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Take a Turn at Teriyaki Pork Stir Fry

When you need a fast and easy dinner it has not to think of making a stir fry. It does not matter what type of protein you have on hand (or none at all if you want a nice vegetable stir fry), all you need is a good sauce to use and some vegetables and you are good to go. I have always found that sir fry dinners work really well with leftover vegetables much like it is when you want to make a hash. At any rate, since Mondays are hectic days around here (although lately they all seem pretty hectic), a stir fry was a very easy way to go for dinner that could be done quickly. I had a pork tenderloin on hand and decided this would be the perfect foil for a nice stir fry meal so I found this recipe at food.com for a simple pork teriyaki stir fry, rounded up my ingredients and went ahead with the recipe.

Teriyaki Pork Stir Fry

2/3 cup soy sauce

1/4 cup brown sugar

1 tablespoon cornstarch

2 teaspoons fresh ginger, grated

2 garlic cloves, minced

1/4 teaspoon red pepper flakes

1 pound boneless pork loin chop or 1 pound pork tenderloin

1 red, yellow or orange pepper, cut into thin 1-inch strips

6 ounces snow peas

4 green onions, chopped

1 teaspoon sesame oil

1 (8-ounce) can bamboo shoots, drained

White or brown rice, for serving

In a medium bowl or large measuring cup, whisk together the soy sauce, brown sugar and cornstarch until the mixture is smooth and well blended. Add the ginger, garlic and red pepper flakes and whisk again to blend the ingredients. Cut the pork into thin strips and add it to the soy sauce mixture. Toss the pork to coat it well in the sauce and cover and refrigerate the pork for at least 15 minutes.

Meanwhile, make the white or brown rice according to the package directions and set the rice aside.

Heat 1/2 teaspoon of the sesame oil in a large skillet or wok over high heat until it is smoking. Remove the pork from the marinade and add the pork strips to the skillet, reserving the marinade for later. Stir fry the pork for 2 to 3 minutes until it is no longer pink. Remove the pork from the skillet with a slotted spoon to a bowl and cover the bowl to keep the pork warm. Add the remaining sesame oil to the skillet. Add the bell pepper, snow peas and green onions and stir fry the vegetables for 2 to 3 minutes until they are crisp-tender. Return the pork to the skillet with the vegetables and stir in the reserved marinade and the bamboo shoots. Bring the mixture to a boil and cook for 1 to 2 minutes or until the sauce has thickened. Remove the stir fry to a large bowl or platter and serve with the warm rice.

Of course the great thing about a stir fry is that you can use any vegetables you have on hand. I had some multi-color peppers so I went with red, yellow and orange and I also had a pack of frozen stir fry vegetables on hand that I added to the vegetables at well to make it a full meal. the sauce was perfect for the pork and the vegetables and everything smelled great and tasted even better. As a matter of fact, there was very little left over from the meal, just enough for Michelle to take for lunch with her. it’s a fast one pot meal (well 2 with the rice) that you can have made in under 30 minutes for any night of the week.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Keep it Simple – Pork Stir-Fry with Green Beans and Peanuts

Stir fry is a great weeknight meal. You can plan everything out, make use of any vegetables you may have around, any protein that you want to use or any sauce you want to create. You can really do anything you want with them. I had some pork chops that I wasn’t sure how I wanted to cook so I did some searching and found this recipe from Bon Appetit for a very simple pork stir fry that tasted great.

Pork Stir-Fry with Green Beans and Peanuts

12 ounces pork tenderloin, trimmed, cut into 1-inch strips

4 tablespoons soy sauce

1 1/2 tablespoons honey

2 garlic cloves, minced

1/4 teaspoon dried crushed red pepper

1 pound green beans, trimmed, cut into 1 1/2-inch lengths

1 cup matchstick-size strips peeled carrots (about 2 medium carrots)

2 tablespoons vegetable oil

1 large red bell pepper, cut into 1 1/2-inch strips

1 tablespoon minced peeled fresh ginger

3 green onions, thinly sliced

1/4 cup finely chopped lightly salted dry-roasted peanuts

Mix the pork, 1 tablespoon of the soy sauce, 1 tablespoon of the honey, half of the garlic, and the crushed red pepper in a medium bowl. Mix the remaining 3 tablespoons of soy sauce and the remaining 1/2 tablespoon of honey in a small bowl and set aside.

Cook the green beans in a large saucepan of boiling salted water until they are crisp-tender, about 3 minutes. Add the carrots to the green beans in the water; cook for 1 minute. Drain the carrots and the green beans. Heat 1 tablespoon of the vegetable oil in a large non-stick skillet over high heat.

Add the pork mixture and stir-fry for 1 minute. Transfer the pork to a separate dish. Add the remaining 1 tablespoon of vegetable oil to the skillet; add the red bell pepper and stir-fry for 1 minute. Add the green beans, the carrots, the ginger, and the remaining garlic; stir-fry for 1 minute. Return the pork to the skillet along with the reserved soy sauce-honey mixture. Stir everything well until it is heated through, about 1 minute. Season to taste with salt and pepper. Transfer the stir fry to a bowl. Sprinkle the stir fry with the sliced green onions and the chopped peanuts and serve.

This is very simple to make and you will likely spend more time preparing everything than you actually will cooking. The green beans are nice and crisp and pick up a little bit of the soy sauce and honey flavor from the pork. If you don’t want to add the peanuts or have nut allergies, you can certainly leave them out of the dish altogether.

I made this dish with some homemade fried rice since we had some leftover rice to work with. I used a recipe from America’s Test Kitchen that I have used before and was able to use a lot of leftovers we had like the rice, a leftover pork chop from the other night and some frozen peas. All in all it was a very simple meal that you can make anytime and easily substitute out other ingredients if you wish.

That’s all I have for today. Check back next time to see what other recipes come along. I still have the homemade Shake N’ Bake pork chops and I am planning to make the lemon icebox pie this weekend, so check back for those. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on September 6, 2013 in Cooking, Dinner, Pork, Rice

 

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Cook’s Country Recipe Week Part 3 – Spicy Pork and Broccoli Stir Fry

For day three of using Cook’s Country recipes, I picked out this stir fry to give a try . I love making stir fry dinners since they are quick and easy and make good use of some  fresh vegetables. Don’t be put off by the name of this recipe; it is not very spicy at all and has great flavor to it. There aren’t a lot of ingredients in this one at all. The only item I had to go out and buy was the Asian chili-garlic sauce, and you could easily omit it or just use any chili sauce you would like as a substitute and I think it would be just fine.

Spicy Pork and Broccoli Stir Fry

3/4 cup chicken broth

2 tablespoons soy sauce

2 tablespoons cornstarch

1 tablespoon Asian chili-garlic sauce

1 teaspoon toasted sesame oil

1 (16-ounce) pork tenderloin, cut crosswise into 1/2-inch thick slices, each slice cut into 1/2-inch thick strips

3 tablespoons vegetable oil

1 pound broccoli florets cut into 1-inch pieces, stalks trimmed, peeled, and sliced 1/4-inch thick

1 tablespoon grated fresh ginger

1 garlic clove, minced

Whisk 1/2 cup of the chicken broth, soy sauce, 1 tablespoon of the cornstarch, chili-garlic sauce and the  sesame oil together in a bowl. set aside. Toss the pork, 1 tablespoon of vegetable oil and the remaining 1 tablespoon of the cornstarch together in a bowl. Heat 2 teaspoons of the vegetable oil in a large non-stick skillet over medium-high heat until just smoking. Brown half of the pork, about 3 to 5 minutes. Transfer the pork to a plate. Repeat the process with 2 teaspoons of vegetable oil and the remaining pork.

Heat the remaining 2 teaspoons of vegetable oil in a now-empty skillet until just smoking. Add the broccoli and cook until it turns bright green, about 1 minute. Add the remaining 1/4 cup of the chicken broth and cook, covered, until the broccoli is tender, about 3 minutes. Add the ginger and the garlic and cook until they are fragrant, about 30 seconds. Stir in the soy sauce mixture and cook until it is thickened, about 2 minutes. Return the pork and any accumulated juices to the skillet and cook until the pork is heated through, about 1 minute. Serve.

I did add some yellow, orange and red pepper and a shallot to the recipe, putting them in the skillet and cooking them for about a minute or two before I put the broccoli in the skillet. I think they added some nice color and flavor to the dish. The sauce adhered nicely to the pork thanks to the cornstarch and it had a good flavor with just a little kick to it. I served this dish with white rice and that was it. It is a great, simple dinner that you can have prepared and done in under 30 minutes so it is perfect for any weeknight meal.

That’s all I have for today. Check back next time for another Cook’s Country for this week. The next recipe up will be for some quick chicken Parmesan sub sandwiches that I am making tonight, so you want to check back for that one. I also have a recipe from Bon Appetit for a wonderful peach-blueberry ice cream pie that I made that I will be posting soon. You don’t want to miss that one. Until next time, enjoy the rest of your day and enjoy your meal!

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Posted by on July 31, 2013 in Cooking Tips, Dinner, One Pot Meals, Pork

 

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