Stir Fried Pork With Five Vegetables Recipes

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STIR-FRIED VEGETABLES WITH CHICKEN OR PORK

I want to thank my Asian Friends at work for bringing some very tasty dishes to our potlucks and Cindy Ly for taking the time to write down the ingredients for me. This dish can be made with either chicken or pork.

Provided by Nishana Lee

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 16



Stir-Fried Vegetables with Chicken or Pork image

Steps:

  • Heat oil in a wok or large heavy skillet. Add chicken or pork (see Cook's Note), garlic, and oyster sauce, and stir-fry for 10 minutes.
  • Stir in broccoli, green pepper, carrots, cabbage, celery, bean sprouts, zucchini, and green onions. Season with salt, and stir-fry for 6 to 8 minutes.
  • In a small bowl, mix together water, soy sauce and cornstarch. Stir into vegetables, and cook for 1 to 2 minutes, or until sauce is thickened.

Nutrition Facts : Calories 191.9 calories, Carbohydrate 14.7 g, Cholesterol 32.9 mg, Fat 8 g, Fiber 4.1 g, Protein 16.9 g, SaturatedFat 1.3 g, Sodium 1174.7 mg, Sugar 5.3 g

2 tablespoons vegetable oil
½ pound boneless skinless chicken breasts, cut into cubes
2 cloves garlic, chopped
2 tablespoons oyster sauce
1 cup chopped broccoli
1 cup sliced green bell pepper
1 cup sliced carrots
1 cup sliced napa cabbage
1 cup sliced celery
1 cup fresh bean sprouts
1 cup sliced zucchini
1 cup chopped green onions
1 teaspoon salt
½ cup water
2 tablespoons mushroom soy sauce
1 tablespoon cornstarch

GINGER PORK AND VEGETABLE STIR-FRY

This skillet meal comes together in a flash! Add egg rolls, some hot steamed rice, and fortune cookies for make-at-home Chinese instead of take-out!

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 18m

Yield 4

Number Of Ingredients 16



Ginger Pork and Vegetable Stir-fry image

Steps:

  • Whisk soy sauce, sherry, honey, and cornstarch together in a small bowl. Add pork slices, coat evenly, and set aside.
  • Pour Swanson® Unsalted Chicken Broth into a small saucepan. Bring to a boil, simmer until reduced to one and one half cups. Set aside.
  • Heat oil in a large, non-stick skillet over medium high heat. Add ginger and garlic; stir until ginger and garlic are lightly browned and fragrant, 1 or 2 minutes. Remove with slotted spoon and discard.
  • Transfer pork mixture to skillet over medium-high heat, constantly stirring and separating pork slices into a single layer, 3 or 4 minutes. Add reduced broth, stirring quickly to blend with the sauce, about 1 minute. Stir in chili garlic sauce and sesame oil. Add broccoli slaw, water chestnuts, and snow peas, stirring to coat with sauce. Cook to desired crispness, 1 or 2 more minutes.
  • Serve over hot steamed rice, and garnish with sesame seeds.

Nutrition Facts : Calories 468.7 calories, Carbohydrate 58.7 g, Cholesterol 40.2 mg, Fat 15.9 g, Fiber 5.2 g, Protein 20.8 g, SaturatedFat 4 g, Sodium 886.7 mg, Sugar 18.4 g

¼ cup reduced-sodium soy sauce
¼ cup dry sherry
3 tablespoons honey
2 tablespoons cornstarch
¾ pound boneless pork loin, thinly sliced
3 cups Swanson® Unsalted Chicken Broth
2 tablespoons vegetable oil
1 (2 inch) piece fresh ginger root, peeled and thinly sliced
2 cloves garlic, thinly sliced
1 tablespoon chili garlic sauce
1 teaspoon sesame oil
1 (10 ounce) package broccoli coleslaw mix
1 (8 ounce) can sliced water chestnuts, drained
1 (6 ounce) package snow peas
2 cups hot steamed rice, or as needed
1 teaspoon sesame seeds, for garnish

PORK AND VEGGIE STIR-FRY

This is a quick and easy pork and veggie stir-fry.

Provided by Sammie

Categories     Pork Stir-Fry

Time 45m

Yield 6

Number Of Ingredients 18



Pork and Veggie Stir-Fry image

Steps:

  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Add cauliflower and stir-fry for 3 minutes. Add carrots and stir-fry for 2 minutes. Add corn and peas; cook until veggies are crisp-tender, 2 to 3 minutes. Remove all veggies to a bowl and keep warm.
  • Add remaining 1 tablespoon oil to the skillet. Add pork and stir-fry for 2 minutes. Add green onions, garlic, ginger, and chili powder; fry until pork is no longer pink, 2 to 3 minutes. Remove from the skillet and keep warm.
  • Add 1 cup water, soy sauce, honey, and bouillon to the skillet. Stir 2 tablespoons cold water and cornstarch together in a small bowl, then gradually add to the skillet, stirring constantly; bring to a boil. Cook and stir until thickened, about 2 minutes.
  • Return vegetables and pork to the pan. Cook until heated through, 2 to 3 more minutes. Stir in peanuts.
  • Serve over rice.

Nutrition Facts : Calories 383.8 calories, Carbohydrate 46.1 g, Cholesterol 25.8 mg, Fat 15.6 g, Fiber 4.5 g, Protein 17.2 g, SaturatedFat 3.4 g, Sodium 842.9 mg, Sugar 9 g

3 tablespoons vegetable oil, divided
3 cups small cauliflower florets
2 medium carrots, julienned
1 ½ cups frozen corn, thawed
½ cup frozen peas, thawed
1 pound boneless pork chops, cut into stir-fry strips
2 stalks green onions, thin sliced
2 cloves garlic, minced
¾ teaspoon ground ginger
½ teaspoon chili powder
1 cup water
¼ cup soy sauce
4 teaspoons honey
2 teaspoons chicken bouillon granules
2 tablespoons cold water
4 teaspoons cornstarch
¼ cup salted peanuts
3 cups hot cooked rice

PORK AND NOODLE STIR-FRY

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11



Pork and Noodle Stir-Fry image

Steps:

  • Cook the noodles as the label directs, then drain and rinse under cold water. Meanwhile, toss the pork with 1/4 teaspoon salt, pepper to taste and 2 tablespoons cornstarch in a bowl. Whisk the chicken broth and the remaining 1 tablespoon cornstarch in another bowl.
  • Heat a large nonstick skillet over high heat. Add 1 teaspoon vegetable oil, then add the pork and stir-fry until lightly browned, about 5 minutes; transfer to a bowl. Add the remaining 3 teaspoons vegetable oil to the pan, then add the scallion whites, ginger and garlic; reduce the heat to medium and cook, stirring occasionally, 2 minutes. Stir in the vegetables and 3 tablespoons water and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the broth mixture to the pan and bring to a boil; cook, stirring occasionally, until slightly thickened, about 5 minutes.
  • Return the pork to the skillet along with the noodles, lime zest and 1/4 teaspoon salt and stir to heat through. Stir in the scallion greens. Divide among bowls and serve with lime wedges.

8 ounces rice noodles
1 pork tenderloin (about 3/4 pound), cut into 1/4-inch-thick strips
Kosher salt and freshly ground pepper
3 tablespoons cornstarch
2 cups fat-free low-sodium chicken broth
4 teaspoons vegetable oil
4 scallions, sliced (white and green parts separated)
1 2-inch piece ginger, peeled and minced
2 cloves garlic, minced
3 cups precut stir-fry vegetables (about 9 ounces)
Grated zest of 1 lime, plus wedges for serving

STIR-FRIED PORK WITH FIVE VEGETABLES

Categories     Pork     Marinate     Stir-Fry     Broccoli     Green Bean     Bell Pepper     Carrot     Squash     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 18



Stir-Fried Pork with Five Vegetables image

Steps:

  • Mix pork, 2 teaspoons soy sauce, 1 teaspoon orange peel, and 1 teaspoon ginger in medium bowl; let stand 1 hour.
  • Mix orange juice, next 4 ingredients, and 2 teaspoons soy sauce in small bowl.
  • Bring 3/4 cup water to boil in large nonstick skillet. Add beans and carrots; cover and cook 3 minutes. Add broccoli, bell pepper, and squash; cover and cook 2 minutes. Drain vegetables; set aside.
  • Heat same skillet over high heat. Add oil, garlic, 1 teaspoon orange peel, and 1 tablespoon ginger; stir 10 seconds. Add pork and stir-fry 1 minute. Add cooked vegetables; stir-fry until pork is cooked, about 2 minutes. Remix orange-juice mixture; add to skillet and stir-fry until sauce thickens, about 1 minute. Sprinkle with green onions and serve.

6 ounces pork tenderloin, thinly sliced crosswise, then cut into 1/2-inch-wide strips
4 teaspoons reduced-sodium soy sauce
2 teaspoons grated orange peel
1 teaspoon plus 1 tablespoon minced peeled fresh ginger
1/4 cup orange juice
1 tablespoon honey
1 tablespoon rice vinegar
1 tablespoon cornstarch
1/4 teaspoon dried crushed red pepper
3/4 cup water
8 ounces green beans, trimmed, cut into 1-inch pieces
1 cup thinly sliced carrots
2 cups small broccoli florets
1 red bell pepper, coarsely chopped
1 yellow crookneck squash, sliced
1 tablespoon vegetable oil
4 garlic cloves, minced
1/2 cup thinly sliced green onions

VEGETABLE PORK STIR-FRY

Make and share this Vegetable Pork Stir-Fry recipe from Food.com.

Provided by Dancer

Categories     Pork

Time 23m

Yield 6 serving(s)

Number Of Ingredients 12



Vegetable Pork Stir-Fry image

Steps:

  • Slice pork across the grain into 1/8-inch strips.
  • Brown pork strips in oil in large skillet over medium-high heat.
  • Push meat to side of skillet.
  • Add mushrooms, pepper, zucchini, celery, carrots, and garlic; stir-fry about 3 minutes.
  • Combine broth, soy sauce, and cornstarch.
  • Add to skillet and cook, stirring, until thickened; cook 1 minute longer.
  • Serve over rice.

3/4 lb pork tenderloin
1 tablespoon vegetable oil
1 1/2 cups sliced fresh mushrooms (about 6 ounces)
1 large green pepper, cut into strips
1 zucchini, thinly sliced
2 celery ribs, cut into diagonal slices
1 cup thinly sliced carrot
1 clove garlic, minced
1 cup chicken broth
2 tablespoons reduced sodium soy sauce
1 1/2 tablespoons cornstarch
3 cups hot cooked rice

STIR FRIED PORK WITH VEGETABLES (WW)

Make and share this Stir Fried Pork With Vegetables (Ww) recipe from Food.com.

Provided by lazyme

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11



Stir Fried Pork With Vegetables (Ww) image

Steps:

  • In large nonstick skillet, heat oil; add onions.
  • Cook over medium-high heat, stirring frequently, 5 minutes, until softened.
  • Add broccoli and 1/4 cup water; cook, covered, 4 minutes, until broccoli is tender.
  • Add bell pepper, zucchini and peas; cook, covered, 2 minutes, until bell pepper is tender.
  • Move vegetables to sides of skillet, making a well in center; place pork, thyme, salt and black pepper into well.
  • Cook pork mixture, stirring frequently, 6 minutes, until pork is browned on all sides.
  • Add vinegar; toss pork mixture and vegetables together.
  • Cook, continuing to toss, 3 minutes, until pork is cooked through.
  • SERVING (1 1/2 CUPS) PROVIDES: 1/2 Fat, 2 3/4 Vegetables, 2 Proteins.
  • PER SERVING: 190 Calories, 7 g Total Fat, 2 g Saturated Fat, 42 mg Cholesterol, 226 mg Sodium, 14 g Total Carbohydrate, 5 g Dietary Fiber, 20 g Protein, 82 mg Calcium; 3 points.

Nutrition Facts : Calories 255.4, Fat 13.1, SaturatedFat 4.2, Cholesterol 58.1, Sodium 204.2, Carbohydrate 13.4, Fiber 2.9, Sugar 4.9, Protein 22.2

2 teaspoons olive oil
2 medium onions, cut into 1/4-inch slices
2 cups broccoli florets
1 medium red bell pepper, seeded & cut into 1-inch pieces
1 medium zucchini, halved lengthwise & cut into 1-inch pieces
1 cup sugar snap pea
10 ounces lean boneless pork loin, cut into 1/4-inch strips
1 teaspoon fresh thyme, minced or 1/4 teaspoon dried thyme
1/4 teaspoon salt
1 pinch black pepper, freshly ground
1 tablespoon white wine vinegar

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