Plum Pork Stir Fry Recipes

STIR-FRIED PORK IN PLUM AND SOY SAUCE

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.

PLUM PORK STIR FRY

Steps:

• In a wok or large skillet, heat oil until hot. Add pork and stir-fry over high heat until cooked through, 5-6 minutes. Remove to a plate.
• Add onion and green pepper to drippings in wok and stir-fry just until crisp-tender; about 3 minutes.
• Stir in plums, jam, lemon juice, brown sugar, mustard and ginger.
• Heat to boiling, stirring constantly.
• Mix cornstarch and water until blended. Stir into sauce and cook, stirring, until sauce boils and thickens.
• Return pork to skillet and simmer 1-2 minutes until heated through. Serve over hot cooked rice.

PEACHY PLUM PORK STIR FRY

Steps:

• First -- prepare all your vegetables because this is a quick stir fry and it doesn't take long at all. So have everything ready.
• Peaches -- if using frozen peaches which I do when not in season, just thaw. I like to keep them in slices, but if you want them diced that is fine. I like the whole slice when I serve the dish.
• Rice -- Cook the rice accordingly to directions. Now you can use quick cooking, boil in a bag, or use the traditional method. What ever rice you decide to use, just follow direction for about 6 cups of rice. NOTE: I like to cook my rice in chicken stock for more flavor, but it is not necessary.
• Sauce -- In a small bowl, add the apple juice, plum sauce, soy sauce and cornstarch.
• Saute -- In a wok (if you have one) or a large skillet, add the oil and bring to medium high to high heat. Season the pork with salt and pepper on both sides and add it to the pan and saute 2-3 minutes. Add in the garlic, onion, red and green peppers and cook until the vegetables are until crisp tender and the pork is no longer pink.
• Add in the sauce and cook until the bubbly and slightly thickened. Then add the peaches, scallions and lemon juice and stir to combine. Cook just another minute until the peaches are heated through.
• Serve -- I like to serve this family style over the rice. Garnish with some fresh cilantro if you want.