Five Spice Pork And Rice Stir Fry Recipes

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FIVE SPICE PORK AND RICE STIR-FRY



Five Spice Pork and Rice Stir-Fry image

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

1 1/2 cups cooked brown rice
salt & pepper
1/4 cup fat-free low-sodium chicken broth
2 tablespoons rice vinegar
1 teaspoon Chinese five spice powder
3 medium garlic cloves, crushed
1 tablespoon low sodium soy sauce
1 tablespoon canola oil
3/4 lb pork tenderloin, cut into 1/2-inch cubes
1 cup sliced onion
1 red bell pepper, seeded and sliced (about 1 C)
1 tablespoon flour
2 tablespoons slivered almonds

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

FIVE-SPICE PORK AND GREEN BEAN STIR-FRY



Five-Spice Pork and Green Bean Stir-Fry image

Categories     Herb     Pork     Vegetable     Stir-Fry     Quick & Easy     Fall     Gourmet

Yield Serves 4

Number Of Ingredients 18

a 3/4-pound piece well-trimmed boneless pork loin
For sauce
3 garlic cloves
2 teaspoons minced peeled fresh gingerroot
2/3 cup water
1/4 cup soy sauce
1/4 cup mango chutney such as Major Grey's
1 teaspoon Chinese five-spice powder
1/2 teaspoon sambal oelek (Indonesian chili paste)
1 medium red onion
1/2 pound fresh green beans
a 3/4-pound piece green cabbage (about 1/2 medium head)
1/4 cup packed coriander leaves
4 1/2 tablespoons peanut oil
1/2 pound fresh bean sprouts (about 2 cups)
1 cup snow-pea shoots or daikon (Asian radish) sprouts
2 teaspoons Asian sesame oil
Accompaniment:Cooked Rice

Steps:

  • Freeze pork, wrapped in plastic wrap, until firm, 30 minutes, to facilitate slicing. Cut pork crosswise into 3/4-inch-thick slices and season with salt and pepper.
  • Make sauce:
  • Mince garlic and in a small bowl stir together with remaining sauce ingredients until combined.
  • Halve onion lengthwise and cut into thin slices. Diagonally cut beans into 1 1/2-inch pieces. Core cabbage and cut into 1-inch pieces. Chop coriander.
  • Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tablespoons peanut oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking. Add onion and stir-fry until slightly softened. Add beans and stir-fry until crisp-tender, about 4 minutes. Transfer mixture to a large bowl. Add 1 tablespoon peanut oil to wok or skillet and stir-fry cabbage until crisp-tender, about 2 minutes. Add bean sprouts and stir-fry until sprouts are slightly wilted, about 30 seconds. Transfer cabbage mixture to bowl.
  • Add 1 tablespoon peanut oil to wok or skillet and heat until just smoking. Stir-fry half of pork, separating slices, until browned and transfer to bowl. Add remaining tablespoon peanut oil and stir-fry remaining pork, transferring to bowl.
  • Add sauce to wok or skillet and bring to a boil, stirring. Return pork-vegetable mixture to wok or skillet and stir-fry until heated through. Stir in coriander, snow-pea shoots or daikon sprouts, sesame oil, and salt and pepper to taste.
  • Serve stir-fry over rice.

FIVE-SPICE PORK STIR-FRY WITH SOBA NOODLES



Five-Spice Pork Stir-Fry with Soba Noodles image

Categories     Onion     Stir-Fry     Quick & Easy     Pork Chop     Radish     Noodle     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 8

1 6-ounce package soba noodles or other thin noodles
1/2 pound 1/3-inch-thick boneless center-cut pork chops, cut crosswise into thin strips
1 teaspoon Chinese five-spice powder
3 tablespoons peanut oil, divided
2 tablespoons soy sauce
1 1/2 tablespoons unseasoned rice vinegar
1 cup thinly sliced green onions
3/4 cup thinly sliced small radishes

Steps:

  • Cook noodles in large pot of boiling salted water until almost tender but still firm to bite. Drain well, then return to pot.
  • Meanwhile, sprinkle pork with salt, pepper, and five-spice powder. Heat 1 tablespoon oil in medium skillet over high heat. Add pork and stir-fry until cooked through, about 2 minutes. Add remaining 2 tablespoons oil, soy sauce, and vinegar; stir 30 seconds.
  • Add pork, green onions, and radishes to noodles and toss to combine. Season to taste with salt and pepper.

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