CHINESE PORK AND VEGETABLES RECIPES

PORK AND VEGETABLE STIR FRY RECIPE - CHINESE.FOOD.COM

Pork and Vegetable Stir Fry Recipe - Chinese.Food.com image

marinate the meat the night before, and have dinner on the table in minutes. from today's NY Times, this goes well over rice.

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb pork tenderloin
1/4 cup oyster sauce
2 tablespoons plus 1/4 cup dry sherry or 2 tablespoons Chinese wine
2 teaspoons sesame oil
1 garlic clove, minced
1/8 teaspoon hot red pepper flakes
1 1/2 teaspoons corn or 1 1/2 teaspoons canola oil
4 scallions, trimmed, halved lengthwise and cut into 2-inch pieces
1 cup baby corn, each cob halved crosswise
1 1/2 cups sugar snap peas
2 cups sliced bok choy
1 cup sliced oyster mushroom
1 cup sliced shiitake mushroom
3 cups bean sprouts
2 tablespoons finely chopped cilantro

Steps:

Slice pork into strips about 2 inches long, 1 inch wide and 1/4 inch thick. Place in a bowl or sealable plastic bag, and add oyster sauce, 2 tablespoons sherry, sesame oil, garlic and red pepper flakes. Stir to coat well. Cover or seal, and allow to marinate at room temperature for 3 hours, or in refrigerator up to 24 hours.
Place a large wok or skillet over high heat, and add oil. Allow pan to heat for 1 to 2 minutes, then add pork and marinade. Toss meat until seared and no longer pink. Add scallions, corn and sugar snaps. Stir until sugar snaps turn bright green, about 1 minute.
Add bok choy and mushrooms, and stir constantly for about 1 minute. Add bean sprouts and remaining 1/4 cup sherry. Continue to stir until wine is almost evaporated. Transfer to a large platter, sprinkle with cilantro, and serve immediately.

Nutrition Facts : Calories 258.8, FatContent 7.2, SaturatedFatContent 1.8, CholesterolContent 73.7, SodiumContent 592.2, CarbohydrateContent 20.7, FiberContent 4.7, SugarContent 6.5, ProteinContent 29.1

CHINESE STICKY PORK CHOPS WITH STIR FRY VEGETABLES RECIPE ...

Chinese Sticky Pork Chops With Stir Fry Vegetables Recipe ... image

Treat pork to sticky, scrumptious flavours of the Far Eastern kind, adding a fabulous crunch with crisp stir-fried vegetables. Time does not include marinating.

Total Time 1 hours 10 minutes

Prep Time 40 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

3 tablespoons soy sauce
1 tablespoon rice wine
1 teaspoon sesame oil
1 teaspoon Chinese five spice powder
1 teaspoon ground pepper
1 garlic clove, crushed
4 pork chops
3 ounces honey, dissolved in 1/2 cup boiling water
2 tablespoons peanut oil
2 tablespoons sesame oil
2 garlic cloves, finely chopped
1 inch fresh ginger, finely chopped
2 carrots, cut into strips
2 ounces oyster mushrooms
4 ounces pak choi
4 scallions, sliced
2 tablespoons light soy sauce
2 tablespoons oyster sauce
2 tablespoons cornstarch
2 tablespoons rice vinegar
7/8 cup vegetable stock

Steps:

Mix together the soy sauce, rice wine, sesame oil, five-spice powder, pepper and garlic.
Pour the mixture over the chops, cover and leave to marinate in the fridge for two hours.
Set the oven to 350°F
Cook the chops on a hot griddle pan for two minutes on either side until browned. Transfer to a roasting pan and roast for 10 to 15 minutes, basting the chops from time to time with the honey and water mixture.
For the stir fried vegetables, heat the peanut and sesame oils in a wok. Add the garlic, ginger, carrots, oyster mushrooms, pak choy and scallions and stir-fry for about two minutes or so.
Mix together the soy and oyster sauce, stir in the cornstarch and pour over the vegetables.
Finally, add the rice vinegar and stock, and cook for another couple of minutes until the sauce has thickened and the vegetables are glazed.
Serve the sticky chops with the crunchy vegetables and accompany with steamed rice.

Nutrition Facts : Calories 483.5, FatContent 29.1, SaturatedFatContent 7.2, CholesterolContent 75, SodiumContent 1597.9, CarbohydrateContent 29.6, FiberContent 2.1, SugarContent 19.8, ProteinContent 26.4

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