Pork And Stir Fried Vegetables With Spicy Asian Sauce Recipes

Steps:

• Heat canola oil in a large nonstick skillet or wok over medium-high heat.
• Combine hoisin sauce and next 4 ingredients (through ground red pepper), stirring until blended; set aside.
• Add pork to pan; sprinkle with black pepper and salt.
• Cook 3 minutes on each side or until done.
• Remove from pan.
• Add sesame oil to pan.
• Add mushrooms, bell pepper and ginger; stir fry 4-6 minutes or until bell pepper is tender and the liquid has evaporated.
• Stir in onion, water chestnuts and pork.
• Add hoisin mixture to pan; toss to coat.
• Sprinkle with toasted sesame seeds.

Steps:

• For Marinade:.
• Combine all ingredients and pour over cooked pork.
• Toss to coat and marinade for at least 20 minutes for marinade to be absorbed by pork.
• For sauce:.
• In jar with lid, mix all ingredients and set aside.
• For stir fry:.
• Heat 1 tablespoons of vegetable oil in heavy skillet or wok over MED-HI heat.
• Add onions, carrots and broccoli.
• Saute to soften, slightly--about 5 minutes.
• Add sauce and toss to blend.
• Cook until sauce in slightly thickened.
• Add pork--with absorbed marinade. (If not all absorbed, add all.).
• Saute about 5 minutes to heat stir fry completely.
• Serve over rice, sprinkled with sesame seeds.

Steps:

• Cut the pork into 1/8-in. wide slices; cut each slice into 3-in. strips. In a bowl, combine the soy sauce, cornstarch, salt, sugar, ginger and cayenne. Add pork; toss to coat and set aside. , In a large skillet or wok, stir-fry onion, carrot and garlic in oil until crisp-tender. Remove with a slotted spoon and keep warm. , In the same skillet, stir-fry pork over medium-high heat until browned and no longer pink. Add onion mixture and peas; heat through. Serve in lettuce cups or over rice. Sprinkle with sesame seeds if desired.

Steps:

• Slice pork across the grain into 1/8-inch strips.
• Brown pork strips in oil in large skillet over medium-high heat.
• Push meat to side of skillet.
• Add mushrooms, pepper, zucchini, celery, carrots, and garlic; stir-fry about 3 minutes.
• Combine broth, soy sauce, and cornstarch.
• Add to skillet and cook, stirring, until thickened; cook 1 minute longer.
• Serve over rice.

Steps:

• In a large nonstick skillet or wok, stir-fry cabbage in 1 teaspoon oil for 1-2 minutes or until crisp-tender. Add carrots; stir-fry 3-4 minutes longer or until carrots are crisp-tender. Remove and keep warm., In the same pan, stir-fry pork in remaining oil for 2 minutes. Add ginger and stir-fry for 2 minutes or until pork is lightly browned. Stir in 3/4 cup broth and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until meat juices run clear., Combine cornstarch and remaining broth until smooth. Gradually stir into pan. Stir in the cabbage mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with rice if desired.,

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.

Steps:

• Combine first 5 ingredients in a small bowl; stir with a wire whisk until well-blended.
• Set aside.
• Heat oil in a wok or large nonstick skillet over high heat.
• Add carrot, celery, and onion; stir-fry 2 minutes.
• Add snow peas, corn, and mushrooms; stir-fry 2 minutes.
• Add broth mixture; stir-fry 1 minute or until thick and bubbly.

Steps:

• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, gradually whisk dressing into peanut butter in small bowl. Stir in soy sauce; set aside. Stir-fry vegetables in medium nonstick skillet on medium-high heat 3 min. Add meat; stir-fry 3 to 4 min. or until done. Add dressing mixture; stir-fry 2 min. or until slightly thickened.
• Drain spaghetti; place on platter. Top with meat mixture, cilantro and nuts.

Steps:

• In a small bowl, combine cornstarch and water until smooth. Stir in the broth, garlic and ginger; set aside., In a large skillet or wok, stir-fry pork in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry the mushrooms, bean sprouts, bok choy, peas, pepper and soy sauce in remaining oil for 4-5 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add pork; heat through. Serve with rice.

Steps:

• Slice pork into strips about 2 inches long, 1 inch wide and 1/4 inch thick. Place in a bowl or sealable plastic bag, and add oyster sauce, 2 tablespoons sherry, sesame oil, garlic and red pepper flakes. Stir to coat well. Cover or seal, and allow to marinate at room temperature for 3 hours, or in refrigerator up to 24 hours.
• Place a large wok or skillet over high heat, and add oil. Allow pan to heat for 1 to 2 minutes, then add pork and marinade. Toss meat until seared and no longer pink. Add scallions, corn and sugar snaps. Stir until sugar snaps turn bright green, about 1 minute.
• Add bok choy and mushrooms, and stir constantly for about 1 minute. Add bean sprouts and remaining 1/4 cup sherry. Continue to stir until wine is almost evaporated. Transfer to a large platter, sprinkle with cilantro, and serve immediately.