Asian Inspired Pork And Broccoli Stir Fry Recipes

Steps:

• Partially freeze the pork to make slicing easier.
• Cut acrooss the grain into 1/4-inch thin strips; set aside.
• Slice the broccoli stalks into 1/4-inch pieces and cut the tops into florets; set aside.
• In a small bowl whisk together the broth, cornstarch, oyster sauce, soy sauce and ginger powder; set aside.
• Heat oil in a wok or large skillet until hot, turning the wok to coat sides.
• Add in the pork strips broccoli STALKS (the florets will be added in later), bell pepper, fresh garlic and dried chili flakes (if using) stir-fry for 3-4 minutes or until the pork is browned.
• Leaving the pork mixture in the wok and add in the broccoli florets, mushrooms and green onions; stir fry for 2 minutes.
• Add in the broth/cornstarch mixture gradually to the wok; tossing well to coat with meat and veggies; cook for 3 minutes or until thickened and bubbly, stirring occasionally and adding in more oyster sauce and/or soy sauce to taste.
• Season with black pepper to taste if desired.
• Serve with hot cooked rice.

Steps:

• Cut pork into narrow 1-in. strips, 1/4-in. thick; set aside. (Partially freeze pork first for easier cutting.) Cut green onions, peppers, broccoli and onion into 1-in. pieces; set aside. Combine garlic, ginger, pepper flakes, hot water, sugar, ketchup and soy sauce (or substitute 8 tablespoons prepared Hoisin Sauce for the ketchup and soy sauce); set aside. In wok or large skillet, heat peanut or vegetable oil over high heat. Stir-fry the pork in oil until browned; remove from wok and keep warm. Add more oil if necessary and stir-fry all vegetables tender/crisp. Add pork and sauce mixture; cook until thickened. Serve with boiled rice.

Steps:

• In a medium bowl whisk together 2 teaspoons cornstarch with 2 tablespoons soy sauce until smooth; add in the chicken or pork strips, toss to coat and let sit for about 30 minutes.
• In another bowl whisk 2 teaspoons cornstarch with soy sauce, water and hoisin sauce; set aside for a couple of minutes.
• Heat sesame oil and peanut oil in a wok or large skillet over medium-high heat for about 2 minutes (oils must be hot!).
• Add in chicken or pork mixture and stir-fry for about 2 minutes (if you are doubling the recipe you will have to do in batches transfering one batch to a plate).
• Add in sliced mushrooms, broccoli florets, green onions, garlic, ginger and red pepper flakes; stir-fry for 2 minutes.
• Stir in the hoisin sauce mixture; stir-fry for 1 minute or until thickened.
• Add in the orange juice; stir until heated through.
• Serve over cooked rice.

Steps:

• Mix first 4 ingredients in 13 x 9 x 2-inch glass baking dish. Add pork tenderloin halves and turn to coat. Cover and let stand at room temperature 1 hour or refrigerate up to 4 hours.
• Cook beans in large pot of boiling salted water until just crisp-tender. Drain.
• Heat large nonstick skillet over medium heat. Add pork, reserving marinade in dish. Cook until pork is deep brown and thermometer inserted into center of pork registers 155°F., turning often, about 9 minutes. Transfer pork to platter; let stand 10 minutes. Cut pork into 1/3-inch-thick slices. Wipe skillet clean.
• Whisk orange juice, vinegar, cornstarch and reserved marinade in small bowl. Heat oil in same skillet over high heat. Add green beans and sauté until beginning to brown, about 2 minutes. Add orange peel, garlic, pork slices and orange juice mixture. Stir until sauce boils, thickens slightly and coats bean-pork mixture, about 1 minute. Season with salt and pepper. Transfer to bowl and serve.

Steps:

• Add sliced pork to large bowl, cover with water and white vinegar. Let sit for a couple of minutes. Rinse well, and pat dry. Note: This is my method of washing meat, you can skip this step if you want to.
• In a large bowl combine Pork, 2 tbs. soy sauce, rice vinegar, 3 cloves chopped garlic, 1 teaspoons chopped ginger, sesame oil, and sugar. Toss to coat. Let marinade for at least 30 minutes, up to 24 hours (the longer it marinades the better it will taste). Bring to room temperature before cooking.
• After the pork has marinated and is at room temperature, remove pork from marinade, pat dry with paper towel (do not discard marinade). In the same bowl with the marinade add 2 tbs. soy sauce, 1 cup chicken stock, and cornstarch. Mix well, set aside.
• Heat a wok, or large deep saute pan over high heat until hot. Add canola oil, when oil is hot, add the pork. Stir-fry pork until no longer pink, about two minutes (I did this in 2 batches, not to overcrowd the pan).
• Transfer pork to plate and cover with foil. Add the onion to the pan, cook, stirring constantly for 1 minute. Add remaining 3 cloves chopped garlic, crushed red pepper flakes, and remaining 1 teaspoons ginger. Cook, stirring constantly for 30 seconds.
• Add the carrots, broccoli, and 1/2 cup chicken stock. Bring to boil, reduce heat to medium, cover and cook for 3 to 5 minutes.
• Add the soy sauce mixture and the pork back to the pan, cook for about 1 to 2 minutes or until sauce thickens.
• Serve over brown rice or my white rice recipe # 503045.