PORK STIR FRY RECIPE - FOOD.COM
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.
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
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.
Nutrition Facts : Calories 370, FatContent 12.6, SaturatedFatContent 2.7, CholesterolContent 82.1, SodiumContent 804.9, CarbohydrateContent 29.9, FiberContent 7, SugarContent 16, ProteinContent 38.8
BEST CRISPY PORK STIR FRY RECIPE - HOW TO MAKE PORK STIR FRY
With snow peas, bell peppers, and green onions, this stir fry is so much better than takeout from Delish.com.
Provided by Judy Kim
Categories gluten-free main dish
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 4
Number Of Ingredients 14
Steps:
- In a small pot, cook rice according to package instructions. Meanwhile, pat pork dry with a paper towel and add to a medium bowl. Season with salt and toss with cornstarch until coated. In the bowl of a mini food processor, pulse garlic, anchovy, ginger, brown sugar, soy sauce, and pepper until blended; set aside. In a large skillet over medium-high heat, heat 1 teaspoon oil. Cook snow peas and bell pepper until tender, about 2 minutes. Transfer to a plate. Return skillet to high heat and add remaining 1 tablespoon oil. When oil is almost smoking, add pork. Cooked until no longer pink and crispy, about 5 minutes. Reduce heat to medium heat, then return vegetables and add half the sauce to the pan. Stir quickly to coat pork and vegetables in glaze. (Be careful—the sauce can burn due to the sugar.) Add remaining half sauce until you reach your desired sauciness. Garnish with green onions and serve with steamed rice.
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PORK STIR FRY RECIPE - FOOD.COM
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.
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 370 per serving
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 370 per serving
- Recipe can be easily doubled.
See details
BEST CRISPY PORK STIR FRY RECIPE - HOW TO MAKE PORK STIR FRY
With snow peas, bell peppers, and green onions, this stir fry is so much better than takeout from Delish.com.
From delish.com
Reviews 4.8
Total Time 25 minutes
Category gluten-free, main dish
Cuisine Chinese
From delish.com
Reviews 4.8
Total Time 25 minutes
Category gluten-free, main dish
Cuisine Chinese
- In a small pot, cook rice according to package instructions. Meanwhile, pat pork dry with a paper towel and add to a medium bowl. Season with salt and toss with cornstarch until coated. In the bowl of a mini food processor, pulse garlic, anchovy, ginger, brown sugar, soy sauce, and pepper until blended; set aside. In a large skillet over medium-high heat, heat 1 teaspoon oil. Cook snow peas and bell pepper until tender, about 2 minutes. Transfer to a plate. Return skillet to high heat and add remaining 1 tablespoon oil. When oil is almost smoking, add pork. Cooked until no longer pink and crispy, about 5 minutes. Reduce heat to medium heat, then return vegetables and add half the sauce to the pan. Stir quickly to coat pork and vegetables in glaze. (Be careful—the sauce can burn due to the sugar.) Add remaining half sauce until you reach your desired sauciness. Garnish with green onions and serve with steamed rice.
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This Mark Bittman recipe from 2006 pairs sweet winter squash with earthy, fatty pork shoulder. The grouping, when stir-fried, “gives squash an unusual final texture — somewhat al dente — and keeps its flavor from becoming too sweet,” Mr. Bittman wrote. It’s a great option for a weeknight dinner, and a far cry from the cut-and-bake squash of the 1970s.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Calories 344 per serving
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Calories 344 per serving
- Return pork to skillet and cook about 1 minute, stirring. There should still be liquid remaining in pan. Garnish and serve.
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From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
Cuisine asian
Calories 367 per serving
Reviews 4
Total Time 20 minutes
Cuisine asian
Calories 367 per serving
- Stir in green parts of scallions; cook for 30 seconds, then turn off heat and add soy sauce. Serve immediately, with white rice.
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