Smoky Mexican Pork Stir Fry Recipes

Steps:

• In a large skillet, saute onion in oil for 3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add peppers; saute until crisp-tender, about 2 minutes. , Stir in the water, tomato puree, chili powder, bouillon, salt and cayenne; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the chicken, beans and rice; heat through. Sprinkle with cheese.

Steps:

• Slice pork tenderloin in half lengthwise, and then cut crosswise thinly.
• Toss pork, bacon and chipotle pieces together in small bowl; set aside.
• Combine oil, cumin, oregano and garlic in large nonstick skillet over medium-high heat.
• Add bell pepper and onion; stir-fry 2 to 3 minutes or until crisp-tender.
• Remove and reserve.
• Stir-fry pork, bacon and chipotle in same skillet 2 to 3 minutes or until pork is just done (internal temp 155°F) and bacon is crisp.
• Return vegetables to the skillet and heat through.

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.

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss the pork with 1 tbsp of the chipotle paste, cumin, paprika, sugar and some seasoning. Spread on a baking tray, drizzle with the vegetable oil and bake for 20 mins until tender.
• Meanwhile, cook the rice following pack instructions until just cooked, then drain. Put back in the pan, add the beans and keep warm with a lid on.
• In a small bowl, toss the avocado with the red onion, most of the coriander, remaining chipotle paste and lime juice, then season. Serve the rice and beans with the pork, avocado salsa, jalapeño, lime wedges and remaining coriander.

Steps:

• Process the tomato, onion, garlic and parsely in blender.
• Pour this into a frying pan in whcih you've heated enough cooking oil for the stir-fry.
• Let this liquid come to a first boil.
• Add the shredded pork and simmer for a few minutes, until meat is seasoned.
• Add the almonds, plantains, raisins and finally the powdered chicken consomme.
• Continue simmering until most of the liquid has evaporated.