Pork Tenderloin Stir Fry With Peanuts Food

PORK TENDERLOIN STIR FRY WITH PEANUTS

Steps:

• Combine all the marinade ingredients into a bowl along with the pork fillet and set aside for 30 minutes while you cook your noodles and prepare the vegetables.
• Add 1 tbsp of oil to a wok or large frying pan, once hot add the pork and stir-fry to 5 minutes, stir constantly to stop the pork from sticking. Remove the pork from the pan and set aside in a bowl.
• Add the remaining 1 tbsp oil to the wok and add the garlic, spring onions, ginger and peppers, stir-fry for 1 minute, then add 3 tbsp water to the wok and cover with a lid, cook for 3 minutes like this.
• Return the pork to the wok, along with the noodles, peanuts and beansprouts. Stir constantly and add the final flavouring of sesame oil, chilli sauce and light soy sauce. Serve immediately into bowls.

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 TENDERLOIN STIR FRY WITH TERIYAKI SAUCE

Steps:

• For the teriyaki sauce: Combine all ingredients except cornstarch in a small pot and bring to low boil, then reduce heat. Whisk together the cornstarch in a few tablespoons water in a small bowl, then add to sauce to thicken to coat spoon. Remove from heat.
• For the stir-fry: Place meat in freezer for a few minutes to firm, then trim as needed and halve the tenderloin lengthwise. Press into an even layer and thinly slice meat on bias resulting in thin and uniform strips of pork. Pat meat dry and season.
• Heat a large skillet over high heat with oil to coat. When oil smokes and ripples, add pork in 2 batches if necessary to avoid crowding, then cook, stirring occasionally, until browned in places and crispy at edges; remove to plate and repeat if necessary.
• Add a bit more oil if pan looks dry and stir-fry the leeks 1 to 2 minutes, then add garlic and peppers and add meat, broccolini, if using, and pour over 2/3 cup teriyaki sauce to combine.
• Serve the teriyaki stir-fry with rice and garnishes of choice.

PORK TENDERLOIN STIR-FRY

Steps:

• In a large skillet, stir-fry pork in oil until no longer pink. Add the mushrooms, onions and peas; stir-fry for 1 minute. Add the cabbage, bean sprouts, garlic, ginger and sugar; stir-fry for 2 minutes. Stir in soy sauce. Serve with rice.

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.

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!

CHICKEN STIR-FRY WITH VEGETABLES AND PEANUTS

Steps:

• In a bowl combine the chicken with 2 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon garlic and the red pepper flakes.
• In another small bowl mix/whisk together remaining 6 tablespoons soy sauce, 1 tablespoon honey and 2 teaspoons cornstarch; set aside.
• Heat 2 tablespoons oil in a wok or a large non stick skillet over high heat, add in the chicken; stir-fry for 1 minute, then transfer to a dish.
• Add in another couple tablespoons oil if needed, and add in the green beans, red pepper strips, snow peas and minced ginger; stir-fry until crisp-tender about 3 minutes (adding in the remaining 1 tablespoon garlic the last minute).
• Return the chicken back to the wok or skillet.
• Add in the reserved soy sauce/cornstarch mixture; stir until heated through and thickened (about 1 minute).
• Season with salt and pepper (if you are using the oyster sauce the do not add in any salt) then add in the oyster sauce if using; mix to combine.
• Sprinkle with chopped green onions and salted peanuts.

PORK TENDERLOINS WITH ASIAN PEANUT SAUCE

Steps:

• Preheat oven to 375°F.
• Spray a shallow roasting pan with no-stick cooking spray. Heat oil in a large skillet over medium-high heat. Season tenderloins liberally with salt and pepper. Brown each tenderloin on all sides in skillet.
• Transfer meat to prepared roasting pan. Roast tenderloins for 15 minutes, or until instant-read thermometer reaches 160°F
• Transfer roasted meat to cutting board. Tent with foil. Allow meat to rest 10 minutes. Slice into medallions and serve with Asian Peanut Sauce and garnished with sliced chives or scallions.
• For Peanut Sauce: Whisk chicken broth, peanut butter, and hoisin sauce together in a small saucepan over medium heat, until smooth. Stir in ginger and garlic. Remove from heat.

FAST PORK AND PEANUT STIR-FRY

Steps:

• Heat the water to boiling in a medium saucepand and add the ramen noodles.
• Let the water come back to a boil, drain the noodles, toss them with 1 tsp of the sesame oil, and set them aside In a blender or food processor, combine the ramen flavor packet with the vinegar, peanut butter, soy sauce, brown sugar, ginger, garlic, Tabasco, 2 Tbs vegetable oil and process until smooth.
• Set the sauce aside or refrigerate until ready to use.
• In a wok, heat the remaining 2 Tbs vegetable oil and 1 Tbs sesame oil over high heat until almost smoking.
• Add the pork and stir fry it until it is cooked through.
• Add the green onions, toss them with the pork, and then stir in the drained ramen noodles.
• Pour the peanut sauce the pork mixture, continue to stir fry the pork and onions for another minute to heat the sauce through.
• Sprinkle with peanuts, and serve immediately.

SPICY PORK 'N' PEANUTS

Steps:

• Place pork in a bowl, drizzle with 2 tablespoons soy sauce; set aside. In another bowl, combine sugar and cornstarch. Stir in the broth, lemon juice, red pepper flakes and remaining soy sauce until blended; set aside. , In a nonstick skillet or wok, stir-fry pork, onion and garlic in oil for 4 minutes. Add peppers; stir-fry for 4-5 minutes. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in peanuts. Serve over rice.

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.

SPROUTS WITH PORK & PEANUTS

Steps:

• Trim any silvery sinew from the pork, then slice the meat into thin medallions. Mix the cornflour with 2 tbsp of the soy, add the pork and toss to coat. Set aside for 5 mins. Stir together the rest of the soy, the vinegar, sugar, rice wine and 2 tbsp water. Let the sugar dissolve.
• Heat 1 tsp oil in a wok or frying pan. Fry the peanuts for 1-2 mins, stirring often, until toasted and golden, then set aside in a dish. Add 1 tbsp oil to the pan, and stir-fry the pork for 3-4 mins until golden but not completely cooked through. Set aside.
• Wipe out the pan if needed, then add another 1 tbsp oil and stir-fry the sprouts over a high heat for 5 mins, adding 1 tbsp water at the end to provide a shot of steam. They should be bright green and just tender, but not soft. If the pan seems dry, add another 1 tsp oil, then tip in the ginger, garlic and chilli. Sizzle for 1 min, then add the sauce, pork and any resting juices. Simmer for a few mins until the sauce thickens and the pork is cooked through. Scatter with the nuts, drizzle over the sesame oil and serve with rice.

SPICY PORK STIR FRY

Steps:

• In a medium bowl, mix 2 tablespoons soy sauce, 1 tablespoon cornstarch and water.
• Wisk together until smooth then stir in the pork cubes.
• Cover and refrigerate for 30 to 45 minutes.
• In another bowl combine the lime juice, 1 tablespoon soy sauce, vinegar, 1 teaspoon cornstarch and sesame oil.
• Mix together and set aside.
• Remove pork and marinade from refrigerator.
• In a large fry pan or wok heat peanut oil until hot.
• Stir in ginger and chile pepper and saute for 1 minute.
• Then stir in pork with marinade, carrots, and sugar peas and stir-fry for 6 to 8 minutes or until pork is tender.
• Pour in lime mixture, reduce heat and simmer until sauce thickens, approximately 6 to 8 minutes.
• Remove from heat and stir in hot chile oil, green onions and peanuts.

PORK AND PEPPERS STIR FRY

Steps:

• Make 4 servings of rice as directed.
• In a small bowl combine orange juice, soy sauce, honey, cornstarch, and ginger; blend well.
• Set aside.
• Cook pork until no longer pink.
• Add bell peppers; cook and stir 2-3 minutes.
• Add orange juice mixture.
• Bring to a boil.
• Boil 1 minute or until sauce is slightly thickened, stirring constantly.
• Serve over rice.