Stir Fried Pork With Water Chestnuts Food

PORK RICE STIR-FRY

Steps:

• In a large skillet or wok, saute the pork in 2 teaspoons oil for 3-5 minutes or until no longer pink. Remove and keep warm. In the same pan, heat remaining oil. Add the mushrooms, peas, water chestnuts, peppers, onion and garlic; stir-fry until vegetables are crisp-tender., Combine the soy sauce and sugar; stir into vegetable mixture. Cook for 1-2 minutes. Return pork to the pan. Stir in rice; cook for 3-5 minutes or until heated through, stirring occasionally.

PORK AND BROCCOLI STIR-FRY II

Steps:

• Partially freeze meat. Thinly slice across the grain into bite-size strips.
• Meanwhile, for sauce, stir together chicken broth, cornstarch, soy sauce, dry sherry, and red pepper. Set aside.
• Spray a wok or large skillet with nonstick spray coating.
• Add onion, broccoli, garlic, and ginger and stir-fry for 3 minutes or until vegetables are crisp-tender.
• Remove vegetable mixture from wok.
• Add oil to hot wok. Add pork and stir-fry for 2 to 3 minutes or until done. Push pork from center of wok.
• Stir sauce and add to the center of wok. Cook and stir until thickened and bubbly.
• Return vegetables to wok.
• Add water chestnuts and stir all ingredients together to coat with sauce.
• Cook and stir for 1 to 2 minutes more or until heated through.

PORK STIR FRY

Steps:

• Whisk soy sauce, vinegar, and cornstarch together in a small bowl.
• Heat 1 tablespoon oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. Transfer pork to a plate and return wok to heat.
• Heat remaining oil in the same skillet over medium-high heat. Cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and green pepper to skillet; cook and stir until onion starts to soften, 2 to 3 minutes. Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes.
• Stir broccoli into bok choy mixture; cook and stir until slightly softened, about 2 minutes. Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. Season pork mixture with ginger; cook and stir until bok choy starts to wilt and broccoli is tender, 5 to 7 minutes.

BALSAMIC PORK STIR-FRY

Steps:

• In a large skillet or wok, stir-fry pork in 2 tablespoons vinaigrette for 3-4 minutes or until browned. Remove and keep warm., Stir-fry carrots in 2 tablespoons vinaigrette for 2 minutes. Add mushrooms; stir-fry 2 minutes longer. Add water chestnuts and stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add hoisin sauce and remaining vinaigrette. Bring to a boil; cook for 1 minute. Add pork and heat through. Serve with rice.

HOISIN PORK STIR FRY

Steps:

• Mix the sliced pork, 1 tablespoon hoisin sauce, and 1 tablespoon cornstarch together in a bowl. Set aside. Combine the remaining 2 tablespoons hoisin sauce, chicken broth, and 1 tablespoon cornstarch with rice vinegar, sugar, and cayenne pepper in small bowl. Set aside.
• Heat the sesame oil in a skillet over medium-high heat. Stir in the pork; cook and stir until the pork begins to brown, about 5 minutes. Add the garlic and ginger; cook and stir until fragrant. Mix in the carrot, bell pepper, and water chestnuts, cooking until the carrots are tender. Stir in the reserved hoisin sauce mixture and continue cooking and stirring until the flavors are combined, about 3 minutes.