RECIPE FOR PORK STIR FRY WITH VEGETABLES RECIPES

Name: Vegetable Pork Stir-Fry
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 6 serving(s)
Ingredients: 3/4 lb pork tenderloin; 1 tablespoon vegetable oil; 1 1/2 cups sliced fresh mushrooms (about 6 ounces); 1 large green pepper, cut into strips; 1 zucchini, thinly sliced; 2 celery ribs, cut into diagonal slices; 1 cup thinly sliced carrot; 1 clove garlic, minced; 1 cup chicken broth; 2 tablespoons reduced sodium soy sauce; 1 1/2 tablespoons cornstarch; 3 cups hot cooked rice

VEGETABLE PORK STIR-FRY RECIPE - FOOD.COM

Vegetable Pork Stir-Fry Recipe - Food.com image

Make and share this Vegetable Pork Stir-Fry recipe from Food.com.

Total Time 23 minutes

Prep Time 15 minutes

Cook Time 8 minutes

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3/4 lb pork tenderloin
1 tablespoon vegetable oil
1 1/2 cups sliced fresh mushrooms (about 6 ounces)
1 large green pepper, cut into strips
1 zucchini, thinly sliced
2 celery ribs, cut into diagonal slices
1 cup thinly sliced carrot
1 clove garlic, minced
1 cup chicken broth
2 tablespoons reduced sodium soy sauce
1 1/2 tablespoons cornstarch
3 cups hot cooked rice

Steps:

Slice pork across the grain into 1/8-inch strips.
Brown pork strips in oil in large skillet over medium-high heat.
Push meat to side of skillet.
Add mushrooms, pepper, zucchini, celery, carrots, and garlic; stir-fry about 3 minutes.
Combine broth, soy sauce, and cornstarch.
Add to skillet and cook, stirring, until thickened; cook 1 minute longer.
Serve over rice.

Nutrition Facts : Calories 252.5, FatContent 5, SaturatedFatContent 1.1, CholesterolContent 36.9, SodiumContent 361.7, CarbohydrateContent 34.5, FiberContent 2.1, SugarContent 3.3, ProteinContent 16.5

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

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