STIR FRY APPLES RECIPES
STIR-FRIED CHILLI PORK RECIPE - BBC FOOD
Quick and easy, this stir-fried pork recipe is great if you need a tasty dinner on the table in a matter of minutes.
Provided by Bill Granger
Prep Time 30 minutes
Cook Time 10 minutes
Yield Serves 4
Number Of Ingredients 14
Steps:
- For the marinade, mix together the soy sauce, mirin, hoisin sauce, sesame oil and chilli flakes in a shallow dish until well combined.
- Coat the pork in the marinade and chill in the fridge for 15 minutes.
- Heat a wok over high heat and add one tablespoon of the oil. Once smoking add half the pork, shaking off the excess marinade, and stir-fry for 1-2 minutes.
- Remove the pork from the wok with a slotted spoon and stir-fry the remaining pork for 1-2 minutes. Remove the pork from the wok.
- Heat the remaining tablespoon of oil in the wok and add the garlic, chillies, one tablespoon of water and the onions. Stir-fry for 1-2 minutes. Cover with a lid and cook for a further 1-2 minutes.
- Add the soy sauce and sugar and return the pork to the wok. Cook for a final minute. Garnish with the roasted peanuts and serve with steamed rice.
SLOW COOKER PORK FILLET WITH APPLES RECIPE - BBC GOOD FOOD
Pork and apples is a classic combination and the meat is all the more tender when slow-cooked for four hours. Serve with greens for a complete, healthy meal
Provided by Good Food team
Categories Dinner, Main course
Total Time 4 hours 15 minutes
Prep Time 15 minutes
Cook Time 4 hours
Yield 4
Number Of Ingredients 8
Steps:
- Heat the slow cooker. Heat the oil in a large frying pan, fry the pork medallions on each side for 2 mins until they pick up a little colour. Fry the onion for a few mins, then add the stock and mustard to the pan and stir. Tip the pork and sauce into the slow cooker.
- Core and cut the apples into quarters, add them to the pot with the sage. Season with black pepper. Cook on Low for 4 hours or until the meat is tender, then stir in the crème fraîche.
Nutrition Facts : Calories 344 calories, FatContent 14 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 18 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 5 grams fiber, ProteinContent 33 grams protein, SodiumContent 0.65 milligram of sodium
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- Heat half the oil in a large pan. Slice the onions and roughly chop the celery, and cook over a medium heat for 10 minutes until soft.
- Chop the celeriac, core and quarter the apples and add to the pan. Pick in the thyme leaves and cook for 2 to 3 minutes.
- Add the stock, season, and simmer over a low heat for 30 minutes until the celeriac is tender.
- Remove from the heat and blitz with a hand blender until smooth. Stir in half the crème fraîche.
- Heat the remaining oil in a pan and fry the sage leaves until crispy.
- Spoon the soup into bowls and top with the remaining crème fraîche. To serve, drizzle with extra virgin olive oil and sprinkle with the crispy sage leaves and hazelnuts or grated horseradish.
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