Asian Pork Stew Recipes

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ORIENTAL PORK STEW



Oriental Pork Stew image

This was originally a recipe from one of those Pillsbury cookbooks that you can buy at the check out lane. I took the mushrooms out (because I am allergic to them) and replaced them with bean sprouts.

Provided by LARavenscroft

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb boneless pork, cut into bite-size pieces
1/2 cup onion, chopped
1 garlic clove, minced
2 cups water
1 teaspoon beef bouillon
1/4 cup soy sauce (I use Braggs Liquid Aminos)
1 cup celery, sliced diagonally
1 red pepper, cut in strips (or green)
1 (8 ounce) can green beans, undrained
1 (8 ounce) can water chestnuts, drained
1 (14 ounce) can bean sprouts, drained
1/4 cup water
2 tablespoons cornstarch

Steps:

  • Spray a dutch oven or large saucepan with spray oil and heat over medium-high heat.
  • Add pork, onion, garlic.
  • Cook until pork is brown.
  • Stir in 2 cups water, bouillon, and soy sauce.
  • Bring to a boil, reduce heat; cover and simmer 30 minutes (or longer for more tender meat).
  • Add celery, pepper, green beans, water chestnuts, and bean sprouts.
  • Bring to a boil, reduce heat; cover and simmer an additional 5-10 minutes or until vegetables are done.
  • Combine 1/4 cup water and cornstarch.
  • Gradually add to vegetable mixture, stirring constantly.
  • Cook and stir until thickened.
  • Serve over rice.

Nutrition Facts : Calories 395.8, Fat 17.5, SaturatedFat 6.1, Cholesterol 76, Sodium 1115, Carbohydrate 32.7, Fiber 6.6, Sugar 11.5, Protein 29

ASIAN PORK STEW



Asian Pork Stew image

Make and share this Asian Pork Stew recipe from Food.com.

Provided by Dawns Karma

Categories     Pork

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

2 teaspoons sesame oil
2 garlic cloves, crushed
1 tablespoon fresh ginger, chopped
1 teaspoon szechuan peppercorns, crushed
1/4 teaspoon anise seed
2 lbs pork fillets, cubed
1 cup chicken broth
1 cup water
1 tablespoon soy sauce
1 tablespoon cornstarch
2 teaspoons chili bean paste
9 ounces chinese broccoli or 9 ounces asparagus, cut into 4 cm lengths

Steps:

  • Heat the oil in a sauce pan over high heat. Add the ginger, Sichuan pepper and anise seed and cook for 30 seconds, or until fragrant. Stir in pork to coat.
  • Add the stock, soy sauce and 1 cup of water and bring to a boil. Reduce heat and simmer for 40 minutes, or until the pork is tender. Combine the cornstarch with 2 tbsp of cooking liquid. Stir until smooth. Add to the pan and stir over medium heat for 3-4 minutes, or until mixture thickens slightly.
  • Stir in bean paste and Chinese Broccoli and cook for a further 2 minutes, or until the broccoli is just tender.
  • Excellent with Jasmine rice.

Nutrition Facts : Calories 355.7, Fat 12.4, SaturatedFat 3.8, Cholesterol 142.9, Sodium 580.7, Carbohydrate 7.4, Fiber 1.8, Sugar 1.4, Protein 51.4

SLOW-COOKER ASIAN PORK STEW



Slow-Cooker Asian Pork Stew image

Take slow cooker pork stew far east with Asian ingredients including water chestnuts, bamboo shoots and hoisin sauce. Ladled over rice, it's a complete meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h25m

Yield 8

Number Of Ingredients 15

2 lb boneless country-style pork ribs, cut into 2-inch pieces
3 medium carrots, cut into 1-inch slices
2 medium onions, cut into 1-inch wedges
1 package (8 oz) fresh whole mushrooms, cut in half if large
1 can (8 oz) whole water chestnuts, drained
1 can (8 oz) bamboo shoots, drained
3/4 cup hoisin sauce
1/3 cup reduced-sodium soy sauce
4 large cloves garlic, finely chopped
1 tablespoon finely chopped gingerroot
4 cups water
2 cups uncooked long-grain white rice
2 tablespoons cornstarch
3 tablespoons water
1/3 cup lightly packed coarsely chopped cilantro

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In cooker, layer pork, carrots, onions, mushrooms, water chestnuts and bamboo shoots. In small bowl, stir together 1/2 cup of the hoisin sauce, the soy sauce, garlic and gingerroot; pour into slow cooker.
  • Cover; cook on Low heat setting 7 to 9 hours.
  • During last hour of cooking, in 3-quart saucepan, heat 4 cups water and the rice to boiling over high heat. Reduce heat to low. Cover; simmer 15 to 20 minutes or until rice is tender and water is absorbed.
  • Gently remove pork and vegetables with slotted spoon to large bowl; cover to keep warm. Skim any fat from liquid in cooker. Pour liquid into 1-quart saucepan. Stir remaining 1/4 cup hoisin sauce into liquid; heat to boiling. In small bowl, mix cornstarch and 3 tablespoons water; stir into liquid. Cook, stirring constantly, until thickened; pour over pork mixture and gently stir.
  • Sprinkle cilantro over stew. Serve over rice.

Nutrition Facts : Calories 510, Carbohydrate 63 g, Cholesterol 70 mg, Fiber 3 g, Protein 30 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 5 g, TransFat 0 g

CROCK POT CHINESE PORK STEW



Crock Pot Chinese Pork Stew image

This Crock Pot Stew is easy to make and allows the meat to become very tender while cooking. It has a Chinese taste due to the fish sauce and goes great with rice.

Provided by ChrisI

Categories     Stew

Time 3h40m

Yield 3-4 serving(s)

Number Of Ingredients 18

1 -2 lb pork, cubed inch size pieces
1 1/2 cups carrots, cut (larger pieces)
1 -2 medium onion, cut into small pieces
2 cups bok choy, cut
2 cups Chinese cabbage, cut
5 ounces mushrooms, sliced
1/2 cup water
2 tablespoons cornstarch (or more)
2 pieces orange rind, 2 to 3 inches long
1/4 teaspoon chili pepper (to taste)
1 teaspoon ground ginger (or to taste, may be fresh ginger - 1/2 tsp)
2 garlic cloves, chopped
2 tablespoons white wine
1/4 cup brown sugar
2 cups chicken stock
5 drops fish sauce
1/4 cup soya sauce
3 tablespoons oil

Steps:

  • Brown pork and 1/2 garlic in 1 1/2 Tb oil about 7 mins, add to Crock Pot.
  • Brown onion and remaining garlic and ginger in 1 1/2 Tb oil approx 6 minutes.
  • Add 2 cups chicken stock to onions and garlic.
  • Combine brown sugar, soya sauce, white wine and 5 drops of Fish Sauce, add to onions and garlic, cook for 5 minutes.
  • Put carrots in Crock Pot.
  • Add orange rind and chile peppers to piece of gauze, tie with floss or string and add to Crock Pot.
  • Add onions, garlic and sauce to Crock Pot.
  • Add Corn Starch and 1/2 cup water to Crock Pot (corn starch and water may be increased to ensure a thicker sauce).
  • Add mushrooms, Chinese cabbage and Bok Choy about 1/2 hour or less till finished cooking.
  • Discard the orange rind and peppers before adding the veggies.
  • This meal can cook away at low heat for 3 to 4 hours. The meat will be very tender. Try not to add the mushrooms, Boc Choy and cabbage to soon.
  • Goes great with rice.

Nutrition Facts : Calories 677.8, Fat 30.7, SaturatedFat 7.5, Cholesterol 134.8, Sodium 1792.5, Carbohydrate 44.2, Fiber 4, Sugar 26.8, Protein 54.6

SLOW COOKER MEXICAN PORK STEW WITH SWEET POTATOES



Slow Cooker Mexican Pork Stew with Sweet Potatoes image

Quick and easy slow cooker Mexican pork stew recipe.

Provided by Stephanie Patterson

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 6h15m

Yield 4

Number Of Ingredients 10

1 (1 pound) lean boneless pork loin roast, cut into chunks
2 medium sweet potatoes, peeled and cubed
1 medium red onion, chopped
1 (14.5 ounce) can fire-roasted diced tomatoes
1 cup diced green chiles
½ cup chicken broth
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon lime juice

Steps:

  • Place pork, sweet potatoes, onion, tomatoes, chiles, chicken broth, cumin, salt, and pepper into the bottom of a slow cooker.
  • Cover and cook on Low for 6 to 7 hours. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C). Add lime juice and stir well before serving.

Nutrition Facts : Calories 290.1 calories, Carbohydrate 33.7 g, Cholesterol 55.2 mg, Fat 6.7 g, Fiber 5.2 g, Protein 22.7 g, SaturatedFat 2.4 g, Sodium 1213.8 mg, Sugar 9.7 g

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