South American Pork Stir Fry Recipes

SMOKY MEXICAN PORK STIR FRY

Steps:

• Slice pork tenderloin in half lengthwise, and then cut crosswise thinly.
• Toss pork, bacon and chipotle pieces together in small bowl; set aside.
• Combine oil, cumin, oregano and garlic in large nonstick skillet over medium-high heat.
• Add bell pepper and onion; stir-fry 2 to 3 minutes or until crisp-tender.
• Remove and reserve.
• Stir-fry pork, bacon and chipotle in same skillet 2 to 3 minutes or until pork is just done (internal temp 155°F) and bacon is crisp.
• Return vegetables to the skillet and heat through.

SOUTH AFRICAN STIR FRY

Steps:

• Over medium high heat, pour canola oil in a large, heated saute pan.
• Add onion and garlic and saute until light brown.
• Add pepper and then tomatoes.
• Cook for 5 minutes, stirring frequently.
• Lower heat to medium.
• Add meat, curry and nutmeg and cook for 15 minutes.
• Add 1 cup water and then rice; stir and cover.
• Cook at medium heat for 40-50 minutes or until rice is tender.
• IMPORTANT: ADD WATER AS NEEDED TO KEEP RICE FROM STICKING TO PAN.
• Serve as is or with tortillas.

PORK AND VEGGIE STIR-FRY

Steps:

• Heat 2 tablespoons oil in a large skillet over medium-high heat. Add cauliflower and stir-fry for 3 minutes. Add carrots and stir-fry for 2 minutes. Add corn and peas; cook until veggies are crisp-tender, 2 to 3 minutes. Remove all veggies to a bowl and keep warm.
• Add remaining 1 tablespoon oil to the skillet. Add pork and stir-fry for 2 minutes. Add green onions, garlic, ginger, and chili powder; fry until pork is no longer pink, 2 to 3 minutes. Remove from the skillet and keep warm.
• Add 1 cup water, soy sauce, honey, and bouillon to the skillet. Stir 2 tablespoons cold water and cornstarch together in a small bowl, then gradually add to the skillet, stirring constantly; bring to a boil. Cook and stir until thickened, about 2 minutes.
• Return vegetables and pork to the pan. Cook until heated through, 2 to 3 more minutes. Stir in peanuts.
• Serve over rice.