Best Char Siu Pork Corn And Bok Choy Stir Fry Recipes

CHAR SIU PORK CORN AND BOK CHOY STIR FRY

Char Siu Pork Corn and Bok Choy Stir Fry image

Here is another wok recipe I like stir fry's as they are quick, easy and reasonably priced to prepare and they are a great way to use up your left over vegetables in a nutritious meal. I served as is but it would go well with steamed rice, as I said yesterday we are watching our carb intake at the moment. This again would serve 3 good portions 4 smaller ones as is, or 4 good portions if served with rice. Note: Char Siu Sauce also know as chinese BBQ sauce. It is a paste like ingredient that is dark-red-brown in colour and has a sweet and spicy flavour. Made from fermented soy beans, honey and various spices.

Provided by The Flying Chef

Categories Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons peanut oil
600 g pork fillets, sliced thinly
2 garlic cloves, crushed
2 red chilies, chopped finely (add as many or as few seeds as you want.)
1 onion, sliced thinly
1 tablespoon soy sauce
2 teaspoons lime juice
1 carrot, cut into matchsticks
120 g baby corn, halved
300 g baby bok choy, chopped coarsley
50 g snow peas, trimmed
120 g bean sprouts
4 tablespoons char siu sauce

Steps:

Heat 1 tabelspoon of oil in a wok and cook pork until browned all over, remove, set to one side.
Heat remaining oil in same wok add onion, garlic and chili stir fry a couple of Min's until onion softens, add soy, lime juice and carrot stir fry 1 minute.
Return pork to pan, stir fry 1 minute more, add bok choy, corn and char siu sauce, stir fry a couple of minutes, add peas and sprouts, stir fry until vegetables are just tender and heated through.
To Serve: Serve as is for a low carb meal or over rice.

Nutrition Facts : Calories 325.8, Fat 13.7, SaturatedFat 3.4, Cholesterol 94.5, Sodium 395.4, Carbohydrate 15.7, Fiber 3.3, Sugar 6.4, Protein 35.9

CHAR SIU

Char Siu image

This roasted pork is a staple at Chinese restaurants, typically hung on hooks in front of a display window, glossy red on the outside, juicy on the inside (see Cook's Note). As for the flavor, it can lean either more sweet or savory. We prefer a slightly sweeter char siu with a twist: the addition of peanut butter lends a subtle nutty flavor that makes the meat even more delicious. Serve it over white rice with a Chinese green vegetable, such as bok choy, and a light drizzle of soy sauce. Any leftovers are great tossed into a stir-fry, fried rice, noodle soups or vegetable side dishes. You can also use the meat to make char siu bao.

Provided by Food Network Kitchen

Categories main-dish

Time P1DT3h15m

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 pounds boneless skinless pork shoulder, excess fat removed and cut with the grain into long 1-inch-thick slices
1/2 cup granulated sugar
3 tablespoons Chinese rice cooking wine or dry sherry
3 tablespoons hoisin sauce
3 tablespoons light soy sauce
2 tablespoons smooth peanut butter
1 tablespoon plus 1 teaspoon Chinese fermented red bean curd sauce
1 tablespoon peeled, grated ginger
1 1/2 teaspoons Chinese five-spice powder
1 teaspoon dark soy sauce
2 pieces Chinese fermented red bean curd
2 cloves garlic, finely chopped
Kosher salt and white pepper (pre-ground or freshly ground)
2 tablespoons honey
Nonstick cooking spray

Steps:

Place the pork shoulder in a resealable plastic bag. Whisk together the sugar, cooking wine, hoisin sauce, light soy sauce, peanut butter, red bean curd sauce, ginger, five-spice powder, dark soy sauce, red bean curd, garlic, 1/2 teaspoon salt and 1/4 teaspoon white pepper in a medium bowl until combined. Strain 1/2 cup of the marinade into a bowl and stir in the honey. Cover the glaze and refrigerate.
Meanwhile, pour the remaining marinade into the bag with the pork and "massage" the meat until it's completely coated. Seal the bag, pressing out as much of the air as possible, and refrigerate for 24 hours.
Remove the pork from the refrigerator and let it come to room temperature, about 1 hour.
When the pork is almost ready, preheat the oven to 300 degrees F with a rack in the center position. Line a rimmed baking sheet with 2 layers of aluminum foil and top with a wire rack. Generously spray the rack with nonstick cooking spray and set aside.
Lay the pork slices on the prepared baking sheet with at least 1 inch between each slice, then pour 1/3 cup cold water into the baking sheet. Bake, rotating halfway, until the thickest part of the pork registers 145 degrees F on a meat (or instant-read) thermometer, about 55 minutes.
Remove the pork from the oven and preheat the broiler on high until super hot.
Flip the pork slices over and broil until the surface is dry, about 7 minutes. Brush the top of the slices with about half of the refrigerated glaze. Broil until the glaze is caramelized and bubbling, about 9 minutes. Flip the pork slices over again and brush the top with the remaining glaze. Broil until the glaze is caramelized and bubbling, about 9 minutes. Let rest for about 10 minutes. Cut into pieces, as desired.

CHAR SIU PORK STIR-FRY

Char Siu Pork Stir-Fry image

Make and share this Char Siu Pork Stir-Fry recipe from Food.com.

Provided by bluemoon downunder

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
600 g pork, stir-fry strips (just over 19 ounces)
5 green shallots, thinly sliced
150 g green beans, trimmed and halved (just under 5 ounces)
150 g snow peas, trimmed and halved diagonally (just under 5 ounces)
1/3 cup char siu sauce
2 tablespoons water
1/3 cup walnuts
fresh egg noodles or steamed rice, to serve

Steps:

Heat a wok over a high heat; add 1 teaspoon of oil and swirl it around the wok; cook the pork strips in batches for 1-2 minutes or until golden, adding a little more oil if necessary. Transfer to a large plate.
Add the the green shallots, beans and snow peas to the wok and stir fry for 1 minute; add 2 tablespoons of water, cover the wok and cook for 1 minute; add the Char Siu sauce, the remaining tablespoon of water, the walnuts and the pork; toss until well combined and heated through; spoon the noodles or rice onto the serving plates; top with the stir-fry and serve immediately.

PORK AND BOK CHOY STIR FRY

Pork and Bok Choy Stir Fry image

I was very excited when this recipe of mine got "runner up" status in one of Taste of Home's Light & Tasty's contests in 2004. It's a great and easy recipe to prepare. Serve over rice or noodles.

Provided by Parsley

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 teaspoons cornstarch
1 1/2 teaspoons sugar
1/4 cup white wine
3 tablespoons light soy sauce
1 lb boneless pork loin, cut into 1-inch strips
4 teaspoons canola oil
1 cup thinly sliced carrot
2 garlic cloves, minced
1 teaspoon ground ginger
1 1/2 lbs bok choy, thinly sliced

Steps:

In a mixing bowl, combine cornstarch and sugar. Stir in white wine and soy sauce until smooth; set aside.
In a large nonstick skillet or wok, stir fry pork in canola oil until lightly browned. Add carrots, garlic and ginger; stir-fry for 2 minutes.
Add bok choy to skillet and stir-fry until bok choy is wilted.
Stir soy sauce mixture and add to skillet. Bring to a boil; cook and stir 2 minutes or until sauce is thickened.
Serve with rice or noodles.