THAI STYLE PAPAYA PORK
I found this in an issue of Clean Eating and have only slightly adapted it to my liking. I am not a fan of couscous, so I used Jasmine Rice instead. This recipe is so easy, light, quick and most importantly, delicious!
Provided by Phoenix Food Queen
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare rice.
- In a large nonstick skillet, heat oil on medium for 1 minutes.
- Add soy sauce, ginger, garlic and pork and cook for 3-4 minutes, occasionally flipping pork strips with a spatula until meat is cooked through.
- Remove skillet from heat and stir in lime juice and cilantro.
STIR-CRAZY PORK AND PAPAYA
Make and share this Stir-Crazy Pork and Papaya recipe from Food.com.
Provided by MarraMamba
Categories Asian
Time 30m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of the vegetable oil in a wok over medium heat. Add the cashews and gently toss until golden brown. Remove with a perforated spoon and set aside.
- Heat the remaining tablespoon of oil. Add the chilli and garlic, and stir-fry for 1 minute.
- Raise the heat and add the pork, greens and lime zest. Fry for a few minutes until pork begins to colour.
- Add the lime juice, soy sauce and papaya. Heat through for 1 minute, stirring.
- Return the cashews to the wok and toss to mix.
CHICKEN AND PAPAYA STIR-FRY
Make and share this Chicken and Papaya Stir-Fry recipe from Food.com.
Provided by NcMysteryShopper
Categories One Dish Meal
Time 16m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a medium bowl, combine the soy sauce with the wine and cornstarch. Add the chicken and turn to coat.
- Heat the oil in a wok or large skillet over moderately high heat. Add the onion, ginger and garlic and stir-fry for 30 seconds. Add the chicken and stir-fry for 5 minutes. Add the poblano and crushed red pepper and continue stir-frying until the chicken is cooked through and the poblano softens, about 3 minutes. Add the soy sauce and stir-fry for 30 seconds. Using a slotted spoon, transfer the chicken to a plate.
- Add the orange juice to the wok and boil until slightly thickened, about 3 minutes. Return the chicken to the wok, add the papaya and stir-fry until hot, about 1 minute. Add the lemon juice, season with salt and pepper and transfer to a platter. Garnish with the scallion and serve.
PAPAYA STEW RECIPE BY TASTY
Chris Rosa makes his childhood favorite, Papaya Stobá, a traditional meal from the Dutch Caribbean island of Curaçao. This recipe is also a staple on Aruba and Bonaire. The sweetness of the papaya is complimented by the salt released from the portal, which results in a sweet and savory combination that will make your tastebuds harmonize in celebration of an amazing flavor.
Provided by Chris Rosa
Categories Dinner
Time 3h20m
Yield 6 servings
Number Of Ingredients 23
Steps:
- Make the sofrito: Add the cilantro, green bell pepper, red onion, garlic, and olive oil to a food processor. Process until the mixture is fully combined, chunky, and uniform in color.
- Make the stobá: In a large bowl, pour the sofrito over the spare ribs, tossing to coat well. Marinate at room temperature for at least 20 minutes.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and lightly grease with nonstick spray.
- Place the shredded plantain in the center of the prepared baking sheet. Using the back of a spoon, spread the plantain evenly into a thin round, 6-8 inches wide.
- Bake the plantain round for 15 minutes. Remove the plantain round from the oven. Let cool slightly, then lift the plantain on the parchment paper and invert into a medium bowl. Place another medium bowl inside to set the shape of the plantain bowl. Let cool completely.
- In a medium saucepan, add the water and cured pork tail and simmer for 15-20 minutes to draw the salt out of the pork tail. Remove the pot from the heat and set aside.
- Melt the coconut oil in a large pot over medium-high heat. Add the onion and garlic and cook until lightly browned and fragrant, about 5 minutes.
- Add the pork tail and cooking water, marinated spare ribs, and the salt. Reduce the heat to medium-low, cover, and cook for 90 minutes until the meat is tender, adding more water if it evaporates too quickly.
- Add the green papaya, ripe papaya, mango, sweet potato, nutmeg, turmeric and coconut water to the stew. Cover and cook for another 45 minutes, until the meat is tender and the fruit is cooked through.
- While the stew cooks, spread the reserved papaya seeds on a baking sheet. Transfer to the oven and bake for 10-15 minutes, until lightly toasted and crisp. Set aside to cool.
- Place the plantain bowl inside a coconut shell or medium bowl. Ladle the stew into the plantain bowl. Garnish with the toasted papaya seeds and shredded coconut.
- Enjoy!
Nutrition Facts : Calories 947 calories, Carbohydrate 65 grams, Fat 65 grams, Fiber 13 grams, Protein 28 grams, Sugar 35 grams
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