Chineseporkvegetablestirfry Recipes

CHINESE PORK & VEGETABLE STIR-FRY

Steps:

• 1. in a 12 inch skillet, heat 1 Tablespoon olive oil over medium-high heat; brown pork . Remove and set aside.
• 2. In same skillet; heat remaining 1 tablespoon olive oil and cook assorted vegetables. stirring occasionally, 5 minutes. Stir in water chestnuts, soup mix blended with water, orange juice, soy sauce and garlic powder. Bring to boil over high heat. reduce heat to low and simmer uncovered for 3 minutes. Return pork to skillet and cook 1 minute or until heated through.

PORK AND VEGETABLE STIR FRY

Steps:

• Slice pork into strips about 2 inches long, 1 inch wide and 1/4 inch thick. Place in a bowl or sealable plastic bag, and add oyster sauce, 2 tablespoons sherry, sesame oil, garlic and red pepper flakes. Stir to coat well. Cover or seal, and allow to marinate at room temperature for 3 hours, or in refrigerator up to 24 hours.
• Place a large wok or skillet over high heat, and add oil. Allow pan to heat for 1 to 2 minutes, then add pork and marinade. Toss meat until seared and no longer pink. Add scallions, corn and sugar snaps. Stir until sugar snaps turn bright green, about 1 minute.
• Add bok choy and mushrooms, and stir constantly for about 1 minute. Add bean sprouts and remaining 1/4 cup sherry. Continue to stir until wine is almost evaporated. Transfer to a large platter, sprinkle with cilantro, and serve immediately.

CHINESE-STYLE PORK STIR-FRY

Steps:

• Heat the oil in large nonstick wok or skillet on medium-high heat. Add meat; stir-fry 5 minute or until cooked through.
• Add the remaining ingredients; stir-fry 5 minute or until vegetables are heated through.
• Serve over hot cooked rice.

PORK AND VEGGIE STIR-FRY

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.

PORK STIR FRY

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.

GINGER PORK AND VEGETABLE STIR-FRY

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.