Pork & Vegetable Stir-Fry recipes - Main course

Author: Lonnie Huey  

Made with frozen vegetables, hoisin, soy sauce, and peanut butter. This is a simple recipe with tender pork, and crispy vegetables stir fried with garlic, ginger and soy sauce.

Pork Stir Fry

Pork Stir Fry
This Asian pork stir fry with noodles is quick, easy, and flavorful. Made with frozen vegetables, hoisin, soy sauce, and peanut butter.
Provided by: Erin Clarke / Well Plated
Total time: 30 minutes
Cook time: 25 minutes
Prep time: 5 minutes
Yields: 6 servings
Cuisine: Asian,Chinese
Number of ingredients: 15
  • 5 tablespoons low sodium soy sauce (divided)
  • 1/4 cup rice vinegar
  • 3 tablespoons hoisin sauce (divided*)
  • 3 tablespoons creamy peanut butter (divided)
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic (minced (about 1 tablespoon))
  • 1 pound pork tenderloin (cut into 3/4-inch cubes and trimmed of excess fat)
  • 2 tablespoons canola or grapeseed oil (divided)
  • 8 ounces whole-grain pasta noodles (or rice noodles)
  • 32 ounces frozen stir fry vegetables (thawed and drained (or chopped fresh vegetables))
  • 1 cup shelled edamame (fresh or frozen thawed)
  • 1 cup sliced green onions (white and green parts)
  • 1/2 cup dry roasted peanuts ((unsalted) chopped, plus additional for serving)
  • 1/4 cup chopped fresh cilantro, (plus additional for serving)
  • 1/2 teaspoon red pepper flakes (optional, if you like a little heat)
  • Trans Fat: 1 g
  • Serving Size: 1 (of 6)
  • Calories: 548 kcal
  • Carbohydrate: 62 g
  • Protein: 35 g
  • Fat: 21 g
  • Saturated Fat: 3 g
  • Cholesterol: 49 mg
  • Fiber: 10 g
  • Sugar: 5 g
  • Unsaturated Fat: 16 g
How to cook:
  1. Stir
  2. In a roomy liquid measuring cup or small bowl, stir together 4 tablespoons soy sauce, rice vinegar, hoisin, peanut butter, ginger, and garlic. Keep near the stove.
  3. Cook
  4. In a large, deep skillet or wok, heat 1 tablespoon of the oil over medium-high to high heat. Once the oil is hot and shimmering, add the pork. Cook 3 minutes on all sides, then add 1 tablespoon of the soy sauce and stir to combine. Continue cooking until the pork is browned on all sides and cooked through, about 2 minutes more. Transfer to a large bowl or plate.
  5. Boil
  6. Meanwhile, bring a large pot of salted water to a boil and cook the noodles until al dente, according to package directions. Reserve 1 cup of the pasta cooking liquid, then drain and set aside.
  7. Cook
  8. Return the now-empty skillet to the stove over medium-high heat. Add the remaining 1 tablespoon oil. Add the stir fry vegetables and edamame, and cook until hot and slightly crisp, about 7 minutes (note that frozen vegetables won’t be crisp-tender the way fresh ones are but they will still be yummy). Remove to the same bowl with the pork.
  9. Combine
  10. Reduce the skillet heat to medium and add the soy sauce mixture. Whisk and cook for 1 minute. Add the cooked noodles, reserved pork and vegetables, green onions, peanuts, cilantro, and red pepper flakes (if using). With tongs, toss to combine and evenly coat all of the ingredients. If the mixture seems too thick, add a little bit of reserved pasta water as needed to loosen it. Season to taste. Serve topped with additional chopped peanuts and fresh cilantro.
Notes: Leftover Pork Stir Fry, Pork Stir Fry · Pork Stir Fry · A quick skillet of BBQ Pork Fried Rice that can be made with pork tenderloin or using leftovers from Slow Cooker Pork Ribs! A

Quick and easy noodle stir-fry with leftover pork

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Chinese roast pork leftovers ideas Part 2

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Pork & Vegetable Stir-Fry

Pork & Vegetable Stir-Fry
“I love using leftovers from my pork roast this way!” This fantastic meal-in-one comes together in just 20 minutes. —Jeannie Klugh, Lancaster, Pennsylvania
Provided by: Taste of Home
Total time: 15 minutes
Cook time: 5 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 10
  • 1 tablespoon cornstarch
  • 1/4 cup unsweetened apple juice
  • 2 tablespoons sherry or additional unsweetened apple juice
  • 2 tablespoons soy sauce
  • 1 package (16 ounces) frozen stir-fry vegetable blend, thawed
  • 1 garlic clove, minced
  • 1 tablespoon canola oil
  • 2 cups cubed cooked pork
  • 1/4 cup slivered almonds, toasted
  • Hot cooked rice
  • Calories: 306 calories
  • Fat: 13g fat (3g saturated fat)
  • Cholesterol: 63mg cholesterol
  • Sodium: 552mg sodium
  • Carbohydrate: 20g carbohydrate (3g sugars
  • Fiber: 5g fiber)
  • Protein: 25g protein. Diabetic Exchanges: 3 lean meat
How to cook:
  1. In a small bowl, combine the cornstarch, apple juice, sherry and soy sauce until smooth; set aside.
  2. Stir-fry vegetable blend and garlic in oil for 1-2 minutes or until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add pork; heat through. Sprinkle with almonds. Serve with rice.
Notes: Let's eat: Leftover pork tenderloin stars in stir-fry, Let's eat: Leftover pork tenderloin stars in stir-fry · Leftover Pork Fried Rice · 3 tablespoons soy sauce · 5 teaspoons rice vinegar · 1 tablespoon

Pork Stir-Fry with Noodles

Pork Stir-Fry with Noodles
An easy Pork Stir-Fry recipe, ready in just 20 minutes! A stir fry is perfect for mid-week as it's so quick and easy to do. This is a simple recipe with tender pork, and crispy vegetables stir fried with garlic, ginger and soy sauce.
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Chinese
Number of ingredients: 12
  • 2 tsp sesame oil (organic, fairtrade)
  • 1 red peppers (organic, deseeded and chopped)
  • 8 spring onions (organic, trimmed and sliced)
  • 500 g pork tenderloin (thinly sliced into strips across the grain)
  • 2 garlic cloves (organic, peeled and crushed)
  • 20 g fresh ginger (organic, grated)
  • 1 mango (organic, fairtrade, peeled, stone removed and diced)
  • 250 g pak choi (organic, chopped into ribbons)
  • 1 lime (organic, fairtrade, juiced)
  • 2 tbsp soy sauce (organic)
  • 1 dash black pepper (organic, fairtrade, freshly ground)
  • 600 g straight to wok noodles (or any other cooked noodles)
  • Calories: 786 kcal
  • Carbohydrate: 141 g
  • Protein: 34 g
  • Fat: 8 g
  • Saturated Fat: 2 g
  • Cholesterol: 81 mg
  • Sodium: 888 mg
  • Fiber: 6 g
  • Sugar: 10 g
  • Trans Fat: 1 g
  • Serving Size: 1 serving
How to cook:
  1. Heat the wok. Pour the sesame oil into the hot wok and fry the pepper and spring onions for 1 minute.
  2. Add the pork pieces and fry for 2 minutes.
  3. Stir in the garlic, ginger, mango and pak choi and fry for 2 - 3 minutes.
  4. Add the lime juice, soy sauce and season with freshly ground black pepper. Continue to heat for 2 minutes.
  5. Stir the cooked or straight to wok noodles into the vegetables and serve.
Notes: Leftover Pork Chop Stir Fry Recipe, Leftover Pork Chop Stir Fry Recipe - Food.com · Meat. 1 lb Left-over pork chop · Produce. 2 Garlic cloves. 1/4 tsp Ginger. 1/4 Onion. 1 cup Stir fry vegetables.
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