and set aside. Now it's ready to use.
HOW TO VELVET PORK FOR STIR-FRY
Velveting is a common Chinese cooking technique, where you marinate and pre-cook meat or seafood before stir-frying. Learn how to velvet pork for stir-fry!
Provided by Bill
Categories Pork
Time 35m
Number Of Ingredients 9
Steps:
- Slice pork as required for your recipe. In a medium bowl, add the pork, water, Shaoxing wine, oyster sauce, and baking soda (if using).
- Mix with your hands until the pork is well coated and the liquid is absorbed into the meat. Add the cornstarch, vegetable oil, and optional sesame oil and white pepper (if using). Mix again until everything's well incorporated. Set aside and let the pork marinate for at least 30 minutes or overnight (if marinating overnight, let the pork come up to room temperature before starting your dish.
- To sear the pork, place your wok over high heat. When it starts to smoke lightly, add 2 tablespoons oil around the perimeter of the wok to coat the surface. Add the pork in one layer, allowing it to sear for 30 seconds. Stir-fry until it has turned opaque, remove from the wok, and set aside.
- To blanch, bring water to a boil in your wok. Stir in the pork. Once it turns opaque, blanch for an additional 10 second, and remove from the wok using a spider or strainer. Set aside.
- Now your pork is ready to be added to your stir-fry. Remember, whether searing or blanching, you will cook the pork again in your stir-fry, so avoid overcooking it during the pre-cook step.
Nutrition Facts : Calories 130 kcal, Carbohydrate 1 g, Protein 19 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 54 mg, Sodium 206 mg, ServingSize 1 serving
PORK STIR FRY
Quick stir fry using fresh veggies and cheap ingredients you probably have stocked in your cabinet already.
Provided by EACline
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 187.6 calories, Carbohydrate 13 g, Cholesterol 42.1 mg, Fat 7.8 g, Fiber 3.3 g, Protein 17.7 g, SaturatedFat 1.7 g, Sodium 540.8 mg, Sugar 4.5 g
PORK STIR FRY (HOW TO VELVET PORK)
This easy Pork Stir Fry whips up in no time. Loaded with fresh veggies and tender pork, it's a perfect weeknight dinner idea!
Provided by GypsyPlate
Categories Main Courses
Time 25m
Number Of Ingredients 22
Steps:
- Slice pork very thinly (about 1/8 inch) against the grain, and place in a bowl.
- In a separate bowl, mix water, Chinese cooking wine, oyster sauce and baking soda. Pour over pork and mix together well with hands. Allow the liquids to absorb into meat.
- Stir in corn starch and 1.5 tablespoons of oil. Allow the meat to marinate while you prep the other ingredients
- Heat one tablespoon of oil in a wok over high heat.
- Once hot, add in the pork in a single layer. Leave it undisturbed for 30 seconds, then give it a stir. Cook just until opaque, them remove to a plate.
- Reduce heat to medium high. Add remaining tablespoon of oil, then add in onion, peppers, carrots, mushrooms, cashews and red chili flakes. Stir fry about 5 minutes.
- Add in aromatics (ginger and garlic). Cook for a minute, then add in sauce.
- Cook for a few minutes, till the sauce starts simmering. Stir in the snow peas and pork, cook for about another minute, then serve with your favorite rice or noodles.
Nutrition Facts : Calories 439 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 25 grams fat, Fiber 4 grams fiber, Protein 29 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 824 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
PORK STIR FRY
Tasty stir fry! You can add your favourite vegetables to it make your way.I experimented until I came up with this result.This is great as is for 2 or serve with rice for 4.
Provided by Sageca
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Combine cornstarch, soya sauce, vinegar, honey and garlic together.
- Add sliced pork and marinate a few hours:this can be done on the morning; refrigerate.
- Remove meat from marinade.
- Heat wok or large frypan on High.
- Add oil,ginger and pork;stir fry until golden brown. Remove meat.
- Add onion, celery,pepper,mushrooms and broccoli.Stir fry for 2-3 minutes.
- Add chicken broth, marinade,pork and beansprouts.
- Stir on High until vegetables are tender crisp.
- Recipe can be easily doubled.
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