PORK STIR FRY
Tasty stir fry! You can add your favourite vegetables to it make your way.I experimented until I came up with this result.This is great as is for 2 or serve with rice for 4.
Provided by Sageca
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Combine cornstarch, soya sauce, vinegar, honey and garlic together.
- Add sliced pork and marinate a few hours:this can be done on the morning; refrigerate.
- Remove meat from marinade.
- Heat wok or large frypan on High.
- Add oil,ginger and pork;stir fry until golden brown. Remove meat.
- Add onion, celery,pepper,mushrooms and broccoli.Stir fry for 2-3 minutes.
- Add chicken broth, marinade,pork and beansprouts.
- Stir on High until vegetables are tender crisp.
- Recipe can be easily doubled.
STIR-FRIED PORK SOUP
Make and share this Stir-Fried Pork Soup recipe from Food.com.
Provided by Courtly
Categories Pork
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a 3 quart saucepan, stir-fry pork, mushrooms, celery and carrots in oil until pork is no longer pink and vegetables are tender.
- Add broth and spinach.
- Combine cornstarch and water to make a thin paste; stir into soup. Return to a boil; boil for 1 minute.
- Quickly stir in egg. Add pepper.
- Serve immediately.
EASY PORK STIR-FRY
This easy pork tenderloin stir-fry is the perfectly uncomplicated meal to rely on when you're in the mood for something a little different. Thinly sliced strips of pork get stir-fried with vegetables like red cabbage, bok choy and shitake mushrooms, creating a dish that's as flavorful as it is fast.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- In medium bowl, mix broth, cornstarch, soy sauce, vinegar and brown sugar. Beat with fork until smooth. Set aside.
- In 12-inch nonstick skillet or work, heat 1 tablespoon of the oil over medium-high heat. Swirl pan to coat sides with oil. Add pork; cook 6 to 8 minutes, turning once, until cooked through. Add chile garlic sauce and gingerroot; cook 30 to 60 seconds, stirring frequently, until fragrant. Transfer to bowl; cover and keep warm.
- Wipe out skillet. Add remaining 1 tablespoon oil to skillet over medium-high heat. Add mushrooms and bok choy; cook 5 to 7 minutes, stirring frequently, until tender and browned. Add red cabbage; cook 30 to 60 seconds longer or until softened.
- Return pork mixture to skillet. Stir sauce; add to pork and vegetables in skillet. Heat to boiling. Cook and stir 1 to 2 minutes or until sauce is thickened. Stir in sesame seed. Serve with rice, lime wedges, green onions and cilantro.
Nutrition Facts : Calories 270, Carbohydrate 11 g, Cholesterol 70 mg, Fat 1/2, Fiber 1 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 5 g, TransFat 0 g
STIR-FRIED PORK WITH GINGER & HONEY
This healthy noodle dish is deliciously low-fat with a great mix of Asian flavours- the perfect midweek supper
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
Steps:
- Bring a pan of salted water to the boil and cook the noodles following pack instructions. Meanwhile, mix the cornflour with 1 tbsp water, then stir in the soy sauce and honey, and set aside.
- Heat the oil in a wok over a high heat. Add the pork and cook for 2 mins until browned all over. Add the ginger, garlic, pepper and mangetout, and cook for a further 2 mins. Reduce the heat, then add the soy and honey mixture, stirring and cooking until the sauce bubbles and thickens. Divide the drained noodles between 2 bowls. Top with the pork and vegetables, and finish with a sprinkling of sesame seeds.
Nutrition Facts : Calories 466 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 2.6 milligram of sodium
STIR-FRIED PORK SOUP
Meet the Cook: Especially to guests who enjoy the variety of Chinese cooking, this is a treat. I like serving it with fried noodles or rice as a side dish. I am a widow with two daughters, both grown, and a grandson. Music is a favorite pastime. I've been the founder and director of a seniors band called "The Happy Has Beens", and I perform for clubs, church groups and seniors as the "Hat Lady", singing about my travels through our state. -Louise Johnson, Harriman, Tennessee
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- In a 3-qt. saucepan, stir-fry pork, mushrooms, celery and carrots in oil until pork is browned and vegetables are tender. Add broth and spinach. , Combine cornstarch and water to make a thin paste; stir into soup. Return to a boil; boil for 1 minute. Quickly stir in egg. Add pepper.
Nutrition Facts : Calories 151 calories, Fat 8g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 979mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.
PORK TENDERLOIN STIR FRY WITH TERIYAKI SAUCE
Teriyaki sauce is a common condiment and easily purchased in bottles, but making your own requires only pantry and refrigerator ingredients. And this way, you can control the fine-tuning of the flavors and texture. This teriyaki sauce is great with meaty, flaky fish and asparagus, mushrooms and/or tofu with leeks, chicken with leeks or scallions, beef and broccoli-on and on. The sauce keeps for weeks in the fridge and is easy to make in large batches if stir-fry is a popular or frequent dinner request.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 16
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.
PORK STIR-FRY RECIPE
This pork stir-fry is deliciously flavourful, with garlic, ginger, soy sauce and onions. Plus, it's packed full of tasty vegetables - so it's healthy too.
Provided by Jessica Dady
Categories Dinner, Lunch
Time 32m
Yield Serves: 4
Number Of Ingredients 12
Steps:
- Marinate the pork with the chilli, garlic, ginger and soy sauce for 10 minutes.
- Heat a wok over a high heat, add the oil and stir fry the pork for 11/2 minutes.
- Add in the peppers and sugar snap peas and 100ml water and cook for a further 3-4 minutes until tender.
- Add in the stir-fry sauce, noodles, spring onions, bean sprouts and stir fry for a further minute and serve immediately.
Nutrition Facts : @context https, Calories 322 Kcal, Sugar 7.7 g, Fat 8.3 g, SaturatedFat 1.7 g, Sodium 1.36 g, Protein 31.3 g, Carbohydrate 30.3 g
SWEET AND SOUR STIR-FRIED PORK WITH PINEAPPLE
Steps:
- Cook the rice according to package directions (about 45 minutes cook time). Meanwhile, in a small bowl or measuring cup, whisk together the soy sauce, vinegar and sugar. Slice the pork into 1/2-inch-thick rounds, then slice again to make 1/2-inch-wide strips. Place the pork in a medium bowl and sprinkle with the cornstarch and salt and pepper, and toss to coat. In a large skillet or wok, heat the oil over high heat until very hot. Add the pork and stir-fry until the pork is almost cooked through and begins to brown, about 2 minutes. Add the garlic and bell peppers and stir-fry until the vegetables begin to soften, about 5 minutes. Add the pineapple and scallions and continue to stir-fry until the pork is cooked through and the vegetables are tender, 1 to 2 minutes longer. Whisk the soy sauce mixture and add it to skillet. Cook until the sauce thickens, 2 to 3 minutes.
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Cuisine ChineseTotal Time 27 minsCategory AppetizersCalories 305 per serving
- Place a deep bottomed pan over medium flame and add some oil to it. Wash the pork pieces, mushrooms and carrots with fresh water. Chop the mushrooms, celery and carrots in a bowl. Once the oil is hot, add pork, chopped mushrooms, celery and carrots to the pan. Saute until the ingredients turn soft and tender and the pork is cooked from inside. Now, add the chicken broth and chopped spinach in it. Stir it well so that all the ingredients are combined properly.
- In a small bowl, add cornstarch and water and mix it properly. Make sure that there are no lumps in it and it has a paste-like consistency. Pour the cornstarch into the chicken broth mixture and stir it gently. Let it come to a boil. In the meantime, break an egg in a bowl and beat it lightly. Add this to the soup and stir it properly. Sprinkle some salt and black pepper powder as per your taste and give it a gentle stir.
- To serve, transfer the soup in a serving bowl and garnish with crunchy Chinese noodles to enjoy!
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- In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauces, brown sugar, sambal oelek, ginger, and red pepper flakes; set aside.
- In a wok or large skillet, stir-fry pork in 1 Tbsp oil over MED HIGH heat for 2-3 minutes, until browned. Remove to a plate.
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5/5 (27)Total Time 45 minsCategory Dinner, Entree, Main Course, PorkCalories 393 per serving
- Season pork with salt & pepper and toss with 1 tablespoon cornstarch. Refrigerate 15 minutes (while you prepare the remaining ingredients).
- Heat 1 tablespoon of oil over medium-high heat in a large pan. Stir fry pork in small batches until browned, (it does not need to be cooked all the way through). Remove from pan and set aside.
- Add more oil to the pan if needed and add vegetables. Stir-fry until tender-crisp, about 3-4 minutes. Add garlic and ginger and cook for 30 seconds or until fragrant. Remove the vegetables from the pan.
PORK AND MUSHROOM STIR FRY - CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (11)Total Time 25 minsCategory Main CourseCalories 238 per serving
- Thinly slice the pork. Add salt (or skip salt if you want a less salted dish), cooking wine, oyster sauce and water (or chicken stock) and white pepper. Grasp the pork slice for 2-3 minutes until all the juice is well absorbed, then add cornstarch. Set aside for 10 minutes. Mix in sesame oil just before frying.
- Heat your wok or pan firstly. Add cooking oil to form a 2-3 cm high layer (do not be scared by the oil amount, we do not eat them all). Spread the pork sliced in when the oil begins to warm but not hot. Let them stay for around 5-8 seconds and then quickly fry them until turns pale. Transfer out immediately.
- Remove the extra oil and save them for vegetable stir fries. Keep around 1 tablespoon of oil and fry garlic, ginger and scallion until aromatic. Place shiitake mushroom in, add oyster sauce and light soy sauce. Fry for around 30 seconds until the shiitake mushrooms are just cooked.
AWESOME SIMPLE PORK STIR FRY WITH EGG NOODLES - THAI RECIPE
From tastythais.com
Ratings 1Calories 552 per servingCategory Main Course, Noodles, One Plate Meal
- Cut the pork across the grain into 1 inch (25mm) slices and then again into strips and finally bite-sized cubes.
10 BEST PORK STIR-FRY RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Rhonda Parkinson
- 5-Spice Pork With Bok Choy and Green Onions. This 5-spice pork with bok choy and green onions may have just a few ingredients, but it is packed with lots of flavors—mainly thanks to the Chinese five-spice powder, an aromatic mixture of spices including star anise, Szechwan peppercorns, fennel seeds, cinnamon, and cloves.
- Mu Shu Pork. This Northern Chinese mu shu pork dish incorporating mushrooms, bamboo, and spring onions has a rich flavor due to the fact that the pork is marinated for 30 minutes in a dry sherry mixture.
- Yangchow Pork Fried Rice. This dish is milder than Cantonese fried rice as it doesn't include any soy sauce or oyster sauce. Instead, pork combined with shrimp, yellow onion, and peas are simply seasoned with salt and pepper, allowing these ingredients to shine through.
- Orange Pork Chop Stir-Fry. Orange and pork make a perfect marriage in your mouth, and when combined with bok choy, develop into a beautiful and delicious tasting meal.
- Pork Chop Suey. Chop suey is a classic American-made, Chinese-inspired dish that is basically a flavorful vegetable stir-fry with meat added for texture and taste.
- Spicy Hoisin Pork Stir-Fry. Hoisin sauce is a thick, fragrant, salty sauce that gives food a distinct flavor. It is used as a glaze, in stir-fries, or as a dipping sauce and is usually made of soybeans, fennel seeds, red chilies, garlic, vinegar, Chinese five-spice, and sugar.
- Pork With Peking Sauce. This Chinese pork with peking sauce recipe is ideal as a side dish or part of a multi-course meal. Peking sauce is a pre-made sauce found in Asian markets, but you can substitute with bean paste if need be.
- Spareribs With Black Bean Sauce. Chinese spareribs with black bean sauce is a tasty and simple dish to make at home. Traditionally this dish is made with fermented whole black beans, and while they can be found in any Chinese grocery store, a simple store-bought black bean sauce with garlic makes this dish much easier to cook.
- Sweet and Sour Pork. This Cantonese sweet and sour pork dish is popular in both America and China, and although the ingredient list and directions may be a bit long, once you taste this dish you will see how it was all worth it.
- Twice-Cooked Pork. In this Szechuan dish, pork is first boiled in ginger and rice wine liquid and then stir-fried in sweet bean paste and soy sauce along with leek and bell pepper.
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