Stir Fried Pork With Chinese Lettuce And Peppers Food

STIR-FRY PORK WITH BELL PEPPERS

Stir-Fry Pork With Bell Peppers image

If desired, reduce to one bell pepper and add in some broccoli florets. Center-cut boneless pork chops, cut into strips are best for this. This will feed about 3 people but can be doubled, you can sub beef in place of pork if desired.

Provided by Kittencalrecipezazz

Categories Pork

Time 55m

Yield 2-3 serving(s)

Number Of Ingredients 17

Ingredients

3/4 lb boneless pork, cut into strips
1 tablespoon cornstarch
1 tablespoon low sodium soy sauce
1 1/2 tablespoons oyster sauce
2 tablespoons minced fresh garlic (or to taste)
2 teaspoons sesame oil, divided
2 teaspoons fresh ginger, grated (or to taste)
1/2 teaspoon black pepper (or to taste)
1 small red bell pepper, sliced into strips
1 small green bell pepper, sliced into strips
2 tablespoons vegetable oil
1 medium onion, sliced
2 teaspoons dried chili flakes, to taste (optional)
1/4 cup low sodium beef broth
2 tablespoons oyster sauce
sesame seeds (optional)
cooked rice

Steps:

In a bowl toss the pork strips with the cornstarch, soy sauce, fresh garlic, 1 teaspoon sesame oil, fresh ginger and black pepper; let stand at room temperature for 20 minutes.
In a wok or a large skillet heat 2 tablespoons vegetable oil over high heat; add in the pork strip mixture and stir-fry in batches until slightly browned (about 1 minute) transfer to a plate.
Add in onion, chili flakes, red and green bell pepper slices; stir-fry until the onion is softened (about 3 minutes).
Return the pork to the wok or skillet along with any juices from the plate.
Stir in beef stock and oyster sauce; cook until thickened (about 1 minute).
Stir in the remaining 1 teaspoon sesame oil.
Transfer to a large platter, sprinkle with sesame seeds if desired and serve with cooked rice.

Nutrition Facts : Calories 620, Fat 43.9, SaturatedFat 11.5, Cholesterol 114, Sodium 1260.3, Carbohydrate 21, Fiber 2.7, Sugar 5.1, Protein 35

STIR-FRIED VEGETABLES WITH CHICKEN OR PORK

Stir-Fried Vegetables with Chicken or Pork image

I want to thank my Asian Friends at work for bringing some very tasty dishes to our potlucks and Cindy Ly for taking the time to write down the ingredients for me. This dish can be made with either chicken or pork.

Provided by Nishana Lee

Categories World Cuisine Recipes Asian

Time 40m

Yield 4

Number Of Ingredients 16

Ingredients

2 tablespoons vegetable oil
½ pound boneless skinless chicken breasts, cut into cubes
2 cloves garlic, chopped
2 tablespoons oyster sauce
1 cup chopped broccoli
1 cup sliced green bell pepper
1 cup sliced carrots
1 cup sliced napa cabbage
1 cup sliced celery
1 cup fresh bean sprouts
1 cup sliced zucchini
1 cup chopped green onions
1 teaspoon salt
½ cup water
2 tablespoons mushroom soy sauce
1 tablespoon cornstarch

Steps:

Heat oil in a wok or large heavy skillet. Add chicken or pork (see Cook's Note), garlic, and oyster sauce, and stir-fry for 10 minutes.
Stir in broccoli, green pepper, carrots, cabbage, celery, bean sprouts, zucchini, and green onions. Season with salt, and stir-fry for 6 to 8 minutes.
In a small bowl, mix together water, soy sauce and cornstarch. Stir into vegetables, and cook for 1 to 2 minutes, or until sauce is thickened.

Nutrition Facts : Calories 191.9 calories, Carbohydrate 14.7 g, Cholesterol 32.9 mg, Fat 8 g, Fiber 4.1 g, Protein 16.9 g, SaturatedFat 1.3 g, Sodium 1174.7 mg, Sugar 5.3 g