Best Asian Pork Stir Fry Recipes

ASIAN PORK CABBAGE STIR-FRY

Steps:

• In a large nonstick skillet or wok, stir-fry cabbage in 1 teaspoon oil for 1-2 minutes or until crisp-tender. Add carrots; stir-fry 3-4 minutes longer or until carrots are crisp-tender. Remove and keep warm., In the same pan, stir-fry pork in remaining oil for 2 minutes. Add ginger and stir-fry for 2 minutes or until pork is lightly browned. Stir in 3/4 cup broth and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until meat juices run clear., Combine cornstarch and remaining broth until smooth. Gradually stir into pan. Stir in the cabbage mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with rice if desired.,

ASIAN STIR-FRY PORK AND NOODLES

Steps:

• Cook the pasta in boiling water until just tender then drain and place in a bowl.
• Place the strips of pork into a bowl.
• In another bowl whisk the hoisin sauce with minced garlic, chili flakes, soy sauce rice vinegar, sesame oil and ginger; pour HALF of the mixture over the pork strips, toss to coat then allow to stand for 15 minutes.
• Heat 1 teaspoon vegetable oil in a wok or a large non-stick skillet over medium-high heat.
• Add in the pork and stir-fry for about 2-3 minutes; remove to a bowl.
• Heat 1 tablespoon vegetable oil in the wok or skillet over medium-high heat; add in spinach, water chestnuts, carrot sticks and green onion; saute stirring until the spinach is wilted (about 3 minutes).
• Stir in cooked pasta, pork and the remaining HALF of the hoisin sauce mixture; cook stirring for about 2 minutes or until completely heated through.

ASIAN INSPIRED PORK AND BROCCOLI STIR-FRY

Steps:

• Add sliced pork to large bowl, cover with water and white vinegar. Let sit for a couple of minutes. Rinse well, and pat dry. Note: This is my method of washing meat, you can skip this step if you want to.
• In a large bowl combine Pork, 2 tbs. soy sauce, rice vinegar, 3 cloves chopped garlic, 1 teaspoons chopped ginger, sesame oil, and sugar. Toss to coat. Let marinade for at least 30 minutes, up to 24 hours (the longer it marinades the better it will taste). Bring to room temperature before cooking.
• After the pork has marinated and is at room temperature, remove pork from marinade, pat dry with paper towel (do not discard marinade). In the same bowl with the marinade add 2 tbs. soy sauce, 1 cup chicken stock, and cornstarch. Mix well, set aside.
• Heat a wok, or large deep saute pan over high heat until hot. Add canola oil, when oil is hot, add the pork. Stir-fry pork until no longer pink, about two minutes (I did this in 2 batches, not to overcrowd the pan).
• Transfer pork to plate and cover with foil. Add the onion to the pan, cook, stirring constantly for 1 minute. Add remaining 3 cloves chopped garlic, crushed red pepper flakes, and remaining 1 teaspoons ginger. Cook, stirring constantly for 30 seconds.
• Add the carrots, broccoli, and 1/2 cup chicken stock. Bring to boil, reduce heat to medium, cover and cook for 3 to 5 minutes.
• Add the soy sauce mixture and the pork back to the pan, cook for about 1 to 2 minutes or until sauce thickens.
• Serve over brown rice or my white rice recipe # 503045.

ASIAN PORK STIR-FRY

Steps:

• In a small bowl, combine cornstarch and water until smooth. Stir in the broth, garlic and ginger; set aside., In a large skillet or wok, stir-fry pork in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry the mushrooms, bean sprouts, bok choy, peas, pepper and soy sauce in remaining oil for 4-5 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add pork; heat through. Serve with rice.

ASIAN PORK STIR-FRY WITH ASPARAGUS

Steps:

• Cook rice in water as directed on package, omitting butter and salt.
• Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add onions and pork; cook 4 to 6 minutes, turning pork occasionally, until pork is browned. Add asparagus and bell pepper; cook 5 to 7 minutes, stirring occasionally, until asparagus is crisp-tender.
• In small bowl, mix remaining ingredients, stirring until cornstarch is dissolved.
• Reduce heat to low. Stir soy sauce mixture into pork mixture; cook until slightly thickened. Serve over rice.

ASIAN PORK, MUSHROOM AND NOODLE STIR-FRY

Steps:

• Cook the noodles according to the package directions, then drain and rinse under cold water. In a measuring cup, mix the stock with the soy sauce, Shaoxing, sesame oil and crushed red pepper. In a small bowl, mix the cornstarch with the water.
• In a very large skillet, heat 2 tablespoons of the vegetable oil. Add the garlic and cook over moderate heat until golden, about 3 minutes. Using a slotted spoon, transfer the garlic to a plate. Add the eggs to the skillet and cook, stirring frequently, until set, about 1 minute. Transfer the eggs to the plate. Season the pork with salt and pepper. Add the pork to the skillet and stir-fry over moderately high heat until browned and just cooked through, about 3 minutes. Transfer the pork to the plate with the garlic and egg.
• In the same skillet, heat the remaining 1 tablespoon of oil. Add the mushrooms, season with salt and pepper and cook over moderate heat until tender, about 4 minutes. Add the bok choy and cook until softened, about 3 minutes. Add the noodles and soy sauce and cornstarch mixtures and cook over moderate heat, tossing, until the sauce thickens, about 2 minutes. Add the garlic, egg, pork and any accumulated juices and cook, tossing until the pork is heated through, 1 minute. Transfer to bowls and serve.

ASIAN-STYLE PORK STIR-FRY

Steps:

• Mix first 4 ingredients in 13 x 9 x 2-inch glass baking dish. Add pork tenderloin halves and turn to coat. Cover and let stand at room temperature 1 hour or refrigerate up to 4 hours.
• Cook beans in large pot of boiling salted water until just crisp-tender. Drain.
• Heat large nonstick skillet over medium heat. Add pork, reserving marinade in dish. Cook until pork is deep brown and thermometer inserted into center of pork registers 155°F., turning often, about 9 minutes. Transfer pork to platter; let stand 10 minutes. Cut pork into 1/3-inch-thick slices. Wipe skillet clean.
• Whisk orange juice, vinegar, cornstarch and reserved marinade in small bowl. Heat oil in same skillet over high heat. Add green beans and sauté until beginning to brown, about 2 minutes. Add orange peel, garlic, pork slices and orange juice mixture. Stir until sauce boils, thickens slightly and coats bean-pork mixture, about 1 minute. Season with salt and pepper. Transfer to bowl and serve.

ASIAN PORK & VEGETABLE STIR-FRY FOR TWO

Steps:

• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, gradually whisk dressing into peanut butter in small bowl. Stir in soy sauce; set aside. Stir-fry vegetables in medium nonstick skillet on medium-high heat 3 min. Add meat; stir-fry 3 to 4 min. or until done. Add dressing mixture; stir-fry 2 min. or until slightly thickened.
• Drain spaghetti; place on platter. Top with meat mixture, cilantro and nuts.

ASIAN PORK AND VEGETABLE STIR-FRY

Steps:

• In 1-quart saucepan, cook rice in water as directed on package, omitting butter.
• Meanwhile, in 12-inch nonstick skillet, place pork, mushrooms and onion; sprinkle with garlic powder. Cook over high heat 4 to 6 minutes, stirring frequently, until pork begins to brown. Stir in soup and stir-fry sauce; heat to boiling. Stir in pea pods. Cook over high heat 5 to 7 minutes, stirring occasionally, until pea pods are crisp-tender.
• Serve pork mixture over rice; sprinkle with almonds.

ASIAN PORK STIR-FRY

Steps:

• In a small dish, stir together the gingerroot and garlic.
• In a medium bowl, stir together the soy sauce, cornstarch, sesame oil, and red pepper flakes.
• Stir the pork into the soy sauce mixture.
• Heat a nonstick wok or large nonstick skillet over high heat for about 1 minute, or until very hot. Cook the pork mixture for about 2 minutes, or until the pork is cooked through, stirring constantly. Remove from the wok.
• Pour the oil into the wok, swirling to coat the bottom. Heat for about 30 seconds. Cook the gingerroot mixture for about 30 seconds, stirring constantly.
• Stir in the spinach and mushrooms. Cook for about 5 minutes, or until the spinach is wilted, stirring occasionally.
• Stir in the pork mixture, vinegar, and sugar. Cook for about 2 minutes, or until all the ingredients are heated through and well combined, stirring constantly.
• Cook's Tip
• Like most other stir-fries, this one cooks quickly. That's why you need all the ingredients ready before you heat the wok.
• nutrition information
• (Per Serving)
• Calories: 159
• Total Fat: 8.5g
• Saturated: 1.5g
• Trans: 0.0g
• Polyunsaturated: 2.0g
• Monounsaturated: 4.5g
• Cholesterol: 24mg
• Sodium: 272mg
• Carbohydrates: 9g
• Fiber: 2g
• Sugars: 3g
• Protein: 13g
• Dietary Exchanges
• 2 Vegetable
• 1 1/2 Lean Meat
• 1 Fat

ASIAN PORK, MUSHROOM, AND NOODLE STIR-FRY

Steps:

• Cook the noodles according to the package directions, then drain and rinse under cold water. In a measuring cup, mix the stock with the soy sauce, Shaoxing, sesame oil and crushed red pepper. In a small bowl, mix the cornstarch with the water.

ASIAN PORK & VEGGIE STIR FRY

Steps:

• For Marinade:.
• Combine all ingredients and pour over cooked pork.
• Toss to coat and marinade for at least 20 minutes for marinade to be absorbed by pork.
• For sauce:.
• In jar with lid, mix all ingredients and set aside.
• For stir fry:.
• Heat 1 tablespoons of vegetable oil in heavy skillet or wok over MED-HI heat.
• Add onions, carrots and broccoli.
• Saute to soften, slightly--about 5 minutes.
• Add sauce and toss to blend.
• Cook until sauce in slightly thickened.
• Add pork--with absorbed marinade. (If not all absorbed, add all.).
• Saute about 5 minutes to heat stir fry completely.
• Serve over rice, sprinkled with sesame seeds.

ASIAN PORK STIR FRY

Steps:

• 1. Sauce: Mix well preserves, soy sauce, cornstarch, ginger and the crushed red pepper.
• 2. In non stick skillet or a wok heat 2 teaspoons oil over a medium heat. Add the frozen vegetables and stir fry for 4 to 5 minutes till heated through, then removed from skillet and set aside.
• 3. Add the other 2 teaspoons of oil and half of the pork. Cook on medium heat and stir till pork is no longer pink. Remove and set aside. Put remaining pork in and cook through. Add all the pork to the skillet at this time.
• 4. Add sauce to pork. Stir till thickened and bubbly. Add the veggies and gently stir till everything is coated well. Turn heat off. Sprinkle with peanuts and sesame seeds. If you desire you can put this over rice. Another great side would be egg rolls with this.