STIR FRIED PORK WITH VEGETABLES (WW)
Make and share this Stir Fried Pork With Vegetables (Ww) recipe from Food.com.
Provided by lazyme
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large nonstick skillet, heat oil; add onions.
- Cook over medium-high heat, stirring frequently, 5 minutes, until softened.
- Add broccoli and 1/4 cup water; cook, covered, 4 minutes, until broccoli is tender.
- Add bell pepper, zucchini and peas; cook, covered, 2 minutes, until bell pepper is tender.
- Move vegetables to sides of skillet, making a well in center; place pork, thyme, salt and black pepper into well.
- Cook pork mixture, stirring frequently, 6 minutes, until pork is browned on all sides.
- Add vinegar; toss pork mixture and vegetables together.
- Cook, continuing to toss, 3 minutes, until pork is cooked through.
- SERVING (1 1/2 CUPS) PROVIDES: 1/2 Fat, 2 3/4 Vegetables, 2 Proteins.
- PER SERVING: 190 Calories, 7 g Total Fat, 2 g Saturated Fat, 42 mg Cholesterol, 226 mg Sodium, 14 g Total Carbohydrate, 5 g Dietary Fiber, 20 g Protein, 82 mg Calcium; 3 points.
Nutrition Facts : Calories 255.4, Fat 13.1, SaturatedFat 4.2, Cholesterol 58.1, Sodium 204.2, Carbohydrate 13.4, Fiber 2.9, Sugar 4.9, Protein 22.2
PORK AND VEGGIE STIR-FRY
This is a quick and easy pork and veggie stir-fry.
Provided by Sammie
Categories Pork Stir-Fry
Time 45m
Yield 6
Number Of Ingredients 18
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.
Nutrition Facts : Calories 383.8 calories, Carbohydrate 46.1 g, Cholesterol 25.8 mg, Fat 15.6 g, Fiber 4.5 g, Protein 17.2 g, SaturatedFat 3.4 g, Sodium 842.9 mg, Sugar 9 g
VEGETABLE PORK STIR-FRY
Make and share this Vegetable Pork Stir-Fry recipe from Food.com.
Provided by Dancer
Categories Pork
Time 23m
Yield 6 serving(s)
Number Of Ingredients 12
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.
STIR-FRIED PORK WITH FIVE VEGETABLES
Categories Pork Marinate Stir-Fry Broccoli Green Bean Bell Pepper Carrot Squash Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- Mix pork, 2 teaspoons soy sauce, 1 teaspoon orange peel, and 1 teaspoon ginger in medium bowl; let stand 1 hour.
- Mix orange juice, next 4 ingredients, and 2 teaspoons soy sauce in small bowl.
- Bring 3/4 cup water to boil in large nonstick skillet. Add beans and carrots; cover and cook 3 minutes. Add broccoli, bell pepper, and squash; cover and cook 2 minutes. Drain vegetables; set aside.
- Heat same skillet over high heat. Add oil, garlic, 1 teaspoon orange peel, and 1 tablespoon ginger; stir 10 seconds. Add pork and stir-fry 1 minute. Add cooked vegetables; stir-fry until pork is cooked, about 2 minutes. Remix orange-juice mixture; add to skillet and stir-fry until sauce thickens, about 1 minute. Sprinkle with green onions and serve.
STIR-FRIED VEGETABLES WITH CHICKEN OR PORK
I want to thank my Asian Friends at work for bringing some very tasty dishes to our potlucks and Cindy Ly for taking the time to write down the ingredients for me. This dish can be made with either chicken or pork.
Provided by Nishana Lee
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 191.9 calories, Carbohydrate 14.7 g, Cholesterol 32.9 mg, Fat 8 g, Fiber 4.1 g, Protein 16.9 g, SaturatedFat 1.3 g, Sodium 1174.7 mg, Sugar 5.3 g
PORK VEGGIE STIR-FRY
Even kids find this colorful combo of vegetables, pork strips, seasonings and peanuts very appealing. Serve it over rice for a main dish that needs no sides. -Laurel Reisinger, Saskatoon, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 277 calories, Fat 14g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 1131mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 4g fiber), Protein 22g protein.
GINGER PORK AND VEGETABLE STIR-FRY
This skillet meal comes together in a flash! Add egg rolls, some hot steamed rice, and fortune cookies for make-at-home Chinese instead of take-out!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 18m
Yield 4
Number Of Ingredients 16
Steps:
- Whisk soy sauce, sherry, honey, and cornstarch together in a small bowl. Add pork slices, coat evenly, and set aside.
- Pour Swanson® Unsalted Chicken Broth into a small saucepan. Bring to a boil, simmer until reduced to one and one half cups. Set aside.
- Heat oil in a large, non-stick skillet over medium high heat. Add ginger and garlic; stir until ginger and garlic are lightly browned and fragrant, 1 or 2 minutes. Remove with slotted spoon and discard.
- Transfer pork mixture to skillet over medium-high heat, constantly stirring and separating pork slices into a single layer, 3 or 4 minutes. Add reduced broth, stirring quickly to blend with the sauce, about 1 minute. Stir in chili garlic sauce and sesame oil. Add broccoli slaw, water chestnuts, and snow peas, stirring to coat with sauce. Cook to desired crispness, 1 or 2 more minutes.
- Serve over hot steamed rice, and garnish with sesame seeds.
Nutrition Facts : Calories 468.7 calories, Carbohydrate 58.7 g, Cholesterol 40.2 mg, Fat 15.9 g, Fiber 5.2 g, Protein 20.8 g, SaturatedFat 4 g, Sodium 886.7 mg, Sugar 18.4 g
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