Pork With Spinach Stir Fry Food

PORK WITH SPINACH STIR FRY

Steps:

• Toast the sesame seeds in a dry pan over medium heat for 3 to 4 minutes, shaking the pan gently, until seeds are golden brown; remove from the pan at once to prevent burning.
• Trim the ends from the spinach, roughly chop the leaves and wash to remove the grit.
• Combine the garlic, spring onion, cayenne pepper and pork, mixing well. Heat the oils in a pan and stir-fry the pork quickly in three batches over very high heat until golden brown. Remove the meat and set aside.
• Add the soy sauce, sugar and spinach and toss lightly. Cover and cook for 2 minutes or until the spinach is just soft. Return the pork to the pan, add the sesame seeds, toss well and serve immediately.

STIR-FRIED SPINACH WITH GARLIC

Steps:

• In a large wok over medium heat, heat oil. Stir-fry salt and spinach for 1 minute. When spinach has wilted add sugar and garlic and stir-fry 2 to 3 minutes more. Plate spinach, serve warm or cold.

PORK STIR-FRY WITH SPINACH

Steps:

• Toast the sesame seeds in a dry pan over a medium heat for 3 to 4 minutes, or until golden. Shake the pan gently to keep the seeds moving (and not burning). Remove seeds from pan and set aside to cool.
• Combine the garlic, scallions, chili, cayenne and pork. Mix well and set aside.
• Combine soy sauce, sugar and 4 teaspoons of sesame oil. Mix well and set aside.
• Heat the oil with the splash of sesame oil in a wok or heavy-based frying pan. Stir fry the pork (in 3-4 batches) over a high heat until golden. Remove meat and set aside.
• Add the spinach and soy, sugar and sesame oil mixture to the wok/pan. Stir lightly and cover. Cook for 1-2 minutes or until spinach is soft.
• Return pork to the pan, add the sesame seeds, stir well and heat for about 1 minute.
• Serve over noodles or rice.

ASIAN STIR-FRY PORK AND NOODLES

Steps:

• Cook the pasta in boiling water until just tender then drain and place in a bowl.
• Place the strips of pork into a bowl.
• In another bowl whisk the hoisin sauce with minced garlic, chili flakes, soy sauce rice vinegar, sesame oil and ginger; pour HALF of the mixture over the pork strips, toss to coat then allow to stand for 15 minutes.
• Heat 1 teaspoon vegetable oil in a wok or a large non-stick skillet over medium-high heat.
• Add in the pork and stir-fry for about 2-3 minutes; remove to a bowl.
• Heat 1 tablespoon vegetable oil in the wok or skillet over medium-high heat; add in spinach, water chestnuts, carrot sticks and green onion; saute stirring until the spinach is wilted (about 3 minutes).
• Stir in cooked pasta, pork and the remaining HALF of the hoisin sauce mixture; cook stirring for about 2 minutes or until completely heated through.

LEFTOVER PORK CHOP STIR FRY

Steps:

• Cut the left-over pork chops into thin strips at a slight bias.
• Heat 1 tablespoons seame oil over medium heat. Add garlic and onion and sautee until tender.
• In the meanwhile, mix ingredients for the sauce in a small bowl or measuring cup.
• Add pork to the garlic and onion and cook until warmed through
• Add stir fry veggies and cook for about 2 minutes more, adding the sauce at the last minute. (A little cornstarch can be added here if you want the sauce thicker).
• Serve over your favorite rice or noodles.

STIR-FRY PORK WITH FRESH SPINACH, CARROTS AND NOODLES

Steps:

• Cook the pasta or Chinese noodles; set aside.
• Place the pork strips in a bowl.
• In another bowl whisk together the hoisin sauce with garlic, soy sauce, rice vinegar, sesame oil, ginger and black pepper to taste (if using).
• Pour HALF of the hoisin sauce mixture over the pork strips; mix to coat, and let stand for about 30 minutes.
• Heat about 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat.
• Add in the pork mixture and saute for about 2-3 minutes, or until the pork is done; remove to a plate or bowl.
• Heat another 1 tablespoon oil (or more if desired) in the wok or skillet and saute the dried chili flakes with spinach leaves, water chestnuts, carrots (or broccoli slaw if using) and green onions for about 3 minutes or until the spinach is wilted.
• Stir in the cooked noodles with the cooked pork, along with any drippings from the plate or bowl and the remaining half of the hoisin sauce mixture; cook stirring constantly for about 2 minutes or until the mixture is completely heated through.
• Add in more soy sauce and season with more black pepper if desired.
• Delicious!

GINGER PORK STIR FRY (WITH MUSHROOM)

Steps:

• Heat oil until smoking in a wok or large skillet over high heat. Stir-fry the onion for 1 minute, then add the ginger and garlic, and cook for 30 seconds more. Stir in the pork and cook for 2 minutes until browned. Then stir in the mushrooms and carrot; cook another two minutes.
• Stir together the soy sauce, rice wine, sugar, and cornstarch in a small bowl. Pour into stir-fry, and bring to a boil. Cook for 30 seconds until the sauce has thickened, and has turned clear. Remove from the heat and transfer to a serving dish.