MANDARIN PORK STIR-FRY
When my husband and I were dating, he told me he liked Asian food. I got a wok and discovered the joy of dishes like this pork stir-fry. -Laurie Martignon, Niagara, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook rice according to package directions. Meanwhile, in a small bowl, combine the cornstarch, garlic powder and ginger. Stir in orange juice until smooth. Stir in water and soy sauce; set aside. , In a large wok or skillet, stir-fry pork in oil until juices run clear; remove to a platter and keep warm. In the same skillet, stir-fry peas until tender. Return pork to skillet. Stir orange juice mixture; add to skillet. Cook and stir for 2 minutes or until thickened. Gently stir in oranges. Serve with rice.
Nutrition Facts : Calories 473 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 514mg sodium, Carbohydrate 61g carbohydrate (14g sugars, Fiber 5g fiber), Protein 30g protein.
MANDARIN PORK
Make and share this Mandarin Pork recipe from Food.com.
Provided by PalatablePastime
Categories Pork
Time 43m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Combine ingredients for marinade in a shallow dish.
- Slice pork at an angle in thin medallions and add to marinade, tossing to coat; allow meat to marinate for at least 30 minutes at room temperature or several hours refrigerated.
- Mix together sauce ingredients in a small bowl and set aside.
- Mix together cornstarch with the 3 tbsp water in a shallow dish and set aside (will be used as a thickener later).
- Heat 1 tbsp of oil in wok on med-high heat and add the 4 cloves of minced garlic.
- Allow garlic to sizzle briefly, then add pork, and stir-fry for approximately 3 minutes.
- Remove pork from wok using a slotted spoon and leave any meat juices in the pan.
- Add broccoli to the wok with the pan juices and cook, stirring, for 2 minutes.
- Add mushrooms to the wok along with 1/2 tbsp of oil and stir-fry for another minute.
- Place bamboo shoots and water chestnuts in the wok and mix together, stir-frying an additional minute.
- Return pork to wok, stirring all together, then add contents of sauce bowl and mix thoroughly.
- Re-stir thickener in its little dish before adding to wok, then add it to the stir-fry, stirring until the dish is thickened, about 1 more minute.
- Serve with hot steamed rice.
PORK TENDERLOINS WITH WILD RICE
Apricots say sweet things to earthy herbs in this gravy-licious meal. Remember this recipe-it's worthy of a weekend celebration. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover and flatten to 3/4-in. thickness., Prepare rice according to package directions. In a small bowl, combine the rice, vegetables, apricots, parsley and seasonings. , Remove covering; spread rice mixture over meat. Close tenderloins; tie with kitchen string. Place in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 15 minutes., Meanwhile, in a small saucepan, combine the water, gravy mix, mustard and sage. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley., Brush 2 tablespoons gravy over tenderloins. Bake 10-15 minutes longer or until a thermometer reads 160°. Let stand for 15 minutes. Discard string; cut each tenderloin into 9 slices. Serve with remaining gravy.
Nutrition Facts : Calories 293 calories, Fat 6g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 803mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein.
WILD RICE MANDARIN SALAD
I adapted this off of recipe #430432 to make something similar to a rice salad I had on a flight home from Mexico this spring. It turned out great posting it here for safe keeping.
Provided by kowkin
Categories Rice
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- 1. Cook rice according to package directions (omit butter and salt) and chill
- 2. Mix together all dressing ingredients except oil.
- 3. Add oil to dressing mixture refrigerate until ready to use.
- 4. Add remaining salad ingredients to chilled rice and toss to mix
- 5. Add dressing to salad and refrigerate until ready to serve
- I made this the day ahead and it tasted great the second day.
Nutrition Facts : Calories 201.3, Fat 10.7, SaturatedFat 1.4, Sodium 12.2, Carbohydrate 23.6, Fiber 3, Sugar 5.8, Protein 5
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