Best Tuscan Pork Stir Fry Recipes

PORK STIR FRY

Pork Stir Fry image

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

Ingredients

5 tablespoons reduced-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon cornstarch
2 tablespoons sesame oil, divided
1 (1 pound) pork tenderloin, cut into strips
1 fresh red chile pepper, chopped
2 cloves garlic, minced
1 onion, chopped
1 green bell pepper, chopped
1 head bok choy, leaves and stalks separated, chopped
2 crowns broccoli, chopped
1 teaspoon ground ginger

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

ITALIAN STIR FRIED PORK & PASTA

Italian Stir Fried Pork & Pasta image

A stir fry of pork sirloin slices, zucchini, mushrooms, and sun-dried tomatoes is tossed with pasta, Parmesan cheese and fresh basil.

Provided by Smithfield(R)

Categories Trusted Brands: Recipes and Tips Smithfield®

Time 30m

Yield 8

Number Of Ingredients 11

Ingredients

1 (23 ounce) Smithfield® Garlic & Herb Seasoned Pork Sirloin
1 (8 ounce) package dry rotini pasta
2 tablespoons olive oil
2 small zucchini, sliced lengthwise and cut into 1/2-inch slices
1 small red onion, thinly sliced
8 ounces sliced fresh mushrooms
½ cup julienne sliced sun-dried tomatoes
1 teaspoon minced garlic
¼ cup butter
½ cup grated Parmesan cheese
2 tablespoons chopped fresh basil

Steps:

Cook pasta according to package directions.
Meanwhile, heat electric skillet or wok to high (400 degrees F.). Slice pork sirloin into thin strips; add to heated skillet with oil. Stir-fry until meat is browned, about 5 minutes.
Add vegetables, garlic and butter to meat in skillet; stir-fry until vegetables are crisp-tender, about 5 minutes.
Drain pasta and add to pork mixture with cheese and basil; toss to coat.

Nutrition Facts : Calories 467.1 calories, Carbohydrate 25.9 g, Cholesterol 85.7 mg, Fat 31.3 g, Fiber 2.1 g, Protein 20.5 g, SaturatedFat 12.3 g, Sodium 203.3 mg, Sugar 2.2 g

TUSCAN PORK STIR-FRY

Tuscan Pork Stir-Fry image

The ingredients are fresh and simple, and the light sauce compliments the subtle flavor of pork tenderloin. Delicious!

Provided by Rebecca A. L.

Categories Vegetable

Time 30m

Yield 5 , 5 serving(s)

Number Of Ingredients 13

Ingredients

1 lb pork tenderloin, cut into strips
1 tablespoon olive oil
2 cups frozen cut Italian cut green beans, thawed
1 tablespoon olive oil
1 small white onion, cut into 1/2-inch-wide wedges and separated
6 ounces sliced portabella mushrooms, halved
1 (14 1/2 ounce) can diced tomatoes with basil, garlic and oregano
2 teaspoons cornstarch
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1 (16 ounce) package refrigerated plain-flavored polenta, cut into 1/2-inch slices and quartered
2 tablespoons shredded parmesan cheese

Steps:

Heat 1 tablespoon oil in large skillet over high heat; stir-fry pork for 3-5 minutes or until no longer pink. Remove pork from skillet with slotted spoon; cover to keep warm.
Add beans to skillet; stir-fry for 1 minute. Push beans to side of skillet; add 1 tablespoon oil to center of skillet. Add onion and mushrooms; stir-fry all vegetables for 2 minutes. Remove from skillet; cover to keep warm.
Stir together tomatoes, cornstarch, sugar, salt and basil. Add to skillet; bring to boil. Add polenta. Cook, stirring gently, over high heat for 1 minute. Return all to skillet; cook, stirring gently, for 1 minute. Transfer to shallow pasta serving bowl; sprinkle with cheese. Serve immediately with a side of garlic bread.