PORK LO MEIN
I was inspired by another recipe that I changed to add more vegetables, ginger, and sesame oil. Add/remove veggies how you see fit.
Provided by Kendra:)
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 8 to 9 minutes; drain.
- Whisk soy sauce, vinegar, cornstarch, sugar, and sesame oil together in a small bowl.
- Heat canola oil in a large skillet over medium-high heat; cook and stir snap peas and onion in the hot oil until onion is softened, about 2 minutes. Add pork, mushrooms, red bell pepper, 1 clove garlic, and ginger; cook until pork is no longer pink, about 2 minutes.
- Mix 2 cloves garlic into the pork mixture; cook for 1 minute. Pour soy sauce mixture over pork mixture; cook and stir until sauce thickens, about 1 minute. Remove skillet from heat. Add linguine to the mixture; toss to coat. Sprinkle with green onions.
Nutrition Facts : Calories 415 calories, Carbohydrate 54.5 g, Cholesterol 36.7 mg, Fat 11.3 g, Fiber 5.2 g, Protein 25.6 g, SaturatedFat 1.6 g, Sodium 793.5 mg, Sugar 7 g
SLOW-COOKER THAI ORANGE PORK LO MEIN
Perk up a pork roast with Asian seasonings and veggies...and the result is a simply delicious slow-cooked dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h45m
Yield 5
Number Of Ingredients 14
Steps:
- Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix pork, onion, bell pepper, carrots, garlic, gingerroot, orange juice, marmalade and chili puree.
- Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 3 to 4 hours).
- In small bowl, mix lime juice, cornstarch and salt. Stir cornstarch mixture and pea pods into pork mixture in slow cooker. If cooking on Low heat setting, increase to High. Cover; cook about 15 minutes longer or until pea pods are crisp-tender. Serve with noodles.
Nutrition Facts : Calories 450, Carbohydrate 52 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 23 g, TransFat 0 g
PORK CHOW MEIN
I give all the credit for my love of cooking and baking to my mother, grandmother and mother-in-law. That trio inspired delicious dishes like this hearty skillet dinner. When we get a taste for stir-fry, this dish really hits the spot. -Helen Carpenter, Albuquerque, New Mexico
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cut pork into 4x1/4-in. strips; place in a bowl. Add garlic and 2 tablespoons soy sauce. Cover and refrigerate for 2-4 hours., Meanwhile, combine the cornstarch, ginger, broth and remaining soy sauce until smooth; set aside. Heat oil in a large skillet or wok on high; stir-fry pork until no longer pink. , Remove and keep warm. Add carrots and celery; stir-fry for 3-4 minutes. Add the onion, cabbage and spinach; stir-fry for 2-3 minutes. Stir broth mixture; stir into skillet along with pork. Bring to a boil; cook and stir for 3-4 minutes or until thickened. Serve immediately over rice if desired.
Nutrition Facts : Calories 162 calories, Fat 6g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 561mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
BBQ PORK LO MEIN
This sounds easy and good. Variations, instead of pork, use left over cooked, roast beef, lamb, shrimp or chicken. Other fresh vegetables in season can be used in place of the sprouts and bok choy. From "Dim Sum" by Ruth Laws.
Provided by lazyme
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook noodles in plenty of boiling water; when al dente, drain and toss with sesame oil, set aside.
- Combine sauce ingredients, set aside.
- Heat wok, add oil.
- Add ginger stir fry until fragrant (about 10 seconds).
- Add bok choy, bean sprouts and pork, stir fry 2 minutes.
- Then add broth.
- When broth is hot, add noodles, cover and cook 2 minutes.
- Add sauce, stir well and serve.
SLOW COOKER PORK LOIN
Cook your Sunday lunch in the slow cooker this weekend. The pork stays succulent and moist and the vegetables are cooked alongside in the tasty gravy.
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 5h30m
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Lightly crush the fennel seeds with the leaves from the thyme and the garlic in a pestle and mortar. Add 1 tbsp oil and plenty of salt and pepper, then bash to a rough paste. Rub all over the pork, then cover and chill for up to 24 hrs, if you have time (2 hrs if not).
- Set your slow cooker to a low heat. Pour a kettleful of boiling water over the shallots, then set aside for 2 mins until cool enough to handle - this will make them easier to peel. Cut off the root and remove the papery skins. Heat the remaining oil in a large casserole or frying pan large enough to fit the pork. Brown the shallots for a few mins then tip into the slow cooker. Add the celeriac and apples, season well and give them a mix.
- Brown the pork in the same pan, on all sides, not forgetting the ends. Sit on top of the veg and apples, fat-side up, nestling the joint in a little so you can fit the lid on. Pour the wine into the frying pan and bubble for a minute, scraping the bottom of the pan to pick up any tasty bits. Pour in the stock, honey and mustard, bubble for another min, then pour over the pork. Cover with a lid and cook on low for 5-6 hrs (depending on slow cooker size), turning the pork and stirring the veg halfway through cooking.
- Remove the pork, wrap in foil and leave to rest for 10 mins before carving to serve alongside the veg with roast potatoes and greens.
Nutrition Facts : Calories 597 calories, Fat 41 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 0.7 milligram of sodium
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