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
STIR-FRIED VEGETABLES WITH CHICKEN OR PORK
I want to thank my Asian Friends at work for bringing some very tasty dishes to our potlucks and Cindy Ly for taking the time to write down the ingredients for me. This dish can be made with either chicken or pork.
Provided by Nishana Lee
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a wok or large heavy skillet. Add chicken or pork (see Cook's Note), garlic, and oyster sauce, and stir-fry for 10 minutes.
- Stir in broccoli, green pepper, carrots, cabbage, celery, bean sprouts, zucchini, and green onions. Season with salt, and stir-fry for 6 to 8 minutes.
- In a small bowl, mix together water, soy sauce and cornstarch. Stir into vegetables, and cook for 1 to 2 minutes, or until sauce is thickened.
Nutrition Facts : Calories 191.9 calories, Carbohydrate 14.7 g, Cholesterol 32.9 mg, Fat 8 g, Fiber 4.1 g, Protein 16.9 g, SaturatedFat 1.3 g, Sodium 1174.7 mg, Sugar 5.3 g
PORK TENDERLOIN STIR-FRY
A flavorful stir-fry doesn't have to feed an army, as this delicious serves-two version proves. From Aylmer, Ontario, Shelly McCallum writes, "This combination of tender meat and crunchy vegetables is so satisfying."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 254 calories, Fat 9g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 334mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
TERIYAKI PORK
Molly Gee of Plainwell, Michigan seasons tender pork loin and an assortment of crisp-tender vegetables with soy sauce and garlic marinade for this savory stir-fry.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine 1/4 cup broth, soy sauce, vinegar, honey and garlic powder. Pour 1/3 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. In large nonstick skillet or wok, stir-fry pork in oil for 2-3 minutes or until no longer pink. Remove and keep warm., In the same pan, stir-fry broccoli and carrots in reserved marinade for 2 minutes. Add celery; stir-fry for 2 minutes. Add cabbage and green onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender., Combine cornstarch and remaining broth until smooth; stir into vegetable mixture. Bring to a boil; cook and stir until thickened. Return pork to the pan; heat through. Serve with rice if desired.
Nutrition Facts : Calories 302 calories, Fat 11g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 802mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges
RUSH-HOUR PORK STIR-FRY
Make a Healthy Living dinnertime dish in just 25 minutes with our Rush-Hour Pork Stir-Fly recipe! This pork stir-fry recipe is full of flavor and veggies.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 6
Steps:
- Heat large skillet sprayed with cooking spray on medium-high heat. Add meat; stir-fry 5 min. or until lightly browned.
- Add stir-fry vegetables; stir-fry 5 min. or until heated through. Stir in dressing, soy sauce and garlic powder; cook on medium heat 2 min. or until heated through, stirring occasionally. Remove from heat.
- Stir in broccoli slaw.
Nutrition Facts : Calories 210, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
TERIYAKI PORK STIR FRY
Something that must must have caught my eye somewhere, sometime ... I have it scribbled on a piece of paper with no source noted.
Provided by SusieQusie
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk together soy sauce, brown sugar and cornstarch. Add ginger, garlic and red pepper flakes.
- Cut chops into thin strips and add to soy sauce mixture. Toss to coat, cover and refrigerate for at least 15 minutes.
- Cook rice according to package directions. Set aside.
- Heat 1/2 tsp sesame oil in large skillet or wok, over high heat. Remove pork from marinade & add to skillet, reserving marinade. Stir fry 1-2 minutes or until no longer pink. Remove from skillet with slotted spoon & keep warm.
- Add remaining sesame oil to skillet. Add bell pepper, snow peas and green onions. Stir fry 2-3 minutes.
- Return pork to skillet & stir in reserved marinade and bamboo shoots. Bring to a boil & cook 1 minute or until sauce has thickened.
- Serve over hot rice.
Nutrition Facts : Calories 544, Fat 11.1, SaturatedFat 3.3, Cholesterol 76, Sodium 2804.7, Carbohydrate 73.7, Fiber 7.4, Sugar 19.2, Protein 37.5
TUSCAN PORK STIR-FRY
The ingredients are fresh and simple, and the light sauce compliments the subtle flavor of pork tenderloin. Delicious!
Provided by Rebecca A. L.
Categories Vegetable
Time 30m
Yield 5 , 5 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in large skillet over high heat; stir-fry pork for 3-5 minutes or until no longer pink. Remove pork from skillet with slotted spoon; cover to keep warm.
- Add beans to skillet; stir-fry for 1 minute. Push beans to side of skillet; add 1 tablespoon oil to center of skillet. Add onion and mushrooms; stir-fry all vegetables for 2 minutes. Remove from skillet; cover to keep warm.
- Stir together tomatoes, cornstarch, sugar, salt and basil. Add to skillet; bring to boil. Add polenta. Cook, stirring gently, over high heat for 1 minute. Return all to skillet; cook, stirring gently, for 1 minute. Transfer to shallow pasta serving bowl; sprinkle with cheese. Serve immediately with a side of garlic bread.
TERIYAKI PORK STIR FRY RECIPE
Teriyaki Pork Stir Fry that can be made in one pan in 30 minutes or less!
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil oil in a large pan over medium-high heat.
- Add broccoli, pineapple, peppers and onion and cook for 6-8 minutes, or until tender.
- Season with salt and pepper, to taste.
- Remove vegetables from the pan and place on a plate; set aside.
- Add remaining tablespoon of oil to the pan and cook pork until browned and cooked through, about 6-8 minutes.
- Add vegetables back to the pan.
- Pour teriyaki sauce into the pan and toss to coat.
- Cook for a few minutes until heated through.
- Serve over rice and garnish with sesame seeds.
Nutrition Facts : Servingsize 1 serving, Calories 119 kcal, Fat 14 g, SaturatedFat 2 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Sugar 0 g, Protein 0 mg
PORK STIR FRY
Wonderfully flavorful pork stir fry is made with pork tenderloin strips, onions, and bell peppers. The soy sauce-sriracha marinade is amazing!
Provided by Vered DeLeeuw
Categories Main Course
Time 35m
Number Of Ingredients 12
Steps:
- Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sriracha, and cornstarch. Set aside.
- Heat the avocado oil in a large, deep skillet (or wok) over medium-high heat. Add the pork strips and the onions and stir-fry until the meat is no longer raw, 5-7 minutes.
- Add the pepper slices, garlic and ginger, and cook, stirring, for 1 minute.
- Give the sauce a quick additional mix (the cornstarch tends to settle in the bottom). Lower the heat to medium and stir the sauce into the skillet. Cook, stirring, until the sauce thickens, about 3 minutes. As soon as it has thickened, remove the skillet from the heat.
- Transfer the stir-fry to a serving platter. Drizzle with sesame oil, sprinkle with sesame seeds, and serve.
Nutrition Facts : Calories 284 kcal, Carbohydrate 13 g, Protein 30 g, Fat 12 g, SaturatedFat 2 g, Sodium 694 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
PORK TENDERLOIN STIR FRY WITH TERIYAKI SAUCE
Teriyaki sauce is a common condiment and easily purchased in bottles, but making your own requires only pantry and refrigerator ingredients. And this way, you can control the fine-tuning of the flavors and texture. This teriyaki sauce is great with meaty, flaky fish and asparagus, mushrooms and/or tofu with leeks, chicken with leeks or scallions, beef and broccoli-on and on. The sauce keeps for weeks in the fridge and is easy to make in large batches if stir-fry is a popular or frequent dinner request.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 16
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.
TERIYAKI PORK-RAMEN STIR-FRY
Turn the evening into an Asian-themed adventure with our Teriyaki Pork-Ramen Stir Fry. Mixed veggies, pork and ramen noodles mix together with a great teriyaki marinade that you're sure to enjoy. For something different and exciting, try our Teriyaki Pork-Ramen Stir Fry.
Provided by My Food and Family
Categories Home
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Add 3 Tbsp. marinade to meat in shallow dish; stir to evenly coat meat with marinade. Refrigerate 30 min. to marinate. Mix remaining marinade with flour and 1/4 cup water until blended; reserve for later use.
- Break apart Noodles. Add to saucepan of boiling water; stir. Cook 3 min.; drain. Discard Seasoning Packets.
- Heat 2 Tbsp. vinaigrette in large nonstick skillet on medium-high heat. Add vegetables; stir-fry 4 min. Stir in remaining water; bring to boil. Cover; simmer on medium-low heat 2 to 3 min. or until vegetables are crisp-tender. Spoon into bowl; set aside.
- Drain meat; discard marinade. Heat remaining vinaigrette in skillet on medium-high heat. Add meat; stir-fry 3 min. Return vegetables to skillet along with the noodles and reserved marinade mixture; stir-fry 2 to 3 min. or until heated through.
Nutrition Facts : Calories 430, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 33 g
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