Best Fireman Bobs Spicy Pork Stir Fry With Vegetables Recipes

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SPICY PORK STIR FRY



Spicy Pork Stir Fry image

Make and share this Spicy Pork Stir Fry recipe from Food.com.

Provided by Jim Hobek

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon water
1 lb pork tenderloin, cubed
1 lime, juiced
1 tablespoon soy sauce
2 tablespoons rice vinegar
1 teaspoon cornstarch
3 teaspoons dark sesame oil
1 tablespoon peanut oil
3 teaspoons minced fresh gingerroot
2 green chili peppers, chopped
1/2 cup julienned carrot
1/2 cup sugar snap pea, julienned
2 teaspoons chili oil
1/4 cup chopped green onion
1/4 cup finely chopped peanuts

Steps:

  • In a medium bowl, mix 2 tablespoons soy sauce, 1 tablespoon cornstarch and water.
  • Wisk together until smooth then stir in the pork cubes.
  • Cover and refrigerate for 30 to 45 minutes.
  • In another bowl combine the lime juice, 1 tablespoon soy sauce, vinegar, 1 teaspoon cornstarch and sesame oil.
  • Mix together and set aside.
  • Remove pork and marinade from refrigerator.
  • In a large fry pan or wok heat peanut oil until hot.
  • Stir in ginger and chile pepper and saute for 1 minute.
  • Then stir in pork with marinade, carrots, and sugar peas and stir-fry for 6 to 8 minutes or until pork is tender.
  • Pour in lime mixture, reduce heat and simmer until sauce thickens, approximately 6 to 8 minutes.
  • Remove from heat and stir in hot chile oil, green onions and peanuts.

FIREMAN BOB'S SPICY PORK STIR FRY WITH VEGETABLES



Fireman Bob's Spicy Pork Stir Fry with Vegetables image

Good morning Sharon... This one's for You! This is my way of doing a " Stir Fry "... I hope this meets to your approval Sharon... and too everyone else.... ENJOY!!! Sincerely, Fireman Bob :)

Provided by Bob Cooney @firemanbob65

Categories     Pork

Number Of Ingredients 22

6 tablespoon(s) extra virgin olive oil
2 pound(s) lean pork, cut 1 " pieces
2 large red onion, chopped course
2 large carrots, peeled and cut 1 " pieces on the diagonal
2 bunch(es) green onions, cut 1 " pieces on the diagonal
2 large leeks, cut 1" pieces on the diagonal
2 large red bell peppers, seeds and ribs removed, and cut 1" pieces
2 large green bell peppers, seeds and ribs removed, and cut 1" pieces
2 small heads broccholii, chopped course
2 small califlower, chopped course
1/4 cup(s) fresh chives, cut 1 " pieces
1 pound(s) fresh pea pods, whole
2 cup(s) corn starch
" PASTE MIXTURE "
1 teaspoon(s) cayenne or to taste
4 tablespoon(s) dark soy sauce
4 tablespoon(s) chili paste, your choice
1/4 cup(s) red wine vinegar
10 clove(s) fresh garlic, chopped fine
2 large shallots, chopped fine
1/4 cup(s) sesame oil
1/4 cup(s) dark brown sugar

Steps:

  • After cutting the pork, place in large bowl with corn starch and coat all of the pork and set aside
  • Combine cayenne, dark soy sauce, chili paste, red wine vinegar, garlic, shallot, sesame oil, and brown sugar into a mixing bowl and mix, forming a paste.
  • Heat wok until almost smoking.
  • Add oil and CAREFULLY swirl to coat.
  • Add the pork, red onion, carrots, green onions, leeks, red and green bell peppers, broccoli, cauliflower, chives, and pea pods.
  • Stir-fry briskly, keeping the ingredients moving around all the time. ( depending on the " size " of your wok, this may have to be done in 2 or 3 batches )
  • Stir-frying briskly keeps the ingredients from burning as the heat is kept high.
  • Once the pork has browned, add the " paste mixture " to the wok.
  • Stir-fry for another 2 to 3 minutes or until pork is cooked though. Serve immediately with rice, or pasta
  • ENJOY !!!

SPICY PORK STIRFRY



Spicy Pork Stirfry image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

5 to 10 small Thai or serrano chiles, finely chopped
7 cloves garlic, finely chopped
1/4 cup chopped cilantro
3 tablespoons vegetable oil
1 pound ground pork
2 tablespoons oyster sauce
2 tablespoons fish sauce
1 teaspoon palm sugar or brown sugar
1/2 cup chicken stock
1/3 cup thinly sliced basil leaves

Steps:

  • Combine the chiles, garlic and cilantro in a small bowl and mix well. Heat the oil in a wok, swirling to coat the surface, add the chili mixture and stir-fry until garlic is aromatic, about 1 minute. Add the pork and stir fry, stirring often, until meat is cooked, about 5 minutes. Add the oyster sauce, fish sauce, sugar and chicken stock, toss and stir to combine and heat thoroughly. Stir in the basil leaves and immediately serve over rice.

SPICY PORK STIR-FRY



Spicy Pork Stir-Fry image

Meet the Cook: The first time I made this recipe, back some years ago, my closest girlfriend came over for dinner. Between the two of us, we managed to finish the entire panful! Nowadays, I cook for my husband and 17-year-old daughter. -Jane Flatgard, Circle Pines, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 14

1-1/4 pounds pork tenderloin
2 tablespoons soy sauce
1 tablespoon cornstarch
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 medium onion, thinly sliced
1 medium carrot, julienned
1 garlic clove, minced
2 tablespoons vegetable oil
1 package (6 ounces) frozen snow peas, thawed
Boston lettuce leaves or hot cooked rice
Toasted sesame seeds, optional

Steps:

  • Cut the pork into 1/8-in. wide slices; cut each slice into 3-in. strips. In a bowl, combine the soy sauce, cornstarch, salt, sugar, ginger and cayenne. Add pork; toss to coat and set aside. , In a large skillet or wok, stir-fry onion, carrot and garlic in oil until crisp-tender. Remove with a slotted spoon and keep warm. , In the same skillet, stir-fry pork over medium-high heat until browned and no longer pink. Add onion mixture and peas; heat through. Serve in lettuce cups or over rice. Sprinkle with sesame seeds if desired.

Nutrition Facts : Calories 286 calories, Fat 12g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 675mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein.

FIREMAN BOBS SPICY PORK SKIN ANAHEIM CHILE POPPERS



Fireman Bobs Spicy Pork Skin Anaheim Chile Poppers image

Thank You Diane... Your Pork Skin idea gave me an idea!!!! Hope You ALL Enjoy!!!!!! :)

Provided by Bob Cooney @firemanbob65

Categories     Other Main Dishes

Number Of Ingredients 15

24 ounce(s) cream cheese, softened
12 slice(s) hickory smoked bacon - cut in half
2 cup(s) finely shredded sharp cheddar cheese
2 cup(s) chopped green onions
12 large anaheim chiles, cut in half, seeded
2 cup(s) finely shredded parmesan cheese
2 tablespoon(s) crushed red pepper flakes
1 cup(s) chopped fresh cilantro
3 cup(s) pork skins, crushed - your choice of flavors
6 - jumbo eggs, well beaten
3 tablespoon(s) extra virgin olive oil
3 cup(s) sour cream
2 cup(s) enjoy !!! enjoy !!! enjoy !!!
- course sea salt
2 cup(s) tomatoes - diced fine

Steps:

  • In small bowl stir together the cream cheese, Cheddar cheese, green onions, and red pepper flakes and mix well.
  • Fill each anaheim chiles pepper with the filling. ( This is best done with a " Piping " Bag )
  • Wrap each anaheim pepper popper with a slice of bacon, use tooth pick to secure.
  • In a small bowl stir together the Parmesan, cilantro, crushed pork skins.
  • Dip each bacon wrapped anaheim chiles pepper popper in the beaten egg and then roll in the crushed pork skins mixture to coat well.
  • Repeat by dipping once again into the beaten eggs and then rolling in the pork skins mixture for second time.
  • Place the filled and coated anaheim pepper popper on a wire rack to air dry for about 12 minutes.
  • In a Large skillet or Large Baking dish, with the Extra Virgin Olive Oil, place poppers cream cheese mixture up.
  • Place a dollop of sour cream on each anaheim pepper popper.
  • Sprinkle diced tomatoes on top.
  • Sprinkle generously with the Course Sea Salt. Bake at 275 degrees for 40 minutes.
  • NOTE: REMOVE TOOTH PICKS BEFORE SERVING!!!!!! NOTE: REMOVE TOOTH PICKS BEFORE SERVING!!!!!! NOTE: REMOVE TOOTH PICKS BEFORE SERVING!!!!!!
  • Serve with extra sour cream on the side.
  • Refrigerate if You have leftovers, BUT!!! I doubt it! LOL!!!!!
  • Enjoy !!! Enjoy !!! Enjoy !!!

PORK AND VEGGIE STIR-FRY



Pork and Veggie Stir-Fry image

This is a quick and easy pork and veggie stir-fry.

Provided by Sammie

Categories     Pork Stir-Fry

Time 45m

Yield 6

Number Of Ingredients 18

3 tablespoons vegetable oil, divided
3 cups small cauliflower florets
2 medium carrots, julienned
1 ½ cups frozen corn, thawed
½ cup frozen peas, thawed
1 pound boneless pork chops, cut into stir-fry strips
2 stalks green onions, thin sliced
2 cloves garlic, minced
¾ teaspoon ground ginger
½ teaspoon chili powder
1 cup water
¼ cup soy sauce
4 teaspoons honey
2 teaspoons chicken bouillon granules
2 tablespoons cold water
4 teaspoons cornstarch
¼ cup salted peanuts
3 cups hot cooked rice

Steps:

  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Add cauliflower and stir-fry for 3 minutes. Add carrots and stir-fry for 2 minutes. Add corn and peas; cook until veggies are crisp-tender, 2 to 3 minutes. Remove all veggies to a bowl and keep warm.
  • Add remaining 1 tablespoon oil to the skillet. Add pork and stir-fry for 2 minutes. Add green onions, garlic, ginger, and chili powder; fry until pork is no longer pink, 2 to 3 minutes. Remove from the skillet and keep warm.
  • Add 1 cup water, soy sauce, honey, and bouillon to the skillet. Stir 2 tablespoons cold water and cornstarch together in a small bowl, then gradually add to the skillet, stirring constantly; bring to a boil. Cook and stir until thickened, about 2 minutes.
  • Return vegetables and pork to the pan. Cook until heated through, 2 to 3 more minutes. Stir in peanuts.
  • Serve over rice.

Nutrition Facts : Calories 383.8 calories, Carbohydrate 46.1 g, Cholesterol 25.8 mg, Fat 15.6 g, Fiber 4.5 g, Protein 17.2 g, SaturatedFat 3.4 g, Sodium 842.9 mg, Sugar 9 g

VEGETABLE PORK STIR-FRY



Vegetable Pork Stir-Fry image

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

Provided by Dancer

Categories     Pork

Time 23m

Yield 6 serving(s)

Number Of Ingredients 12

3/4 lb pork tenderloin
1 tablespoon vegetable oil
1 1/2 cups sliced fresh mushrooms (about 6 ounces)
1 large green pepper, cut into strips
1 zucchini, thinly sliced
2 celery ribs, cut into diagonal slices
1 cup thinly sliced carrot
1 clove garlic, minced
1 cup chicken broth
2 tablespoons reduced sodium soy sauce
1 1/2 tablespoons cornstarch
3 cups hot cooked rice

Steps:

  • Slice pork across the grain into 1/8-inch strips.
  • Brown pork strips in oil in large skillet over medium-high heat.
  • Push meat to side of skillet.
  • Add mushrooms, pepper, zucchini, celery, carrots, and garlic; stir-fry about 3 minutes.
  • Combine broth, soy sauce, and cornstarch.
  • Add to skillet and cook, stirring, until thickened; cook 1 minute longer.
  • Serve over rice.

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