PORK WITH PEACHES STIR-FRY
A yummy stir-fry that's quick and easy to make, this one's sure to impress! Pork, vegetables, and peaches are stir-fried over high heat to produce a dish that can be served with either noodles or steamed rice. You can replace the broccoli with snow peas or baby corn. Be sure to get peaches packed in juice.
Provided by CADENCE
Categories World Cuisine Recipes Asian
Time 4h50m
Yield 4
Number Of Ingredients 11
Steps:
- In a glass bowl or casserole dish, combine the lemon juice, soy sauce, ground ginger, and garlic powder. Place the pork into the dish, cover and refrigerate for several hours or overnight.
- Heat the oil in a wok over medium-high heat. Add the pork, marinade and onion, and cook stirring constantly until the meat is cooked through. Throw in the carrot and broccoli, and cook for a few minutes, then add the peaches with the juice, and bring the mixture to a boil. Sprinkle the flour over the mixture, and stir in. Cook, stirring, until the sauce thickens. Serve over rice or noodles.
Nutrition Facts : Calories 307 calories, Carbohydrate 23.3 g, Cholesterol 72.6 mg, Fat 12.1 g, Fiber 3.4 g, Protein 27.4 g, SaturatedFat 3.6 g, Sodium 981.3 mg, Sugar 14.4 g
PEACHY PLUM PORK STIR FRY
Easy quick stir fry. Pork tenderloin, some fresh (or you can use frozen peaches) and take advantage of a jarred plum sauce for this quick dish. I love to serve this over brown rice, but use a white or Jasmine rice if you prefer. It takes literally minutes. Try a nice salad with Napa cabbage on the side with a sesame dressing and some fresh red onion. Stir fries are great and take just minutes which is the perfect midweek dinner.
Provided by SarasotaCook
Categories < 60 Mins
Time 35m
Yield 4-6 Individual Servings, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- First -- prepare all your vegetables because this is a quick stir fry and it doesn't take long at all. So have everything ready.
- Peaches -- if using frozen peaches which I do when not in season, just thaw. I like to keep them in slices, but if you want them diced that is fine. I like the whole slice when I serve the dish.
- Rice -- Cook the rice accordingly to directions. Now you can use quick cooking, boil in a bag, or use the traditional method. What ever rice you decide to use, just follow direction for about 6 cups of rice. NOTE: I like to cook my rice in chicken stock for more flavor, but it is not necessary.
- Sauce -- In a small bowl, add the apple juice, plum sauce, soy sauce and cornstarch.
- Saute -- In a wok (if you have one) or a large skillet, add the oil and bring to medium high to high heat. Season the pork with salt and pepper on both sides and add it to the pan and saute 2-3 minutes. Add in the garlic, onion, red and green peppers and cook until the vegetables are until crisp tender and the pork is no longer pink.
- Add in the sauce and cook until the bubbly and slightly thickened. Then add the peaches, scallions and lemon juice and stir to combine. Cook just another minute until the peaches are heated through.
- Serve -- I like to serve this family style over the rice. Garnish with some fresh cilantro if you want.
Nutrition Facts : Calories 703.2, Fat 11, SaturatedFat 3.3, Cholesterol 93.6, Sodium 886.3, Carbohydrate 111.3, Fiber 7.8, Sugar 11.1, Protein 38.7
PORK STIR FRY
Quick stir fry using fresh veggies and cheap ingredients you probably have stocked in your cabinet already.
Provided by EACline
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 187.6 calories, Carbohydrate 13 g, Cholesterol 42.1 mg, Fat 7.8 g, Fiber 3.3 g, Protein 17.7 g, SaturatedFat 1.7 g, Sodium 540.8 mg, Sugar 4.5 g
SARASOTA'S PEACHY PORK STIR FRY
This is an easy and quick stir fry with a peach and plum sauce. A few ingredients right from the grocery store, and a few vegetables to chop up; and a great dinner in about 20 minutes. I love this dish served with a light Chinese cabbage salad and simple sesame dressing.
Provided by SarasotaCook
Categories Low Cholesterol
Time 20m
Yield 4-6 Plate Servings, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare -- Get everything ready.Since this is a stir fry it goes quick. Start the rice; prepare all your vegetables and pork; thaw your peaches; and make your sauce.
- Sauce -- Simply mix the soy, apple juice, plum sauce and corn starch together and set to the side.
- Stir Fry -- In a hot wok (a large saute pan will work fine if you don't have a wok; or a "wok like" saute pan). Heat to medium high and add the oil. Remember NO olive oil, it has a lower smoking point, meaning the olive oil will burn. Add in the pork and saute just a minute or 2, it goes quick. Then add in the garlic, onion, peppers and cook 3-4 more minutes until the peppers and onion soften. Turn the heat to medium and add in the sauce and mix well. Then the peaches, lemon and scallions and mix to combine and cook just another minute until heated through.
- Serve -- Serve the pork and peaches over the rice and enjoy! A simple quick stir fry.
Nutrition Facts : Calories 479.1, Fat 10.6, SaturatedFat 2.9, Cholesterol 74.8, Sodium 838.9, Carbohydrate 67.1, Fiber 3.3, Sugar 11.7, Protein 28.6
CHINESE BRAISED PORK WITH PLUMS
If you like Chinese crispy duck pancakes, you'll love this pork dish - serve with Asian greens and rice to soak up the rich plum sauce
Provided by Sarah Cook
Categories Dinner, Main course
Time 4h35m
Number Of Ingredients 18
Steps:
- Bring a very large saucepan of salted water to the boil. Add the pork belly and boil for 15 mins until cooked. Cool to room temperature, then cut into 4cm chunks and make sure they're dry.
- Heat some of the oil in a large flameproof casserole dish and brown the pork in batches. Once browned, set aside. Put the onion, spring onion whites, ginger, garlic and coriander stalks in a blender and whizz to a paste.
- After browning the pork, wipe out the dish, add the paste with a splash of water and gently heat until softened. Stir in the five-spice powder, star anise, cinnamon and 1 tsp ground pepper. Fry for 1 min, then add the sugar, soy sauces, hoisin sauce, vinegar and ginger syrup. Return the pork, plus any juices, then crumble in the stock cube and add enough water to just cover. Stir in a third of the plums and bring to a gentle simmer while you heat oven to 160C/140C fan/ gas 3. Cover the dish and bake for 2 1⁄2 hrs.
- Lift the pork into an ovenproof dish, cover with foil and keep warm in a low oven. Put the sauce back on the hob and boil until reduced by about half. Add the remaining plums and cook for a few mins more, then return the pork. Finely slice the spring onion greens and scatter over with the coriander leaves. Serve with jasmine rice and stir-fried greens.
Nutrition Facts : Calories 576 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 30 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 4.8 milligram of sodium
PLUM PORK STIR FRY
Make and share this Plum Pork Stir Fry recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a wok or large skillet, heat oil until hot. Add pork and stir-fry over high heat until cooked through, 5-6 minutes. Remove to a plate.
- Add onion and green pepper to drippings in wok and stir-fry just until crisp-tender; about 3 minutes.
- Stir in plums, jam, lemon juice, brown sugar, mustard and ginger.
- Heat to boiling, stirring constantly.
- Mix cornstarch and water until blended. Stir into sauce and cook, stirring, until sauce boils and thickens.
- Return pork to skillet and simmer 1-2 minutes until heated through. Serve over hot cooked rice.
Nutrition Facts : Calories 497.1, Fat 21.6, SaturatedFat 5.9, Cholesterol 71.4, Sodium 73.5, Carbohydrate 52.3, Fiber 3.2, Sugar 36.9, Protein 24.1
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- Season pork with salt & pepper and toss with 1 tablespoon cornstarch. Refrigerate 15 minutes (while you prepare the remaining ingredients).
- Heat 1 tablespoon of oil over medium-high heat in a large pan. Stir fry pork in small batches until browned, (it does not need to be cooked all the way through). Remove from pan and set aside.
- Add more oil to the pan if needed and add vegetables. Stir-fry until tender-crisp, about 3-4 minutes. Add garlic and ginger and cook for 30 seconds or until fragrant. Remove the vegetables from the pan.
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- Cut tenderloin into 1/4-inch thick slices; cut slices into thin bite-sized strips. Meanwhile, heat 1 tablespoon of the oil in wok or 12-inch skillet over medium-high heat until hot. Add pork; cook and stir 4 to 5 minutes or until pork is no longer pink in center. Remove pork from wok; place on plate and cover to keep warm.
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- In small bowl, mix jelly, soy sauce, cornstarch, ginger, salt and remaining 1/4 cup water until smooth. Add jelly mixture and return pork to wok; cook and stir an additional 2 minutes or until sauce has thickened. Serve over rice.
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