PORK AND NOODLE STIR-FRY
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the noodles as the label directs, then drain and rinse under cold water. Meanwhile, toss the pork with 1/4 teaspoon salt, pepper to taste and 2 tablespoons cornstarch in a bowl. Whisk the chicken broth and the remaining 1 tablespoon cornstarch in another bowl.
- Heat a large nonstick skillet over high heat. Add 1 teaspoon vegetable oil, then add the pork and stir-fry until lightly browned, about 5 minutes; transfer to a bowl. Add the remaining 3 teaspoons vegetable oil to the pan, then add the scallion whites, ginger and garlic; reduce the heat to medium and cook, stirring occasionally, 2 minutes. Stir in the vegetables and 3 tablespoons water and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the broth mixture to the pan and bring to a boil; cook, stirring occasionally, until slightly thickened, about 5 minutes.
- Return the pork to the skillet along with the noodles, lime zest and 1/4 teaspoon salt and stir to heat through. Stir in the scallion greens. Divide among bowls and serve with lime wedges.
TANGELO PORK STIR FRY
Steps:
- Active Time: 45 minutes | Total Time: 45 minutes Preparation 1.Using a vegetable peeler, remove zest from tangelos in long strips. Cut the strips lengthwise into very thin pieces. Cut the tangelos in half and squeeze enough juice from them to get 1/2 cup. 2.Heat a large wok or skillet over medium-high heat. Swirl in 2 teaspoons oil, then add pork and cook, stirring, until just cooked, 2 to 3 minutes. Transfer to a plate. 3.Add the remaining 1 teaspoon oil to the pan along with shallots, garlic, ginger, crushed red pepper and the zest. Cook, stirring, for 1 minute. Add bell peppers and celery and cook, stirring constantly, until crisp-tender, about 2 minutes. Stir in the tangelo juice and soy sauce; bring to a simmer. Cook for 1 minute. 4.Whisk vinegar and cornstarch in a small bowl, then pour it into the pan along with the pork and its juices. Cook, stirring often, until thickened and bubbling and the pork is heated through, about 1 minute. Nutrition Per serving : 222 Calories; 6 g Fat; 1 g Sat; 2 g Mono; 74 mg Cholesterol; 16 g Carbohydrates; 26 g Protein; 3 g Fiber; 346 mg Sodium; 665 mg Potassium 1 Carbohydrate Serving Exchanges: 1/2 fruit, 1 vegetable, 3 lean meat
PORK TENDERLOIN STIR-FRY
A flavorful stir-fry doesn't have to feed an army, as this delicious serves-two version proves. From Aylmer, Ontario, Shelly McCallum writes, "This combination of tender meat and crunchy vegetables is so satisfying."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, stir-fry pork in oil until no longer pink. Add the mushrooms, onions and peas; stir-fry for 1 minute. Add the cabbage, bean sprouts, garlic, ginger and sugar; stir-fry for 2 minutes. Stir in soy sauce. Serve with rice.
Nutrition Facts : Calories 254 calories, Fat 9g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 334mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
TERIYAKI PORK STIR FRY
Something that must must have caught my eye somewhere, sometime ... I have it scribbled on a piece of paper with no source noted.
Provided by SusieQusie
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk together soy sauce, brown sugar and cornstarch. Add ginger, garlic and red pepper flakes.
- Cut chops into thin strips and add to soy sauce mixture. Toss to coat, cover and refrigerate for at least 15 minutes.
- Cook rice according to package directions. Set aside.
- Heat 1/2 tsp sesame oil in large skillet or wok, over high heat. Remove pork from marinade & add to skillet, reserving marinade. Stir fry 1-2 minutes or until no longer pink. Remove from skillet with slotted spoon & keep warm.
- Add remaining sesame oil to skillet. Add bell pepper, snow peas and green onions. Stir fry 2-3 minutes.
- Return pork to skillet & stir in reserved marinade and bamboo shoots. Bring to a boil & cook 1 minute or until sauce has thickened.
- Serve over hot rice.
Nutrition Facts : Calories 544, Fat 11.1, SaturatedFat 3.3, Cholesterol 76, Sodium 2804.7, Carbohydrate 73.7, Fiber 7.4, Sugar 19.2, Protein 37.5
PORK STIR FRY
Quick stir fry using fresh veggies and cheap ingredients you probably have stocked in your cabinet already.
Provided by EACline
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 187.6 calories, Carbohydrate 13 g, Cholesterol 42.1 mg, Fat 7.8 g, Fiber 3.3 g, Protein 17.7 g, SaturatedFat 1.7 g, Sodium 540.8 mg, Sugar 4.5 g
THAI PORK STIR FRY
I found this recipe in a magazine a number of years ago. It is so easy it has become a favorite recipe of mine. The balance of sweet and salty flavors is nice. You can add other vegetables as desired. I sometimes add bean sprouts, celery and mushrooms to this dish.
Provided by Deepfreeze-27
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute garlic, red onion, carrots and red pepper in oil in nonstick skillet over high heat for 5 minutes.
- Add pork, cook for 3 minutes or until no longer pink.
- Add chicken broth, fish sauce, peanuts and brown sugar.
- Add rice noodles, broken in half (submerge in liquid).
- Cover and cook over low heat for 6 minutes.
- Stir in cornstarch mixed with water; cook until thickened.
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.
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