Stir Fried Pork And Greens With Noodles Food

STIR-FRIED PORK AND GREENS WITH NOODLES

Steps:

• Fill a large pot with water, and bring to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens. Cook the greens 1 to 2 minutes, until just tender, and transfer with a slotted spoon or deep-fry skimmer to the ice water. Drain and squeeze out the water (you don't have to squeeze them completely dry). Chop coarsely.
• Cook the noodles. Bring the water in the pot back to a boil, add the noodles, and stir to separate the strands. Add a couple of tablespoons cold water, just so the water doesn't boil over. Boil somen noodles for two minutes, rice vermicelli for five to seven minutes, until tender. Drain and rinse with cold water. Place in a bowl of cold water, then drain and toss with the sesame oil. Set aside.
• Heat a large, heavy skillet or wok over high heat until hot enough to evaporate a drop of water on contact. Add 1 tablespoon of the oil, swirl to coat the pan, and reduce the heat to medium-high. Add the pork, and stir-fry for two to three minutes, until the meat is cooked through and there are no longer any traces of pink.
• Add the remaining oil, ginger and garlic, and stir-fry until fragrant and beginning to color, about 20 to 30 seconds. Stir in the greens, noodles, soy sauce and stock or water. Stir together until heated through, and serve.

PORK AND NOODLE STIR-FRY

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water until cooled. Drain well and transfer to a large bowl. Toss with 2 teaspoons each chili sesame oil and vegetable oil.
• Combine the pork with the scallion whites, ginger, 1 tablespoon soy sauce and the remaining 1 teaspoon chili sesame oil in a medium bowl. Combine the remaining 3 tablespoons soy sauce, the mirin, rice vinegar and 1 tablespoon water in a small bowl.
• Heat the remaining 2 teaspoons vegetable oil in a large nonstick or cast-iron skillet over high heat. Add the pork mixture and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes; transfer to a large bowl, leaving any drippings in the skillet. Return the skillet to high heat and add the carrots and snow peas. Cook, stirring, until crisp-tender, about 3 minutes. Add the vegetables to the pork. Add the noodles to the skillet and cook, stirring, until warmed through, about 2 minutes. Add the soy sauce mixture and cook, stirring, until the noodles are coated.
• Return the pork and vegetables to the skillet and toss to combine; season lightly with salt. Divide among bowls. Top with the scallion greens and serve with more chili sesame oil.

STIR-FRIED LO MEIN NOODLES WITH PORK AND VEGETABLES RECIPE

Steps:

• Bring a pot of salted water to a boil and cook noodles according to package directions, stirring regularly with tongs or long chopsticks, until al dente and separated. Drain noodles and set aside.
• Trim pork of excess fat and cut into thin strips, about 1/4 inch wide by 2 inches long. In a bowl, stir together baking soda and 1/2 cup cold water. Add pork, stir until thoroughly coated, then let stand at room temperature for 15 minutes.
• Meanwhile, in a medium bowl, whisk together sugar, soy sauce, oyster sauce, vinegar, sesame oil, wine, fish sauce, and cornstarch until sugar is dissolved. Set sauce aside.
• Drain pork well, rinse with cold water, then pat dry with paper towels. Add pork back to rinsed and dried bowl. Stir in 2 tablespoons (15ml) of the sauce and mix well.
• In a wok or large cast iron skillet, heat 1 tablespoon (15ml) neutral oil over medium-high heat until shimmering. Add ginger, garlic, and white scallion pieces and stir-fry for 30 seconds. Increase heat to high and add purple cabbage, Chinese broccoli (or Napa cabbage), and carrots. Cook, stirring and tossing, until vegetables are charred in spots and just softened, 3 to 5 minutes. Transfer to a plate.
• Add 1 tablespoon (15ml) neutral oil to wok or skillet and heat over high heat until smoking. Add pork, spreading it out in a single layer, and let cook on one side until crisp and brown, 2 to 3 minutes. Continue to cook, stirring and tossing, until just cooked through, about 1 minute longer. Transfer to plate with vegetables.
• Wipe out wok or skillet, then add remaining 1 tablespoon (15ml) neutral oil and heat over high heat until smoking. Add noodles and cook, tossing and stirring, until hot.
• Add remaining sauce, vegetables, and pork to noodles and toss well over heat to combine. Transfer lo mein to a platter and sprinkle sliced green scallions all over, along with sesame seeds, if using. Serve right away, passing sambal oelek at the table if desired.

PORK AND NOODLE STIR-FRY

Steps:

• Cook the noodles as the label directs, then drain and rinse under cold water. Meanwhile, toss the pork with 1/4 teaspoon salt, pepper to taste and 2 tablespoons cornstarch in a bowl. Whisk the chicken broth and the remaining 1 tablespoon cornstarch in another bowl.
• Heat a large nonstick skillet over high heat. Add 1 teaspoon vegetable oil, then add the pork and stir-fry until lightly browned, about 5 minutes; transfer to a bowl. Add the remaining 3 teaspoons vegetable oil to the pan, then add the scallion whites, ginger and garlic; reduce the heat to medium and cook, stirring occasionally, 2 minutes. Stir in the vegetables and 3 tablespoons water and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the broth mixture to the pan and bring to a boil; cook, stirring occasionally, until slightly thickened, about 5 minutes.
• Return the pork to the skillet along with the noodles, lime zest and 1/4 teaspoon salt and stir to heat through. Stir in the scallion greens. Divide among bowls and serve with lime wedges.

STIR FRIED PORK WITH BOK CHOY AND NOODLES

Steps:

• Heat peanut oil in a wok, add pork in batches, brown and cook as desired, remove set to one side.
• Heat sesame oil in wok, add garlic, pepper and chilies stir-fry about 1 minute.
• Return pork to wok, add all the sauces, sherry, sugar, star anise, vinegar and 5 spice powder, stir to combine.
• Add remaining vegetables and stir-fry until veg are just tender, add noodles and stir-fry to heat through.

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.

STIR-FRIED PORK AND SUGAR SNAPS WITH SOBA NOODLES

Steps:

• 1. In a bowl, combine 1.5 tablespoons of the soy sauce and the cornstarch and stir to dissolve the cornstarch. Mix 1.5 teaspoons of the sesame oil. Add the pork and a generous amount of pepper and stir to coat. Let marinate for 15-30 minutes.
• 2. Meanwhile, in a small bowl combine the remaining 2 tablespoons of soy sauce, remaining 1 tablespoons of sesame oil, the vinegar, and sugar and stir to dissolve the sugar. Set aside.
• Bring a large pot 3/4 full of water to a boil. Add the sugar snap peas and cook until just tender crips, about 4 minutes. Using a slotted spoon, transfer peas to a bowl. Add the noodles to the boiling water and cook until just tender, stirring occasionally, about 4 minutes. Drain the noodles, and then return to the pot. Add 1/2 of the sauce to the noodles and stir to coat. Mix in the sugar snaps and all but 2 tablespoons of green onions. Cover to keep warm.
• In a large nonstick frying pan over medium-high heat, warm the peanut oil. Add the ginger and pepper flakes and stir until fragrant, about 5 seconds. Add the pork and separate the pieces. Stir constantly just until the pork is cooked through, 2-3 minutes. Add the remaining sauce and stir until the sauce thickens, about 30 seconds. Immediately add the pork and sauce to the noodles, and then toss to coat. Divide the noodles between 2 warm plates. Sprinkle with the remaining green onions and serve right away.

MUSTARD GREENS WITH PORK, STIR-FRIED

Steps:

• Leaving the greens tied in a bunch, cut off half an inch of stem and chop the greens into three-inch lengths, separating stems from leafy part. Slice the pork thin, then shred.
• Combine the cornstarch, sherry and sugar and mix well. Add the oyster and soy sauces and set aside.
• Heat the oil in a wok or skillet. Add the ginger, garlic and scallions and stir-fry for 30 seconds. Add the pork and stir-fry for one minute. Add the mustard green stems and stir-fry for one minute. Add the leaves and stir-fry for 30 seconds, then add the sauce. Stir-fry for a few more seconds until well mixed. Serve immediately.

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!

STIR-FRIED PORK WITH MUSTARD GREENS

Steps:

• Wash greens and discard tough stems.
• Bring a large pot of water to a boil, add greens and time 2 minutes.
• Drain and rinse with cold water to stop the cooking.
• Drain again, then cut greens into long diagonal strips.
• In a medium bowl, combine cornstarch and water.
• Stir in sugar, soy sauce and rice wine.
• Cut pork into thin slices and add to the mixture.
• Marinate about 20 minutes, stirring occasionally.
• Heat oil in a preheated wok or large heavy skillet over medium heat.
• Add black bean sauce and stir-fry 1 minute, then add pork and stir-fry 2 minutes.
• Add mustard greens and water.
• Mix well and simmer gently about 4 to 5 minutes, until pork is cooked through and greens are tender.
• Season with pepper and serve.