PORK AND NOODLE STIR-FRY
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the noodles as the label directs, then drain and rinse under cold water. Meanwhile, toss the pork with 1/4 teaspoon salt, pepper to taste and 2 tablespoons cornstarch in a bowl. Whisk the chicken broth and the remaining 1 tablespoon cornstarch in another bowl.
- Heat a large nonstick skillet over high heat. Add 1 teaspoon vegetable oil, then add the pork and stir-fry until lightly browned, about 5 minutes; transfer to a bowl. Add the remaining 3 teaspoons vegetable oil to the pan, then add the scallion whites, ginger and garlic; reduce the heat to medium and cook, stirring occasionally, 2 minutes. Stir in the vegetables and 3 tablespoons water and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the broth mixture to the pan and bring to a boil; cook, stirring occasionally, until slightly thickened, about 5 minutes.
- Return the pork to the skillet along with the noodles, lime zest and 1/4 teaspoon salt and stir to heat through. Stir in the scallion greens. Divide among bowls and serve with lime wedges.
ITALIAN STIR FRIED PORK & PASTA
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
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
STIR-FRIED PORK AND PASTA
Fast and flavorful! Stir-fry your vegetables and fresh pork for an exciting new pasta dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 46m
Yield 6
Number Of Ingredients 15
Steps:
- Trim excess fat from pork. Cut pork into strips, 2x1x1/8 inch. Toss pork, cornstarch, 1 teaspoon soy sauce, the salt and pepper. Cover and refrigerate 20 minutes.
- Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add pork, garlic and red pepper; stir-fry about 5 minutes or until pork is no longer pink.
- Add celery and bell pepper; stir-fry 2 minutes. Add bean sprouts and mushrooms; stir-fry 2 minutes.
- Add vermicelli, green onions and 1 tablespoon soy sauce; toss about 2 minutes or until thoroughly mixed.
Nutrition Facts : Calories 265, Carbohydrate 19 g, Cholesterol 60 mg, Fiber 2 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 360 mg
ASIAN PORK LINGUINE
Peanut butter, ginger and honey make an easy, authentic-tasting sauce for Asian pork and noodles. If I have fresh ginger on hand, I grate 1/4 teaspoon to use in place of the ground ginger. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- Cook linguine according to package directions. For sauce, in a small bowl, combine cornstarch and water until smooth. Whisk in the peanut butter, soy sauce, honey, garlic powder and ginger until blended; set aside., In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil until no longer pink. Remove and keep warm. Stir-fry carrots and onion in remaining oil until crisp-tender. Stir the sauce and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes., Return pork to the pan. Drain linguine; add to the pan and stir to coat.
Nutrition Facts : Calories 376 calories, Fat 13g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 358mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
STIR-FRY PORK WITH GINGER
A simple Chinese dish. The wine and ginger gives the dish its fragrant smell. Best served with warm rice.
Provided by Jenny Au
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet or wok over medium-high heat. Fry ginger in hot oil until fragrant, then add pork, soy sauce, dark soy sauce, salt, and sugar. Cook, stirring occasionally, for 10 minutes.
- Stir in the sesame oil, green onion, and rice wine. Simmer until the pork is tender.
Nutrition Facts : Calories 321.7 calories, Carbohydrate 2.2 g, Cholesterol 40.9 mg, Fat 29.7 g, Fiber 0.3 g, Protein 9.4 g, SaturatedFat 7.2 g, Sodium 837.6 mg, Sugar 1 g
HOISIN PORK STIR FRY
A sweet and mildly spicy stir fry dish that is easy on the waistline! Can also be made with chicken! Goes great with jasmine rice. I mix and match veggies to whatever I have or whatever I feel like.
Provided by vchooch13
Categories World Cuisine Recipes Asian Chinese
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Mix the sliced pork, 1 tablespoon hoisin sauce, and 1 tablespoon cornstarch together in a bowl. Set aside. Combine the remaining 2 tablespoons hoisin sauce, chicken broth, and 1 tablespoon cornstarch with rice vinegar, sugar, and cayenne pepper in small bowl. Set aside.
- Heat the sesame oil in a skillet over medium-high heat. Stir in the pork; cook and stir until the pork begins to brown, about 5 minutes. Add the garlic and ginger; cook and stir until fragrant. Mix in the carrot, bell pepper, and water chestnuts, cooking until the carrots are tender. Stir in the reserved hoisin sauce mixture and continue cooking and stirring until the flavors are combined, about 3 minutes.
Nutrition Facts : Calories 235.4 calories, Carbohydrate 17.5 g, Cholesterol 39.3 mg, Fat 11.4 g, Fiber 1.9 g, Protein 15.6 g, SaturatedFat 3.2 g, Sodium 295.2 mg, Sugar 8.3 g
LINGUINE AND PORK STIR-FRY
The chef at my local supermarket had made this and was handing out samples and recipe cards. They had pork tenderloins on sale and were trying to entice you to buy one. The small sample I received was very very good. I haven't made it at home yet but it is on my list of "things to cook".
Provided by Sandy in Oklahoma
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare pasta according to package directions. Drain and set aside.
- In Dutch oven or large skillet, heat oil. Add all ingredients, except pork and linguine. Stir-fry until tender.
- Add meat and stir-fry until cooked.
- Add hot linguine. Toss to mix. Serve immediately.
Nutrition Facts : Calories 500.4, Fat 5.5, SaturatedFat 0.9, Sodium 323.8, Carbohydrate 96.1, Fiber 7.5, Sugar 8.1, Protein 17.1
LINGUINE AND PORK STIR-FRY
How to make Linguine and Pork Stir-Fry
Provided by Patty McMahan @pattycrocker
Categories Pasta
Number Of Ingredients 10
Steps:
- Prepare pasta according to package directions; drain.
- In dutch oven or large skillet, heat oil; add remaining ingredients, except pork and linguine.
- Stir-fry until tender.
- Add meat and lightly stir-fry until cooked.
- Add hot linguine; toss to mix.
- Serve immediately.
PORK LINGUINE TOSS
With crisp asparagus and sweet red pepper, this bold dish is fanciful enough to serve to company, yet family-pleasing as well.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cook linguine according to package directions, stirring in red pepper during the last 6 minutes and asparagus during the last 3 minutes. Meanwhile, in a large skillet, saute pork in oil until juices run clear., In a small bowl, combine the dressing ingredients. Drain linguine mixture; add to skillet. Add dressing and toss to coat; heat through.
Nutrition Facts : Calories 592 calories, Fat 35g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 684mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
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