Savory Pork Stir Fry Recipes

SAVORY PORK & APPLE STIR FRY

Pork stir fry that is sweet and nutty, as well as cooked stove top for a "quick" dinner. Substitute with chicken, if desired.

Provided by TheDancingCook

Categories Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Savory Pork & Apple Stir Fry image

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.

Nutrition Facts : Calories 384.9, Fat 20.3, SaturatedFat 4.6, Cholesterol 76, Sodium 126.2, Carbohydrate 25.5, Fiber 3.3, Sugar 18.7, Protein 26.4

Ingredients

1 (6 7/8 ounce) box Rice-A-Roni (I prefer Oriental blend, Fried Rice or Rice Pilaf)
1 lb boneless pork chop (boneless, skinless chicken breasts can be substituted)
1 1/2 cups apple juice
2 medium apples, cored and thin sliced
1 teaspoon paprika
1 teaspoon thyme leaves
1/2 teaspoon ground sage or 1/2 teaspoon poultry seasoning
2 tablespoons margarine or 2 tablespoons butter
1 teaspoon cornstarch
1/3 cup walnuts, coarsly chopped

PORK STIR FRY

Quick stir fry using fresh veggies and cheap ingredients you probably have stocked in your cabinet already.

Provided by EACline

Categories World Cuisine Recipes Asian

Time 40m

Yield 6

Number Of Ingredients 12

Pork Stir Fry image

Steps:

Whisk soy sauce, vinegar, and cornstarch together in a small bowl.
Heat 1 tablespoon oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. Transfer pork to a plate and return wok to heat.
Heat remaining oil in the same skillet over medium-high heat. Cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and green pepper to skillet; cook and stir until onion starts to soften, 2 to 3 minutes. Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes.
Stir broccoli into bok choy mixture; cook and stir until slightly softened, about 2 minutes. Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. Season pork mixture with ginger; cook and stir until bok choy starts to wilt and broccoli is tender, 5 to 7 minutes.

Nutrition Facts : Calories 187.6 calories, Carbohydrate 13 g, Cholesterol 42.1 mg, Fat 7.8 g, Fiber 3.3 g, Protein 17.7 g, SaturatedFat 1.7 g, Sodium 540.8 mg, Sugar 4.5 g

Ingredients

5 tablespoons reduced-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon cornstarch
2 tablespoons sesame oil, divided
1 (1 pound) pork tenderloin, cut into strips
1 fresh red chile pepper, chopped
2 cloves garlic, minced
1 onion, chopped
1 green bell pepper, chopped
1 head bok choy, leaves and stalks separated, chopped
2 crowns broccoli, chopped
1 teaspoon ground ginger