Best Lollys Mandarin Shredded Pork And Sweet Bean Sauce Recipes

Lolly's Mandarin Shredded Pork and Sweet Bean Sauce image

Provided by Lalaloob

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3/4 lb boneless pork loin
4 1/2 teaspoons soy sauce
1 teaspoon rice wine or 1 teaspoon dry sherry
2 tablespoons water
2 teaspoons cornstarch
4 1/2 teaspoons sweet bean paste
4 1/2 teaspoons rice wine or 4 1/2 teaspoons dry sherry
1 tablespoon soy sauce
2 teaspoons sugar
2 cups green onions, shredded
1 1/2 cups vegetable oil

Steps:

Slice pork into 3" x 1/4" shreds.
Combine marinade ingredients in a small bowl. Add pork shreds, mix well.
Let stand 30 minutes.
Combine ingredients for Sweet Bean Sauce in another bowl; set aside.
Arrange green onion shreds in a layer on a platter.
Heat oil in a wok over medium heat.
Carefully lower pork shreds into hot oil with a slotted metal spoon.
Stir-fry for about 2 minutes until pork shreds are no longer pink.
Remove pork from oil with slotted spoon, draining well over wok, set aside.
Remove oil from wok except 3 tablespoons.
Add Sweet Bean Sauce to oil. Stir-fry until sauce thickens slightly.
Add cooked pork mixing well.
Place pork and Sweet Bean Sauce on top of green onions.
Serve immediately.
*Shredding: is similar to julienne technique. Cut the food into long strips about 2 inches wide and then chop it into matchsticks.

Nutrition Facts : Calories 928.1, Fat 92.6, SaturatedFat 14.3, Cholesterol 53.6, Sodium 679.2, Carbohydrate 7.7, Fiber 1.4, Sugar 3.5, Protein 18.9

Mandarin Pork and Wild Rice image

Provided by Dine Dish

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 (5 ounce) boneless pork loin chops, cut into strips (3/4 inch thick)
1/4 teaspoon pepper
1/8 teaspoon salt
1 tablespoon vegetable oil
1 (11 ounce) can mandarin oranges
1 1/2 cups water
1 (6 1/4 ounce) package quick-cooking long grain and wild rice mix
1/4 cup thinly sliced green onion

Steps:

Sprinkle pork with pepper and salt.
In a large skillet, brown pork in oil.
Meanwhile, drain oranges, reserving juice; set oranges aside.
Add water, rice mix with contents of seasoning packet, onions and reserved juice to the skillet.
Bring to a boil.
Reduce heat; cover and simmer for 10-12 minutes or until liquid is absorbed.
Stir in oranges; heat through.

Nutrition Facts : Calories 277.8, Fat 12, SaturatedFat 3.3, Cholesterol 80.8, Sodium 329.4, Carbohydrate 10.9, Fiber 1.6, Sugar 8.4, Protein 31

Mandarin Pork image

Provided by PalatablePastime

Categories Pork

Time 43m

Yield 4 serving(s)

Number Of Ingredients 22

1 lb boneless pork tenderloin
1 tablespoon cornstarch
3 tablespoons water
1 (8 ounce) can sliced bamboo shoots, rinsed and drained
1 (8 ounce) can sliced water chestnuts, rinsed and drained
8 ounces fresh broccoli, cut into thin spears
3 1/2 ounces shiitake mushrooms, stemmed and sliced
1 1/2 tablespoons oil
4 cloves garlic, minced
hot steamed rice
1 tablespoon sake or 1 tablespoon dry sherry
2 tablespoons soy sauce
2 tablespoons frozen orange juice concentrate, thawed
2 teaspoons minced ginger
1 teaspoon rice wine vinegar
4 cloves garlic, minced
1/4 teaspoon sesame oil
1/4 cup light soy sauce
2 tablespoons spicy brown bean sauce
2 teaspoons grated orange zest
1 teaspoon minced ginger
1/2 teaspoon sesame oil

Steps:

Combine ingredients for marinade in a shallow dish.
Slice pork at an angle in thin medallions and add to marinade, tossing to coat; allow meat to marinate for at least 30 minutes at room temperature or several hours refrigerated.
Mix together sauce ingredients in a small bowl and set aside.
Mix together cornstarch with the 3 tbsp water in a shallow dish and set aside (will be used as a thickener later).
Heat 1 tbsp of oil in wok on med-high heat and add the 4 cloves of minced garlic.
Allow garlic to sizzle briefly, then add pork, and stir-fry for approximately 3 minutes.
Remove pork from wok using a slotted spoon and leave any meat juices in the pan.
Add broccoli to the wok with the pan juices and cook, stirring, for 2 minutes.
Add mushrooms to the wok along with 1/2 tbsp of oil and stir-fry for another minute.
Place bamboo shoots and water chestnuts in the wok and mix together, stir-frying an additional minute.
Return pork to wok, stirring all together, then add contents of sauce bowl and mix thoroughly.
Re-stir thickener in its little dish before adding to wok, then add it to the stir-fry, stirring until the dish is thickened, about 1 more minute.
Serve with hot steamed rice.