FIVE SPICE PORK AND MUSHROOM STIR FRY
Please don't be put off by the long ingreadients list - this recipe makes a quick and healthy main course with most of the ingredients found in the store cupboard!
Provided by English_Rose
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Mix the oyster sauce, cornstarch and a little seasoning together in a bowl, add the pork and mix well.
- Heat a wok or large frying pan over a high heat and add the oil. Add the pork and stir-fry for 3-4 mins until golden brown.
- Add the garlic, ginger and chili flakes and stir fry for 30 secs. Add the carrots, pak choy, and mushrooms and stir fry for 2 minutes.
- Next add the soy, rice wine and chicken stock. Bring to the boil and simmer for 1 minute Stir in the cornstarch mixture and cook for a further 1 min, stirring until the sauce thickens.
- Sprinkle over the scallion and serve with Jasmine rice.
FIVE SPICE PORK AND RICE STIR-FRY
Make and share this Five Spice Pork and Rice Stir-Fry recipe from Food.com.
Provided by Chris Reynolds
Categories Pork
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Season rice to taste.
- Mix broth with vinegar, five-spice powder, garlic, and soy sauce; set aside.
- Heat oil in a wok or nonstick skillet over high heat. Add pork and onion and stir-fry 2 minutes. Add bell pepper and continue to stir-fry 1 minute. Sprinkle flour over ingredients and toss.
- Add broth mixture to wok and stir-fry 2 minutes. Remove to a bowl. Add seasoned rice to wok and stir-fry 1 minute to heat.
- Divide rice between 2 dinner plates and top with pork mixture. Sprinkle with almonds.
Nutrition Facts : Calories 549.2, Fat 18.1, SaturatedFat 3.1, Cholesterol 110.7, Sodium 372.1, Carbohydrate 52.4, Fiber 6.3, Sugar 6.4, Protein 43.1
SKEWERED PORK
Serve these as an appetizer at a party or as your main dish. They are awesome. Prep time includes chill time.
Provided by Lubie
Categories Pork
Time 1h14m
Yield 20 appetizers
Number Of Ingredients 7
Steps:
- Marinade: In small bowl, combine pineapple juice, Worcestershire, coriander, garlic, red pepper and black pepper.
- Place pork in deep glass bowl; pour marinade over pork.
- Cover; marinate in refrigerator about 1 hour.
- Meanwhile, soak think bamboo skewers in water.
- Weave skewers through pork strips so meat lies flat, discard marinade.
- PLace pork on grill.
- Grill over medium coals 2 minutes.
- Turn; grill an additional 2 minutes or until pork is juicy and barely pink in center.
PORK SATAY WITH THAI SPICES AND PEANUT SAUCE
Throughout Southeast Asia, little skewers of marinated meat, grilled over coals, are sold as street snacks. Sweetly fragrant with coconut milk and spices, they are perfect for barbecue parties served with steamed rice, or on their own with drinks, whether grilled indoors or out. You may use pork loin or tenderloin, but marbled sirloin or shoulder is more succulent.
Provided by David Tanis
Categories finger foods, appetizer
Time 45m
Yield 12 small skewers
Number Of Ingredients 30
Steps:
- Prepare the skewers: Put pork in a mixing bowl. In a separate bowl, stir together shallot, garlic, ginger, lemongrass, cumin, coriander, turmeric, cayenne, fish sauce, lime juice, soy sauce, brown sugar and coconut milk, and pour over meat. Toss with your hands to coat well. Let marinate for at least 30 minutes or overnight. Meanwhile, soak 12 bamboo skewers in water.
- Prepare the cucumbers: Put cucumbers in a mixing bowl and season with salt. Add lime juice, sugar, shallots and chiles and toss to coat. Let stand for 15 minutes. Check seasoning, then transfer to a serving dish.
- Prepare the peanut sauce: Pulse the peanuts briefly in a food processor just until finely ground. Add the garlic, soy sauce, sesame oil, brown sugar, fish sauce, lime juice, cayenne and coconut milk, and process until well puréed. Transfer to a bowl, then taste and adjust seasoning. Thin a bit with lime juice or water as desired.
- Thread 2 slices of pork onto each bamboo skewer, keeping the meat as flat as possible. Grill over hot coals, under the broiler or on a stovetop grill pan for 3 minutes on each side, until cooked through and lightly browned. Transfer to a platter and garnish with cilantro and basil leaves. Serve with cucumber relish and peanut sauce.
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