Stir Fried Pork Kidney And Snow Peas Food

HOISIN PORK AND SNOW PEA STIR-FRY

Steps:

• Prepare rice noodles according to package directions, omitting salt and fat. Drain and keep warm.
• Combine 1 tablespoon soy sauce and pork, tossing to coat. Set aside.
• Combine remaining 1 tablespoon soy sauce, broth, hoisin, cornstarch, and honey in a medium bowl, stirring with a whisk until smooth.
• Heat 1 tablespoon sesame oil in a large nonstick skillet over medium-high heat. Add pork mixture to pan; sauté 3 minutes or until browned. Remove pork from pan.
• Add remaining 1 teaspoon sesame oil to pan. Stir in peas, bell pepper, ginger, and garlic; sauté 30 seconds. Return pork mixture to pan; stir in broth mixture.
• Simmer 2 minutes or until thick, stirring occasionally. Remove from heat, and stir in green onions. Serve pork mixture over the noodles.

SESAME PORK STIR FRY

Steps:

• Add oil to a skillet.
• Brown the pork over high heat, lower heat add seeds honey, soy,& ginger, mix well Add snow peas cook for 2 minutes stirring.
• Serve with rice or noodles.

PORK, MUSHROOM, AND SNOW-PEA STIR-FRY

Steps:

• Toss pork with cornstarch and 1 teaspoon salt.
• Heat 2 tablespoons oil in a wok or 12-inch heavy skillet over medium-high heat until it shimmers. Stir-fry pork until pale golden and almost cooked through, about 4 minutes, then transfer to a plate. Add 1 tablespoon oil to wok and stir-fry snow peas with garlic until crisp-tender, about 1 minute. Transfer to plate.
• Add mushrooms to wok with water and remaining tablespoon oil and cook, covered, until softened, about 5 minutes. Add pork, snow peas, and teriyaki sauce and stir-fry until pork is cooked through, about 2 minutes.

STIR-FRIED PORK WITH SUGAR SNAP PEAS

Steps:

• Mix the pork with the scallion whites, half of the garlic, half of the ginger, all of the soy sauce, all the sugar, 1 t. of the cornstarch, all of the sherry and all of the sesame oil. Marinate at room temperature for about 15 minutes.
• Mix the remaining 1 t. cornstarch with 2 T. water and set aside.
• Heat a large skillet or wok over high heat. Add 1 T. of the peanut oil and heat.
• Add the sugar snap peas and the remaining garlic, ginger and stir-fry until the sugar snap peas are bright green but still crisp (about 1 minute). Season with salt and pepper to taste and then put into a large bowl.
• Reheat the empty skillet over high heat and add 2 more T. oil.
• Add half the pork mixture, season with salt and pepper to taste and stir-fry until lightly browned (about 2 minutes or so) Add this first batch of cooked pork to the sugar snap peas in the bowl.
• Repeat with the rest of the oil and pork.
• Return all the pork and sugar snap peas back to the skillet and add the hoisin and the cornstarch/water mixture. . Cook until the juices thicken (about 1 minute).
• Mound the stir-fry on a serving platter or divide amongst 4 plates and scatter the scallion greens over the top.
• Serve with rice, if desired.

STIR-FRIED PORK KIDNEY AND SNOW PEAS

Steps:

• 1. Cut pork kidneys in half and devein, then cut in 1/4-inch slices. Parboil 10 minutes, then cool under cold running water. Drain well. 2. Stem snow peas. Slice celery stalks in 1/4-inch sections. Dice dried onions in 1/2-inch cubes. Shred ginger root. 3. In one cup, combine soy sauce, sherry and sugar. In another, blend cornstarch and cold water to a paste. 4. Heat oil. Add salt, then ginger root, and stir-fry a few times. Add kidneys and stir-fry to coat with oil (about 1/2 minute). 5. Add celery and onions. Stir-fry 1 1/2 minutes more. 6. Add soy-sherry mixture. Stir-fry another minute. 7. Stir in and heat stock quickly then cook, covered, 1 minute over medium heat. Add snow peas and cook, covered, 1 minute more. 8. Stir in cornstarch paste to thicken. Serve at once. VARIATION: * For the sherry, substitute either gin or bourbon. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STIR-FRY OF PORK, MUSHROOMS AND SNOW PEAS

Steps:

• Heat oil in wok or large skillet on high heat. Add meat; stir-fry 1 min.
• Add next 5 ingredients; stir-fry on medium-high heat 3 to 5 min. or until meat is lightly browned. Stir in dressing and soy sauce; stir-fry 2 min. or until vegetables are crisp-tender and meat is done.
• Top with nuts and onions. Serve with 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.