Best Stir Fry With Pork Belly Kimchi And Trumpet Mushrooms Recipes

EASY STIR FRY KIMCHI & PORK BELLY

Easy Stir Fry Kimchi & Pork Belly image

Stir fry kimchi and bork belly is so simple to make yet out of this world satisfying! Dinner under 30 minutes, and Keto friendly.

Provided by Yang

Time 30m

Number Of Ingredients 6

Ingredients

300 grams naturally-raised pork belly
1 tablespoon naturally-brewed tamari soy sauce ((see notes))
1 tablespoon cooking rice wine
1 pound kimchi ((see notes))
1 stalk green onion
1 tablespoon toasted white sesame seeds ((optional))

Steps:

Slice the pork belly as thin as possible. Marinate in tamari soy sauce and rice wine for about 10 minutes. If your kimchi isn't pre-cut, then cut them into 1 inch size.
Heat a heavy bottom pan (I use cast iron). When the pan is very hot, add the marinated pork belly. Stir fry the pork belly on medium high heat for about 6 to 8 minutes until nicely browned. You should see some fat being cooked out of the pork belly at this point.
Add the kimchi into the pan, stir fry for another 2 minutes, for the flavour of kimchi and pork to completely combine.
Turn off the heat. Thinly slice the green onion, and add to the stir fry.
If available, sprinkle toasted sesame seeds on top as garnish.

Nutrition Facts : Calories 804 kcal, ServingSize 1 serving

GINGER PORK STIR FRY (WITH MUSHROOM)

Ginger Pork Stir Fry (with Mushroom) image

Tasty easy to prepare recipe that can be cooked with chicken, pork, or beef.

Provided by RoxysCookHouse

Categories World Cuisine Recipes Asian

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
½ onion, sliced
1 pound pork tenderloin, thinly sliced
1 (10 ounce) package sliced white mushrooms
1 carrot, shredded
3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon brown sugar
½ teaspoon cornstarch

Steps:

Heat oil until smoking in a wok or large skillet over high heat. Stir-fry the onion for 1 minute, then add the ginger and garlic, and cook for 30 seconds more. Stir in the pork and cook for 2 minutes until browned. Then stir in the mushrooms and carrot; cook another two minutes.
Stir together the soy sauce, rice wine, sugar, and cornstarch in a small bowl. Pour into stir-fry, and bring to a boil. Cook for 30 seconds until the sauce has thickened, and has turned clear. Remove from the heat and transfer to a serving dish.

Nutrition Facts : Calories 228.1 calories, Carbohydrate 10.9 g, Cholesterol 73.7 mg, Fat 7.7 g, Fiber 1.5 g, Protein 26.8 g, SaturatedFat 1.9 g, Sodium 751.6 mg, Sugar 6 g