Peachy Plum Pork Stir Fry Recipes

PORK WITH PLUM SAUCE

Pork with Plum Sauce image

What better way to serve pork than with a sweet and tangy plum sauce! The combination of spices turns this ordinary pork dish into a family favorite! Serve with rice and sprinkle with cilantro.

Provided by Budark

Categories Main Dish Recipes Pork Pork Chop Recipes Boneless

Time 1h15m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
4 boneless pork chops
salt and ground black pepper to taste
1 large clove garlic, minced
¼ cup soy sauce
2 tablespoons red wine vinegar
2 tablespoons brown sugar
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
5 fresh plums, pitted and coarsely chopped

Steps:

Heat the vegetable oil in a skillet over medium-high heat. Season pork chops with salt and pepper; cook in the hot oil until browned, about 2 minutes per side. Remove pork chops to a plate.
Reduce heat to medium; cook and stir the garlic in the skillet just until fragrant, 10 to 20 seconds. Pour in the soy sauce, red wine vinegar, brown sugar, ginger, and cloves; bring to a boil. Stir the mixture until the brown sugar dissolves; add the plums. Cover, reduce heat, and simmer the mixture until the sauce has thickened and the plums are very soft, about 45 minutes. Mash the plums with a potato masher to an applesauce-like texture. Place the pork chops back into the pan and cook in the sauce until no longer pink in the middle, 10 to 15 minutes. A meat thermometer inserted into the middle of a chop should read 145 degrees (63 degrees C).

Nutrition Facts : Calories 300.5 calories, Carbohydrate 18.4 g, Cholesterol 59.1 mg, Fat 14 g, Fiber 1.3 g, Protein 25.2 g, SaturatedFat 3.6 g, Sodium 938.2 mg, Sugar 15.1 g

STIR-FRIED PORK IN PLUM AND SOY SAUCE

Stir-Fried Pork in Plum and Soy Sauce image

I made this the other night and this is another great quick and easy mid week meal to make, as it can be on the table in about 30 Min's. My hubby and I have been watching our carb intake at the moment and are trying not to eat starchy carbs in the evening, so I served as is, but it would pair well with steamed Jasmine rice.

Provided by The Flying Chef

Categories Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons peanut oil, divided use
600 g pork fillets, sliced in thin strips
1 brown onion, sliced thickly
3 garlic cloves, crushed
1 teaspoon fresh grated gingerroot
1 small red pepper, sliced
1 small yellow pepper, sliced
200 g asparagus, trimmed
100 g sugar snap peas, trimmed
200 g bean sprouts
2 tablespoons light soy sauce
1/2 cup plum sauce, I use sharwood's plum sauce with a hint of ginger
1 tablespoon hoisin sauce, I use blue dragon brand

Steps:

Heat 1 Tablespoon oil in a wok and stir-fry pork, in batches, until browned, remove from wok and set to one side.
Heat remaining oil in wok, add onion, garlic and ginger, stir-fry 1 Minute.
Add red and yellow peppers stir-fry 1 minute, add soy sauce, return pork to pan, stir-fry until peppers start to soften.
Add asparagus, peas, sprouts, plum and hoi sin sauces, stir-fry until remaining veg are just tender, you still want a nice crunch.
Cooking time will be longer if not using a wok.
To Serve: Either serve as is for low carb or serve over jasmine rice.

Nutrition Facts : Calories 403.7, Fat 14.1, SaturatedFat 3.5, Cholesterol 94.6, Sodium 861.8, Carbohydrate 33.3, Fiber 4.4, Sugar 6.4, Protein 37.3

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