KOREAN FRIED PORK WITH STIR-FRIED CELERY
I kind of altered and combined 2 recipes to make this. The pork recipe is an alteration of toejigogi kui, a spicy Korean pork dish. Instead of serving with kimchi, I made the sauteed celery. Serve with steamed white rice.
Provided by TJ Lombard
Categories World Cuisine Recipes Asian Korean
Time 1h40m
Yield 4
Number Of Ingredients 12
Steps:
- Mix 2 tablespoons soy sauce, tomato paste, green onions, rice wine, 1 tablespoon sugar, sesame oil, ginger, garlic, and 1/2 teaspoon red pepper flakes in a bowl. Add pork; cover with plastic wrap and let marinate in the refrigerator, at least 1 hour.
- Heat 1 tablespoon canola oil in a skillet over medium-high heat. Cook the pork in batches, being sure not to overcrowd the pan, until slightly pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Heat 1 teaspoon canola oil in a skillet over medium-high heat. Add celery, remaining 1 tablespoon sugar, and remaining 1/4 teaspoon red pepper flakes. Saute for 1 minute. Add remaining 2 tablespoons soy sauce; cook and stir for 1 minute more. Add celery leaves; cook and stir until celery is crisp-tender, about 3 minutes more. Serve alongside pork.
Nutrition Facts : Calories 359.3 calories, Carbohydrate 12.7 g, Cholesterol 54.3 mg, Fat 24.1 g, Fiber 1.5 g, Protein 21.2 g, SaturatedFat 3.9 g, Sodium 1039.2 mg, Sugar 8.4 g
STIR-FRIED VEGETABLES WITH CHICKEN OR PORK
I want to thank my Asian Friends at work for bringing some very tasty dishes to our potlucks and Cindy Ly for taking the time to write down the ingredients for me. This dish can be made with either chicken or pork.
Provided by Nishana Lee
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a wok or large heavy skillet. Add chicken or pork (see Cook's Note), garlic, and oyster sauce, and stir-fry for 10 minutes.
- Stir in broccoli, green pepper, carrots, cabbage, celery, bean sprouts, zucchini, and green onions. Season with salt, and stir-fry for 6 to 8 minutes.
- In a small bowl, mix together water, soy sauce and cornstarch. Stir into vegetables, and cook for 1 to 2 minutes, or until sauce is thickened.
Nutrition Facts : Calories 191.9 calories, Carbohydrate 14.7 g, Cholesterol 32.9 mg, Fat 8 g, Fiber 4.1 g, Protein 16.9 g, SaturatedFat 1.3 g, Sodium 1174.7 mg, Sugar 5.3 g
PORK STIR FRY
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.
Provided by Sageca
Categories Pork
Time 30m
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.
PINEAPPLE PORK STIR-FRY
There's no need for takeout when you've got this pineapple pork recipe in your collection. Omit the cayenne pepper if serving young kids. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl, combine 2 tablespoons cornstarch, 1 tablespoon water, garlic powder and 1 tablespoon reserved pineapple juice. Pour into shallow dish; add pork and turn to coat. , In a small bowl, combine the soy sauce, brown sugar, ginger, cayenne and remaining water, cornstarch and reserved pineapple juice until smooth; set aside., In a large skillet or wok over medium-high heat, stir-fry pork in 1 tablespoon oil until no longer pink; remove and keep warm., Stir-fry the broccoli, carrots and onion in remaining oil until tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and pineapple; heat through. Serve with rice.
Nutrition Facts : Calories 230 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 1295mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 2g fiber), Protein 19g protein.
CHINESE SPRING CELERY AND PORK
I saw this recipe in news paper the other day and I thought it would be nice. so I'm going to post it!!I think you can use any vegies and would be good if you serve with rice!!
Provided by tomoko matsunaga
Categories One Dish Meal
Time 2h15m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Mix the pork strips with the wine-cornflour and leave to marinate for an hour or two in the fridge.
- Heat a wok and fry the ginger in oil until golden brown.
- Add marinated pork strips, soy sauce and bean curd and stir-fry until simmering.
- Remove and set aside.
- In the same wok, stir-fry the celey with the sugar.
- Briefly add pork mixture to warm through.
- Serve immediately, garnished with the capsicum.
Nutrition Facts : Calories 211.3, Fat 14, SaturatedFat 3.6, Cholesterol 30, Sodium 603, Carbohydrate 8.5, Fiber 1, Sugar 4.6, Protein 11.4
STIR-FRIED CELERY IN MEAT SAUCE
Provided by Sara Dickerman
Categories dinner, easy, quick, main course
Time 20m
Yield Serves 3 to 4
Number Of Ingredients 12
Steps:
- Using a peeler, remove the strings from the outer layer of the celery stalks. Trim the leaves, then slice the stalks into 1/4 -by-1 1/2 -inch sticks. (You should have about 4 cups.)
- In a small bowl, combine the soy sauce, chili sauce, sherry and sugar.
- Heat a wok or a large, heavy skillet fitted with a lid over high heat. Add 2 tablespoons of the oil. Add the celery and stir a few times; then add the salt and cook for 1 minute. Transfer the celery to a dish; clean and dry the wok.
- Reheat the pan and add the remaining 2 tablespoons of oil. After about 30 seconds, add the garlic clove, flipping a few times; then add the ginger and the pork, stirring to break up the lumps. Stir in the soy-sauce mixture. Return the celery to the pan and toss. Add the chicken stock, cover and reduce the heat to medium-low. Steam to reduce the liquid, about 2 minutes.
- Remove the lid, increase the heat to high and stir until the liquid has evaporated. Add the sesame oil and toss well. Discard the garlic clove.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 15 grams, Carbohydrate 4 grams, Fat 21 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 5 grams, Sodium 506 milligrams, Sugar 2 grams
PORK 'N' PEPPER STIR-FRY
I like the taste of chop suey, so I came up with my own recipe. This speedy stir-fry is the satisfying result.-Opal Hoferer, Topeka, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a skillet, stir-fry celery, green pepper, onion and garlic in oil until crisp-tender. Combine cornstarch and water until smooth; stir into vegetables. Add pork, soy sauce and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
Nutrition Facts : Calories 211 calories, Fat 14g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 668mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.
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STIR-FRIED PORK AND CELERY RECIPE | GOOD FOOD
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Servings 4Total Time 30 minsCategory Main-Course
- Slice the pork first into long, thin strips around ½ cm in width, then cut into 3cm pieces. Combine the pork with the marinade ingredients.
- Heat a wok over a high heat until very hot, then add 2 tablespoons of oil. Add the pork and spread it into a single layer. Let it sit in the wok without stirring for about 2 minutes, until one side of the pork is browned, then toss and cook for another minute or two until the pork is barely cooked through. Remove from the wok and set aside.
- Return the wok to the heat and add the remaining tablespoon of oil. Add the onion and garlic and toss for about a minute until fragrant. Add the celery and toss for another 2 minutes, until the celery is cooked. Return the pork to the wok with any juices collected and add the oyster sauce, Shaoxing wine and about ¼ cup of water (you could use stock, if you prefer). Toss to combine, then add a little of the cornstarch mixture, tossing until the dish thickens. Add a little more of the cornstarch mixture if the sauce for the dish looks too thin. It should be thick enough to coat the meat and vegetables in the wok. Serve with rice.
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