Sweet And Spicy Pork Stir Fry Recipes

SPICY PORK STIR-FRY

Steps:

• Cut the pork into 1/8-in. wide slices; cut each slice into 3-in. strips. In a bowl, combine the soy sauce, cornstarch, salt, sugar, ginger and cayenne. Add pork; toss to coat and set aside. , In a large skillet or wok, stir-fry onion, carrot and garlic in oil until crisp-tender. Remove with a slotted spoon and keep warm. , In the same skillet, stir-fry pork over medium-high heat until browned and no longer pink. Add onion mixture and peas; heat through. Serve in lettuce cups or over rice. Sprinkle with sesame seeds if desired.

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.

20 MINUTE SWEET AND SPICY PORK RAMEN STIR FRY

Steps:

• Combine all the ingredients for the sauce in a small bowl and whisk together, set aside.
• Bring a large pot of water to a boil. Add ramen and cook according to package directions, drain and set aside.
• Add the avocado oil to a large skillet over medium heat.
• Once hot, add the garlic and ginger and cook for 1 minute until fragrant.
• Add the pork to the skillet and cook until browned, about 3 minutes.
• Add the vegetables, toss to combine with the pork and oil mixture and cook for 3-4 minutes until just softened.
• Add the ramen to the skillet, pour the sauce on top and toss everything together using tongs until well combined and coated in the sauce.
• Garnish with cilantro and serve.

SWEET & SPICY PORK STIR-FRY

Steps:

• Mix first 6 ingredients until blended. Set aside.
• Heat half the oil in wok or large skillet over high heat. Add pork; stir-fry 3 to 4 min. or until evenly browned. Remove pork from wok; cover to keep warm.
• Add remaining oil to wok along with the peppers and onions; stir-fry 3 to 4 min. or until crisp-tender. Add garlic; stir-fry 1 min.
• Stir cornstarch mixture; add to ingredients in wok. Bring to boil, stirring constantly. Add pork and pineapple; stir-fry 1 to 2 min. or until pork is done and pineapple is heated through.

PORK & NOODLE PAN-FRY WITH SWEET & SPICY SAUCE

Steps:

• Over a high heat, bring a pan of water to the boil (for the noodles). Chop the onions into chunky lengths. Heat the oil in a wok, tip in the broccoli and stir fry for 2 minutes until it starts to soften
• Tip the noodles into the boiling water and boil for 4 minutes until softened. Meanwhile, add the pork strips to the wok and fry until the meat changes colour. Add the onions and mushrooms and cook for a minute or so until the mushrooms start to soften.
• Stir in the sauce until everything is well coated. Drain the noodles and toss into the wok with the beansprouts and cashews. Heat until the beansprouts start to soften slightly then serve.

SPICY SWEET-SOUR PORK

Steps:

• Drain pineapple, reserving juice in a 1-cup measuring cup; set pineapple aside. Add enough water to pineapple juice to measure 1/2 cup. In a small bowl; combine the cornstarch, soy sauce, brown sugar, pepper flakes and reserved juice mixture until smooth. Set aside., In a nonstick skillet or wok, stir-fry pork in hot oil until meat is no longer pink. Remove and keep warm. In the same skillet, stir-fry peppers for 3-4 minutes or until just crisp-tender. , Return meat to skillet; add reserved pineapple. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.