STIR-FRIED RICE WITH PORK
A very easy recipe. If you have left over rice and you are in a hurry this is the recipe to make. The rice needs to be cold in order to fry right. You can use less rice if you like or more hot pepper flakes if you like it really hot.
Provided by Catnip46
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Saute onions, celery and pork in oil until vegetables are tender crisp.
- Add rice and water chestnuts.
- Combine pepper, salt, egg and soy sauce. Stir into rice mixture.
- Cook, stirring 2-3 minutes or until heated.
Nutrition Facts : Calories 435.6, Fat 12.6, SaturatedFat 2.6, Cholesterol 124.8, Sodium 746.9, Carbohydrate 46.8, Fiber 2, Sugar 1.6, Protein 31.5
PORK RICE STIR-FRY
A colorful stir-fry comes together in no time with leftover long grain rice. Quick and easy, this family favorite takes just minutes to prepare.-Gloria Warczak, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet or wok, saute the pork in 2 teaspoons oil for 3-5 minutes or until no longer pink. Remove and keep warm. In the same pan, heat remaining oil. Add the mushrooms, peas, water chestnuts, peppers, onion and garlic; stir-fry until vegetables are crisp-tender., Combine the soy sauce and sugar; stir into vegetable mixture. Cook for 1-2 minutes. Return pork to the pan. Stir in rice; cook for 3-5 minutes or until heated through, stirring occasionally.
Nutrition Facts : Calories 182 calories, Fat 6g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 245mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
PORK AND NOODLE STIR-FRY
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
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.
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
PORK AND NOODLE STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water until cooled. Drain well and transfer to a large bowl. Toss with 2 teaspoons each chili sesame oil and vegetable oil.
- Combine the pork with the scallion whites, ginger, 1 tablespoon soy sauce and the remaining 1 teaspoon chili sesame oil in a medium bowl. Combine the remaining 3 tablespoons soy sauce, the mirin, rice vinegar and 1 tablespoon water in a small bowl.
- Heat the remaining 2 teaspoons vegetable oil in a large nonstick or cast-iron skillet over high heat. Add the pork mixture and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes; transfer to a large bowl, leaving any drippings in the skillet. Return the skillet to high heat and add the carrots and snow peas. Cook, stirring, until crisp-tender, about 3 minutes. Add the vegetables to the pork. Add the noodles to the skillet and cook, stirring, until warmed through, about 2 minutes. Add the soy sauce mixture and cook, stirring, until the noodles are coated.
- Return the pork and vegetables to the skillet and toss to combine; season lightly with salt. Divide among bowls. Top with the scallion greens and serve with more chili sesame oil.
Nutrition Facts : Calories 620, Fat 29 grams, SaturatedFat 8 grams, Cholesterol 130 milligrams, Sodium 830 milligrams, Carbohydrate 56 grams, Fiber 6 grams, Protein 31 grams, Sugar 8 grams
PORK STIR FRY
Tasty stir fry! You can add your favourite vegetables to it make your way.I experimented until I came up with this result.This is great as is for 2 or serve with rice for 4.
Provided by Sageca
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Combine cornstarch, soya sauce, vinegar, honey and garlic together.
- Add sliced pork and marinate a few hours:this can be done on the morning; refrigerate.
- Remove meat from marinade.
- Heat wok or large frypan on High.
- Add oil,ginger and pork;stir fry until golden brown. Remove meat.
- Add onion, celery,pepper,mushrooms and broccoli.Stir fry for 2-3 minutes.
- Add chicken broth, marinade,pork and beansprouts.
- Stir on High until vegetables are tender crisp.
- Recipe can be easily doubled.
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
EASY PORK STIR-FRY
This easy pork tenderloin stir-fry is the perfectly uncomplicated meal to rely on when you're in the mood for something a little different. Thinly sliced strips of pork get stir-fried with vegetables like red cabbage, bok choy and shitake mushrooms, creating a dish that's as flavorful as it is fast.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- In medium bowl, mix broth, cornstarch, soy sauce, vinegar and brown sugar. Beat with fork until smooth. Set aside.
- In 12-inch nonstick skillet or work, heat 1 tablespoon of the oil over medium-high heat. Swirl pan to coat sides with oil. Add pork; cook 6 to 8 minutes, turning once, until cooked through. Add chile garlic sauce and gingerroot; cook 30 to 60 seconds, stirring frequently, until fragrant. Transfer to bowl; cover and keep warm.
- Wipe out skillet. Add remaining 1 tablespoon oil to skillet over medium-high heat. Add mushrooms and bok choy; cook 5 to 7 minutes, stirring frequently, until tender and browned. Add red cabbage; cook 30 to 60 seconds longer or until softened.
- Return pork mixture to skillet. Stir sauce; add to pork and vegetables in skillet. Heat to boiling. Cook and stir 1 to 2 minutes or until sauce is thickened. Stir in sesame seed. Serve with rice, lime wedges, green onions and cilantro.
Nutrition Facts : Calories 270, Carbohydrate 11 g, Cholesterol 70 mg, Fat 1/2, Fiber 1 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 5 g, TransFat 0 g
ZESTY PORK STIR-FRY
If you like your pork stir-fry to be quick, easy and delicious-good news! This one hits all the notes with a zesty orange marmalade-horseradish sauce.
Provided by My Food and Family
Categories Home
Time 32m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Place pork in large bowl. Add combined marmalade, horseradish sauce and dressing mix; toss to coat.
- Heat oil in large nonstick skillet on medium-high heat. Add pork mixture; cook and stir 10 to 15 minutes or until pork is evenly browned. Reduce heat to medium-low.
- Add snow peas and water chestnuts; mix lightly. Cover; cook an additional 5 to 7 minutes or until peas are crisp-tender, stirring occasionally. Serve over hot rice.
Nutrition Facts : Calories 480, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 31 g
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
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