Savory Pork Apple Stir Fry Recipes

Steps:

• In a small bowl, combine the cornstarch, cider and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry pork in oil for 5-7 minutes or until no longer pink. , Add the celery, carrot, onion, red pepper, water chestnuts and ginger; stir-fry until vegetables are tender. Add pie filling. , Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice.

Steps:

• Prepare the Rice a Roni, substituting 1 cup water and 1 cup apple juice for water on the boxed directions.
• While this is cooking, cut the pork into strips and combine with paprika, thyme, sage/poultry seasoning.
• In a second skillet, melt margarine or butter over medium heat and stir fry the pork for 3-4 minutes or until no longer pink.
• Add apples, and stir fry for another 2-3 minutes or until apples are tender.
• Combine the remaining 1/2 cup apple juice with the cornstarch and add to the pork, cooking 1-2 minutes or until thickened to a glaze.
• Stir in nuts and serve over rice mixture.

Steps:

• Rub pork with thyme. In a large skillet, brown pork in 1-1/2 teaspoons butter; remove and set aside. In the same skillet, saute onion in remaining butter until tender. Stir in apple; cook and stir for 2 minutes. Add 1-1/2 teaspoons apple juice or brandy; cook and stir 30 seconds longer. Transfer to a bowl. , Add wine or broth and remaining apple juice or brandy to the skillet. Bring to a boil over medium heat; cook for 5 minutes or until liquid is reduced by half. Stir in broth, pork and apple mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until a thermometer reads 160°, turning pork occasionally. Remove pork and keep warm. , In a small bowl, combine the cornstarch, salt and pepper; gradually stir in cream and mustard. Stir into apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

Steps:

• To make dough: In a food processor, pulse together the flour and the salt. Add butter and lard or shortening, and pulse until mixture forms coarse crumbs.
• Add ice water, 2 tablespoons at a time, pulsing briefly between additions, until mixture just comes together; it should not be wet. Form dough into eight equal balls; tightly wrap each ball in plastic wrap, flatten into a disk and refrigerate while you prepare filling.
• To prepare filling: Combine wine and currants in a small bowl and set aside. In a large skillet, heat oil. Add onion and garlic, and cook, stirring, until softened, 2 to 3 minutes. Increase heat to medium-high; add apple and cook until slightly softened, about 2 minutes. Stir in cinnamon, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 1 minute more. Add currants and wine, and cook, scraping up any browned bits, until liquid has evaporated, about 30 seconds. Let mixture cool slightly.
• In a large bowl, mix pork with remaining salt and pepper. Stir in the apple mixture, pine nuts and sage.
• Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil.
• On a lightly floured surface, roll one ball into a 6-inch round. Mound 1/8 of the filling on half the dough. Fold other half over filling and crimp edges to seal. Transfer pocket to baking sheet. Repeat with remaining dough and filling.
• Cut several slits into top of each pastry. Bake until crust is golden brown and filling is bubbling, 40 minutes. Let cool 15 minutes before serving.

Steps:

• Slice pork across grain into 1/8-inch strips. To save time, you can buy pork that is already cut in strips.
• Marinate in vinegar, soy sauce, sesami oil, garlic and ginger for 10 minutes.
• Heat vegetable oil in nonstick pan until hot. Add pork and stir-fry for 3 to 5 minutes, until pork is no longer pink.
• Add vegetables and chicken broth (or water). Stir mixture, cover and steam util vegetables are crisp-tender.
• Serve over hot cooked rice and sprinkle with toasted sesame seeds, if desired.

Steps:

• In small bowl, combine jam, soy sauce, water and cornstarch. Set aside.
• In large non-stick skillet, heat sesame oil over medium high heat. Add pork and ginger and stir-fry until pork is browned and just cooked through, about 3-5 minutes.
• Transfer pork and ginger to bowl with slotted spoon. Add canola oil to skillet. Stir-fry peppers, water chestnuts, and apples until peppers are crisp tender, about 3 minutes.
• Add pork back to skillet along with green onions. Stir-fry 30 seconds. Add jam mixture. Continue to stir-fry 30 seconds to one minute, or until sauce thickens. Season to taste with black pepper.

Steps:

• Trim off any fat or bone from pork chops. Cut pork into long, slender strips about 1/2 inch wide or less. Place pork strips in a shallow dish in one single layer and set aside.
• In a medium bowl, combine diced onion, sugar, Accent, salt, pepper, garlic, and soy sauce. Pour this mixture over the pork strips, cover, and put in refrigerator to marinate for 30 minutes.
• Add about 1/2 cup peanut oil to a large frying pan and heat oil over medium-high heat. Place the pork strips and all of the marinade into the pan, reduce heat to medium. As the marinade/onion begins to thicken around the pork, you may add water to dilute this sauce.
• Simmer the pork slowly, covered, over low-medium heat until pork is tender, about 45 minutes to an hour. (A great time to go to the next step!).
• Cut the bell peppers into long thin strips, removing and discarding all seeds.
• In a large frying pan or wok, coat the bottom of the pan with about 1/4 cup of the peanut oil. Heat oil over medium-high heat.
• Add the frozen vegetables and begin cooking over medium heat, stirring occasionally.
• Add the bell pepper strips to the stir fry vegetables, cooking to desired tenderness in wok or frying pan. (I cooked mine for about 30 minutes, and it rendered veggies tender, not too soft.).
• Cook rice according to package directions, drain and rinse, then set aside.
• Serve the pork and vegetables over the rice and hope you enjoy it as we did! Easily serves 6 or more. 30 minutes of the cooking time is for marinating in frig.

Steps:

• Heat the oil in a Dutch oven over medium-high heat. Place the flour into a bowl. Add cubed pork and toss until coated. Shake off the excess flour and place pork in the hot oil. Cook until browned on each side, and then remove from the pan.
• Reduce the heat to medium-low, and melt the butter in the pan. Add the onion, garlic and shallot; season with thyme, rosemary, basil, salt and pepper. Cook and stir until the onion is tender and translucent, about 5 minutes. Mix in the potatoes and cook for another 5 minutes.
• Pour the wine and beef broth into the pot, and add the pork and apple. Cover and cook for about 45 minutes, until potatoes and apples are tender.

Steps:

• Whisk together the hoisin sauce, brown sugar, soy sauce, and applesauce in a small bowl; set aside.
• Combine the pork and cornstarch in a bowl. Mix until the cornstarch evenly coats the pork; set aside.
• Heat the peanut oil and sesame oil in a large skillet or wok over medium-high heat. Cook the pork in three separate batches in the hot oil until no longer pink in the middle, 2 to 3 minutes per batch. Remove pork to a plate lined with paper towels to drain, reserving the oil. Add the ginger to the skillet; cook and stir for 30 seconds. Stir in the broccoli and cook until tender. Return the pork to the skillet and pour in the sauce; toss to coat. Cook until all ingredients are hot.