PORK AND PUMPKIN STIR FRY RECIPES

Name: Rice Stir-Fry
Prep time: 30 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 4 ounces pork tenderloin, cut into 1/2-inch cubes; 4-1/2 teaspoons canola oil, divided; 1/2 cup sliced fresh mushrooms; 1/2 cup fresh sugar snap peas; 1/2 cup sliced water chestnuts; 2 tablespoons chopped green pepper; 2 tablespoons chopped sweet red pepper; 1 tablespoon chopped green onion; 1/4 teaspoon minced garlic; 1 tablespoon soy sauce; 1/4 teaspoon sugar; 1-1/2 cups leftover cooked long grain rice

RICE STIR-FRY RECIPE: HOW TO MAKE IT - TASTE OF HOME

Rice Stir-Fry Recipe: How to Make It - Taste of Home image

This colorful stir-fry comes together in no time with leftover long grain rice. Quick and easy, it's a family favorite that takes just minutes to prepare. —Gloria Warczak, Cedarburg, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 12

Ingredients

4 ounces pork tenderloin, cut into 1/2-inch cubes
4-1/2 teaspoons canola oil, divided
1/2 cup sliced fresh mushrooms
1/2 cup fresh sugar snap peas
1/2 cup sliced water chestnuts
2 tablespoons chopped green pepper
2 tablespoons chopped sweet red pepper
1 tablespoon chopped green onion
1/4 teaspoon minced garlic
1 tablespoon soy sauce
1/4 teaspoon sugar
1-1/2 cups leftover cooked long grain rice

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.

Nutrition Facts : Calories 181 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 166mg sodium, CarbohydrateContent 22g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 9g protein. Diabetic Exchanges 1 starch

PORK AND CABBAGE STIR FRY - CHINA SICHUAN FOOD

Pork and Cabbage Stir Fry - China Sichuan Food image

Amazing pork and cabbage stir fry with a dry pot method

Provided by Elaine

Categories Side Dish

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 3

Number Of Ingredients 10

Ingredients

100 g pork belly (skin removed and sliced)
5 large leaves of cabbage (washed, hand shredded and completely drained)
4 garlic cloves (sliced)
1 small chunk of ginger (sliced)
4 fresh Thai peppers (cut into small circles)
3 green onions (cut into small sections and separate green parts and white part)
1 tbsp. light soy sauce
1/4 tsp. salt
1/2 tsp. sugar
1/2 tbsp. sesame oil

Steps:

Spread a very little amount of oil in wok and fry the pork belly until cured and browned. Move them to one side of the wok.
Place garlic, ginger, scallion white and Thai peppers. Fry for half minutes until aromatic.
Add cabbage in, make a quick stir fry, then add light soy sauce, salt and sugar. Mix in sesame oil too. Serve hot.

Nutrition Facts : Calories 224 kcal, CarbohydrateContent 6 g, ProteinContent 5 g, FatContent 20 g, SaturatedFatContent 7 g, CholesterolContent 24 mg, SodiumContent 455 mg, FiberContent 1 g, SugarContent 3 g, ServingSize 1 serving

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