Quick Honey Mustard Pork Stir Fry Food

STIR-FRIED PORK WITH GINGER & HONEY

Steps:

• Bring a pan of salted water to the boil and cook the noodles following pack instructions. Meanwhile, mix the cornflour with 1 tbsp water, then stir in the soy sauce and honey, and set aside.
• Heat the oil in a wok over a high heat. Add the pork and cook for 2 mins until browned all over. Add the ginger, garlic, pepper and mangetout, and cook for a further 2 mins. Reduce the heat, then add the soy and honey mixture, stirring and cooking until the sauce bubbles and thickens. Divide the drained noodles between 2 bowls. Top with the pork and vegetables, and finish with a sprinkling of sesame seeds.

HONEY PORK STIR-FRY

Steps:

• Cut pork into 1 inch squares. Brown in large skillet over medium high heat, stirring frequently.
• Combine chicken broth, honey, soy sauce, vinegar, ginger, and garlic powder. (See note on sauce above).
• Add to skillet, cover and cook for 15 minutes.
• Add vegetables, cook for another 10-15 minutes, until at the preferred crispness.
• Thicken sauce with cornstarch and water.
• Serve over rice. I like jasmine or basmati.

SPICY HONEY-MUSTARD CHICKEN STIR-FRY

Steps:

• In a blender or food processor, combine the first 10 ingredients; cover and process until smooth. In a large nonstick skillet, stir-fry chicken in 1 teaspoon hot oil for 5-7 minutes or until juices run clear. Remove chicken and keep warm. In the same skillet, stir-fry vegetables in remaining hot oil until crisp-tender. Return chicken to pan. Stir sauce and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice if desired.

EASY PORK STIR FRY

Steps:

• In a small bowl, mix soy sauce, water, garlic, honey and cornstarch. Set aside.
• Slice the tenderloin in half lengthwise to make 2 pieces, then slice into smaller slices approximately 1/4 inch thick. Set aside.
• Heat a large skillet over medium high heat. Add oil to lightly coat the pan. Add pork pieces and cook, stirring, until the pork is almost completely cooked, about 4 minutes.
• Add frozen veggies to the pan and cook over medium high heat until thawed and no longer frozen.
• Increase the heat to high. Add the stir fry sauce to the pan and cook over high heat, stirring constantly, until the mixture begins to boil. Reduce heat to low and cook for 1-2 minutes. Remove from heat. Sauce will thicken and coat the stir fry as it cools.

JAMAICAN PORK STIR-FRY

Steps:

• In a wok or large skillet, heat oil over medium-high heat.
• Add frozen vegetables; cook and stir for 5 - 7 minutes or until vegetables are crisp-tender.
• Remove vegetables from wok and place in a covered serving dish.
• Toss pork strips with jerk seasoning; add to wok.
• Add more oil, if necessary.
• Cook and stir for 2 - 5 minutes or until pork is no longer pink.
• Add plum sauce to wok; return vegetables.
• Gently toss to coat; heat through.
• If desired, sprinkle with peanuts.
• Serve over rice.

QUICK HONEY MUSTARD PORK STIR-FRY

Steps:

• Slice pork thinly.
• Mix together the honey & mustard.
• Marinate the pork in honey mustard mixture for at least 15-20 minutes.
• Heat oil in nonstick wok or pan.
• Add meat & stirfry with high heat until cooked, stirring & tossing all the time (5-10 minutes).
• Serve with stir fried veggies & rice or potatoes & salad.

PORK STIR-FRY WITH APRICOT SAUCE

Steps:

• Combine first seven ingredients well, set aside half of mixture and refrigerate.
• Combine the other half of the soy sauce mixture with the pork in a mixing bowl.
• Cover pork mixture with plastic wrap and refrigerate. Allow to marinate for at least one hour.
• Heat a wok or large skillet over medium-high heat and add sesame oil.
• When oil is hot, but not smoking, add pork mixture and cook until just barely cooked through- approximately 4-6 minutes.
• Remove pork from skillet/wok with a slotted spoon and put aside in a clean bowl.
• Add the vegetables to the pan and cook, stirring frequently until crisp-tender. You may want to add them in order of density to keep from overcooking some of them (e.g. carrots first, then broccoli, then mushrooms last).
• When the vegetables are just cooked enough, add the pork back to the skillet/wok and then the reserved half of the soy sauce mixture.
• Cook, stirring a couple of times, for about one minute more, until sauce is thickened.
• Serve, over steamed rice if desired.

BAJA PORK STIR-FRY

Steps:

• Combine the first 4 ingredients.
• Sprinkle pork with 1/4 teaspoon salt, and 1/4 teaspoon pepper, and toss.
• Heat a large skillet over medium-high heat, and add 1 tablespoon canola oil, and swirl.
• Add pork, and cook 3 minutes, browning on both sides. Remove pork from pan, and keep warm.
• Heat pan over high heat, and add the remaining canola oil, and swirl to coat.
• Add onion, and stir fry for 1 minute.
• Add bell peppers and jalapeno, and stir-fry for 1 minute.
• Return pork to pan, and stir-fry for 1 minute.
• Stir in broth mixture (1st 4 ingredients), the remaining salt, and remaining black pepper, and bring to a boil.
• Remove from heat, stir in tomatoes, and sprinkle with cilantro.