LEFTOVER PORK STIR FRY
Stir fry sauce for pork
Provided by BigOven Cooks
Categories not set
Time 30m
Yield 1
Number Of Ingredients 11
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
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
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
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
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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- Leftover Pork Fried Rice. Skip the takeout and make this pork fried rice in just 15 minutes! This fried rice recipe is so easy and delicious. You can make it with leftovers from last night’s pork chops and pre-cooked rice.
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