Main dish - Pork Stir Fry recipes
Author: Irving Smith
Super quick and easy Stir Fry Leeks using leftover Roast Pork Belly. Quick pork stir-fry recipe using fresh veggies and cheap ingredients you probably already have stocked in your cabinet.
Stir-fry leftover chicken and roast pork
Recipe Main Dish Stir-fry leftover chicken and roast pork - Recipe Petitchef
Provided by: keynacheah
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 2 servings
Cuisine: en
Number of ingredients: 10
Provided by: keynacheah
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 2 servings
Cuisine: en
Number of ingredients: 10
Ingredients:
- Leftover Chicken/Roast Pork ( or mixed together)
- 4 - 5 Clove Garlic ( peel and mince)
- 5 - 6 Ginger (peel and cut slice)
- 1 - 2 Stalk Green Onion ( wash & cut into 3-inch piece)
- 20 g cilantro ( wash & cut into 3-inch)
- 1 - 2 teaspoon sugar
- 2 teaspoon water (can use chicken soup if have)
- 1 - 11/2 teaspoon light soy sauce
- 1/2 teaspoon dark soy sauce
- 2 teaspoon cooking oil
How to cook:
- Heat the wok or skillet to high, pour in cooking oil, add ginger and stir-fry for awhile, add in the garlic, stir-fry for another 1/2 minute.
- Dump in all the leftover meat, continue to stir-fry the meat for another 1-2 minutes, add water or(soup), light soy sauce, sugar, dark soy sauce.
- Keep stirring for another 1/2 minute. Add green onion and cilantro, mix well and scoop it up to a bowl or plate.
- Serve while its hot.
Tags:
Chinese roast pork leftovers ideas Part 2
This is the second part of video-sharing my mother's recipes of what you can do with any Chinese
roast pork leftovers
. If you missed part 1 of my …
Pork Stir Fry
Pork Stir Fry will be your next go-to for Asian-inspired dishes!
Provided by: Holly Nilsson
Total time: 45 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: American,Asian
Number of ingredients: 14
Provided by: Holly Nilsson
Total time: 45 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: American,Asian
Number of ingredients: 14
Ingredients:
- 12 ounces pork loin chops or pork tenderloin (cut into ½" strips)
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil (divided)
- 4 cups mixed vegetables
- 4 cloves garlic (minced)
- 1 teaspoon ginger (minced)
- ⅔ cup canned pineapple chunks in juice (*reserve juice for sauce)
- ⅓ cup water
- ⅓ cup pineapple juice from pineapple chunks above (or orange juice)
- ¼ cup low sodium soy sauce
- 2 tablespoons brown sugar
- ½ teaspoon sriracha (optional)
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch (for slurry )
Nutrition:
- Calories: 393 kcal
- Carbohydrate: 43 g
- Protein: 26 g
- Fat: 15 g
- Saturated Fat: 8 g
- Cholesterol: 57 mg
- Sodium: 675 mg
- Fiber: 8 g
- Sugar: 12 g
- Serving Size: 1 serving
- Season pork with salt & pepper and toss with 1 tablespoon cornstarch. Refrigerate 15 minutes (while you prepare the remaining ingredients).
- Combine all sauce ingredients except cornstarch and set aside.
- Heat 1 tablespoon of oil over medium-high heat in a large pan. Stir fry pork in small batches until browned, (it does not need to be cooked all the way through). Remove from pan and set aside.
- Add more oil to the pan if needed and add vegetables. Stir-fry until tender-crisp, about 3-4 minutes. Add garlic and ginger and cook for 30 seconds or until fragrant. Remove the vegetables from the pan.
- Add the stir fry sauce and bring to a simmer.
- Combine 1 tablespoon cornstarch with 2 tablespoons water and whisk into the boiling sauce a little bit at a time to reach desired consistency.
- Add pork, pineapple and vegetables back to the pan and let simmer 2 minutes or just until heated through.
- Serve with rice or noodles.
Pork Stir Fry
Quick pork stir-fry recipe using fresh veggies and cheap ingredients you probably already have stocked in your cabinet.
Provided by: EACline
Total time: 40 minutes
Cook time: 15 minutes
Prep time: 25 minutes
Yields: 0 servings
Number of ingredients: 12
Provided by: EACline
Total time: 40 minutes
Cook time: 15 minutes
Prep time: 25 minutes
Yields: 0 servings
Number of ingredients: 12
Ingredients:
- 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
Nutrition:
- Calories: 187.6 calories
- Carbohydrate: 13 g
- Cholesterol: 42.1 mg
- Fat: 7.8 g
- Fiber: 3.3 g
- Protein: 17.7 g
- Saturated Fat: 1.7 g
- Sodium: 540.8 mg
- Sugar: 4.5 g
- Whisk soy sauce, vinegar, and cornstarch together in a small bowl; set aside.
- Heat 1 tablespoon sesame 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 the wok to heat.
- Add remaining sesame oil to the wok; cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and bell pepper; 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.
- Add broccoli to the wok; 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 leaves start to wilt and broccoli is tender, 5 to 7 minutes.
Stir Fry Leeks with Roast Pork Belly
Super quick and easy Stir Fry Leeks using leftover Roast Pork Belly. Just a few ingredients and only 20 minutes to prepare.
Provided by: Linda Ooi
Total time: 20 minutes
Cook time: 8 minutes
Prep time: 12 minutes
Yields: 4 servings
Cuisine: Chinese
Number of ingredients: 7
Provided by: Linda Ooi
Total time: 20 minutes
Cook time: 8 minutes
Prep time: 12 minutes
Yields: 4 servings
Cuisine: Chinese
Number of ingredients: 7
Ingredients:
- 1 lb Chinese leeks ((450g))
- 1 tbsp vegetable oil
- 4 oz roasted pork belly ((113g))
- 2 cloves garlic ((minced))
- 1 tbsp soy sauce
- Salt (to taste)
- 1 tsp corn starch (+ 2 tbsp water)
Nutrition:
- Calories: 187 kcal
- Serving Size: 1 serving
- Wash and drain Chinese leeks. Cut off the tops and remove any bruised outer dark green leaves. Then slice each leek at a diagonal into ¼ inch thick slices.
- Heat vegetable oil in a wok or large pan. Fry roasted pork belly until lightly brown, about 2 minutes.
- Add garlic and sauté for about 20 seconds.
- Then, add leeks, soy sauce, and salt. Stir fry for about 3 to 4 minutes.
- Add cornstarch mixture and continue to stir fry until sauce thickens. Turn off heat.
- Transfer to a plate and serve immediately with steamed rice.
