Jamaican Pork Stir Fry Recipes

Steps:

• # In a wok or large skillet heat oil over medium-high heat. Add frozen vegetables; cook and stir for 5 to 7 minutes or until vegetables are crisp-tender. Remove vegetables from the wok. # Toss pork strips with Jamaican jerk seasoning; add the pork strips to the wok. (Add more oil if necessary.) Cook and stir for 2 to 5 minutes or until pork is no longer pink. # Add the plum sauce to the wok. Return vegetables to the wok. Gently toss all ingredients together to coat. Heat through. Serve over rice. Sprinkle with peanuts.

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.

Steps:

• In a wok or large skillet, heat oil over medium-high heat.
• Add frozen vegetables; cook and stir for 5 - 7 minutes or until vegetables are crisp-tender.
• Remove vegetables from wok and place in a covered serving dish.
• Toss pork strips with jerk seasoning; add to wok.
• Add more oil, if necessary.
• Cook and stir for 2 - 5 minutes or until pork is no longer pink.
• Add plum sauce to wok; return vegetables.
• Gently toss to coat; heat through.
• If desired, sprinkle with peanuts.
• Serve over rice.

Steps:

• Prepare rice according to package directions. Stir half of the green onions into cooked rice. Meanwhile, peel sweet potato and cut in quarters lengthwise, then thinly slice crosswise. Place in a microwave-safe shallow dish. Cover with vented plastic wrap. Microwave on high for 3 to 4 minutes or until tender, stirring once. Cut apple into 16 wedges.
• Sprinkle meat strips with Jamaican jerk seasoning; toss to coat evenly. Pour oil into a wok or large skillet. Preheat over medium-high heat (add more oil during cooking if necessary). Stir fry meat for 2 minutes. Add apple and remaining green onions and stir-fry for 1 to 2 minutes or until meat is slightly pink in center.
• Stir sweet potato and apple juice into meat mixture. Bring to boiling; reduce heat. Simmer, uncovered, for 1 minute more. Serve meat mixture over rice mixture.

Steps:

• Heat the oil in a large skillet over medium-high heat. Cook and stir the bell pepper and onion in the oil until slightly tender, 5 to 7 minutes. Remove pepper and onion from the skillet and set aside. Add the chicken to the skillet; season with jerk seasoning; cook and stir chicken until no longer pink inside. Pour the plum sauce in with the chicken; add the bell peppers and onions; toss to combine. Cook until the peppers and onions are heated completely, 3 to 5 minutes. Sprinkle with soy sauce and chopped peanuts to serve.

Steps:

• Cut tenderloin lengthwise in half; cut each half crosswise into thin slices. Toss pork with 1 tablespoon oil, salt and, if desired, pepper flakes. Cook pasta according to package directions., Place a large nonstick skillet over medium-high heat. Add half the pork; stir-fry 2-3 minutes or just until browned. Remove from pan; repeat with remaining pork., Stir-fry snap peas and red pepper in remaining oil 2-3 minutes or just until crisp-tender. Stir in marmalade, teriyaki sauce, brown sugar and garlic; cook 1-2 minutes longer. Return pork to pan. Add mango and cashews; heat through, stirring to combine. Serve with pasta.