STICKY PORK STIR FRY RECIPES

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STICKY PORK STIR FRY | RECIPE | CUISINE FIEND



Sticky Pork Stir Fry | Recipe | Cuisine Fiend image

Sticky pork and vegetables stir fry, with honey and soy marinade. A wok is a truly weird and wonderful utensil. Vessel. Cooking implement? Surely it's not just a ‘pot’?

Provided by Cuisine fiend

Total Time 40 minutes

Number Of Ingredients 19

300g (10 oz.) pork tenderloin
4 tsp dark soy sauce
2 tbsp. honey
2 tsp fish sauce
1 tsp chili bean paste or grated chili
1 tsp. sesame oil
juice from 1/2 lime
1 tsp corn flour
3 tbsp. groundnut oil
100g (3oz.) baby sweetcorn, quartered lengthwise
100g (3oz.) sugar snap peas
100g (3oz.) shiitake mushrooms, sliced
1 red bell pepper, thinly sliced
a handful of small broccoli florets
2 pak choi, chopped
50g (2oz.) beansprouts
1 tbsp. black bean sauce
1 tbsp. hoisin sauce
2 spring onions, chopped

Steps:

  • Trim the pork fillet of tendons and silver skin. Slice it across, and then cut in to 1cm strips. Mix all the marinade ingredients in a bowl, stir in the pork and chill for 30 minutes or longer.
  • Heat the wok until smoking; add 2 tbsp. of the oil. Add the pork with the marinade, let it sit for a minute, then stir fry for another minute or two until all strips are coloured all over. Scrape it back into the bowl.
  • Add the third tbsp. of oil to the wok and follow with the pepper, mushrooms, sugar snaps and baby corn. Stir fry for two minutes. Add a splash of water if the meat stuck to the wok and left a residue.
  • Add the broccoli and the pak choi stems and stir fry for two minutes. Add the rest of the pak choi and the beansprouts, stir fry for a minute. Drizzle in the bean and hoisin sauce and stir fry it in.
  • Return the pork to the wok and stir into the vegetables. Add the spring onion and take it off the heat when the sauce has cooked off. Serve with plain rice.

CHINESE STICKY PORK CHOPS WITH STIR FRY VEGETABLES RECIPE ...



Chinese Sticky Pork Chops With Stir Fry Vegetables Recipe ... image

Treat pork to sticky, scrumptious flavours of the Far Eastern kind, adding a fabulous crunch with crisp stir-fried vegetables. Time does not include marinating.

Total Time 1 hours 10 minutes

Prep Time 40 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 21

3 tablespoons soy sauce
1 tablespoon rice wine
1 teaspoon sesame oil
1 teaspoon Chinese five spice powder
1 teaspoon ground pepper
1 garlic clove, crushed
4 pork chops
3 ounces honey, dissolved in 1/2 cup boiling water
2 tablespoons peanut oil
2 tablespoons sesame oil
2 garlic cloves, finely chopped
1 inch fresh ginger, finely chopped
2 carrots, cut into strips
2 ounces oyster mushrooms
4 ounces pak choi
4 scallions, sliced
2 tablespoons light soy sauce
2 tablespoons oyster sauce
2 tablespoons cornstarch
2 tablespoons rice vinegar
7/8 cup vegetable stock

Steps:

  • Mix together the soy sauce, rice wine, sesame oil, five-spice powder, pepper and garlic.
  • Pour the mixture over the chops, cover and leave to marinate in the fridge for two hours.
  • Set the oven to 350°F
  • Cook the chops on a hot griddle pan for two minutes on either side until browned. Transfer to a roasting pan and roast for 10 to 15 minutes, basting the chops from time to time with the honey and water mixture.
  • For the stir fried vegetables, heat the peanut and sesame oils in a wok. Add the garlic, ginger, carrots, oyster mushrooms, pak choy and scallions and stir-fry for about two minutes or so.
  • Mix together the soy and oyster sauce, stir in the cornstarch and pour over the vegetables.
  • Finally, add the rice vinegar and stock, and cook for another couple of minutes until the sauce has thickened and the vegetables are glazed.
  • Serve the sticky chops with the crunchy vegetables and accompany with steamed rice.

Nutrition Facts : Calories 483.5, FatContent 29.1, SaturatedFatContent 7.2, CholesterolContent 75, SodiumContent 1597.9, CarbohydrateContent 29.6, FiberContent 2.1, SugarContent 19.8, ProteinContent 26.4

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