PORK IN GARLIC SAUCE
My daughter's boyfriend's mom gave her a cookbook that was created by the Houston Ballet for their Nutcracker Christmas Market in 1984. The recipes in the book were submitted by directors, choreographers, and dancers in the Houston Ballet that year. This recipe was submitted by Li Cunxin, Principal Dancer.
Provided by loof751
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut pork into 1" slices. Peel and mince the garlic. Chop the celery and green pepper into 1" pieces.
- Heat a wok (dry), then add 2 tablespoons of peanut oil. When oil is heated add half of the chopped garlic. Stir until garlic turns light brown in color.
- Add the pork and stir-fry until it begins to turn white. Add the soy sauce and rice vinegar and stir for 30 seconds. Remove all ingredients from wok and set aside.
- Add the remaining 1 tablespoon of peanut oil to the heated wok. Add the remaining chopped garlic and stir until it begins to brown.
- Add the celery pieces and stir for 30 seconds. Add the green pepper and stir for 15 seconds.
- Add a pinch of sea salt and stir quickly. Add the pork mixture that was set aside and stir for 2 minutes.
- Sprinkle sesame oil over the dish and turn off heat. Cover and let sit for 1 minute.
- Serve immediately with rice or noodles.
STIR-FRIED PORK IN GARLIC SAUCE
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put oil in a large nonstick skillet or wok, and turn heat to high; a minute later add garlic and chilies, and cook, stirring occasionally, until garlic begins to color.
- Add pork and cook, stirring once or twice, until it begins to brown, about 2 minutes. Add white parts of scallions, and stir; cook another minute, stirring occasionally.
- Stir in green parts of scallions; cook for 30 seconds, then turn off heat and add soy sauce. Serve immediately, with white rice.
Nutrition Facts : @context http, Calories 367, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 21 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 3 grams, Sodium 745 milligrams, Sugar 1 gram, TransFat 0 grams
SICHUAN STIR-FRIED PORK IN GARLIC SAUCE(COOK'S ILLUSTRATED)
If Chinese black vinegar is unavailable, substitute 2 teaspoons of balsamic vinegar and 2 teaspoons of rice vinegar. If Asian broad-bean chili paste is unavailable, substitute 2 teaspoons of Asian chili-garlic paste or Sriracha sauce. Serve with steamed white rice.
Provided by Coppercloud
Categories Pork
Time 43m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- 1. Whisk all sauce ingredients together in bowl. Set aside.
- 2. Cut pork into 2" lengths and then cut each length into 1/4" matchsticks. Combine pork with baking soda and water in bowl. Let sit at room temperature for 15 minutes.
- 3. Rinse pork in cold water. Drain well and pat dry with paper towels. Whisk rice wine and cornstarch in bowl. Add pork and toss to coat.
- 4. For the stir fry, combine garlic, scallion whites, chili paste in bowl.
- 5. Heat 1 tbsp oil in large non stick pan over high heat until just smoking. Add mushrooms and cook stirring frequently until tender, 4 minutes. Add water chestnuts and cook for additional 2 to 4 minutes until tender. Transfer vegetables to separate bowl.
- 6. Add remaining 3 tbsp oil to pan and place over medium low heat. Add garlic scallion mixture and cook until fragrant, 30 seconds. Transfer 1 tbsp garlic scallion oil to small bowl and set aside. Add pork to skillet and cook until no longer pink, 3 to 5 minutes. Whisk sauce to recombine and add to skillet. Increase heat to high and cook stirring constantly until thickened and pork cooked thru, 1 to 2 minutes. Return vegetables to skillet and combine. Transfer to platter, sprinkle with scallion greens and reserved garlic scallion oil and serve.
HOISIN PORK STIR FRY
A sweet and mildly spicy stir fry dish that is easy on the waistline! Can also be made with chicken! Goes great with jasmine rice. I mix and match veggies to whatever I have or whatever I feel like.
Provided by vchooch13
Categories World Cuisine Recipes Asian Chinese
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Mix the sliced pork, 1 tablespoon hoisin sauce, and 1 tablespoon cornstarch together in a bowl. Set aside. Combine the remaining 2 tablespoons hoisin sauce, chicken broth, and 1 tablespoon cornstarch with rice vinegar, sugar, and cayenne pepper in small bowl. Set aside.
- Heat the sesame oil in a skillet over medium-high heat. Stir in the pork; cook and stir until the pork begins to brown, about 5 minutes. Add the garlic and ginger; cook and stir until fragrant. Mix in the carrot, bell pepper, and water chestnuts, cooking until the carrots are tender. Stir in the reserved hoisin sauce mixture and continue cooking and stirring until the flavors are combined, about 3 minutes.
Nutrition Facts : Calories 235.4 calories, Carbohydrate 17.5 g, Cholesterol 39.3 mg, Fat 11.4 g, Fiber 1.9 g, Protein 15.6 g, SaturatedFat 3.2 g, Sodium 295.2 mg, Sugar 8.3 g
STIR-FRIED PORK IN HOISIN SAUCE
This simple and tasty stir-fry is from the Wild Ginger Restaurant in Seattle. We like to serve this over cooked soba noodles with some stir-fried vegetables on the side.
Provided by lazyme
Categories Pork
Time 25m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- For Sauce:.
- Stir all ingredients in a medium bowl until well blended.
- For Pork:.
- Stir pork and next 6 ingredients in small bowl until blended.
- Heat 1 1/2 tablespoons peanut oil in heavy large skillet.
- Add sauce; bring to simmer.
- Add pork; stir-fry 3 minutes.
- Add 2 tablespoons water and onions.
- Stir-fry until pork is cooked through, adding more water by tablespoonfuls to thin sauce if desired, about 1 minute.
Nutrition Facts : Calories 537.4, Fat 18.9, SaturatedFat 4.3, Cholesterol 123.8, Sodium 3009.6, Carbohydrate 37, Fiber 2.4, Sugar 20, Protein 46.1
PORK TENDERLOIN STIR FRY WITH TERIYAKI SAUCE
Teriyaki sauce is a common condiment and easily purchased in bottles, but making your own requires only pantry and refrigerator ingredients. And this way, you can control the fine-tuning of the flavors and texture. This teriyaki sauce is great with meaty, flaky fish and asparagus, mushrooms and/or tofu with leeks, chicken with leeks or scallions, beef and broccoli-on and on. The sauce keeps for weeks in the fridge and is easy to make in large batches if stir-fry is a popular or frequent dinner request.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the teriyaki sauce: Combine all ingredients except cornstarch in a small pot and bring to low boil, then reduce heat. Whisk together the cornstarch in a few tablespoons water in a small bowl, then add to sauce to thicken to coat spoon. Remove from heat.
- For the stir-fry: Place meat in freezer for a few minutes to firm, then trim as needed and halve the tenderloin lengthwise. Press into an even layer and thinly slice meat on bias resulting in thin and uniform strips of pork. Pat meat dry and season.
- Heat a large skillet over high heat with oil to coat. When oil smokes and ripples, add pork in 2 batches if necessary to avoid crowding, then cook, stirring occasionally, until browned in places and crispy at edges; remove to plate and repeat if necessary.
- Add a bit more oil if pan looks dry and stir-fry the leeks 1 to 2 minutes, then add garlic and peppers and add meat, broccolini, if using, and pour over 2/3 cup teriyaki sauce to combine.
- Serve the teriyaki stir-fry with rice and garnishes of choice.
SAUCY STIR-FRIED PORK
Feel good about serving this smart stir-fried fish. Tender pork and an Asian-inspired sauce make Saucy Stir-Fried Pork a must to put in your dinner rotation.
Provided by My Food and Family
Categories Onions
Time 25m
Yield Makes 4 servings, 1-3/4 cups each.
Number Of Ingredients 9
Steps:
- Cook rice as directed on package.
- Meanwhile, heat dressing in large skillet on medium-high heat. Add meat; cook and stir 2 min. Stir in peppers and peas; cook 3 min., stirring frequently. Add onions; cook and stir 1 min.
- Mix soy sauce, cornstarch and ginger until well blended. Add to meat mixture; cook 1 min. or until thickened, stirring frequently. Serve over rice.
Nutrition Facts : Calories 370, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g
STIR-FRIED PORK IN BLACK BEAN SAUCE
Better than take-out, your family won't believe that you made it. It comes together really quickly although you should let the meat marinate for at least an hour. You can serve it over steamed white rice. From Williams Sonoma.
Provided by cookiedog
Categories Pork
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Cut the pork into 1-inch cubes. In a bowl, combine the pork, baking soda, salt, sugar, white pepper, and 2 tablespoons water and mix well.
- Cover and marinate in the refrigerator for at least 1 hour or for up to 3 hours.
- To make the sauce: In a bowl, stir together the black beans, oyster sauce, soy sauce, sesame oil, sugar, cornstarch, white pepper, and 1/4 cup water. set aside.
- Dice the onion. Cut the bell pepper halves into cubes. Set aside. In a wok or large saute pan over high heat, heat 1 tablespoon of the canola oil until almost smoking. Add the garlic and ginger and fry until golden brown, about 4-5 seconds. Using a slotted spoon, lift out the garlic and ginger and discard. Add the onion and bell peppers and stir-fry until just tender, about 5 minutes. Add the rice wine and deglaze the pan, stirring to scrape up any brown bits from the bottom. When the wine has nearly evaporated, transfer the vegetables to a bowl.
- Remove the pork cubes from the marinade and pat dry with paper towels. Discard the marinade. Return the pan to high heat and heat until very hot. Add the remaining 1 tablespoon oil to the hot pan. When it is hot, add the pork and stir-fry until it browns and turns opaque, about 3 minutes. Transfer the meat to a colander to drain.
- Return the pan to high heat and heat until very hot. Add the cooked vegetables, the pork and the sauce and stir-fry rapidly until the sauce thickens and the mixture is heated through, about 5 minutes.
- Transfer the pork mixture to a warmed platter, garnish with cilantro sprigs, and serve with the rice.
STIR-FRIED PORK WITH GINGER & HONEY
This healthy noodle dish is deliciously low-fat with a great mix of Asian flavours- the perfect midweek supper
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
Steps:
- Bring a pan of salted water to the boil and cook the noodles following pack instructions. Meanwhile, mix the cornflour with 1 tbsp water, then stir in the soy sauce and honey, and set aside.
- Heat the oil in a wok over a high heat. Add the pork and cook for 2 mins until browned all over. Add the ginger, garlic, pepper and mangetout, and cook for a further 2 mins. Reduce the heat, then add the soy and honey mixture, stirring and cooking until the sauce bubbles and thickens. Divide the drained noodles between 2 bowls. Top with the pork and vegetables, and finish with a sprinkling of sesame seeds.
Nutrition Facts : Calories 466 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 2.6 milligram of sodium
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
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
STIR-FRIED PORK IN PLUM AND SOY SAUCE
I made this the other night and this is another great quick and easy mid week meal to make, as it can be on the table in about 30 Min's. My hubby and I have been watching our carb intake at the moment and are trying not to eat starchy carbs in the evening, so I served as is, but it would pair well with steamed Jasmine rice.
Provided by The Flying Chef
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 Tablespoon oil in a wok and stir-fry pork, in batches, until browned, remove from wok and set to one side.
- Heat remaining oil in wok, add onion, garlic and ginger, stir-fry 1 Minute.
- Add red and yellow peppers stir-fry 1 minute, add soy sauce, return pork to pan, stir-fry until peppers start to soften.
- Add asparagus, peas, sprouts, plum and hoi sin sauces, stir-fry until remaining veg are just tender, you still want a nice crunch.
- Cooking time will be longer if not using a wok.
- To Serve: Either serve as is for low carb or serve over jasmine rice.
Nutrition Facts : Calories 403.7, Fat 14.1, SaturatedFat 3.5, Cholesterol 94.6, Sodium 861.8, Carbohydrate 33.3, Fiber 4.4, Sugar 6.4, Protein 37.3
STIR-FRIED PORK IN GARLIC SAUCE
Provided by Mark Bittman
Categories Garlic Pork Stir-Fry Low/No Sugar Dinner Sugar Conscious Dairy Free Tree Nut Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- 1. Put the oil in a large nonstick skillet (12-inch is best) and turn the heat to high; a minute later, add the garlic and chiles and cook, stirring occasionally, until the garlic begins to color, just a minute or so.
- 2. Add the pork and stir once or twice. Cook until it begins to brown, about a minute. Add the white parts of the scallions and stir; cook for another minute, stirring occasionally.
- 3. Add the green parts of the scallions and stir; cook for 30 seconds, then turn off the heat and add the soy sauce. Serve immediately.
- Stir-Fried Pork in Garlic Sauce, Thai Style.
- In step 3, add 1 tablespoon sugar with the green parts of the scallions and substitute nam pla for the soy sauce.
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- Season pork all over with salt. Heat 2 tbsp oil to shimmering hot in a wok or large skillet over high heat. Add half of pork and brown well on all sides; transfer to a bowl, then repeat with more oil and second batch of pork. (If you do all at once, it won't brown.) Transfer to the bowl.
- To same skillet, add onion (and a splash more oil if pan is dry). Lower heat to medium and cook until soft and golden, about 6 minutes. Meanwhile, whisk together remaining ingredients to make the sauce. Add sauce to onions, then return pork and any accumulated juices to pan. Give it all a good stir, and add a splash of water if needed to thin the sauce. Cook several minutes longer, until pork is no longer pink inside.
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- Stir together 2 teaspoons cornstarch and 1 1/2 tablespoons soy sauce in a medium bowl until smooth. Add pork, tossing to coat. Let stand 15 minutes.
- Stir together remaining 2 teaspoons cornstarch, remaining 4 tablespoons soy sauce, 1/4 cup water, and 4 teaspoons hoisin sauce.
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- Season pork with salt & pepper and toss with 1 tablespoon cornstarch. Refrigerate 15 minutes (while you prepare the remaining ingredients).
- Heat 1 tablespoon of oil over medium-high heat in a large pan. Stir fry pork in small batches until browned, (it does not need to be cooked all the way through). Remove from pan and set aside.
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- Roughly chop one or two gloves of garlic. Fry it in oil for about 300 seconds, then stir in some thinly sliced pork. Fry until the pork is nearly cooked.
- Add oyster sauce, soy sauce, and sugar. Fry until the pan gets dry and sticky, then add a little water to deglaze the pan and make a rich sauce.
- Serve next to steamed rice. Sprinkle with a dash of ground white pepper, and a top with some crispy fried garlic flakes. Garnish with cilantro and serve.
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- First, combine the pork with the marinade ingredients, and set aside for 20 minutes while you prepare the ingredients for the rest of the dish--namely, the celtuce, wood ears, ginger, garlic, etc.
- Now we can start cooking! To prevent sticking, preheat a clean wok until it starts to smoke lightly (this step is very important). Now turn up the heat to high, and add one tablespoon of oil to the wok. Cook the marinated pork just until it turns opaque. Turn off the heat, transfer the pork to a dish, and set aside.
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- Combine first 5 ingredients in a small bowl. Toss pork with 1/4 cup sauce mixture in a medium bowl, reserving remaining sauce mixture. Marinate 15 to 30 minutes.
- Heat wok over high heat until a few drops of water evaporate immediately. Swirl 2 teaspoons oil in pan to coat. (If using a nonstick skillet, heat oil over medium-high heat.) Add pork; stir-fry 3 minutes or until browned. Transfer to a plate, and wipe wok clean.
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- Thinly slice the pork. Add salt, cooking wine, light soy sauce, water (or chicken stock) and white pepper. Message the pork slice for 2-3 minutes until all the juice is well absorbed. Set aside for 10 minutes.
- Heat your wok or pan firstly. Add cooking oil to form a 2-3 cm high layer (do not be scared by the oil amount, we do not eat them all). Spread the pork sliced in. Let them stay for 5 to 10 seconds and then quickly fry them until turns pale. Transfer out immediately.
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