PORK STIR FRY
Quick stir fry using fresh veggies and cheap ingredients you probably have stocked in your cabinet already.
Provided by EACline
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk soy sauce, vinegar, and cornstarch together in a small bowl.
- Heat 1 tablespoon oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. Transfer pork to a plate and return wok to heat.
- Heat remaining oil in the same skillet over medium-high heat. Cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and green pepper to skillet; cook and stir until onion starts to soften, 2 to 3 minutes. Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes.
- Stir broccoli into bok choy mixture; cook and stir until slightly softened, about 2 minutes. Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. Season pork mixture with ginger; cook and stir until bok choy starts to wilt and broccoli is tender, 5 to 7 minutes.
Nutrition Facts : Calories 187.6 calories, Carbohydrate 13 g, Cholesterol 42.1 mg, Fat 7.8 g, Fiber 3.3 g, Protein 17.7 g, SaturatedFat 1.7 g, Sodium 540.8 mg, Sugar 4.5 g
PORK & RADISH STIR-FRY
Whizz up store cupboard heroes to make this rich black bean sauce, then drizzle over pan-fried pork and carved radishes for a special stir-fry
Provided by Good Food team
Time 1h10m
Number Of Ingredients 17
Steps:
- To make the sauce, tip half the beans into the bowl of a food processor with the rest of the ingredients and 50ml water. Season, then blend until smooth. Pour into a small saucepan and heat gently for about 5 mins or until thick and glossy.
- In a large dish or bowl, toss the pork pieces in the cornflour and set aside. Heat your wok to a high temperature, add a little oil, then the pork - you might need to do this in batches. Stir-fry for around 5 mins until golden brown and cooked through. Remove the pork from the wok using a slotted spoon and leave to rest on a plate.
- If the wok is dry at this stage, add 1 tsp vegetable oil. Add the shallots and stir-fry until soft. Throw in the chopped radishes, the rest of the beans and the pak choi and spring onion. Cook for 3-4 mins, then return the pork to the pan, stir in the sauce and bring to the boil for 1 min. Serve with cooked rice and a few more sliced (or carved, if you're feeling fancy - see tip) raw radishes.
Nutrition Facts : Calories 413 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 33 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 2.1 milligram of sodium
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