Singapore Pork And Onion Stir Fry Chinese Recipes

Steps:

• Slice onions. Set aside.
• Slice pork against the grain into thin, matchbox-sized pieces.
• Place in large bowl. Marinate with sauces, sugar and sesame oil.
• Mix well. Leave for 15-60 minutes to marinate.
• Heat frying pan / wok with 2 tablespoons of oil.
• Stir-fry onions on low fire, till soft and fragrant.
• Add pork. Stir 2 tablespoons of water in your marinade bowl and pour into pan (so there's more gravy).
• Cook over medium heat.
• Serve with rice.

Steps:

• Wash and slice green onions into 2" pieces and place in a large bowl.
• Clean and remove seed from bell peppers and thinly slice. Add to bowl with onions.
• Mince garlic and add to bowl.
• Cut steak into thin slices across the grain and add to the bowl.
• Sprinkle with 4 Tablespoons cornstarch and 6 Tablespoons soy sauce, tossing to coat.
• In a large skillet, saute beef mixture in the vegetable/sesame oil combination, over medium high heat for 3 to 4 minutes or until meat is done and peppers are crisp tender.
• Whisk together the beef broth, vinegar, red pepper flakes and the remaining 2 Tablespoons of corn starch. Add to beef mixture in skillet and bring to a rolling boil. Cook for 1 minute.
• Serve over hot cooked rice.

Steps:

• Bring a pot of water to a boil over high heat and cook the noodles until tender yet firm, about 10 seconds. Use a strainer and tongs to pick up the noodles and transfer them to a bowl. In the same water cook the shrimp until opaque, about 1 minute, and drain.
• Heat 1 tablespoon of the oil in a large skillet or wok over high heat. Stir-fry the onion until golden, 3 to 5 minutes. Add the remaining 2 tablespoons of oil, the noodles, and peas, and sprinkle the curry powder over the top. Toss well, making sure all of the noodles become yellow. Add the pork, shrimp, and fish sauce, and continue to stir-fry until the noodles are heated through, about 5 minutes. Adjust the seasoning with salt and pepper, if necessary, and serve garnished with cilantro.

Steps:

• Arrange pork medallions on a cutting board and cover with a sheet of plastic wrap. Using a mallet or the back of a knife, pound the pork until each medallion is fairly flat, about 1/4 inch thick.
• Cut each medallion into 1 inch square pieces. In a medium bowl, combine the salt, baking soda and water. Place the pork pieces in the bowl and turn to coat, remove and coat with the beaten egg.
• Place the cornstarch in a large, resealable plastic bag. Place the pork pieces in the bag with the flour and shake the meat around until all the pieces are coated with the flour.
• Heat the oil in a large skillet or wok over medium high heat. Place the pork pieces in the oil and fry for 5 to 10 minutes, or until golden brown. Remove the pork from the oil and set aside.
• In the same skillet over medium high heat, combine the green bell pepper, red chile pepper, pineapple, onion and tomato and saute for 5 minutes.
• To make the sauce:.
• In a separate small bowl, combine the white sugar, salt, cornstarch, vinegar, ketchup, plum sauce and water. Mix well and pour this into the skillet with the vegetables.
• Reduce heat to low and let simmer for 5 to 10 minutes, allowing the gravy to thicken. Return the pork pieces to the skillet, mix all together well.
• Serve over rice.

Steps:

• mix cornstarch, 2 T soy sauce, and 2 T sherry in a bowl.
• add meat and stir to coat.
• set aside to marinate for 1 hour turn meat every 15 minutes.
• in small bowl mix 1 T soy sauce, 2 T sherry, sugar and salt. set aside.
• heat oil in uncovered wok to 375 or nonstick skillet on medium high heat.
• add onions, lemon juice, green onion, garlic and stir fry for 2 minutes.
• add beef and soy sauce mixture and stir fry 2-4 minutes until beef is done and onions are still crispy.
• serve over rice.

Steps:

• Mix the teriyaki sauce, five-spice and curry powders. Add half to the pork, turning to coat, and leave to marinate for 15 mins.
• Heat oven to 200C/180C fan/ gas 6. Remove pork from the marinade and put on a small baking tray lined with foil. Roast for 15-20 mins.
• Meanwhile, cook the noodles following pack instructions, but reduce the cooking time by 1 min. Refresh in cold water and drain very well.
• Transfer the pork to a chopping board and rest for 5 mins. Set a large non-stick frying pan or wok over a medium-high heat. Add the oil and stir-fry the veg for 3-4 mins. Cut the pork in half lengthways, then thinly slice. Tip into the pan, with the prawns, noodles and remaining marinade. Toss together for 2-3 mins until hot.

Steps:

• Cook noodles in large saucepan of boiling water, uncovered, until just tender; drain.
• Meanwhile, heat 2 teaspoons of the oil in wok, add half of the combined eggs and water and swirl wok to make a thin omelette. Cook, uncovered, until omelette is just set; remove from wok, roll omelette and cut into thin strips. Heat another 2 teaspoons of oil and repeat process with the remaining egg mixture.
• Heat remaining oil in wok, stir fry onion and garlic until onion softens; add curry paste, and stir fry until fragrant. Add minced pork and stir fry until changed in colour. Add bbq pork, prawns, spring onion, sauces, chile and half the omelette; stir fry until heated through. Add noodles; toss gently to combine and serve topped with remaining omelette.

Steps:

• Cook pasta per package directions. Drain and cover to keep warm.
• Meanwhile in a small bowl, combine all sauce ingredients and mix until blended. Set aside.
• Spray a nonstick skillet or wok with nonstick cooking spray. Heat over medium-high heat until hot. Add mushrooms, carrots, onion, and garlic. Cook and stir 4-5 minutes.
• Add broccoli, cover, and cook 2-4 minutes or until vegetable are crisp-tender, stirring occasionally. Add sauce, cook and stir 2-3 minutes or until bubbly and thickened.
• Serve over pasta.