Speedy Pork Salsa Stir Fry Skillet Food

SPEEDY CHICKEN STIR FRY

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the vegetables and stir-fry until tender.
• Stir the picante sauce, hoisin sauce and chicken in the skillet. Cook until the mixture is hot and bubbling, stirring occasionally. Serve the chicken mixture with the rice.

SPEEDY GINGER-PORK CHOP STIR-FRY

Steps:

• Mix first 3 ingredients. Add 1 Tbsp. dressing mixture to meat; toss to coat. Let stand 5 min.
• Stir-fry meat and vegetables in hot oil in nonstick wok or large skillet on medium-high heat 4 min. or until meat is done.
• Add remaining dressing mixture; mix well. Simmer on medium-low heat 2 min. Serve over rice.

EASY GINGER PORK STIR-FRY

Steps:

• In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, sugar, ginger, garlic powder and pepper flakes; set aside. , In a wok or large skillet, stir-fry pork in 1 tablespoon oil until juices run clear. Remove and keep warm. In the same pan, stir-fry vegetables in remaining oil until crisp-tender. , Stir broth mixture and add to the vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Return pork to the pan; heat through. Serve with rice and, if desired, sprinkle with cilantro.

SPEEDY PORK SKILLET

Steps:

• Heat oil in 12-inch skillet over medium-high heat. Add pork; stir-fry about 5 minutes or until pork is slightly pink.
• Gently break apart blocks of noodles. Stir noodles, contents of seasoning packets and remaining ingredients into pork.
• Heat to boiling. Boil 3 to 4 minutes, stirring occasionally, until noodles are completely softened.

SPEEDY SALMON STIR-FRY

Steps:

• In a small bowl, whisk the first 6 ingredients. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add salmon; cook and gently stir 3-4 minutes or until fish just begins to flake easily with a fork. Remove from pan., In same pan, heat remaining oil. Add vegetable blend; stir-fry until crisp-tender. Add salad dressing mixture. Return salmon to skillet. Gently combine; heat through. Serve with rice; sprinkle with sesame seeds.

SPICY KOREAN PORK STIR FRY

Steps:

• Cut pork into thin slices. If using pork shoulder, as I did, halve it lengthwise to form two long pieces, then slice the pieces. See photo below.
• Combine Marinade ingredients in a bowl. Add pork. Marinate for 30 minutes, or overnight.
• To cook, heat oil in a large non stick skillet (Note 4) over high heat. Add garlic and onion, cook for 2 minutes until translucent. Add pork and cook for 5 minutes or until dark golden and caramelised, and just cooked through.
• Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sliced shallots and sesame seeds.

PORK STIR-FRY WITH HONEY, LIME, AND GINGER

Steps:

• Mix together marinade ingredients in a large bowl.
• Slice pork in thin pieces (1/4 inch thick) and add them to marinade and stir. (Tip: it is easier to slice pork if it is slightly frozen)
• Cover and marinade in refrigerator for several hours or overnight.
• Take pork marinate out of refrigerator 30 minutes prior to cooking to let it start coming down to room temperature.
• When cutting green onions, cut the dark green portion into approximately 3″ lengths and when you get to the lighter portion of the onion, chop into smaller pieces. So you will have some long strips and about 1/4 cup of smaller chopped pieces.
• Preheat wok or skillet to medium-high. You want it really hot.
• Heat 2 tablespoons of the oil in the hot wok until it shimmers.
• Add half of the pork and stir-fry for 30 seconds or until cooked on both sides(see notes below). Remove the pork and set aside.
• Heat the remaining oil in the wok and stir-fry remaining pork for another 30 seconds.
• Add the pork you previously set aside back to the wok and stir in green onions, vinegar, soy sauce, and water.
• Add the juice of 1 lime and add to wok.
• Add the lime slices from 1 lime.
• Stir-fry another minute until pork is lightly browned.
• Slice a lime in half and squeeze juice over pork and stir.
• Serve with lime wedges and serve with white rice.

PORK AND PINEAPPLE CHICKEN STIR-FRY

Steps:

• Heat oil in deep skillet or wok set over medium-high heat. Season pork with salt and pepper; sauté for 3 to 5 minutes or until browned. Remove from skillet; set aside.
• Add bok choy, pineapple and 1/4 cup (60 mL) of reserved pineapple juice to skillet; stir-fry for 3 minutes or until bok choy is just wilted.
• Meanwhile, cook rice according to package directions.
• Return pork to skillet along with VH® Teriyaki Stir-Fry Sauce; cook for 3 to 5 minutes or until heated through. Spoon stir-fry over cooked rice.

SPEEDY PORK & SALSA STIR-FRY SKILLET

Steps:

• Heat oil in large skillet on medium-high heat. Add meat; cook and stir 4 min. or until evenly browned.
• Stir in corn and salsa; bring to boil. Cover; simmer on medium-low heat 5 min. or until meat is done and corn is heated through.
• Serve over rice.

PORK STIR FRY (HOW TO VELVET PORK)

Steps:

• Slice pork very thinly (about 1/8 inch) against the grain, and place in a bowl.
• In a separate bowl, mix water, Chinese cooking wine, oyster sauce and baking soda. Pour over pork and mix together well with hands. Allow the liquids to absorb into meat.
• Stir in corn starch and 1.5 tablespoons of oil. Allow the meat to marinate while you prep the other ingredients
• Heat one tablespoon of oil in a wok over high heat.
• Once hot, add in the pork in a single layer. Leave it undisturbed for 30 seconds, then give it a stir. Cook just until opaque, them remove to a plate.
• Reduce heat to medium high. Add remaining tablespoon of oil, then add in onion, peppers, carrots, mushrooms, cashews and red chili flakes. Stir fry about 5 minutes.
• Add in aromatics (ginger and garlic). Cook for a minute, then add in sauce.
• Cook for a few minutes, till the sauce starts simmering. Stir in the snow peas and pork, cook for about another minute, then serve with your favorite rice or noodles.

CHICKEN STIR-FRY WITH SALSA

Steps:

• In a large nonstick skillet over medium heat, cook the chicken, stirring frequently, until it is no longer pink and the juices run clear. Remove the chicken from the pan. In the same pan, cook the onion, garlic, pepper, and broccoli until crisp-tender. Return the chicken to the pan. Add the salsa and stir to coat. Cook for 1 or 2 minutes. Season to taste with salt, pepper, and red pepper, if using. Serve immediately.

FIVE SPICE PORK AND RICE STIR-FRY

Steps:

• Season rice to taste.
• Mix broth with vinegar, five-spice powder, garlic, and soy sauce; set aside.
• Heat oil in a wok or nonstick skillet over high heat. Add pork and onion and stir-fry 2 minutes. Add bell pepper and continue to stir-fry 1 minute. Sprinkle flour over ingredients and toss.
• Add broth mixture to wok and stir-fry 2 minutes. Remove to a bowl. Add seasoned rice to wok and stir-fry 1 minute to heat.
• Divide rice between 2 dinner plates and top with pork mixture. Sprinkle with almonds.

SWEET PORK STIR FRY

Steps:

• Cook pork in oil over medium-high heat in a large skillet or wok until just browned.
• Stir in onion, garlic, and ginger and cook until onions are soft.
• Stir in asparagus and carrots and cook until asparagus and carrots are tender-crisp.
• In a small bowl, mix together soy sauce, water, honey, and cornstarch. Pour into skillet ans continue to cook until sauce thickens.
• Serve over hot cooked rice, 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.