Leftover Pork Chop Stir Fry Recipes

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LEFTOVER PORK STIR FRY



Leftover Pork Stir Fry image

Stir fry sauce for pork

Provided by BigOven Cooks

Categories     not set

Time 30m

Yield 1

Number Of Ingredients 11

2 tablespoons sesame oil
1 ⁄4 onion chopped
2 garlic cloves minced
1 -1 1 ⁄2 lb left-over pork chop
1 cup stir fry vegetables (I prefer snow peas and carrot but broccoli would be good too!)
Sauce
6 tablespoons honey
1 ⁄4 cup soy sauce
1 ⁄4 teaspoon red pepper flakes (more or less depend
1 ⁄4 teaspoon ginger
2 tablespoons toasted sesame seeds

Steps:

  • Cut the left-over pork chops into thin strips at a slight bias. Heat 1 tablespoons seame oil over medium heat. Add garlic and onion and sautee until tender. In the meanwhile, mix ingredients for the sauce in a small bowl or measuring cup. Add pork to the garlic and onion and cook until warmed through Add stir fry veggies and cook for about 2 minutes more, adding the sauce at the last minute. (A little cornstarch can be added here if you want the sauce thicker). Serve over your favorite rice or noodles.

Nutrition Facts : Calories 609 calories, Fat 40.6520000432752 g, Carbohydrate 62.436190016292 g, Cholesterol 0 mg, Fiber 4.33412499454051 g, Protein 6.85184749601719 g, SaturatedFat 5.7465670061676 g, ServingSize 1 1 (139g), Sodium 788.720999998454 mg, Sugar 58.1020650217515 g, TransFat 1.79973200190411 g

PORK STIR FRY



Pork Stir Fry image

Quick stir fry using fresh veggies and cheap ingredients you probably have stocked in your cabinet already.

Provided by EACline

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 6

Number Of Ingredients 12

5 tablespoons reduced-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon cornstarch
2 tablespoons sesame oil, divided
1 (1 pound) pork tenderloin, cut into strips
1 fresh red chile pepper, chopped
2 cloves garlic, minced
1 onion, chopped
1 green bell pepper, chopped
1 head bok choy, leaves and stalks separated, chopped
2 crowns broccoli, chopped
1 teaspoon ground ginger

Steps:

  • Whisk soy sauce, vinegar, and cornstarch together in a small bowl.
  • Heat 1 tablespoon oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. Transfer pork to a plate and return wok to heat.
  • Heat remaining oil in the same skillet over medium-high heat. Cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and green pepper to skillet; cook and stir until onion starts to soften, 2 to 3 minutes. Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes.
  • Stir broccoli into bok choy mixture; cook and stir until slightly softened, about 2 minutes. Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. Season pork mixture with ginger; cook and stir until bok choy starts to wilt and broccoli is tender, 5 to 7 minutes.

Nutrition Facts : Calories 187.6 calories, Carbohydrate 13 g, Cholesterol 42.1 mg, Fat 7.8 g, Fiber 3.3 g, Protein 17.7 g, SaturatedFat 1.7 g, Sodium 540.8 mg, Sugar 4.5 g

QUICK PORK FRIED RICE



Quick Pork Fried Rice image

A few leftovers and bits from the fridge turn into a great dinner in less than 45 minutes! If I have a leftover grilled pork chop or the tail of a roast, I freeze it until I have enough for this dish. You can also use chicken and substitute some of the veggies for bits you are cleaning up from the fridge. Serve with sweet Thai chili sauce on the side.

Provided by Carrie Elizabeth

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 45m

Yield 6

Number Of Ingredients 13

2 teaspoons vegetable oil
½ cup finely chopped fresh mushrooms
6 cups cooled cooked rice
¼ cup vegetable oil, divided
1 ½ cups cubed cooked pork
2 cloves garlic, finely chopped
1 (1 inch) piece fresh ginger, finely chopped
3 stalks celery, diced
½ small onion, diced
1 large carrot, diced
½ red bell pepper, diced
1 tablespoon soy sauce
3 green onions, finely chopped

Steps:

  • Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir mushrooms until the juice has evaporated, and the mushrooms are browned, about 15 minutes. Set mushrooms aside.
  • Fluff cooked rice with a fork and stir in 1 tablespoon vegetable oil to separate the grains. Heat remaining 3 tablespoons vegetable oil in a large skillet or wok over medium heat. Cook and stir pork, garlic, and ginger until fragrant, about 1 minute; add celery, onion, and carrot. Cook and stir until vegetables begin to soften, 3 to 4 minutes. Stir in red bell pepper and cooked mushrooms just until combined.
  • Stir in cooked rice, lightly tossing until rice is heated through and thoroughly combined with pork and vegetables. Stir in soy sauce, remove from heat, and sprinkle green onions over the top.

Nutrition Facts : Calories 380.5 calories, Carbohydrate 48.8 g, Cholesterol 30.1 mg, Fat 12.8 g, Fiber 1.9 g, Protein 15.9 g, SaturatedFat 2.4 g, Sodium 202.1 mg, Sugar 2 g

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