SPICY KOREAN PORK STIR FRY
The marinade for this stir fry is an authentic Korean Marinade for Spicy Korean BBQ Pork. It's so jammy and loaded with flavour, it's brilliant for using as a stir fry. I made this with pork but it goes great with beef and chicken too. MARINATING TIME: 30 minutes recommended to overnight, but even no marinating is still delicious as the sauce flavour is so strong.
Provided by Nagi | RecipeTin Eats
Categories Stir Fry
Time 15m
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 227 g, Calories 483 kcal, Carbohydrate 16.4 g, Protein 30 g, Fat 32.5 g, SaturatedFat 10.6 g, Cholesterol 113 mg, Sodium 393 mg, Fiber 2 g, Sugar 9.6 g
SPICY PORK STIRFRY
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the chiles, garlic and cilantro in a small bowl and mix well. Heat the oil in a wok, swirling to coat the surface, add the chili mixture and stir-fry until garlic is aromatic, about 1 minute. Add the pork and stir fry, stirring often, until meat is cooked, about 5 minutes. Add the oyster sauce, fish sauce, sugar and chicken stock, toss and stir to combine and heat thoroughly. Stir in the basil leaves and immediately serve over rice.
SPICY PORK AND CASHEW STIR-FRY WITH SNOW PEAS AND RED PEPPER
Steps:
- Stir together Sherry, cornstarch, and 1 tablespoon soy sauce, then stir in sesame oil. Add pork, stirring to coat well, and let stand 10 minutes.
- Stir together sugar and remaining 2 tablespoons soy sauce.
- Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tablespoons peanut oil, swirling wok to coat evenly, then stir-fry 1 teaspoon ginger, 1 teaspoon garlic, and 1/4 teaspoon pepper flakes until fragrant, about 5 seconds. Add bell pepper and stir-fry 2 minutes. Add snow peas and cashews and stir-fry until snow peas are crisp-tender, 1 to 2 minutes. Transfer vegetables to a bowl.
- Heat remaining 1 1/2 tablespoons peanut oil in wok until just smoking, then stir-fry remaining ginger, garlic, and pepper flakes until fragrant, about 5 seconds. Add pork and stir-fry, separating strips, until browned and barely cooked through, 2 to 3 minutes. Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more.
SPICY PORK STIR-FRY SALAD
Make and share this Spicy Pork Stir-Fry Salad recipe from Food.com.
Provided by Dancer
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut pork across grain into thin, narrow strips.
- Combine pork, 1 tbsp teriyaki sauce and red pepper; set aside.
- Combine cornstarch, remaining 3 tbsps teriyaki sauce and red pepper; set aside.
- Combine cornstarch, remaining 3 tbsps teriyaki sauce, vinegar and 1 cup water; set aside.
- Heat 1 tbsp oil in hot wok or large skillet over high heat.
- Add pork and stir-fry 2 minutes; remove.
- Add onion; stir-fry 2 minutes.
- Add radishes and zucchini; stir-fry 1 minute longer.
- Add pork and teriyaki sauce mixture.
- Cook, stirring, until sauce boils and thickens.
- Spoon over bed of lettuce on serving platter; serve immediately.
Nutrition Facts : Calories 248.6, Fat 15.6, SaturatedFat 3.9, Cholesterol 38, Sodium 747.6, Carbohydrate 14.1, Fiber 2.2, Sugar 5.8, Protein 13.8
SPICY ORANGE PORK STIR FRY
Pork tenderloin chunks are stir fried in an orange based, thai curry paste along with chinese vegetables. The curry paste gives this dish a kick with a subtle flavor of oranges. More or less curry paste can be added to suit your hotness. This is great with rice or chinese noodles.
Provided by Crazycook in PA
Categories Pork
Time 28m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a wok, heat olive oil.
- Add pork tenderloin and saute till the pork is no longer pink.
- Add garlic and saute for a second making sure you don't burn it.
- Add vegetables and mushrooms and stir fry for approximately 5 minutes.
- In the meantime, in a small measuring cup, squeeze two oranges to make 1 cup of juice.
- Add ginger, garlic curry paste, and soy sauce to the orange juice and mix well.
- Pour sauce over vegetable/meat mixture and stir fry approxmately five minutes.
- Remove about 1/4 cup liquid from wok and add the cornstarch and stir thoroughly until there are no lumps.
- Turn up to high and add cornstarch, stirring constantly to thicken sauce.
Nutrition Facts : Calories 180, Fat 8.8, SaturatedFat 2.1, Cholesterol 49.9, Sodium 382.1, Carbohydrate 8, Fiber 0.3, Sugar 3.7, Protein 16.7
SPICY PORK STIR-FRY
Meet the Cook: The first time I made this recipe, back some years ago, my closest girlfriend came over for dinner. Between the two of us, we managed to finish the entire panful! Nowadays, I cook for my husband and 17-year-old daughter. -Jane Flatgard, Circle Pines, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 286 calories, Fat 12g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 675mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein.
SPICY PORK STIR FRY
Make and share this Spicy Pork Stir Fry recipe from Food.com.
Provided by Jim Hobek
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a medium bowl, mix 2 tablespoons soy sauce, 1 tablespoon cornstarch and water.
- Wisk together until smooth then stir in the pork cubes.
- Cover and refrigerate for 30 to 45 minutes.
- In another bowl combine the lime juice, 1 tablespoon soy sauce, vinegar, 1 teaspoon cornstarch and sesame oil.
- Mix together and set aside.
- Remove pork and marinade from refrigerator.
- In a large fry pan or wok heat peanut oil until hot.
- Stir in ginger and chile pepper and saute for 1 minute.
- Then stir in pork with marinade, carrots, and sugar peas and stir-fry for 6 to 8 minutes or until pork is tender.
- Pour in lime mixture, reduce heat and simmer until sauce thickens, approximately 6 to 8 minutes.
- Remove from heat and stir in hot chile oil, green onions and peanuts.
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- Shake all the sauce ingredients in a jar. Pour the sauce over the pork and allow it to rest for 20 minutes – 1 hour.
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- When the oil is hot and shiny, add the pork in a single layer (you may need to do this in batches). Cook, undisturbed, for 1-2 minutes until you are getting that nice caramelized look. Flip and repeat to finish.
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