Pork And Ginger Stir Fry Recipes

Steps:

• In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, sugar, ginger, garlic powder and pepper flakes; set aside. , In a wok or large skillet, stir-fry pork in 1 tablespoon oil until juices run clear. Remove and keep warm. In the same pan, stir-fry vegetables in remaining oil until crisp-tender. , Stir broth mixture and add to the vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Return pork to the pan; heat through. Serve with rice and, if desired, sprinkle with cilantro.

Steps:

• Heat oil in a large skillet or wok over medium-high heat. Fry ginger in hot oil until fragrant, then add pork, soy sauce, dark soy sauce, salt, and sugar. Cook, stirring occasionally, for 10 minutes.
• Stir in the sesame oil, green onion, and rice wine. Simmer until the pork is tender.

Steps:

• Heat oil in a large skillet or wok over medium-high heat. Fry ginger in hot oil until fragrant, then add pork, soy sauce and sugar. Cook, stirring occasionally for 10 minutes.
• Stir in the sesame oil, vegetables of choice, green onion and rice wine. Simmer until the pork is tender.
• Serve over steamed rice.

Steps:

• Whisk soy sauce, cider vinegar, brown sugar, hoisin sauce, garlic, and salt together in a large glass or ceramic bowl until marinade is smooth. Transfer 1 tablespoon marinade to a separate small bowl. Add pork to remaining marinade in the large bowl and toss to coat. Let marinate briefly, about 10 minutes.
• Heat 1 tablespoon oil in a large skillet over high heat until glistening. Cook and stir pork pieces in hot oil until browned on all sides, about 2 minutes. Transfer pork to a plate and return skillet to heat.
• Stir red bell pepper and onion into the same skillet and drizzle remaining oil over the top. Cook and stir until vegetables are slightly softened, about 2 minutes. Add frozen vegetables and water chestnuts to onion mixture, drizzle 1 tablespoon reserved marinade over the top and sprinkle with ginger and red pepper flakes. Cook and stir until vegetables are tender yet still crisp to the bite, about 5 minutes. Return pork to skillet; cook and stir until heated through, about 1 minute more.

Steps:

• Bring a large pot of water to a boil. Toss the pork, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Whisk 3/4 cup water, the soy sauce, hoisin sauce, brown sugar, vinegar, 1/4 teaspoon salt and the remaining 2 teaspoons cornstarch in a measuring cup; set aside.
• Add the noodles to the boiling water and cook as the label directs. Drain; keep the noodles in the colander. Meanwhile, heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the eggplant in a single layer and season with salt. Cook until browned and starting to soften, about 3 minutes per side. Remove to a bowl.
• Increase the heat to high and add 1 tablespoon vegetable oil to the skillet. Add the pork in a single layer; cook, undisturbed, until browned on the bottom and only a little pink remains, 2 to 3 minutes (the pork will not be cooked through). Remove to a plate.
• Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bell pepper, ginger, eggplant and a pinch of salt. Cook, stirring, until the bell pepper starts softening, about 2 minutes. Add the soy-hoisin mixture and bring to a simmer. Return the pork to the skillet and cook through, about 30 seconds.
• Run the noodles under warm water to loosen and shake well to drain. Divide among bowls and top with the stir-fry.

Steps:

• Have a large pot of water at a boil.
• Preheat a large skillet over medium-high heat. Add oil and heat until shimmers. Once hot, add garlic and ginger and cook until fragrant. Add ground pork, breaking it up with a spoon into small pieces. Cook the pork until it is fully cooked and no longer pink, about 3-5 minutes.
• In a medium bowl, combine soy sauce, rice wine vinegar, and sugar and stir together. Whisk in the cornstarch. When pork is cooked through, add sauce mixture to pan and cook until liquid has been absorbed. Stir in sliced chiles and scallions.
• Season the pot of water with 1 tablespoon coarse salt. Separate the wonton skins so they do not stick together. Cut the wontons in thirds into wide, short noodles. Using your fingers, separate the wontons again. Sprinkle the wontons into the pot and stir. Cook for about 1-2 minutes until they rise to the top and are fully cooked. Drain well and add to the pan with the pork.
• Squeeze lime juice over dish. Serve and eat immediately.

Steps:

• In a small bowl, combine cornstarch, orange juice, soy sauce, garlic and ginger until smooth; set aside. , In a large skillet or wok, stir-fry pork in oil until lightly browned, about 5 minutes; drain. Add onion, peas and red pepper; cook and stir until crisp-tender, 3-5 minutes., Stir orange juice mixture and add pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with rice. Garnish with green onion and sesame seeds, if desired.

Steps:

• Season the pork with pepper. Mix the cornflour with two tablespoons of cold water until smooth, then stir in the soy sauce.
• Spray a large wok, or deep frying pan, with cooking spray and place over a high heat. Stir-fry the pork for 1-2 minutes, or until lightly browned but not cooked through. Transfer to a plate.
• Return the pan to the heat, reduce the heat a little and spray with more oil. Stir-fry the mushrooms and pepper for 2 minutes. Add the mangetout and cook for a minute. Add the ginger, garlic and spring onions and stir-fry for a few seconds.
• Return the pork to the pan and pour over the soy sauce mixture. Cook for 1-2 minutes, or until the sauce has thickened and the pork is cooked through. Serve immediately.

Steps:

• Mix first 3 ingredients. Add 1 Tbsp. dressing mixture to meat; toss to coat. Let stand 5 min.
• Stir-fry meat and vegetables in hot oil in nonstick wok or large skillet on medium-high heat 4 min. or until meat is done.
• Add remaining dressing mixture; mix well. Simmer on medium-low heat 2 min. Serve over rice.

Steps:

• Bring a pan of salted water to the boil and cook the noodles following pack instructions. Meanwhile, mix the cornflour with 1 tbsp water, then stir in the soy sauce and honey, and set aside.
• Heat the oil in a wok over a high heat. Add the pork and cook for 2 mins until browned all over. Add the ginger, garlic, pepper and mangetout, and cook for a further 2 mins. Reduce the heat, then add the soy and honey mixture, stirring and cooking until the sauce bubbles and thickens. Divide the drained noodles between 2 bowls. Top with the pork and vegetables, and finish with a sprinkling of sesame seeds.

Steps:

• slice onion, garlic, ginger.
• slice fennel thinly.
• slice pork into thin strip.
• heat oil in a wok/pan.when hot add onion, garlic, and ginger. stir fry until fragrant and soften.
• add pork and stir fry until cooked through (about 5 minutes).add fennel,oyster and soya sauces.keep stirring to coat everything in the sauces.add a table spoon of water or more if the sauce is too thick.
• serve immediately with rice.

Steps:

• Heat a large cast-iron skillet over high. Whisk together soy sauce, broth, lime juice, and cornstarch. Season pork with salt, pepper, and brown sugar.
• Swirl 2 tablespoons oil into skillet. Add pork and cook, stirring occasionally, until browned in places and just cooked through, 2 to 3 minutes. Transfer to a plate. Swirl remaining 2 tablespoons oil into skillet. Add broccoli, onion, and garlic; reduce heat to medium-high. Cook, stirring frequently, until vegetables are browned in places, about 5 minutes. Add ginger and chili paste; cook 30 seconds. Add soy mixture; simmer until sauce is reduced and thickens slightly and broccoli is crisp-tender, about 2 minutes.
• Return pork and accumulated juices to skillet along with water chestnuts, stirring until combined and sauce evenly coats pork and vegetables, about 1 minute. Serve over rice.

Steps:

• Heat 1 Tbsp. oil in wok or large skillet on medium-high heat. Add zucchini, carrots, onions and peppers; stir-fry 2 to 3 min. or until crisp-tender. Spoon into large bowl; cover to keep warm. Add cabbage to wok; stir-fry 2 min. or until crisp-tender. Add to carrot mixture; mix well. Cover.
• Heat remaining oil in wok. Add meat; stir-fry 3 to 5 min. or until done. Add stir-fry sauce and ginger; stir-fry 1 to 2 min. or until heated through. Add cooked vegetables; stir-fry 1 min. or until heated through.
• Serve meat mixture over rice; sprinkle with nuts.