Chinese Pork Vegetable Stir Fry Recipes

Steps:

• Heat the oil in large nonstick wok or skillet on medium-high heat. Add meat; stir-fry 5 minute or until cooked through.
• Add the remaining ingredients; stir-fry 5 minute or until vegetables are heated through.
• Serve over hot cooked rice.

Steps:

• Mix together the soy sauce, rice wine, sesame oil, five-spice powder, pepper and garlic.
• Pour the mixture over the chops, cover and leave to marinate in the fridge for two hours.
• Set the oven to 350°F
• Cook the chops on a hot griddle pan for two minutes on either side until browned. Transfer to a roasting pan and roast for 10 to 15 minutes, basting the chops from time to time with the honey and water mixture.
• For the stir fried vegetables, heat the peanut and sesame oils in a wok. Add the garlic, ginger, carrots, oyster mushrooms, pak choy and scallions and stir-fry for about two minutes or so.
• Mix together the soy and oyster sauce, stir in the cornstarch and pour over the vegetables.
• Finally, add the rice vinegar and stock, and cook for another couple of minutes until the sauce has thickened and the vegetables are glazed.
• Serve the sticky chops with the crunchy vegetables and accompany with steamed rice.

Steps:

• 1. in a 12 inch skillet, heat 1 Tablespoon olive oil over medium-high heat; brown pork . Remove and set aside.
• 2. In same skillet; heat remaining 1 tablespoon olive oil and cook assorted vegetables. stirring occasionally, 5 minutes. Stir in water chestnuts, soup mix blended with water, orange juice, soy sauce and garlic powder. Bring to boil over high heat. reduce heat to low and simmer uncovered for 3 minutes. Return pork to skillet and cook 1 minute or until heated through.

Steps:

• Heat 2 tablespoons oil in a large skillet over medium-high heat. Add cauliflower and stir-fry for 3 minutes. Add carrots and stir-fry for 2 minutes. Add corn and peas; cook until veggies are crisp-tender, 2 to 3 minutes. Remove all veggies to a bowl and keep warm.
• Add remaining 1 tablespoon oil to the skillet. Add pork and stir-fry for 2 minutes. Add green onions, garlic, ginger, and chili powder; fry until pork is no longer pink, 2 to 3 minutes. Remove from the skillet and keep warm.
• Add 1 cup water, soy sauce, honey, and bouillon to the skillet. Stir 2 tablespoons cold water and cornstarch together in a small bowl, then gradually add to the skillet, stirring constantly; bring to a boil. Cook and stir until thickened, about 2 minutes.
• Return vegetables and pork to the pan. Cook until heated through, 2 to 3 more minutes. Stir in peanuts.
• Serve over rice.

Steps:

• Make 2 cups of rice as instructed on package and keep hot.
• Heat wok over medium heat and add the oil, increase to medium-high heat.
• Add the broccoli and water, stir-fry for 1 minute or until broccoli is bright green.
• Add carrots, snow peas, mushrooms, water chestnuts, garlic and ginger; stir-fry for 1 to 2 minutes or until tender crisp.
• In small bowl, combine the soy sauce, broth and cornstarch; mix well to dissolve.
• Add to wok and stir-fry for about 1 minute.
• Serve over rice.

Steps:

• In a skillet or wok, stir-fry cauliflower in 2 tablespoons oil for 3 minutes. Add carrots; stir-fry for 2 minutes. Add corn and peas; stir-fry until vegetables are crisp-tender. Remove; keep warm. , Stir-fry pork in remaining oil for 2 minutes. Add onions, garlic, ginger and chili powder; stir-fry until pork is no longer pink. Remove; keep warm. , Combine 1 cup water, soy sauce, honey and bouillon in same pan. Combine cornstarch and cold water; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , Return vegetables and pork mixture to pan; heat through. Stir in peanuts. If desired, serve with rice.

Steps:

• Slice pork across the grain into 1/8-inch strips.
• Brown pork strips in oil in large skillet over medium-high heat.
• Push meat to side of skillet.
• Add mushrooms, pepper, zucchini, celery, carrots, and garlic; stir-fry about 3 minutes.
• Combine broth, soy sauce, and cornstarch.
• Add to skillet and cook, stirring, until thickened; cook 1 minute longer.
• Serve over rice.

Steps:

• Slice pork into strips about 2 inches long, 1 inch wide and 1/4 inch thick. Place in a bowl or sealable plastic bag, and add oyster sauce, 2 tablespoons sherry, sesame oil, garlic and red pepper flakes. Stir to coat well. Cover or seal, and allow to marinate at room temperature for 3 hours, or in refrigerator up to 24 hours.
• Place a large wok or skillet over high heat, and add oil. Allow pan to heat for 1 to 2 minutes, then add pork and marinade. Toss meat until seared and no longer pink. Add scallions, corn and sugar snaps. Stir until sugar snaps turn bright green, about 1 minute.
• Add bok choy and mushrooms, and stir constantly for about 1 minute. Add bean sprouts and remaining 1/4 cup sherry. Continue to stir until wine is almost evaporated. Transfer to a large platter, sprinkle with cilantro, and serve immediately.

Steps:

• Heat oil in a wok or large heavy skillet. Add chicken or pork (see Cook's Note), garlic, and oyster sauce, and stir-fry for 10 minutes.
• Stir in broccoli, green pepper, carrots, cabbage, celery, bean sprouts, zucchini, and green onions. Season with salt, and stir-fry for 6 to 8 minutes.
• In a small bowl, mix together water, soy sauce and cornstarch. Stir into vegetables, and cook for 1 to 2 minutes, or until sauce is thickened.