Best Quick Honey Mustard Pork Stir Fry Recipes

QUICK HONEY MUSTARD PORK STIR-FRY

Steps:

• Slice pork thinly.
• Mix together the honey & mustard.
• Marinate the pork in honey mustard mixture for at least 15-20 minutes.
• Heat oil in nonstick wok or pan.
• Add meat & stirfry with high heat until cooked, stirring & tossing all the time (5-10 minutes).
• Serve with stir fried veggies & rice or potatoes & salad.

STIR-FRIED PORK WITH GINGER & HONEY

Steps:

• Bring a pan of salted water to the boil and cook the noodles following pack instructions. Meanwhile, mix the cornflour with 1 tbsp water, then stir in the soy sauce and honey, and set aside.
• Heat the oil in a wok over a high heat. Add the pork and cook for 2 mins until browned all over. Add the ginger, garlic, pepper and mangetout, and cook for a further 2 mins. Reduce the heat, then add the soy and honey mixture, stirring and cooking until the sauce bubbles and thickens. Divide the drained noodles between 2 bowls. Top with the pork and vegetables, and finish with a sprinkling of sesame seeds.

PORK STIR FRY

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.

EASY PORK STIR FRY

Steps:

• In a small bowl, mix soy sauce, water, garlic, honey and cornstarch. Set aside.
• Slice the tenderloin in half lengthwise to make 2 pieces, then slice into smaller slices approximately 1/4 inch thick. Set aside.
• Heat a large skillet over medium high heat. Add oil to lightly coat the pan. Add pork pieces and cook, stirring, until the pork is almost completely cooked, about 4 minutes.
• Add frozen veggies to the pan and cook over medium high heat until thawed and no longer frozen.
• Increase the heat to high. Add the stir fry sauce to the pan and cook over high heat, stirring constantly, until the mixture begins to boil. Reduce heat to low and cook for 1-2 minutes. Remove from heat. Sauce will thicken and coat the stir fry as it cools.

CREAMY MUSTARD PORK

Steps:

• Heat the oil in a large frying pan. Add the pork and fry for 2 minutes over a high heat. Toss in the onion, garlic and mushrooms and cook for 4-5 minutes, stirring occasionally.
• Stir in the crème frâiche and mustard, then tear in the basil. As soon as the crème frâiche has gone runny, remove the pan from the heat. Serve with rice and seasonal vegetables.

HONEY PORK STIR-FRY

Steps:

• Cut pork into 1 inch squares. Brown in large skillet over medium high heat, stirring frequently.
• Combine chicken broth, honey, soy sauce, vinegar, ginger, and garlic powder. (See note on sauce above).
• Add to skillet, cover and cook for 15 minutes.
• Add vegetables, cook for another 10-15 minutes, until at the preferred crispness.
• Thicken sauce with cornstarch and water.
• Serve over rice. I like jasmine or basmati.

HONEY MUSTARD PORK

Steps:

• In a large nonstick skillet, brown pork in oil on all sides. Add 1/2 cup broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until meat is tender. Remove pork with a slotted spoon and keep warm., Stir in the honey, mustard and remaining broth. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to the pan; heat through. Serve with rice if desired.

QUICK ORANGE PORK STIR FRY

Steps:

• In a small bowl, combine cornstarch and orange juice until smooth. Stir in the teriyaki sauce, mustard, ginger, garlic and orange zest; set aside., In a large skillet or wok, stir-fry pork in oil until no longer pink; remove and keep warm. Add vegetables to the pan; cook and stir for 2-3 minutes or until tender.Stir orange juice mixture; add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pork. Serve with rice.