Best Gingered Pork Stir Fry Recipes

GINGERED PORK AND VEGETABLE STIR-FRY

GINGERED PORK AND VEGETABLE STIR-FRY image

Yield 4 Servings

Number Of Ingredients 9

Ingredients

1 (whole ) pork tenderloin, about 12 ounces, thinly sliced
2 tablespoon(s) (grated peeled) fresh ginger
1 cup(s) (reduced-sodium) chicken broth
2 tablespoon(s) teriyaki sauce
2 teaspoon(s) cornstarch
2 teaspoon(s) canola oil
8 ounce(s) snow peas, strings removed, fresh or frozen
1 medium zucchini, cut in half lengthwise , and thinly sliced crosswise
3 onions, cut into 3-inch pieces

Steps:

Toss pork with ginger in a bowl. Mix broth, teriyaki sauce and cornstarch in a cup; set aside. In a nonstick 12-inch skillet, warm 1 teaspoon oil over medium-high heat until hot. Add snow peas, zucchini and onions, and stir-fry until lightly browned and tender-crisp, about 5 minutes. Transfer vegetables to large bowl. In same skillet, heat remaining 1 teaspoon oil; add pork mixture and stir-fry until pork just loses its pink color, about 3 minutes. Transfer pork to bowl with vegetables. Stir cornstarch mixture to blend; add to skillet and heat to boiling. Boil until sauce thickens slightly, about 1 minute, stirring constantly. Return pork and vegetables to skillet, stir to combine with sauce and heat through. Serve with brown rice, if you like.

GINGERED PORK STIR-FRY

Gingered Pork Stir-Fry image

Dorothy Bateman of Carver, Massachusetts says she falls back on this tasty stir-fry often when time's short. "It's wonderful with a combination of white and brown rice and nice crusty rolls."

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

1/3 cup all-purpose flour
2 pounds pork chop suey meat or cubed pork tenderloin
3 tablespoons vegetable oil
1 large onion, sliced
1 medium green pepper, sliced
2 celery ribs, sliced
1 cup water
1/4 cup chicken broth
1 tablespoon lemon juice
1 teaspoon sugar
1 teaspoon ground ginger
1 garlic clove, minced
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1 tablespoon cornstarch
1 tablespoon cold water
1 jar (4 ounces) diced pimientos, drained
Hot cooked rice, optional

Steps:

Place flour in a large resealable plastic bag; add pork and shake to coat. In a large skillet or wok over medium heat, brown pork in oil; drain. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Combine cornstarch and cold water until smooth; stir into skillet. Simmer 10 minutes longer. Just before serving, add pimientos. Serve over rice if desired.

Nutrition Facts : Calories 310 calories, Fat 13g fat (0 saturated fat), Cholesterol 90mg cholesterol, Sodium 84mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges