Dinner - Sticky pork stir-fry recipes
Author: Raymond Mote
This Sticky Pork Stir-fry is a super quick, easy to make mid week meal that my whole family loves. If you shop on Sunday, you can prep this ahead of time and have it as an easy dinner Monday or Tuesday night.
Chilli Pork Stir Fry
Not sure what to have for dinner? Discover our chilli pork stir fry recipe, an easy to make, healthy and delicious treat for the whole family.
Provided by: recipes.com.au
Total time: 10 minutes
Cook time: 5 minutes
Prep time: 5 minutes
Yields: 4 servings
Number of ingredients: 7
Provided by: recipes.com.au
Total time: 10 minutes
Cook time: 5 minutes
Prep time: 5 minutes
Yields: 4 servings
Number of ingredients: 7
Ingredients:
- 1 pkt MAGGI 2 Minute Noodles Chicken Flavour
- 0 none spray oil for cooking
- 200 g minced pork
- 2 cup snow peas, sliced lengthways
- 4 cup bean sprouts
- 2 tbsp MAGGI Sweet Chilli Sauce
- 1 tbsp MAGGI Fish Sauce 300mL
Nutrition:
- Serving Size: 4 calories
- Calories: 226 calories
- Fat: 8.5 g
- Carbohydrate: 19.1 g
- Sugar: 4.2 g
- Sodium: 886 mg
- Fiber: 3.7 g
- Protein: 16.1 g
- prepare MAGGI 2 minute noodles according to packet directions. drain; set aside.
- heat a large non stick frying pan over high heat; spray with oil; add pork and stir fry for 2 minutes; add snow peas and beansprouts; stir fry for a further 1 minute; add noodles, MAGGI original sweet chilli sauce and MAGGI authentic thai fish sauce, cook until just heated through.
Sticky pork stir-fry
This super speedy stir-fry is a must-try meal. Ready in just 15 minutes and loaded with sticky pork, it’s a great recipe to have up your sleeve for busy weeknights when you’re short on time.
Provided by: Coles
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: stir-fry
Number of ingredients: 5
Provided by: Coles
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: stir-fry
Number of ingredients: 5
Ingredients:
- 1 red capsicum, seeded, thinly sliced
- 100g snow peas, thinly sliced
- 500g coles australian pork mince
- 1/2 cup (125ml) honey, soy and garlic marinade
- 2 x 250g pkts microwavable jasmine rice
How to cook:
- Spray a large frying pan with olive oil spray and heat over medium-high heat. Add the capsicum and snow peas and stir-fry for 2-3 mins or until tender. Transfer to a plate.
- Add the mince to the pan and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until the mince changes colour. Add the marinade and stir to combine, then spread the mince evenly over the base of the pan. Cook, without stirring, for 1 min or until just caramelised. Stir the mince mixture, then spread over the base of the pan. Cook, without stirring, for 1 min. Repeat once more or until the mince is golden brown.
- Return the capsicum mixture to the pan and toss to combine. Heat the rice following packet directions. Divide the rice and mince mixture among serving bowls. Season with pepper.
Sticky Pork Stir Fry
This Sticky Pork Stir-fry is a super quick, easy to make mid week meal that my whole family loves.
Provided by: Georgia Harding
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 15
Provided by: Georgia Harding
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 15
Ingredients:
- 1 tbsp coconut oil ((or olive oil))
- 1 red onion/s (– finely diced)
- 4 clove/s garlic ( – minced)
- 1 tbsp ginger root ( – finely grated)
- 1 red chilli/s (- optional)
- 500 g free-range pork mince
- 2 tbsp fish sauce
- 35 g coconut sugar or rapadura ((3 tbsp))
- 1 red capsicum/s (– diced)
- 75 g green beans (– 1cm dice)
- ½ broccoli (– broken into small florets)
- 100 g bean sprouts
- 1 bunch/s fresh coriander leaves (- diced)
- 2 lime/s (- quartered )
- 190 g brown rice ((1 cup) or rice of your choice, cooked)
How to cook:
- Start with popping your rice onto cook.
- Heat a wok or pan over a medium high heat and ad your oil.
- Saute the onion, garlic, ginger and chilli for 2 minutes.
- Add the pork mince and stir to cook through.
- Once it looks cooked, add the coconut sugar and fish sauce and turn the heat up high.
- Stir well so the mince starts to caramelise a little (a few minutes) then add the veggies stirring constantly for a few minutes until they are cooked.
- Serve
- Serve on top of the rice then top with the bean sprouts, coriander and two wedges of lime.
- Make-ahead
- Re-heat the mince in a pot over a low heat until just hot.
- Store
- Store the mince in an airtight container in the fridge or freezer.
Sticky Chinese pork stir-fry
This pork stirfry recipe from Taste can be made with either pork fillet or loin. This is a low cost, low-calorie light meal for any night of the week, but especially when you are looking for something quick, tasty and simple. If you shop on Sunday, you can prep this ahead of time and have it as an easy dinner Monday or Tuesday night.
Provided by: Taste
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Chinese
Number of ingredients: 19
Provided by: Taste
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Chinese
Number of ingredients: 19
Ingredients:
- 600 g Pork Neck / Scotch / Collar Butt (thinly sliced)
- 2 tablespoons brown sugar
- 1 1/2 tablespoons Soy Sauce
- 1/2 teaspoon Chinese five spice
- 2 teaspoons fish sauce
- 200 g rice noodles (packet dried rice stick noodles)
- 1 1/2 tablespoons vegetable oil
- 1 red onion (halved, cut into thin wedges)
- 2 cm ginger (peeled, finely grated)
- 2 cloves garlic (crushed)
- 1 red capsicum (thinly sliced)
- 1 carrot (halved, sliced diagonally)
- 1 bunch pak choy (roughly chopped)
- 250 g snow peas (trimmed)
- 1/4 cup chicken stock
- 1/4 cup oyster sauce
- 1/4 cup cashews, dry roasted
- 1 spring onions (thinly sliced)
- 1 long red chilli (sliced diagonally)
Nutrition:
- Calories: 587 kcal
- Carbohydrate: 70 g
- Protein: 42 g
- Fat: 16 g
- Saturated Fat: 7 g
- Trans Fat: 1 g
- Cholesterol: 98 mg
- Sodium: 1356 mg
- Fiber: 7 g
- Sugar: 16 g
- Serving Size: 1 serving
- To see the full method follow this link to Taste
