SZECHUAN PORK AND BROCCOLI
I devised this recipe years ago to use up some leftover pork. Nowadays, we don't wait for leftovers! The spicy dish is easy to prepare, and in addition to broccoli, you can use almost any combination of fresh vegetables.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cut pork into narrow 1-in. strips, 1/4-in. thick; set aside. (Partially freeze pork first for easier cutting.) Cut green onions, peppers, broccoli and onion into 1-in. pieces; set aside. Combine garlic, ginger, pepper flakes, hot water, sugar, ketchup and soy sauce (or substitute 8 tablespoons prepared Hoisin Sauce for the ketchup and soy sauce); set aside. In wok or large skillet, heat peanut or vegetable oil over high heat. Stir-fry the pork in oil until browned; remove from wok and keep warm. Add more oil if necessary and stir-fry all vegetables tender/crisp. Add pork and sauce mixture; cook until thickened. Serve with boiled rice.
Nutrition Facts :
ASIAN INSPIRED PORK AND BROCCOLI STIR-FRY
I love Chinese Take Out. But why order Chinese all the time, when it's so much fun to make it yourself. This may not be authentic, but I like it!
Provided by Joanne
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Add sliced pork to large bowl, cover with water and white vinegar. Let sit for a couple of minutes. Rinse well, and pat dry. Note: This is my method of washing meat, you can skip this step if you want to.
- In a large bowl combine Pork, 2 tbs. soy sauce, rice vinegar, 3 cloves chopped garlic, 1 teaspoons chopped ginger, sesame oil, and sugar. Toss to coat. Let marinade for at least 30 minutes, up to 24 hours (the longer it marinades the better it will taste). Bring to room temperature before cooking.
- After the pork has marinated and is at room temperature, remove pork from marinade, pat dry with paper towel (do not discard marinade). In the same bowl with the marinade add 2 tbs. soy sauce, 1 cup chicken stock, and cornstarch. Mix well, set aside.
- Heat a wok, or large deep saute pan over high heat until hot. Add canola oil, when oil is hot, add the pork. Stir-fry pork until no longer pink, about two minutes (I did this in 2 batches, not to overcrowd the pan).
- Transfer pork to plate and cover with foil. Add the onion to the pan, cook, stirring constantly for 1 minute. Add remaining 3 cloves chopped garlic, crushed red pepper flakes, and remaining 1 teaspoons ginger. Cook, stirring constantly for 30 seconds.
- Add the carrots, broccoli, and 1/2 cup chicken stock. Bring to boil, reduce heat to medium, cover and cook for 3 to 5 minutes.
- Add the soy sauce mixture and the pork back to the pan, cook for about 1 to 2 minutes or until sauce thickens.
- Serve over brown rice or my white rice recipe # 503045.
Nutrition Facts : Calories 1629.2, Fat 47.9, SaturatedFat 14.5, Cholesterol 735.3, Sodium 1752.1, Carbohydrate 26.2, Fiber 5.5, Sugar 9.9, Protein 258.1
SICHUAN PORK, BROCCOLI & CASHEW STIR-FRY
A Chinese-inspired one-pan supper with crunchy greens and nuts, and a rich chilli and soy sauce
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 30m
Number Of Ingredients 13
Steps:
- In a small bowl, mix together the sauce ingredients and set aside. Heat the oil in a large wok. Season the pork and sear in batches, then remove and set aside.
- Fry the garlic until golden - about 30 secs - then add the broccoli and onions. Stir-fry for 2 mins, then add the pork and cashews along with the sauce. Keep stir-frying for another 2-3 mins until everything is hot and simmering.
Nutrition Facts : Calories 318 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 0.9 milligram of sodium
PORK TENDERLOIN AND BROCCOLI WITH ASIAN SAUCE
Serve this with rice or cooked noodles. Plan ahead the pork needs to marinate for a minimum of 3 hours or you can marinate overnight. Of coarse you can use just about any veggie you like but broccoli is the best, green beans are good also! An absolute amazing pork dish, and worth the time to make. You can use two pork tenderloins if you wish.
Provided by Kittencalrecipezazz
Categories Pork
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a 13 x 9-inch baking dish, mix together soy sauce, honey, fresh minced ginger, red pepper flakes and chopped fresh garlic.
- Add in the halved pork tenderloin and turn to coat.
- Cover with plastic wrap and refrigerate 3 or more hours, turning occasionally to coat with marinade.
- Meanwhile steam the broccoli until only crisp-tender; drain and set aside.
- After the pork has marinated, heat about 1 tablespoon of peanut oil in a skillet.
- Add in the pork and reserve ALL marinade.
- Cook the pork until deep brown, turning often (it should take about 10-12 minutes to cook pork).
- Cut into about 1/2-inch thick slices.
- Wipe the skillet clean.
- In a small bowl combine orange juice, vinegar, cornstarch and all the reserved marinade from the pork.
- Heat about 1 tablespoon peanut oil in the skillet.
- Add in broccoli and sauté on high heat until brown (about 1 minutes).
- Add in the pork slices and orange juice mixture; stir until sauce boils, thickens slightly and coats the broccoli and pork (about 1 minute).
- Season with salt and pepper.
- Transfer to a bowl and serve.
Nutrition Facts : Calories 165, Fat 3.9, SaturatedFat 0.7, Sodium 1040.7, Carbohydrate 30.8, Fiber 0.3, Sugar 21.2, Protein 6
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BROCCOLI WITH GARLIC SAUCE - THE WOKS OF LIFE
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5/5 (36)Total Time 15 minsCategory VegetablesCalories 150 per serving
- Wash the broccoli thoroughly and set aside. Mix the soy sauces, rice wine vinegar, sugar, stock, sesame oil, and ground white pepper, and set aside.
- Heat the wok over high heat. Add the vegetable oil, garlic, and broccoli and quickly stir-fry so the garlic doesn’t burn.
- Stir fry for 15 seconds, and add the Shaoxing rice wine around the perimeter of the wok. Give everything a quick stir and add in the sauce mixture. Let the sauce come to a boil, and mix the cornstarch and water together to make a slurry. You can turn the heat down slightly and cook the broccoli a bit longer before adding the corn starch slurry if you like your broccoli softer.
- You can turn the heat down slightly and cook the broccoli a bit longer before adding the corn starch slurry if you like your broccoli softer, add the cornstarch slurry slowly while stirring the broccoli and sauce constantly. Let the sauce cook and thicken until it coats the back of a spoon. If you like a thick sauce, add more cornstarch and water. If you like your sauce thinner, add less cornstarch and water. If you’d like, stir in the chili oil at this point. Serve!
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