PORK, BEEF & VEGGIE STIR FRY
Make and share this Pork, Beef & Veggie Stir Fry recipe from Food.com.
Provided by YungB
Categories One Dish Meal
Time 25m
Yield 1 pan, 2 serving(s)
Number Of Ingredients 22
Steps:
- Drain the pineapple, reserving the juice. To make the sauce mixture, combine the cornstarch with the reserved pineapple liquid. Add the soy sauce, win, vinegar and 5 spice powder, stir to mix and set aside.
- Heat the oil in a wok. Add the garlic, chili and ginger and stir for 30 sec. Add the pork and beef and allow to cook through. Remove the meat.
- Add the broccoli, peppers, mushrooms, snow peas and stir fry until desired tenderness is almost reached.
- Add the bean sprouts and bamboo shoots, stir to combine.
- Pour in the sauce mixture and reserved pineapple and stir until sauce thickens.
- Serve over jasmine rice and sprinkle with.
Nutrition Facts : Calories 509.1, Fat 15.9, SaturatedFat 3.8, Cholesterol 37.5, Sodium 1114.9, Carbohydrate 70.8, Fiber 16.3, Sugar 42.9, Protein 30.9
QUICK BEEF STIR-FRY
Quick and easy. I make this on my busiest weeknights.
Provided by inesgosner
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
- Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.1 g, Cholesterol 48.9 mg, Fat 15.8 g, Fiber 3 g, Protein 22.6 g, SaturatedFat 3.9 g, Sodium 526.2 mg, Sugar 3.4 g
PORK STIR FRY
Quick stir fry using fresh veggies and cheap ingredients you probably have stocked in your cabinet already.
Provided by EACline
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk soy sauce, vinegar, and cornstarch together in a small bowl.
- Heat 1 tablespoon 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 wok to heat.
- Heat remaining oil in the same skillet over medium-high heat. Cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and green pepper to skillet; 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.
- Stir broccoli into bok choy mixture; 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 starts to wilt and broccoli is tender, 5 to 7 minutes.
Nutrition Facts : Calories 187.6 calories, Carbohydrate 13 g, Cholesterol 42.1 mg, Fat 7.8 g, Fiber 3.3 g, Protein 17.7 g, SaturatedFat 1.7 g, Sodium 540.8 mg, Sugar 4.5 g
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