Stirfriedporkinplumandsoysauce Recipes

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CHINESE PORK FRIED RICE



Chinese Pork Fried Rice image

Pretty peas and crunchy carrots add color to tender poultry and rice in this savory supper recipe sent by Peggy Vaught of Glasgow, West Virginia.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1 boneless pork loin chop (6 ounces), cut into 1/2-inch pieces
1/4 cup finely chopped carrot
1/4 cup chopped fresh broccoli
1/4 cup frozen peas
1 green onion, chopped
1 tablespoon butter
1 egg, lightly beaten
1 cup cold cooked long grain rice
4-1/2 teaspoons reduced-sodium soy sauce
1/8 teaspoon garlic powder
1/8 teaspoon ground ginger

Steps:

  • In a large skillet, saute the pork, carrot, broccoli, peas and onion in butter until pork is no longer pink. Remove from skillet and set aside. , In same skillet, cook and stir egg over medium heat until completely set. Stir in the rice, soy sauce, garlic powder, ginger and pork mixture; heat through.

Nutrition Facts : Calories 338 calories, Fat 13g fat (6g saturated fat), Cholesterol 163mg cholesterol, Sodium 597mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

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

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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