Stir Fried Pork With Five Vegetables Food

VEGETABLE PORK STIR-FRY

Steps:

• Slice pork across the grain into 1/8-inch strips.
• Brown pork strips in oil in large skillet over medium-high heat.
• Push meat to side of skillet.
• Add mushrooms, pepper, zucchini, celery, carrots, and garlic; stir-fry about 3 minutes.
• Combine broth, soy sauce, and cornstarch.
• Add to skillet and cook, stirring, until thickened; cook 1 minute longer.
• Serve over rice.

STIR-FRIED VEGETABLES WITH CHICKEN OR PORK

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.

PORK VEGGIE STIR-FRY

Steps:

• In a skillet or wok, stir-fry cauliflower in 2 tablespoons oil for 3 minutes. Add carrots; stir-fry for 2 minutes. Add corn and peas; stir-fry until vegetables are crisp-tender. Remove; keep warm. , Stir-fry pork in remaining oil for 2 minutes. Add onions, garlic, ginger and chili powder; stir-fry until pork is no longer pink. Remove; keep warm. , Combine 1 cup water, soy sauce, honey and bouillon in same pan. Combine cornstarch and cold water; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , Return vegetables and pork mixture to pan; heat through. Stir in peanuts. If desired, serve with rice.

STIR FRIED PORK WITH VEGETABLES (WW)

Steps:

• In large nonstick skillet, heat oil; add onions.
• Cook over medium-high heat, stirring frequently, 5 minutes, until softened.
• Add broccoli and 1/4 cup water; cook, covered, 4 minutes, until broccoli is tender.
• Add bell pepper, zucchini and peas; cook, covered, 2 minutes, until bell pepper is tender.
• Move vegetables to sides of skillet, making a well in center; place pork, thyme, salt and black pepper into well.
• Cook pork mixture, stirring frequently, 6 minutes, until pork is browned on all sides.
• Add vinegar; toss pork mixture and vegetables together.
• Cook, continuing to toss, 3 minutes, until pork is cooked through.
• SERVING (1 1/2 CUPS) PROVIDES: 1/2 Fat, 2 3/4 Vegetables, 2 Proteins.
• PER SERVING: 190 Calories, 7 g Total Fat, 2 g Saturated Fat, 42 mg Cholesterol, 226 mg Sodium, 14 g Total Carbohydrate, 5 g Dietary Fiber, 20 g Protein, 82 mg Calcium; 3 points.

STIR-FRIED PORK WITH FIVE VEGETABLES

Steps:

• Mix pork, 2 teaspoons soy sauce, 1 teaspoon orange peel, and 1 teaspoon ginger in medium bowl; let stand 1 hour.
• Mix orange juice, next 4 ingredients, and 2 teaspoons soy sauce in small bowl.
• Bring 3/4 cup water to boil in large nonstick skillet. Add beans and carrots; cover and cook 3 minutes. Add broccoli, bell pepper, and squash; cover and cook 2 minutes. Drain vegetables; set aside.
• Heat same skillet over high heat. Add oil, garlic, 1 teaspoon orange peel, and 1 tablespoon ginger; stir 10 seconds. Add pork and stir-fry 1 minute. Add cooked vegetables; stir-fry until pork is cooked, about 2 minutes. Remix orange-juice mixture; add to skillet and stir-fry until sauce thickens, about 1 minute. Sprinkle with green onions and serve.

PORK AND VEGGIE STIR-FRY

Steps:

• Heat 2 tablespoons oil in a large skillet over medium-high heat. Add cauliflower and stir-fry for 3 minutes. Add carrots and stir-fry for 2 minutes. Add corn and peas; cook until veggies are crisp-tender, 2 to 3 minutes. Remove all veggies to a bowl and keep warm.
• Add remaining 1 tablespoon oil to the skillet. Add pork and stir-fry for 2 minutes. Add green onions, garlic, ginger, and chili powder; fry until pork is no longer pink, 2 to 3 minutes. Remove from the skillet and keep warm.
• Add 1 cup water, soy sauce, honey, and bouillon to the skillet. Stir 2 tablespoons cold water and cornstarch together in a small bowl, then gradually add to the skillet, stirring constantly; bring to a boil. Cook and stir until thickened, about 2 minutes.
• Return vegetables and pork to the pan. Cook until heated through, 2 to 3 more minutes. Stir in peanuts.
• Serve over rice.

FIVE-VEGETABLE STIR-FRY

Steps:

• In a large skillet or wok, stir-fry broccoli in oil for 3-4 minutes or until crisp-tender. Add squash, zucchini, red pepper, onion and garlic; stir-fry for 2-3 minutes or until crisp-tender. , In a small bowl, combine broth, cornstarch, sugar, ginger, salt if desired and cayenne; stir until smooth. Add to skillet. Bring to a boil and boil for 1 minute, stirring constantly. Sprinkle with cilantro. Serve over rice if desired.