SHREDDED PORK STIR-FRY WITH SWEET BEAN SAUCE
Shredded Pork Stir-fry with Sweet Bean Sauce (京酱肉丝) is a dish from Northern China. This pork stir-fry is quick fried with a savory sweet bean sauce, results in a tender juicy pork in a sauce that tastes like it's been cooking for hours.
Provided by Judy
Categories Pork
Time 25m
Number Of Ingredients 15
Steps:
- In a bowl, add the pork along with ¼ teaspoon salt, 1 teaspoon Shaoxing wine, 1/8 teaspoon ground black pepper, 2 teaspoons cornstarch, and 1 teaspoon vegetable oil. Let marinate for 15 minutes.
- In a separate bowl, make the stir-fry sauce by combining 1/4 cup water, 2½ tablespoons sweet bean sauce, ½ teaspoon dark soy sauce, ¼ teaspoon black vinegar, 1 teaspoon sugar, and 1 tablespoon light soy sauce. Mix everything together until the sugar is dissolved completely. Set aside.
- Now we are ready to cook! Heat 1 tablespoon of vegetable oil in a wok over medium heat. Add the carrots, and cook for about a minute. Transfer to a dish and set aside. Be careful not to overcook them--the carrots should still be crunchy.
- In the same wok, heat 2 more tablespoons of oil over high heat. Once the oil starts to smoke slightly, add the marinated pork, and give it a quick stir. Once the pork turns color from pink to white, turn down the heat (to avoid burning). Transfer the pork to a separate bowl and set aside.
- At this point, the wok should still be glistening with oil. Pour in the sauce, turn up the heat, and stir the sauce quickly for a few seconds--it should be bubbling. Toss the carrots and the pork back into the wok, quickly stir-frying to combine. Add a few drops of sesame oil. Once everything is well-coated with sauce, turn off the heat, dish it out, and serve hot with rice! Garnish with scallions, if desired.
Nutrition Facts : Calories 245 kcal, Carbohydrate 14 g, Protein 29 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 71 mg, Sodium 1159 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
SICHUAN STIR-FRIED PORK IN GARLIC SAUCE(COOK'S ILLUSTRATED)
If Chinese black vinegar is unavailable, substitute 2 teaspoons of balsamic vinegar and 2 teaspoons of rice vinegar. If Asian broad-bean chili paste is unavailable, substitute 2 teaspoons of Asian chili-garlic paste or Sriracha sauce. Serve with steamed white rice.
Provided by Coppercloud
Categories Pork
Time 43m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- 1. Whisk all sauce ingredients together in bowl. Set aside.
- 2. Cut pork into 2" lengths and then cut each length into 1/4" matchsticks. Combine pork with baking soda and water in bowl. Let sit at room temperature for 15 minutes.
- 3. Rinse pork in cold water. Drain well and pat dry with paper towels. Whisk rice wine and cornstarch in bowl. Add pork and toss to coat.
- 4. For the stir fry, combine garlic, scallion whites, chili paste in bowl.
- 5. Heat 1 tbsp oil in large non stick pan over high heat until just smoking. Add mushrooms and cook stirring frequently until tender, 4 minutes. Add water chestnuts and cook for additional 2 to 4 minutes until tender. Transfer vegetables to separate bowl.
- 6. Add remaining 3 tbsp oil to pan and place over medium low heat. Add garlic scallion mixture and cook until fragrant, 30 seconds. Transfer 1 tbsp garlic scallion oil to small bowl and set aside. Add pork to skillet and cook until no longer pink, 3 to 5 minutes. Whisk sauce to recombine and add to skillet. Increase heat to high and cook stirring constantly until thickened and pork cooked thru, 1 to 2 minutes. Return vegetables to skillet and combine. Transfer to platter, sprinkle with scallion greens and reserved garlic scallion oil and serve.
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.
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
PORK STIR FRY WITH BLACK BEAN SAUCE
Quick and easy pork slice stir-fried with black bean sauce
Provided by Elaine
Categories Main Course
Time 20m
Number Of Ingredients 17
Steps:
- Thinly slice the pork. Add salt, cooking wine, light soy sauce, water (or chicken stock) and white pepper. Message the pork slice for 2-3 minutes until all the juice is well absorbed. Set aside for 10 minutes.
- Add cornstarch and message again. Make sure all the slices are well coated with starch. At last, add 1 teaspoon of sesame oil, mix well too.
- 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. Let them stay for 5 to 10 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 fresh pepper sections in to fry for 1 minute or until slightly softened. Return pork sliced in, add dark soy sauce and black beans sauce. Mix well and see if any extra salt is needed. Move out immediately after mixed. Be quick in this process and it is better to finish this within 30 seconds.
Nutrition Facts : Calories 290 kcal, Carbohydrate 15 g, Protein 15 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 993 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
PORK AND GREEN-BEAN STIR-FRY
To keep them crisp, the green beans are cooked separately, then quickly stir-fried in a hot skillet with the peppers, pork, and sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Cut pork diagonally into 1/4-inch thick slices; cut each slice lengthwise in half. Season with 1/2 teaspoon salt. In a small bowl, mix soy sauce, vinegar, and sugar; set sauce aside.
- Heat 1 teaspoon oil in a large skillet over medium-high. Add half the ginger, pepper flakes, and pork; cook, stirring, until pork is no longer pink, about 3 minutes. Transfer to a plate. Repeat, cooking remaining ginger, pepper flakes, and pork in another teaspoon oil; transfer to plate.
- Meanwhile, cook green beans in a medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain; dry with paper towels.
- Add remaining teaspoon oil to the skillet. Add beans, bell pepper, and 2 tablespoons water; cook over high heat, stirring often, until peppers are tender, about 2 minutes.
- Add peanuts, pork mixture, and reserved sauce. Cook, stirring, until pork is coated, about 1 minute. Serve immediately, over rice, if desired.
Nutrition Facts : Calories 259 g, Fat 13 g, Fiber 5 g, Protein 24 g
STIR-FRIED PORK WITH SWEET BEAN PASTE
This pork dish is popular in northern China. The sweet bean paste gives the dish a deliciously rich flavor. Serve with rice or thin pancakes and finely chopped spring onions.
Provided by Jin
Categories World Cuisine Recipes Asian Chinese
Time 26m
Yield 2
Number Of Ingredients 11
Steps:
- Stir 2 tablespoons water and cornstarch together in a bowl.
- Place pork in shallow bowl and add cornstarch mixture and 1 teaspoon salt; stir to coat and let sit for a few minutes.
- Mix 3 tablespoons water, sugar, soy sauce, MSG, and 1 teaspoon salt together in a bowl until sauce is smooth.
- Heat oil in a wok or large skillet over medium-high heat; saute pork until pork is cooked through, about 5 minutes. Push pork to a side; add sweet bean paste. Cook and stir bean paste until fragrant, about 1 minute. Pour in the sauce and stir until thickened, 2 to 3 minutes.
- Transfer pork mixture to a dish and top with spring onions.
Nutrition Facts : Calories 509.7 calories, Carbohydrate 11.3 g, Cholesterol 79.4 mg, Fat 39.8 g, Fiber 1.1 g, Protein 26.1 g, SaturatedFat 9.2 g, Sodium 2572.7 mg, Sugar 2.5 g
STIR FRIED SHREDDED PORK WITH SWEET BEAN PASTE
This savoury sweet and tasty stir fried shredded with sweet bean paste (or Jing Jiang Rou Si 京酱肉丝) goes really well with plain porridge or white rice. The tender shredded pork coated well with the sweet bean paste (甜面酱)which give the dish a deliciously rich flavour.
Provided by Ann Low
Time 40m
Number Of Ingredients 12
Steps:
- Trim away the white skin layer from the lean pork and cut to strips. Add in marinade ingredients and massage well until all liquid is well absorbed.
- Drizzle some oil over it and cover with clip wrap. Chill in the fridge for 20 minutes.
- Cut cucumber to strips and place on serving plate. **can also use spring onion
- Combine all sweet bean paste seasoning ingredients together and stir well.
- Heat up frying pan with 2 tablespoons of oil. Stir well chilled shredded before pouring into pan. Quickly stir fry well until shredded pork separated and changes to white, dish up.
- Clean pan, add 2 tablespoons of oil at medium heat and pour in sauce, stir well and in a few seconds the sauce started bubbling. Then add in precooked pork. Again quickly stir fry till shredded pork darkened and sauce almost dries up. Dish up on serving plate together with shredded cucumber and serve immediately.
BEEF WITH BLACK BEAN SAUCE
Beef with black bean sauce is tender sirloin and vegetables in a spicy-sweet sauce. Make this simple stir fry recipe for dinner tonight!
Provided by Kevin
Categories main dishes
Time 30m
Number Of Ingredients 16
Steps:
- Cut beef with the grain into 2-inch strips, then cut across the grain into ¼-inch pieces, or use pre-cut beef strips for stir fry.
- Add beef to a bowl with vegetable oil, cornstarch and soy sauce. Stir to coat, marinate for 10 minutes.
- Peel and cut onion in half, trim both ends. With cut end toward you, cut each into 1/2-inch strips across onion. Cut celery into 1/2" pieces and asparagus into thirds. Set aside.
- In small bowl, whisk together beef broth, bean paste, vinegar, soy sauce, garlic, ginger, red pepper flakes and sesame oil. Set aside.
- Heat a wok over high heat. Once hot, add 2 tablespoons oil and stir fry the beef. Be sure to break meat apart into strips if stuck together. Continue stir frying for 3 minutes, tossing occasionally until beef is no longer pink. Remove from wok and set aside.
- Add the onion and stir fry for 3 minutes. Add the celery and cook another 3 minutes. Add the asparagus, sauce mixture and beef back to the wok and stir fry for 4 minutes.
- Serve as is, over noodles or with steamed rice. Garnish with toasted sesame seeds and cilantro sprigs (optional).
Nutrition Facts : Calories 310 kcal, Carbohydrate 15 g, Protein 43 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 94 mg, Sodium 958 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
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