FALL STIR-FRY
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk the brown sugar and 1/4 cup of the soy sauce in a bowl. Toss the pork in the mixture. Marinate in the fridge for 2 hours.
- Mix together the hoisin, ginger, chili paste, garlic and remaining 2 tablespoons soy sauce in a small bowl. Set aside.
- Heat a large skillet (12- to 14-inch) over high heat and add the oil. Toss the pork with the cornstarch to coat.
- Add the pork to the skillet in small batches and cook, stirring infrequently to ensure good browning and crispness, until the pork is barely cooked through, about 5 minutes; remove with a slotted spoon and set aside on wire-racked baking sheet.
- Add the sprouts, squash and scallions to the hot skillet and stir-fry until the veggies are crisp-tender and have developed good caramelization, 5 to 6 minutes. Add the pork back and cook 1 minute. Add the hoisin mixture and simmer for an additional 1 minute. Add the pears and toss to coat. Remove from the heat.
- Very thinly slice the reserved scallion tops on the bias and toss them in with the sesame seeds to garnish.
PEAR AND PORK STIR-FRY
Warming flavors like ginger and soy bring out the savory side of pears.
Provided by BHG Test Kitchen
Time 30m
Number Of Ingredients 9
Steps:
- For sauce, in a small bowl stir together soy sauce, honey, vinegar, and crushed red pepper; set aside.
- In a very large skillet or wok heat oil over medium heat. Add pears and ginger; cook 2 to 3 minutes until starting to soften. Remove pear mixture from skillet. Add pork; cook 2 to 3 minutes or until slightly pink in center. Push pork from center of skillet. Stir sauce; add to skillet. Bring to boiling. Cook and stir until slightly thickened. Return pears to skillet; add radicchio and stir to coat and heat through. Serve over rice and top with green onion slices.
Nutrition Facts : Calories 291 kcal, Carbohydrate 31 g, Cholesterol 74 mg, Protein 25 g, SaturatedFat 2 g, Sodium 605 mg, Sugar 23 g, Fat 7 g, UnsaturatedFat 5 g
PORK AND PEAR STIR-FRY
I've served this full-flavored stir-fry for years, always to rave reviews. Tender pork and ripe pears make a sweet combination, and a spicy sauce adds plenty of zip. This dish is a must for help-yourself luncheons or fellowship dinners. -Betty Phillips, French Creek, West Virginia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the first six ingredients; set aside. In a skillet or wok, stir-fry yellow pepper and ginger in oil for 2 minutes. Add pears; stir-fry for 1 minute or until pepper is crisp-tender. Remove and keep warm. , Stir-fry half of the pork at a time for 1-2 minutes or until meat is no longer pink. Return pear mixture and all of the pork to pan. Add water chestnuts and reserved sauce. Bring to a boil; cook and stir for 2 minutes. Add peas; heat through. Sprinkle with almonds. Serve with rice.
Nutrition Facts :
PORK AND PEAR STIR FRY
Make and share this Pork and Pear Stir Fry recipe from Food.com.
Provided by MarieRynr
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a bwl, combine the first six ingredients; set aside.
- In a skillet or wok, stir fry the yellow pepper and ginger in oil for 2 minutes.
- Add pears; stir fry for 1 minute or until pepper is crisp tender.
- Remove and keep warm.
- Stir fry half the pork at a time for 1 to 2 minutes.
- Return pear mixture and all of the pork to pan.
- Add water chestnuts and reserved sauce.
- Brint to boil; cook and stir for 2 minutes.
- Add peas and heat through.
- Sprinkle with almonds before serving.
Nutrition Facts : Calories 434, Fat 8.6, SaturatedFat 1.9, Cholesterol 73.8, Sodium 846.1, Carbohydrate 63.6, Fiber 7.8, Sugar 36.1, Protein 27.8
PEAR & PORK STIR FRY
Make and share this Pear & Pork Stir Fry recipe from Food.com.
Provided by coffee31807
Categories One Dish Meal
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl stir together, soy sauce, honey, rice wine vinegar, and red pepper; set aside.
- In a large skillet heat vegetable oil over medium heat. Add pears and ginger; cook 2 to 3 minutes or until softened. Remove from skillet.
- Add sliced pork tenderloin; cook 2 to 3 minutes. Push to side of skillet.
- Stir sauce; add to skillet. Bring to boiling, stirring until slightly thickened.
- Return pears to skillet. Add chopped radicchio. Stir to coat and heat through.
- Serve over rice and top with green onion slices.
Nutrition Facts : Calories 316.1, Fat 7.7, SaturatedFat 1.8, Cholesterol 73.8, Sodium 1072.4, Carbohydrate 37.7, Fiber 5.8, Sugar 26, Protein 26.4
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