Saucy Stir Fried Pork Food

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.

SAUCY STIR-FRIED PORK

Steps:

• Cook rice as directed on package.
• Meanwhile, heat dressing in large skillet on medium-high heat. Add meat; cook and stir 2 min. Stir in peppers and peas; cook 3 min., stirring frequently. Add onions; cook and stir 1 min.
• Mix soy sauce, cornstarch and ginger until well blended. Add to meat mixture; cook 1 min. or until thickened, stirring frequently. Serve over rice.

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.

HOISIN PORK STIR FRY

Steps:

• Mix the sliced pork, 1 tablespoon hoisin sauce, and 1 tablespoon cornstarch together in a bowl. Set aside. Combine the remaining 2 tablespoons hoisin sauce, chicken broth, and 1 tablespoon cornstarch with rice vinegar, sugar, and cayenne pepper in small bowl. Set aside.
• Heat the sesame oil in a skillet over medium-high heat. Stir in the pork; cook and stir until the pork begins to brown, about 5 minutes. Add the garlic and ginger; cook and stir until fragrant. Mix in the carrot, bell pepper, and water chestnuts, cooking until the carrots are tender. Stir in the reserved hoisin sauce mixture and continue cooking and stirring until the flavors are combined, about 3 minutes.

PORK STIR FRY

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.

SAUCY STIR-FRIED PORK

Steps:

• Cook rice as directed on package.
• Meanwhile, heat dressing in large skillet on medium high heat. Add meat, cook and stir 2 minutes. Add peppers and peas, cook 3 minutes, stirring frequently. Add onions, cook and stir 1 minute.
• Mix soy sauce, cornstarch and ginger until well blended. Add to meat mixture in skillet, cook 1 minute or until sauce thickens, stirring frequently. Serve over the rice.
• Makes 4 servings.

STIR-FRIED PORK IN PLUM AND SOY SAUCE

Steps:

• Heat 1 Tablespoon oil in a wok and stir-fry pork, in batches, until browned, remove from wok and set to one side.
• Heat remaining oil in wok, add onion, garlic and ginger, stir-fry 1 Minute.
• Add red and yellow peppers stir-fry 1 minute, add soy sauce, return pork to pan, stir-fry until peppers start to soften.
• Add asparagus, peas, sprouts, plum and hoi sin sauces, stir-fry until remaining veg are just tender, you still want a nice crunch.
• Cooking time will be longer if not using a wok.
• To Serve: Either serve as is for low carb or serve over jasmine rice.

PORK NOODLE STIR-FRY

Steps:

• Heat the oil in a wok or frying pan. Add the mince, break it up with a spoon and fry over a high heat for about 8 mins until browning. While the meat cooks, boil a kettle, then pour the hot water over the noodles. Set aside for 5-10 mins to soften.
• Add the ginger, garlic and veg to the pan and stir-fry for 2-3 mins. Mix 1 tbsp soy sauce with the cornflour to make a paste. Add the remaining soy sauce, the chilli sauce and 2 tbsp water. Drain the noodles and add to the pan with the sauce. Cook until the sauce coats the noodles, adding a splash of water if needed, then serve.

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.

STIR-FRIED PORK WITH BOK CHOY AND OYSTER SAUCE

Steps:

• Finely slice the pork and place in a mixing bowl with the rice wine or sherry, soy sauce, sesame oil and cornstarch. Stir to combine, then set aside to marinate for 15 minutes.
• Meanwhile, trim the base of the bok choy and wash the stalks thoroughly. Cut off the leaves and set aside, then chop the stalk into slices about 1in wide and set aside separately from the leaves. Finely shred the root ginger to give about 1 tbsp of strands.
• Heat the vegetable oil in a wok. When very hot and slightly smoking, add the pork mixture and stir-fry for 2-3 minutes, or until brown. Remove the pork from the wok using a slotted spoon and set the meat aside to drain.
• Add the ginger and garlic to the wok and stir-fry for 1-2 minutes or until golden. Add the chopped stalks of the bok choy and stir-fry for 2 minutes, then add the leaves, oyster sauce and 3-4 tbsp water and continue stir-frying until the sauce is bubbling.
• Return the pork to the wok and heat through with the bok choy for 1-2 minutes, then serve.

SPICY PORK STIR-FRY

Steps:

• Cut the pork into 1/8-in. wide slices; cut each slice into 3-in. strips. In a bowl, combine the soy sauce, cornstarch, salt, sugar, ginger and cayenne. Add pork; toss to coat and set aside. , In a large skillet or wok, stir-fry onion, carrot and garlic in oil until crisp-tender. Remove with a slotted spoon and keep warm. , In the same skillet, stir-fry pork over medium-high heat until browned and no longer pink. Add onion mixture and peas; heat through. Serve in lettuce cups or over rice. Sprinkle with sesame seeds if desired.

SICHUAN STIR-FRIED PORK IN GARLIC SAUCE(COOK'S ILLUSTRATED)

Steps:

• 1. Whisk all sauce ingredients together in bowl. Set aside.
• 2. Cut pork into 2" lengths and then cut each length into 1/4" matchsticks. Combine pork with baking soda and water in bowl. Let sit at room temperature for 15 minutes.
• 3. Rinse pork in cold water. Drain well and pat dry with paper towels. Whisk rice wine and cornstarch in bowl. Add pork and toss to coat.
• 4. For the stir fry, combine garlic, scallion whites, chili paste in bowl.
• 5. Heat 1 tbsp oil in large non stick pan over high heat until just smoking. Add mushrooms and cook stirring frequently until tender, 4 minutes. Add water chestnuts and cook for additional 2 to 4 minutes until tender. Transfer vegetables to separate bowl.
• 6. Add remaining 3 tbsp oil to pan and place over medium low heat. Add garlic scallion mixture and cook until fragrant, 30 seconds. Transfer 1 tbsp garlic scallion oil to small bowl and set aside. Add pork to skillet and cook until no longer pink, 3 to 5 minutes. Whisk sauce to recombine and add to skillet. Increase heat to high and cook stirring constantly until thickened and pork cooked thru, 1 to 2 minutes. Return vegetables to skillet and combine. Transfer to platter, sprinkle with scallion greens and reserved garlic scallion oil and serve.

STIR-FRIED PORK IN GARLIC SAUCE

Steps:

• 1. Put the oil in a large nonstick skillet (12-inch is best) and turn the heat to high; a minute later, add the garlic and chiles and cook, stirring occasionally, until the garlic begins to color, just a minute or so.
• 2. Add the pork and stir once or twice. Cook until it begins to brown, about a minute. Add the white parts of the scallions and stir; cook for another minute, stirring occasionally.
• 3. Add the green parts of the scallions and stir; cook for 30 seconds, then turn off the heat and add the soy sauce. Serve immediately.
• Stir-Fried Pork in Garlic Sauce, Thai Style.
• In step 3, add 1 tablespoon sugar with the green parts of the scallions and substitute nam pla for the soy sauce.

STIR-FRIED PORK IN HOISIN SAUCE

Steps:

• For Sauce:.
• Stir all ingredients in a medium bowl until well blended.
• For Pork:.
• Stir pork and next 6 ingredients in small bowl until blended.
• Heat 1 1/2 tablespoons peanut oil in heavy large skillet.
• Add sauce; bring to simmer.
• Add pork; stir-fry 3 minutes.
• Add 2 tablespoons water and onions.
• Stir-fry until pork is cooked through, adding more water by tablespoonfuls to thin sauce if desired, about 1 minute.