Spicy Pork Stirfry Recipes

20 MINUTE SPICY PORK UDON STIR FRY

Steps:

• In a medium bowl, stir together the Sauce ingredients. Set aside.
• Trim any bit of fat off the then pork loin cutlets, then slice against the grain (width-wise) into bite-sized strips. Place into sauce and set aside to marinade a bit while you prepare your vegetables.
• Prepare your vegetables by cutting your carrots and red pepper into matchsticks. Slice up the onion and green onion and have the baby spinach at hand. Keep separate vegetables separate, as they will be added at different times.
• Heat a Tbsp of oil in a wok or skillet over medium-high heat (or a touch higher even) until hot. Using a slotted spoon (or strainer) remove the pork pieces from the marinade to the hot wok. (leaving the marinade in the bowl or reserving marinade). Cook pork, stirring, until cooked through. Remove to a bowl.
• Add carrots to wok and cook, stirring, for about 2 minutes (I sometimes like to add a tablespoon of water here, to help the carrots cook more quickly and thoroughly). Add red pepper and cooking onion and cook a further minute or so, or until tender crisp. Add the green onion and cook, stirring, for another 30 seconds or so. Return pork to the wok.
• Pour reserved marinade into wok and bring to a boil. Allow to boil for a minute or two. *Note: As we used the marinade earlier with raw meat, it is important that the sauce boil for several minutes, so don't skip that part. Add udon to skillet and cook, tossing until udon is hot and well coated with sauce, 2-3 minutes.
• Remove wok from heat and scatter baby spinach overtop. Allow to sit for 30-45 seconds, then toss the spinach into the stir fry, where it will wilt slightly from the heat of the stir fry.
• Serve warm, garnished with chopped peanuts and additional sliced green onion.

SPICY PORK STIRFRY

Steps:

• Combine the chiles, garlic and cilantro in a small bowl and mix well. Heat the oil in a wok, swirling to coat the surface, add the chili mixture and stir-fry until garlic is aromatic, about 1 minute. Add the pork and stir fry, stirring often, until meat is cooked, about 5 minutes. Add the oyster sauce, fish sauce, sugar and chicken stock, toss and stir to combine and heat thoroughly. Stir in the basil leaves and immediately serve over rice.

SWEET AND SPICY PORK AND NAPA CABBAGE STIR-FRY WITH SPICY NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Whisk together the 3 tablespoons soy sauce, 3/4 cup sweet chili sauce, 1/2 teaspoon garlic powder, the ground ginger, and the sesame oil in a large bowl; add the drained Chinese noodles and toss to coat; set aside
• Whisk together the 1/2 cup soy sauce and 1/2 teaspoon garlic powder in a large bowl; add the pork and stir to coat. Allow to marinate 5 minutes.
• Heat the cooking oil in a wok or a large, deep skillet over medium-high heat. Add the pork, onions, and red pepper flakes to the oil; cook until the pork is browned completely. Stir in 3 tablespoons sweet chili sauce, the napa cabbage, celery, carrots, and bell peppers; cook and stir until vegetables are completely heated, about 5 minutes. Whisk together the cornstarch and water and add to the stir fry, stirring until the mixture thickens. Serve the stir-fry over the noodles.

SPICY PORK-AND-PINEAPPLE STIR-FRY

Steps:

• Season pork with salt and pepper. Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over high. Add rice and reheat, covered, shaking skillet a few times, 2 minutes. Transfer to a bowl, stir in cilantro, and cover to keep warm.
• Return skillet to high heat; swirl in 1 tablespoon oil. Add pork and cook, stirring a few times, until browned in places and almost cooked through, 2 minutes; transfer to a plate.
• Add remaining 2 tablespoons oil, onion, bell pepper, green beans, and pineapple to now-empty skillet and season with salt and pepper. Cook, stirring frequently, until vegetables are crisp-tender, 8 to 10 minutes.
• Whisk together Sriracha sauce, cornstarch, and 1 cup water in a small bowl; add mixture to skillet along with pork and any accumulated juices. Cook, stirring, until sauce thickens, about 30 seconds. Divide rice over four plates; spoon stir-fry on top and garnish with more cilantro before serving.

SPICY PORK STIR FRY

Steps:

• In a medium bowl, mix 2 tablespoons soy sauce, 1 tablespoon cornstarch and water.
• Wisk together until smooth then stir in the pork cubes.
• Cover and refrigerate for 30 to 45 minutes.
• In another bowl combine the lime juice, 1 tablespoon soy sauce, vinegar, 1 teaspoon cornstarch and sesame oil.
• Mix together and set aside.
• Remove pork and marinade from refrigerator.
• In a large fry pan or wok heat peanut oil until hot.
• Stir in ginger and chile pepper and saute for 1 minute.
• Then stir in pork with marinade, carrots, and sugar peas and stir-fry for 6 to 8 minutes or until pork is tender.
• Pour in lime mixture, reduce heat and simmer until sauce thickens, approximately 6 to 8 minutes.
• Remove from heat and stir in hot chile oil, green onions and peanuts.