PORK AND PEPPER STIR FRY
A very easy, spicy stir fry! Adjust spice to your particular taste! Best with marinade, but in a pinch, it's not necessary! Can be chicken, beef whatever meat or cut of meat you have on hand! Enjoy with basmati or sticky rice.
Provided by SHINY3
Categories World Cuisine Recipes Asian
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- In a large bowl, mix together rice wine vinegar, garlic, brown sugar, olive oil, and salt and pepper. Stir in pork pieces, cover, and leave at room temperature for 1/2 hour.
- Heat a large wok over medium heat. Toast almonds in hot, dry wok until golden brown and fragrant.
- Heat vegetable oil in wok over medium-high heat. Stir in marinated pork pieces, ginger, and chile paste. (Discard remaining marinade.) Mix in teriyaki sauce, and increase heat to high; cook, stirring constantly, until pork is white. Stir in peppers, and continue to stir fry until most of the liquid has evaporated. Top with toasted almond slivers and fresh mint.
Nutrition Facts : Calories 578.9 calories, Carbohydrate 17.5 g, Cholesterol 59.1 mg, Fat 45.1 g, Fiber 2.2 g, Protein 27.5 g, SaturatedFat 8.1 g, Sodium 934.9 mg, Sugar 10.3 g
HONEY PEPPER PORK STIR FRY
Steps:
- In a medium bowl, mix the pork strips and cornflour well. Add the soy sauce, honey, ginger and garlic and mix. Allow to marinate for 15 minutes or up to 1 hour.
- Heat 1 teaspoon of the oil in a wok or large non-stick frying pan over medium-high heat. Add half the pork (allowing some of the marinade to drip off before adding it to the wok) Cook, stirring regularly, until the juice has almost all evaporated and it starts to caramelise (4-5 minutes).
- Transfer to a clean plate. Repeat with the remaining half of pork.
- Wipe the pan out with paper towel (to remove any burnt bits) then add the final teaspoon of oil over medium heat.
- Add the capsicum and broccoli. Cook, stirring often, until tender (4-5 minutes)
- Add the pork back to the pan and stir to combine.
- Mix together the ¼ cup of water and remaining marinade, then pour it into the pan. Mix everything well and cook for a further minute or so. If you'd like a thinner sauce, just add a little more water.
- Stir in the pepper to taste.
- Please take a minute to rate this recipe. I truly appreciate it and it helps me create more recipes.
Nutrition Facts : ServingSize 384 g, Calories 317 kcal
STIR-FRIED PORK WITH GINGER & HONEY
This healthy noodle dish is deliciously low-fat with a great mix of Asian flavours- the perfect midweek supper
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
Steps:
- Bring a pan of salted water to the boil and cook the noodles following pack instructions. Meanwhile, mix the cornflour with 1 tbsp water, then stir in the soy sauce and honey, and set aside.
- Heat the oil in a wok over a high heat. Add the pork and cook for 2 mins until browned all over. Add the ginger, garlic, pepper and mangetout, and cook for a further 2 mins. Reduce the heat, then add the soy and honey mixture, stirring and cooking until the sauce bubbles and thickens. Divide the drained noodles between 2 bowls. Top with the pork and vegetables, and finish with a sprinkling of sesame seeds.
Nutrition Facts : Calories 466 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 2.6 milligram of sodium
HONEY PORK AND PEPPERS
Meet the Cook: I'm always trying new recipes on my husband and son, 16. This easy, quick and delicious one is a keeper - a nice change from pork roast or pork chops. -Carol Heim, Nokesville, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4-6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet over medium heat, cook pork in oil until browned, about 15 minutes. , In a small bowl, combine the gravy mix, water, honey, soy sauce, vinegar, ginger and garlic powder; add to the pork. Cover and simmer for 20 minutes, stirring occasionally. Add onion and peppers; cook 5-10 minutes longer. Serve with rice.
Nutrition Facts : Calories 288 calories, Fat 12g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 870mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 1g fiber), Protein 26g protein.
PORK AND PEPPERS STIR FRY
Make and share this Pork and Peppers Stir Fry recipe from Food.com.
Provided by iluvmythomas
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Make 4 servings of rice as directed.
- In a small bowl combine orange juice, soy sauce, honey, cornstarch, and ginger; blend well.
- Set aside.
- Cook pork until no longer pink.
- Add bell peppers; cook and stir 2-3 minutes.
- Add orange juice mixture.
- Bring to a boil.
- Boil 1 minute or until sauce is slightly thickened, stirring constantly.
- Serve over rice.
HONEY PORK STIR-FRY
A recipe from one of those small community cookbooks that we have modified for our tastes by cutting the amount of meat in half and adding extra veggies! Like any stir-fry, this one is very versatile and you could use almost any veggies that you like. We have also added baby corn and red bell pepper before. *Updated: The review by LARavenscroft reminded me that we usually do 1.5 times or double the amount of sauce, depending on the amount of veggies we are using, so please update accordingly if you feel it needs more sauce.
Provided by noway
Categories Pork
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Cut pork into 1 inch squares. Brown in large skillet over medium high heat, stirring frequently.
- Combine chicken broth, honey, soy sauce, vinegar, ginger, and garlic powder. (See note on sauce above).
- Add to skillet, cover and cook for 15 minutes.
- Add vegetables, cook for another 10-15 minutes, until at the preferred crispness.
- Thicken sauce with cornstarch and water.
- Serve over rice. I like jasmine or basmati.
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5/5 (3)Total Time 40 minsCategory Main CourseCalories 450 per serving
- Cook the noodles according to the package instructions. Drain and rinse briefly under cold water. Shake to remove extra liquid and set aside.
- While the noodles are cooking, combine the pork, cornstarch, salt, and pepper in a gallon-size freezer bag. Seal and shake to coat all the pieces. Set aside.
- Heat a large skillet over medium-high heat. Add 1 tablespoon of oil to the skillet and heat until shimmering. Add the broccoli and red onion, stir to coat and saute for about 4 minutes before adding the red mushrooms and red pepper. Continue cooking an additional 3-4 minutes until the broccoli and red pepper are crisp-tender and the mushrooms and onions are soft. Transfer the cooked vegetables to a bowl.
- Add 1 tablespoon of oil to the empty skillet and heat until melted. Add half of the coated pork and saute. Stirring occasionally, cook for about 5 minutes, until no longer pink in the center. Transfer the cooked pork to a bowl or plate. Add 1 tablespoon additional oil to the skillet and repeat the cooking process with the remaining pork.
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