Quick Honey Mustard Pork Stir Fry Recipes

PORK STIR FRY

Steps:

• Combine cornstarch, soya sauce, vinegar, honey and garlic together.
• Add sliced pork and marinate a few hours:this can be done on the morning; refrigerate.
• Remove meat from marinade.
• Heat wok or large frypan on High.
• Add oil,ginger and pork;stir fry until golden brown. Remove meat.
• Add onion, celery,pepper,mushrooms and broccoli.Stir fry for 2-3 minutes.
• Add chicken broth, marinade,pork and beansprouts.
• Stir on High until vegetables are tender crisp.
• Recipe can be easily doubled.

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.

STIR-FRIED PORK WITH GINGER & HONEY

Steps:

• Bring a pan of salted water to the boil and cook the noodles following pack instructions. Meanwhile, mix the cornflour with 1 tbsp water, then stir in the soy sauce and honey, and set aside.
• Heat the oil in a wok over a high heat. Add the pork and cook for 2 mins until browned all over. Add the ginger, garlic, pepper and mangetout, and cook for a further 2 mins. Reduce the heat, then add the soy and honey mixture, stirring and cooking until the sauce bubbles and thickens. Divide the drained noodles between 2 bowls. Top with the pork and vegetables, and finish with a sprinkling of sesame seeds.

HONEY PORK STIR-FRY

Steps:

• Cut pork into 1 inch squares. Brown in large skillet over medium high heat, stirring frequently.
• Combine chicken broth, honey, soy sauce, vinegar, ginger, and garlic powder. (See note on sauce above).
• Add to skillet, cover and cook for 15 minutes.
• Add vegetables, cook for another 10-15 minutes, until at the preferred crispness.
• Thicken sauce with cornstarch and water.
• Serve over rice. I like jasmine or basmati.

QUICK HONEY MUSTARD PORK STIR-FRY

Steps:

• Slice pork thinly.
• Mix together the honey & mustard.
• Marinate the pork in honey mustard mixture for at least 15-20 minutes.
• Heat oil in nonstick wok or pan.
• Add meat & stirfry with high heat until cooked, stirring & tossing all the time (5-10 minutes).
• Serve with stir fried veggies & rice or potatoes & salad.

QUICK GINGER PORK STIR FRY

Steps:

• Whisk soy sauce, cider vinegar, brown sugar, hoisin sauce, garlic, and salt together in a large glass or ceramic bowl until marinade is smooth. Transfer 1 tablespoon marinade to a separate small bowl. Add pork to remaining marinade in the large bowl and toss to coat. Let marinate briefly, about 10 minutes.
• Heat 1 tablespoon oil in a large skillet over high heat until glistening. Cook and stir pork pieces in hot oil until browned on all sides, about 2 minutes. Transfer pork to a plate and return skillet to heat.
• Stir red bell pepper and onion into the same skillet and drizzle remaining oil over the top. Cook and stir until vegetables are slightly softened, about 2 minutes. Add frozen vegetables and water chestnuts to onion mixture, drizzle 1 tablespoon reserved marinade over the top and sprinkle with ginger and red pepper flakes. Cook and stir until vegetables are tender yet still crisp to the bite, about 5 minutes. Return pork to skillet; cook and stir until heated through, about 1 minute more.

SPICY HONEY-MUSTARD CHICKEN STIR-FRY

Steps:

• In a blender or food processor, combine the first 10 ingredients; cover and process until smooth. In a large nonstick skillet, stir-fry chicken in 1 teaspoon hot oil for 5-7 minutes or until juices run clear. Remove chicken and keep warm. In the same skillet, stir-fry vegetables in remaining hot oil until crisp-tender. Return chicken to pan. Stir sauce and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice if desired.

TUSCAN PORK STIR-FRY

Steps:

• Heat 1 tablespoon oil in large skillet over high heat; stir-fry pork for 3-5 minutes or until no longer pink. Remove pork from skillet with slotted spoon; cover to keep warm.
• Add beans to skillet; stir-fry for 1 minute. Push beans to side of skillet; add 1 tablespoon oil to center of skillet. Add onion and mushrooms; stir-fry all vegetables for 2 minutes. Remove from skillet; cover to keep warm.
• Stir together tomatoes, cornstarch, sugar, salt and basil. Add to skillet; bring to boil. Add polenta. Cook, stirring gently, over high heat for 1 minute. Return all to skillet; cook, stirring gently, for 1 minute. Transfer to shallow pasta serving bowl; sprinkle with cheese. Serve immediately with a side of garlic bread.