STYLIST PHONE RECIPES

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BEST CRISPY PORK STIR FRY RECIPE - HOW TO MAKE PORK STIR FRY



Best Crispy Pork Stir Fry Recipe - How To Make Pork Stir Fry image

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

1 c. white rice
1 lb. pork, thinly sliced and cut into 1/4" strips
kosher salt
1/3 c. cornstarch
2 cloves garlic, chopped
1 anchovy fillet, chopped
1 tsp. ginger, peeled and chopped
3 tbsp. brown sugar
3 tbsp. soy sauce
Freshly ground black pepper
1 tbsp. plus 1 tsp. canola oil, divided
1/2 lb. snow peas, chopped
1 red bell pepper, cut into 1/4" strips
3 green onions, chopped

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.

PASTA WITH WALNUT-SAGE PESTO AND ROAST VEGETABLES - HEALTH…



Pasta with walnut-sage pesto and roast vegetables - Health… image

The ultimate vegetarian pasta dish, filled with delicious roast veges, nutty pesto and topped with parmesan. This simple recipe comes with a vegan option

Provided by Jo Bridgford

Total Time 45 minutes

Yield 4

Number Of Ingredients 14

2 medium beetroots, peeled and cubed
3½ cups sliced butternut squash
2 cups vine tomatoes
spray olive oil
black pepper
1 packed cup fresh parsley, plus extra to serve (optional)
½ cup toasted walnut pieces
2 cloves garlic, minced
¼ cup fresh sage, plus extra to serve (optional)
2 tablespoons extra virgin olive oil
1 lemon, juice only
300g wholemeal penne pasta
2 tablespoons finely grated parmesan cheese
...

Steps:

  • 1 Preheat oven to 200°C. Line 2 oven trays with baking paper. On the trays place beetroot, squash, and tomatoes. Spray with oil and season with pepper. Place in oven and roast for 30 minutes.
  • 2 In a food processor, blitz parsley, walnuts, garlic and sage, drizzling in oil and lemon juice, until almost smooth. Set aside.
  • 3 While vegetables are cooking, bring a large pot of water to the boil. Add pasta and cook following packet instructions. Reserve a cup of cooking water then drain pasta. Return pasta to the pot and stir in walnut pesto. Add a little of the cooking water to achieve the desired creaminess.
  • 4 Divide the pasta among 4 bowls and top with roasted vegetables, parmesan and extra sage and parsley, if using. Serve immediately.

Nutrition Facts : ServingSize 4 serves, Calories 597 calories, FatContent 24 g, CarbohydrateContent 70 g

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