Leftover Pork Chop Stir Fry Recipes

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PORK STIR FRY



Pork Stir Fry image

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

5 tablespoons reduced-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon cornstarch
2 tablespoons sesame oil, divided
1 (1 pound) pork tenderloin, cut into strips
1 fresh red chile pepper, chopped
2 cloves garlic, minced
1 onion, chopped
1 green bell pepper, chopped
1 head bok choy, leaves and stalks separated, chopped
2 crowns broccoli, chopped
1 teaspoon ground ginger

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

EASY PORK STIR FRY RECIPE (LOW CARB)



Easy Pork Stir Fry Recipe (low carb) image

This easy pork stir fry recipe is healthy and low carb. It comes together so fast dinner will be on the table in 15 minutes. It's a great low carb stir fry!

Provided by Kim Hardesty

Categories     Dinner

Time 15m

Number Of Ingredients 14

3/4 pound pork loin, cut into thin strips
2 tablespoons avocado or olive oil (divided)
1 tablespoon minced fresh ginger
1 teaspoon minced garlic
12 ounces broccoli florets
1 red bell pepper, cut into strips
1 bunch green onioins (scallions), cut into 2 inch pieces
2 tablespoons Tamari soy sauce (or coconut aminos)
1 tablespoon extra dry sherry
1 1/2 tablespoons low carb sugar ((or sugar or coconut sugar))
1 teaspoon cornstarch (or arrowroot)
1 teaspoon sesame oil
red pepper flakes
sesame seeds

Steps:

  • Preparation: Mince a clove of garlic. Cut a 1 inch piece of ginger and peel the thin skin with a spoon. Mince the ginger and add it to the garlic. Cut the pork loin into thin strips and mix with 1 tbsp. oil and the ginger and garlic.
  • Cut the red bell pepper into strips and place into the bottom of a medium bowl. Cut the green onions (scallions) into 2 inch pieces, including some of the green stems and add them to the bowl. Cut the broccoli florets into large bite sized pieces, layering them on top.
  • Add the sweetener and cornstarch (arrowroot) to a small bowl and mix together. Stir in the Tamari soy sauce, dry sherry and sesame oil.
  • Method: Place the wok over high heat. It's ready when a drop of water skips across the surface. Add 1 tablespoon of oil and quickly tilt the wok to coat all surfaces. Pour out the remaining oil. Place the wok back onto the heat and begin adding the pork to the sides and bottom of the pan. Leave the pork undisturbed until it has cooked half way through; the bottom half will turn white. Stir the pork and cook until it is almost cooked through. Remove from the pan to the serving bow.
  • Dump the bowl of vegetables into the wok with the broccoli in the bottom. Cover with a lid and cook for 1 minute. Stir the vegetables and add the pork and any juices back to the pan. Stir the pork and vegetables together. Stir the stir fry sauce and pour it over the pork and vegetables. Push the pork stir fry to the sides and let the sauce boil at the bottom of the wok, stirring occasionally for several seconds until the sauce thickens.
  • If you would like the sauce a little thicker, remove the stir fried pork and vegetables to the serving bowl and let the sauce cook a little longer. Pour the sauce over the stir fry when it reaches your desired level of thickness. Serve.

Nutrition Facts : Calories 226 kcal, Carbohydrate 10 g, Protein 19 g, Fat 12 g, Fiber 4 g, ServingSize 1 serving

PORK & RAMEN STIR-FRY



Pork & Ramen Stir-Fry image

I normally serve a traditional stir-fry, but I wanted to change it up with this ramen noodle recipe. Ramen noodles are a quick sub for the rice, and we really like the crisp-tender bite from fresh broccoli and a package of coleslaw mix. -Barbara Pletzke, Herndon, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/4 cup reduced-sodium soy sauce
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
2 teaspoons sugar
1/4 teaspoon crushed red pepper flakes
3 teaspoons canola oil, divided
1 pound boneless pork loin chops, cut into 1/2-inch strips
1 cup fresh broccoli florets
4 cups coleslaw mix
1 can (8 ounces) bamboo shoots, drained
4 garlic cloves, minced
2 packages (3 ounces each) ramen noodles

Steps:

  • In a small bowl, whisk the first 5 ingredients until blended. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add pork; stir-fry 2-3 minutes or until no longer pink. Remove from pan., In same pan, stir-fry broccoli in remaining oil 3 minutes. Add coleslaw mix, bamboo shoots and garlic; stir-fry 3-4 minutes longer or until broccoli is crisp-tender. Stir in soy sauce mixture and pork; heat through., Meanwhile, cook noodles according to package directions, discarding or saving seasoning packets for another use. Drain noodles; add to pork mixture and toss to combine.

Nutrition Facts : Calories 354 calories, Fat 14g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 794mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein.

LEFTOVER PORK CHOP STIR FRY



Leftover Pork Chop Stir Fry image

Make and share this Leftover Pork Chop Stir Fry recipe from Food.com.

Provided by Team Rocco

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons sesame oil
1/4 onion, chopped
2 garlic cloves, minced
1 -1 1/2 lb left-over pork chop
1 cup stir fry vegetables (I prefer snow peas and carrots, but broccoli would be good too!)
6 tablespoons honey
1/4 cup soy sauce
1/4 teaspoon red pepper flakes (more or less depending on heat preference)
1/4 teaspoon ginger
2 tablespoons toasted sesame seeds

Steps:

  • Cut the left-over pork chops into thin strips at a slight bias.
  • Heat 1 tablespoons seame oil over medium heat. Add garlic and onion and sautee until tender.
  • In the meanwhile, mix ingredients for the sauce in a small bowl or measuring cup.
  • Add pork to the garlic and onion and cook until warmed through
  • Add stir fry veggies and cook for about 2 minutes more, adding the sauce at the last minute. (A little cornstarch can be added here if you want the sauce thicker).
  • Serve over your favorite rice or noodles.

LEFTOVER PORK STIR FRY



Leftover Pork Stir Fry image

Stir fry sauce for pork

Provided by BigOven Cooks

Categories     not set

Time 30m

Yield 1

Number Of Ingredients 11

2 tablespoons sesame oil
1 ⁄4 onion chopped
2 garlic cloves minced
1 -1 1 ⁄2 lb left-over pork chop
1 cup stir fry vegetables (I prefer snow peas and carrot but broccoli would be good too!)
Sauce
6 tablespoons honey
1 ⁄4 cup soy sauce
1 ⁄4 teaspoon red pepper flakes (more or less depend
1 ⁄4 teaspoon ginger
2 tablespoons toasted sesame seeds

Steps:

  • Cut the left-over pork chops into thin strips at a slight bias. Heat 1 tablespoons seame oil over medium heat. Add garlic and onion and sautee until tender. In the meanwhile, mix ingredients for the sauce in a small bowl or measuring cup. Add pork to the garlic and onion and cook until warmed through Add stir fry veggies and cook for about 2 minutes more, adding the sauce at the last minute. (A little cornstarch can be added here if you want the sauce thicker). Serve over your favorite rice or noodles.

Nutrition Facts : Calories 609 calories, Fat 40.6520000432752 g, Carbohydrate 62.436190016292 g, Cholesterol 0 mg, Fiber 4.33412499454051 g, Protein 6.85184749601719 g, SaturatedFat 5.7465670061676 g, ServingSize 1 1 (139g), Sodium 788.720999998454 mg, Sugar 58.1020650217515 g, TransFat 1.79973200190411 g

EASY PORK STIR FRY



Easy Pork Stir Fry image

This recipe is perfect for busy nights! With just a few ingredients and a few minutes of prep, you'll have a filling dinner ready in no time.

Provided by Fun Cheap or Free

Categories     Main Course

Time 20m

Number Of Ingredients 5

1 cup sauce
1 cup cooked pork, sliced thin
2 cups veggies, sliced
Soy sauce, to taste
2 tbsp garlic, minced

Steps:

  • Round up your leftover pork and slice the meat off the bone into thin strips.
  • Chop up any veggies you have or need to use. This time we used broccoli, peas, red pepper, and onion, but you can add anything!
  • Meanwhile, get some rice cooking if you plan to serve your stir fry with rice. We love using a rice cooker because you add rice, add water, push a button, and forget about it. If you don't have a rice cooker, steam it in the microwave or warm-up leftover rice!
  • Heat the sauce in your pan (get it pretty hot) and throw in your veggies! No oil needed! If you want, you can put in a bit of minced garlic with the sauce first and saute that for a minute or two.
  • Crank your heat up to medium-high and stir-fry your veggies until they are crisp-tender. You don't want them soggy, but you certainly want them cooked through. It's a delicate process, but keep stirring, and you'll be fine!
  • We like to add a bit of soy sauce to our veggies toward the end when they are almost done. Throw in your pork, and add more marinade. Let that simmer for a minute, so the pork gets the good flavor too.
  • Once it's all done, put your rice in a big bowl. Dump the veggie/meat mixture (sauce and all!) over the rice. Stir well, add more sauce to taste if needed, and enjoy!

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