Best Five Spice Pork And Mushroom Stir Fry Recipes

FIVE SPICE PORK AND MUSHROOM STIR FRY

Five Spice Pork and Mushroom Stir Fry image

Please don't be put off by the long ingreadients list - this recipe makes a quick and healthy main course with most of the ingredients found in the store cupboard!

Provided by English_Rose

Categories Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 lb pork loin steaks, fat trimmed and sliced
3 tablespoons oyster sauce
2 tablespoons cornstarch
salt & freshly ground black pepper
2 tablespoons peanut oil
2 garlic cloves, crushed
1 inch gingerroot, peeled and grated
1 teaspoon dried chili pepper flakes
2 carrots, cut into fine sticks
6 ounces pak choi, washed and sliced
7 ounces fresh large mushrooms, sliced
5 ounces chestnut mushrooms, sliced
2 tablespoons dark soy sauce
2 tablespoons rice wine or 2 tablespoons dry sherry
1/2 teaspoon Chinese five spice powder
1 1/4 cups chicken stock
1 tablespoon cornstarch (mixed with 2tbsp cold water)
1 scallion, sliced, to garnish

Steps:

Mix the oyster sauce, cornstarch and a little seasoning together in a bowl, add the pork and mix well.
Heat a wok or large frying pan over a high heat and add the oil. Add the pork and stir-fry for 3-4 mins until golden brown.
Add the garlic, ginger and chili flakes and stir fry for 30 secs. Add the carrots, pak choy, and mushrooms and stir fry for 2 minutes.
Next add the soy, rice wine and chicken stock. Bring to the boil and simmer for 1 minute Stir in the cornstarch mixture and cook for a further 1 min, stirring until the sauce thickens.
Sprinkle over the scallion and serve with Jasmine rice.

5-SPICE PORK STIR FRY WITH MANDARIN ORANGES

5-Spice Pork Stir Fry with Mandarin Oranges image

Provided by Kelsey Nixon

Categories main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 27

Ingredients

4 cups peaches, peeled and sliced
1 cup brown sugar
2/3 cup ketchup
2/3 cup apple cider vinegar
1/4 cup soy sauce
2 tablespoons garlic, minced
2 tablespoons ginger, minced
One 2 1/2-pound boneless pork loin roast
Kosher salt and cracked black pepper
1/4 cup low-sodium chicken stock
2 cups white rice
3 tablespoons sesame oil
2 teaspoons Chinese five-spice powder
1/4 cup low-sodium soy sauce
1/4 cup rice vinegar
3 tablespoons orange juice
2 tablespoons sugar
1 teaspoon cornstarch
1 cup trimmed snow peas
1 red onion, sliced
1 red bell pepper, sliced
1 tablespoon grated ginger
2 cloves garlic, minced
1 cup mandarin orange supremes
4 scallions, thinly sliced on the diagonal
Roasted peanuts, for serving
Mandarin oranges, for serving, optional

Steps:

For the pork and peach bbq sauce: Preheat the oven to 400 degrees F. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender.
Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups) of the peach BBQ sauce and set aside. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork. Add the stock to the bottom of the roasting pan.
Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour. Transfer the pork to a baking sheet to rest for 10 minutes. Reserve 1 1/4 pounds for the stir fry, and reserve the rest for leftovers or another recipe.
Remove the rack from the roasting pan and place on the stove over medium-high heat. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes.
For the stir fry: Cook the rice according to the package directions.
Add 2 tablespoons of the sesame oil to a small saute pan and heat over medium heat until it begins to shimmer; turn off the heat, add the five-spice powder and cool to room temperature.
Meanwhile, whisk together the soy sauce, vinegar, orange juice, sugar and cornstarch in a small bowl.
Slice the pork into 1/4-inch rounds, then slice again to make 1/2-inch-wide strips. Place the pork in a medium bowl and season with the sesame oil and five-spice mixture.
Heat the remaining 1 tablespoon oil over high heat until very hot in a large skillet or wok. Add the peas, onions and bell peppers and stir-fry until the vegetables begin to soften, about 1 minute. Add the ginger and garlic and continue to stir-fry for an additional minute. Finally, add the sliced pork, the soy-vinegar mixture and scallions and continue to cook until the pork has warmed through, 1 to 2 minutes.
Cook until the sauce thickens, 1 to 2 minutes. Turn off the heat and give it a few more stirs. Serve over the rice and garnish with roasted peanuts and mandarin oranges, if desired.