SAUCY STIR-FRIED PORK
Feel good about serving this smart stir-fried fish. Tender pork and an Asian-inspired sauce make Saucy Stir-Fried Pork a must to put in your dinner rotation.
Provided by My Food and Family
Categories Onions
Time 25m
Yield Makes 4 servings, 1-3/4 cups each.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 370, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g
SPICY HOISIN PORK STIR-FRY
This pork is marinated and stir-fried in a sweet and spicy hoisin sauce for a quick and easy dinner.
Provided by Rhonda Parkinson
Categories Entree Main Course
Time 27m
Yield 4
Number Of Ingredients 15
Steps:
- Gather the ingredients.
- Cut the pork into 1/2-inch cubes.
- Add the marinade ingredients and marinate the pork for 20 minutes.
- In a small bowl, mix together the hoisin sauce, soy sauce, and water. Set aside.
- Heat the wok over medium-high to high heat. Add 2 tablespoons oil to the heated wok. When the oil is ready, add the pork. Stir-fry until it changes color and is nearly cooked through. Remove from the wok.
- Heat 1 1/2 tablespoons oil in the wok. Add the ginger and stir-fry until aromatic (about 30 seconds).
- Add the snow peas. Stir-fry for 1 minute.
- Season with salt, sugar, or soy sauce if desired, and stir-fry for 1 more minute.
- Push the snow peas up to the sides of the wok. Add the sauce in the middle. Heat briefly, then mix in with the snow peas.
- Add the pork back into the wok. Stir in the chile paste if using. Cook for another 30 seconds and serve hot.
Nutrition Facts : Calories 371 kcal, Carbohydrate 11 g, Cholesterol 75 mg, Fiber 2 g, Protein 25 g, SaturatedFat 5 g, Sodium 362 mg, Sugar 4 g, Fat 25 g, ServingSize Serves 4, UnsaturatedFat 0 g
STIR-FRIED PORK WITH BOK CHOY AND OYSTER SAUCE
A succulent, savoury sauce cloaks tender slices of marinated pork and fresh, crunchy Chinese vegetables in this straightforward stir-fry from GoodFood. Prep time includes marinating.
Provided by English_Rose
Categories < 60 Mins
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
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.
HONEY PLUM SOY STIR-FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Place the soy sauce, honey, plum preserves, chicken stock, cornstarch, ginger, sriracha, garlic and scallions in a mason jar. Secure the lid and shake until everything is combined. Set aside.
- Heat the peanut oil in a large skillet over a medium-high heat. When the oil is hot, add the chicken and cook for 2 minutes, then remove and set aside. Add the onions, broccoli and cauliflower and cook until the veggies have softened but still have a bite, 4 to 5 minutes.
- Return the chicken to the skillet and pour over the sauce. Stir everything together and cook until the sauce is very thick, 1 to 2 minutes. Add a little water if needed to make it more saucy.
- Serve the stir-fry over cooked rice. Garnish with some sliced scallions and sesame seeds. Enjoy.
GINGER PLUM STIR-FRY
"Here's a great way to get in your vegetables," promises Evelyn Joan Brewer of Bluffton, Indiana. "I lightened up the original recipe by using soy crumbles instead of sausage. I serve it over cooked rice."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine cornstarch and ginger. Stir in the broth until smooth. Stir in the soy sauce and plum sauce until blended; set aside. , In a large nonstick skillet or wok coated with cooking spray, stir-fry red pepper and garlic in oil for 2 minutes. Add mushrooms; stir-fry 2 minutes longer. Add coleslaw mix and onions; stir-fry for 2 minutes. , Add vegetarian meat crumbles. Stir broth mixture; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened and crumbles are heated through.
Nutrition Facts : Calories 247 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1264mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 7g fiber), Protein 20g protein.
CHINESE PLUM CHICKEN STIR FRY
A spicy chicken dinner that makes a great takeout alternative! My Crispy Chinese Plum Chicken with Sticky Chilli Sauce is super-quick to make (20 minutes!). Also, check out my trick to save on the washing up!
Provided by Nicky Corbishley
Categories Dinner
Time 20m
Number Of Ingredients 24
Steps:
- Heat the oil in a wok or large frying pan until very hot.
- Whilst the oil is heating, place chicken in a bowl and sprinkle on the cornflour. Mix together with a fork or your hands until the chicken is coated.
- Now break the egg into the bowl with the chicken, and use a fork to mix everything together thoroughly. There should be no egg pooling at the bottom of the bowl. If there is, discard it.
- Next, sprinkle on the flour, followed by salt, pepper, garlic salt and paprika. Mix everything together with your hands. The chicken should be well-coated, but will also be sticky.
- Add the chicken to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches (I find I can do it in one batch so long as there are no more than 3 chicken breasts).
- Once golden brown, add the plum slices, peppers and garlic. Cook, with the chicken for 2 minutes, stirring often, until the plum starts to soften.
- Now add all of the sauce ingredients to the wok, stir and bubble on a high heat until the sauce reduces by about a third (should take 2-3 minutes).
- Turn off the heat and divide between four bowls. Serve with boiled rice and top with spring onions and chilli flakes.
Nutrition Facts : Calories 419 kcal, Carbohydrate 50 g, Protein 24 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 95 mg, Sodium 1290 mg, Fiber 3 g, Sugar 24 g, ServingSize 1 serving
STIR-FRIED PORK IN PLUM AND SOY SAUCE
I made this the other night and this is another great quick and easy mid week meal to make, as it can be on the table in about 30 Min's. My hubby and I have been watching our carb intake at the moment and are trying not to eat starchy carbs in the evening, so I served as is, but it would pair well with steamed Jasmine rice.
Provided by The Flying Chef
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 403.7, Fat 14.1, SaturatedFat 3.5, Cholesterol 94.6, Sodium 861.8, Carbohydrate 33.3, Fiber 4.4, Sugar 6.4, Protein 37.3
STIR-FRIED PORK WITH GINGER AND SOY SAUCE
This low-calorie, stir-fried pork is quick and easy while still delivering on flavour, and helping you on your way to getting five a day.
Provided by andrewcunningham1978
Time 30m
Yield Serves 3
Number Of Ingredients 0
Steps:
- Season the pork with pepper. Mix the cornflour with two tablespoons of cold water until smooth, then stir in the soy sauce.
- Spray a large wok, or deep frying pan, with cooking spray and place over a high heat. Stir-fry the pork for 1-2 minutes, or until lightly browned but not cooked through. Transfer to a plate.
- Return the pan to the heat, reduce the heat a little and spray with more oil. Stir-fry the mushrooms and pepper for 2 minutes. Add the mangetout and cook for a minute. Add the ginger, garlic and spring onions and stir-fry for a few seconds.
- Return the pork to the pan and pour over the soy sauce mixture. Cook for 1-2 minutes, or until the sauce has thickened and the pork is cooked through. Serve immediately.
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DEEP-FRIED SPARE RIBS WITH CHILLI PLUM SAUCE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 45 minsCategory Side Dish
- Mix the vinegar and soy sauce together in a flat dish. Add the ribs, toss until well coated then cover and refrigerate for at least 30 minutes. Drain the ribs and pat dry with paper towels. Combine the flours on a flat plate and lightly coat the ribs.
- Fill a large wok one third full of oil and heat to 180°C (350°F), or until a cube of bread dropped in the oil browns in 15 seconds. Deep-Fry the ribs a few at a time until well cooked and golden brown. Drain on crumpled paper towels.
- To make the chilli plum sauce, clean the wok and heat the oil. Add the garlic, ginger and spring onion and stir-fry for 1 minute. Add the plum sauce, sweet chilli sauce and soy sauce and stir to combine.
- Add the ribs to the sauce and cook for 2–3 minutes, stirring until the ribs are well coated, heated through and a little sticky. Garnish with the shredded spring onion and chilli. Serve with steamed rice and vegetables.
SWEET PLUM-PORK STIR-FRY RECIPE - PILLSBURY.COM
From pillsbury.com
Cuisine AsianCategory EntreeServings 4Total Time 35 mins
- Cut tenderloin into 1/4-inch thick slices; cut slices into thin bite-sized strips. Meanwhile, heat 1 tablespoon of the oil in wok or 12-inch skillet over medium-high heat until hot. Add pork; cook and stir 4 to 5 minutes or until pork is no longer pink in center. Remove pork from wok; place on plate and cover to keep warm.
- Add remaining tablespoon oil to wok. Add onion and carrot; cook and stir 3 minutes. Add bell pepper and pea pods; cook and stir an additional 2 to 3 minutes or until vegetables are crisp-tender.
- In small bowl, mix jelly, soy sauce, cornstarch, ginger, salt and remaining 1/4 cup water until smooth. Add jelly mixture and return pork to wok; cook and stir an additional 2 minutes or until sauce has thickened. Serve over rice.
PORK AND PLUM STIR-FRY - HEALTHY FOOD GUIDE
From healthyfood.com
Cuisine HealthyTotal Time 15 minsCategory Curries, Asian-StyleCalories 449 per serving
- 1 Prepare noodles following packet directions. Drain then place in a serving bowl and keep warm.
- 2 Meanwhile, place frozen vegetables in a microwave-safe bowl. Add 1 tablespoon water. Cover and microwave on high for 3 minutes or until tender. Meanwhile, in another bowl combine plum sauce and 1 tablespoon water. Set aside.
- 3 Swirl oil in a wok and place over a high heat. Add pork and stir-fry for 3-4 minutes or until cooked through. Add plum wedges and stir-fry for 1 minute. Add vegetables and plum sauce. Toss until combined and heated through. Serve stir-fry mixture on top of noodles.
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3.6/5 (125)Category Main CourseServings 2Total Time 20 mins
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Servings 4-5Energy 1821 kj435 kcalCarbohydrate 51.1gFat 13.7g
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PORK AND VEGGIE STIR-FRY WITH PLUM SAUCE - MY FOOD BAG
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Servings 4-5Energy 1903 kj455 kcalCarbohydrate 60.2gFat 11.6g
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Category Main-CourseTotal Time 30 mins
- Combine 1/2 cup plum sauce, 2 tbsp soy sauce, 1 clove garlic (chopped) and 1 tbsp grated ginger in a bowl and stir.
PORK PLUM STIR-FRY WITH ASIAN GREENS RECIPE - WOOLWORTHS
From woolworths.com.au
Cuisine AsianCategory MainsServings 4Total Time 20 mins
- Heat oil in a wok over high heat. Stir-fry pork in batches for 2 minutes or until golden. Transfer to a plate. Reserve 2 tbs of the onion for garnishing and add remainder to wok with ginger, garlic, celery and bok choy stalks. Stir-fry for 2 minutes. Add sauce mixture and toss to combine. Return pork to wok with bok choy leaves and cook for 2 minutes or until heated through. Serve with rice, garnished with reserved onions and almonds.
CHICKEN STIR FRY WITH PLUM SAUCE - 2 ... - 2 COOKIN MAMAS
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Ratings 2Category Main CourseCuisine ChineseTotal Time 30 mins
THE 9 BEST PLUM SAUCE SUBSTITUTES FOR YOUR RECIPES
From myconsciouseating.com
- Homemade plum sauce. If you don’t happen to have any plum sauce in your fridge, you can simply make some! Perhaps you’re skeptical about cooking your own sauce, but with the right recipe, it can turn out just as good as the “real deal”.
- Duck Sauce. Duck sauce is often mistaken for plum sauce, as they can have similar appearance, texture, and uses. However, this sauce usually has a bright orange color, it is translucent, and has a jelly-like structure.
- Sweet and sour sauce. If you’re looking for that sweet and sour flavor, the best substitute for plum sauce could be the sweet and sour sauce. This sauce is easy to find, so if you’re having trouble finding a good plum sauce brand, it is definitely your safest bet.
- Hoisin sauce. Hoisin sauce is yet another convenient plum sauce alternative since it has that sticky, thicker texture everyone loves in plum sauce. Since it is widely available both in grocery stores and Asian food stores, you shouldn’t have trouble finding it.
- Soy sauce. Soy sauce is not only a great plum sauce alternative, but possibly the most widely used Asian sauce there is. It has a unique salty flavor, yet sweet flavor, usually a liquid texture, and deep brown color.
- Char siu sauce. Char siu sauce, also known as the Chinese barbecue sauce, is mostly paired with pork. It is most commonly used as a marinade or a glaze for roasted pork fork skewers.
- Teriyaki sauce. Teriyaki is a popular Japanese sauce, and it is best known as a meat marinade. When it comes to the structure, this plum sauce substitute is more on the basic side, since it only contains 4 ingredients: soy sauce, sake, ginger, and sugar.
- Ponzu Sauce. This is yet another traditional Japanese sauce, and a worthy plum sauce substitute if you need a dipping sauce. What makes ponzu stand out is its refreshing citrus aroma, savory bonito flakes, and sweet mirin.
- Caramelised Onion Chutney. Caramelized onion chutney is a unique combination of sweet and savory flavors that can compliment pretty much any dish. You can use it as a condiment with meat and grilled vegetables, a spread on your toast or bruschetta, or a chunky dipping sauce.
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