Pork Stir Fry With Green Beans And Peanuts Food

PORK IN PEANUT SAUCE

Steps:

• In a large bowl, stir together the ginger, garlic, red pepper flakes, soy sauce, broth, and peanut butter. Stir in pork to coat. Set aside.
• Heat oil in a wok or large skillet over medium-high heat. Stir in onions, and cook about 1 minute. Stir in cashews. Cook until unions are soft and translucent. Pour in pork and marinade. Cook until pork pieces are done, about 10 minutes. Stir in mixed vegetables, and cook 5 minutes more.

STIR-FRIED GREEN BEANS WITH PORK AND CHILES

Steps:

• Heat a 12-inch skillet or wok over medium-high heat for 1 minute, then add the oil and let heat for another 30 seconds - it should be hot but not smoking. Stir in pork and 3/4 teaspoon salt, and cook, breaking up meat with a spoon, until browned and crisp, 6 to 9 minutes. Transfer to a plate.
• Return pan to heat and add more oil if it looks dry. Stir in green beans, cook until they are crisp, tender and bright green, 1 to 3 minutes. Stir in chiles, ginger, garlic, coriander seeds and remaining 1/4 teaspoon salt. Cook, stirring frequently, until fragrant, about 1 minute longer.
• Return pork to skillet, along with chopped cilantro, vinegar, soy sauce and sugar. Stir briefly to combine, then scrape into a serving platter.
• Sprinkle more vinegar and soy sauce on top to taste, then top with more chopped cilantro. Serve with rice, and sliced tomato, if you like.

PORK STIR FRY WITH GREEN BEANS

Steps:

• Mix Sauce ingredients in a bowl.
• Trim the tough end of the beans, then chop into 2 - 2.5cm / 4/5 - 1" pieces.
• Charred Beans: Heat 1 1/2 tbsp oil in a heavy based skillet over high heat (I use cast iron) until smoking. Add beans, spread out to cover base. Leave for 1 minute. Quick stir, spread out, cook for 30 seconds. Stir, then leave for 30 seconds, then repeat once more (so 2 1/2 minutes in total cook time) until beans are charred but tender crisp (not withered and floppy). Remove into bowl.
• Turn heat down to medium high, add 1 tbsp oil. Add onion, then garlic and ginger. Cook for 1 minute until edges of onion are golden.
• Turn heat back up to high. Add pork and cook, breaking it up as you go. Cook for 2 minutes until the pork is cooked through, then add Sauce. Cook for 30 seconds, then add beans and stir for another 30 seconds.
• Serve over rice. Garnish with slices of large red chilli (it's mild), entirely optional. To eat, mix the pork into the rice then eat it with a spoon - forget chopsticks for this one! (For a low carb, low cal option, try Cauliflower Rice)

PORK STIR FRY

Steps:

• Rub the pork fillet with olive oil, seasoning and balsamic vinegar.
• Roast at 190 degrees Celsius for 30 minutes, turning the fillet half way through. Set aside.
• In a wok, heat the olive oil and saute the garlic, chilli and ginger.
• Add the vegetables and pineapple; saute for a few minutes until soft.
• Slice the fillet and serve with stir fried vegetables and sprouts.

PORK STIR-FRY WITH GREEN BEANS AND PEANUTS

Steps:

• Mix pork, 1 tablespoon soy sauce, 1 tablespoon honey, half of garlic, and crushed red pepper in medium bowl. Mix remaining 3 tablespoons soy sauce and remaining 1/2 tablespoon honey in small bowl; set aside.
• Cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Add carrots to green beans in water; cook 1 minute. Drain carrots and green beans. Heat 1 tablespoon canola oil in wok or large nonstick skillet over high heat. Add pork mixture; stir-fry 1 minute. Transfer pork to dish. Add remaining 1 tablespoon canola oil to wok; add red bell pepper and stir-fry 1 minute. Add green beans, carrots, ginger, and remaining garlic; stir-fry 1 minute. Return pork to wok along with reserved soy sauce-honey mixture; stir until heated through, about 1 minute. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with sliced green onions and chopped peanuts and serve.

PORK AND GREEN BEAN STIR-FRY WITH PEANUTS

Steps:

• In a medium bowl mix together 1 tablespoon soy sauce, 2 tablespoon honey (can use 1 tablespoon honey if desired) about 1 tablespoon minced garlic (or to taste) and crushed red pepper flakes to taste; mix to combine; add in pork strips, and toss to coat the pork; set aside.
• In another small bowl mix together 3 tablespoons soy sauce and 2-3 teaspoons cornstarch; whisk to combine.
• In a saucepan, cook green beans JUST until crisp-tender (about 3 minutes) then add in carrots sticks and cook 1 minute; drain the water (this can be done hours in advance).
• Heat peanut oil in a wok or large nonstick skillet over high heat until hot.
• Add in the pork mixture; stir-fry for about 1 minute, remove pork to a dish.
• Add in more peanut oil, then add in the red bell pepper and stir-fry 1 minute.
• Add in green beans, carrots, ginger and remaining garlic; stir-fry 1 minute.
• Return the pork to the wok or skillet along with the soy/cornstarch mixture; stir until thoroughly heated through and thickened (about 1 minute).
• Add in peanuts; toss to combine.
• Season with salt and pepper if desired.
• Transfer to a bowl and sprinkle with chopped green onions.
• Sprinkle with more peanuts if desired and serve with rice.
• Delicious!

PORK AND GREEN BEAN STIR-FRY

Steps:

• Put the pork in the freezer while you prepare the rice. Put the rice in a medium saucepan and add 2 cups water, the lemon zest and 1/2 teaspoon salt; bring to a boil. Stir, then cover and reduce the heat to low. Cook until the water is absorbed, about 10 minutes. Turn off the heat and let stand 10 minutes. Fluff the rice with a fork.
• Meanwhile, cut the pork into 1 1/2-by-1/2-inch strips. Season with salt and pepper. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat until very hot. Add half the pork and cook until browned, about 2 minutes per side. Remove to a large bowl; repeat with the remaining pork.
• Add another 1 tablespoon vegetable oil to the skillet over medium heat. Add the haricots verts, 1/4 teaspoon salt and 1/3 cup water; cook, stirring, until the water evaporates and the haricots verts start browning, about 6 minutes. Add to the pork.
• Add the remaining 1 tablespoon vegetable oil, the garlic, jalapeno and ginger to the skillet and cook, stirring, until golden, 1 minute. Add the brown sugar, fish sauce and 1/4 cup water; cook until the sauce is thick and bubbling, 1 to 2 minutes. Add the pork and haricots verts to the sauce and toss until glazed, about 1 minute; season with salt. Serve the stir-fry with the rice; top with cilantro and/or mint.

PORK AND GREEN-BEAN STIR-FRY

Steps:

• Cut pork diagonally into 1/4-inch thick slices; cut each slice lengthwise in half. Season with 1/2 teaspoon salt. In a small bowl, mix soy sauce, vinegar, and sugar; set sauce aside.
• Heat 1 teaspoon oil in a large skillet over medium-high. Add half the ginger, pepper flakes, and pork; cook, stirring, until pork is no longer pink, about 3 minutes. Transfer to a plate. Repeat, cooking remaining ginger, pepper flakes, and pork in another teaspoon oil; transfer to plate.
• Meanwhile, cook green beans in a medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain; dry with paper towels.
• Add remaining teaspoon oil to the skillet. Add beans, bell pepper, and 2 tablespoons water; cook over high heat, stirring often, until peppers are tender, about 2 minutes.
• Add peanuts, pork mixture, and reserved sauce. Cook, stirring, until pork is coated, about 1 minute. Serve immediately, over rice, if desired.

PEANUTTY PORK STIR-FRY

Steps:

• Drain pineapple, reserving juice; set aside. In a large skillet, stir-fry pork in oil until no longer pink. Add the red pepper, carrot and onions; cook and stir for 2-3 minutes or until crisp-tender., Stir in the soy sauce, teriyaki sauce, peanut butter and reserved pineapple juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in peanuts and pineapple. Serve with rice if desired.

EASY THAI PEANUT PORK STIR FRY

Steps:

• In a small bowl, combine peanut butter, lime juice, soy sauce, vinegar, sriracha, garlic powder and black pepper.
• Whisk together until well combined and smooth. It will look lumpy at first, but as you whisk, it will get nice and creamy. Stir in cilantro.
• Heat oil in a wok or large skillet over high heat until oil is very hot.
• Add pork and stir fry in batches without crowding the pan. Cook until pork is starting to brown around the edges, being careful not to over cook. It will take about 2-3 minutes per batch.
• Remove pork from the pan and set aside.
• Add green onions, stir fry for 1 minute.
• Add red peppers and stir fry for 1 minute.
• Add garlic and stir fry for another 30 seconds.
• Add water chestnuts and cook for an additional 30 seconds.
• Add pork to to the mixture.
• Pour sauce over mixture and toss to coat. Cook for another minute until sauce is heated through.
• Serve over hot cauliflower rice.
• Garnish with green onions, cilantro, lime slices and chopped peanuts, if desired.

PORK AND GREEN BEAN STIR-FRY

Steps:

• Brown ground pork and next 3 ingredients in a large stainless steel skillet over medium high heat, stirring often, 7 - 8 minutes or until meat crumbles and is no longer pink; drain. Wipe skillet clean.
• Cook green beans in hot oil in skillet over medium high heat, stirring occasionally, 4 -5 minutes or until just tender and slightly charred.
• Stir together teriyake sauce and next 2 ingredients. Stir pork mixture into green beans. Stir in teriyaki mixture, tossing to coat. Serve immediately over rice or noodles.
• Note: Southern Living used a Kikkoman Triple Ginger Takumi Collection Teriyaki Sauce, but regular will do just fine.