Best Fall Stir Fry Recipes

Fall Stir-Fry image

Provided by Jeff Mauro, host of Sandwich King

Time 2h25m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon brown sugar
1/4 cup plus 2 tablespoons soy sauce
1 pound pork loin, cut into 1 1/2-inch by 1/4-inch strips
2 tablespoons hoisin sauce
1 tablespoon grated fresh ginger
1 tablespoon chili paste
1 clove garlic, grated on a rasp grater
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 cup shaved Brussel sprouts
1 cup diced acorn squash
4 scallions, thinly sliced up to pale green, dark green tops reserved for garnish
1 Bartlett pear, peeled and diced
2 tablespoons toasted sesame seeds

Steps:

Whisk the brown sugar and 1/4 cup of the soy sauce in a bowl. Toss the pork in the mixture. Marinate in the fridge for 2 hours.
Mix together the hoisin, ginger, chili paste, garlic and remaining 2 tablespoons soy sauce in a small bowl. Set aside.
Heat a large skillet (12- to 14-inch) over high heat and add the oil. Toss the pork with the cornstarch to coat.
Add the pork to the skillet in small batches and cook, stirring infrequently to ensure good browning and crispness, until the pork is barely cooked through, about 5 minutes; remove with a slotted spoon and set aside on wire-racked baking sheet.
Add the sprouts, squash and scallions to the hot skillet and stir-fry until the veggies are crisp-tender and have developed good caramelization, 5 to 6 minutes. Add the pork back and cook 1 minute. Add the hoisin mixture and simmer for an additional 1 minute. Add the pears and toss to coat. Remove from the heat.
Very thinly slice the reserved scallion tops on the bias and toss them in with the sesame seeds to garnish.

FALL STIR FRY WITH MASHED POTATOES image

Categories Potato

Yield 6 servings

Number Of Ingredients 11

8 ounces bacon
12 ounces pork tenderloin, cut into thin strips
1 medium red onion, sliced
1 teaspoon dried sage
1/2 teaspoon cinnamon
1 pound carrots, peeled and cut in 1/2-inch chunks
1 pound Brussels sprouts, quartered
1/2 cup chicken broth
1/2 cup dried cranberries
Salt and ground black pepper, to taste
Mashed potatoes, to serve

Steps:

1. In a large, deep skillet over medium-high, cook the bacon until crisp, about 5 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the skillet. Over medium-high, add the pork strips and sear to brown, about 2 minutes. It does not need to cook through. Transfer the pork to a plate and set aside. 2. Lower the heat to medium and add the onion, sage and cinnamon. Cook for 5 minutes, or until the onions begin to brown at the edges. Add the carrots and Brussels sprouts and saute for 5 to 6 minutes, or until starting to brown. Add the broth, then cover and cook for 10 minutes. 3. Return the pork to the pan, add the cranberries, then cook, uncovered, for another 5 to 6 minutes, or until the pork is cooked. Season with salt and black pepper. Serve over mashed potatoes, crumbling the bacon on top. Nutrition information per serving (not counting mashed potatoes) (values are rounded to the nearest whole number): 340 calories; 170 calories from fat (49 percent of total calories); 19 g fat (6 g saturated; 0 g trans fats); 65 mg cholesterol; 25 g carbohydrate; 20 g protein; 6 g fiber; 460 mg sodium.