Tantalize your taste buds with our delectable Asian pork stir-fry, a symphony of flavors that will transport you to the bustling streets of Asia. Succulent pork slices are marinated in a savory blend of soy sauce, oyster sauce, and aromatic spices, then seared to perfection. Crisp-tender vegetables, such as broccoli, bell peppers, and carrots, add a vibrant crunch and color to the dish. Topped with a flavorful sauce made from chicken broth, soy sauce, and sesame oil, this stir-fry is a harmonious balance of sweet, savory, and umami flavors. The accompanying recipes offer variations to cater to different dietary preferences and tastes. Dive into the spicy Szechuan pork stir-fry for a fiery kick, or indulge in the healthier steamed pork and vegetable stir-fry, perfect for a lighter meal. Vegetarian enthusiasts will delight in the tofu stir-fry, a protein-packed alternative that is equally satisfying. No matter your choice, these Asian pork stir-fry recipes promise an unforgettable culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
ASIAN PORK CABBAGE STIR-FRY
Pork paired with crisp cabbage and carrots makes a stirring combination in this tasty main dish from Jane Goldsmith. "It's a quick-fix dish when unexpected company arrives," she writes from Bloomfield, Indiana. "I got the recipe from a friend when I was in college.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet or wok, stir-fry cabbage in 1 teaspoon oil for 1-2 minutes or until crisp-tender. Add carrots; stir-fry 3-4 minutes longer or until carrots are crisp-tender. Remove and keep warm., In the same pan, stir-fry pork in remaining oil for 2 minutes. Add ginger and stir-fry for 2 minutes or until pork is lightly browned. Stir in 3/4 cup broth and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until meat juices run clear., Combine cornstarch and remaining broth until smooth. Gradually stir into pan. Stir in the cabbage mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with rice if desired.,
Nutrition Facts : Calories 252 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 855mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges
ASIAN STIR-FRY PORK AND NOODLES
Rice noodles may be used in place of the vermicelli ---for easier slicing partially freeze the pork first.
Provided by Kittencalrecipezazz
Categories Pork
Time 33m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the pasta in boiling water until just tender then drain and place in a bowl.
- Place the strips of pork into a bowl.
- In another bowl whisk the hoisin sauce with minced garlic, chili flakes, soy sauce rice vinegar, sesame oil and ginger; pour HALF of the mixture over the pork strips, toss to coat then allow to stand for 15 minutes.
- Heat 1 teaspoon vegetable oil in a wok or a large non-stick skillet over medium-high heat.
- Add in the pork and stir-fry for about 2-3 minutes; remove to a bowl.
- Heat 1 tablespoon vegetable oil in the wok or skillet over medium-high heat; add in spinach, water chestnuts, carrot sticks and green onion; saute stirring until the spinach is wilted (about 3 minutes).
- Stir in cooked pasta, pork and the remaining HALF of the hoisin sauce mixture; cook stirring for about 2 minutes or until completely heated through.
Nutrition Facts : Calories 589.7, Fat 14.1, SaturatedFat 4.2, Cholesterol 83.4, Sodium 874.5, Carbohydrate 72.9, Fiber 6.6, Sugar 11.6, Protein 42.4
ASIAN PORK STIR-FRY
Working two jobs leaves little time for cooking. This Asian pork recipe can be made with almost anything you have in the house, including different vegetables and meats. -Deborah Sheahen, Hickory, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine cornstarch and water until smooth. Stir in the broth, garlic and ginger; set aside., In a large skillet or wok, stir-fry pork in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry the mushrooms, bean sprouts, bok choy, peas, pepper and soy sauce in remaining oil for 4-5 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add pork; heat through. Serve with rice.
Nutrition Facts : Calories 386 calories, Fat 12g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 565mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 6g fiber), Protein 32g protein. Diabetic Exchanges
ASIAN INSPIRED PORK AND BROCCOLI STIR-FRY
I love Chinese Take Out. But why order Chinese all the time, when it's so much fun to make it yourself. This may not be authentic, but I like it!
Provided by Joanne
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Add sliced pork to large bowl, cover with water and white vinegar. Let sit for a couple of minutes. Rinse well, and pat dry. Note: This is my method of washing meat, you can skip this step if you want to.
- In a large bowl combine Pork, 2 tbs. soy sauce, rice vinegar, 3 cloves chopped garlic, 1 teaspoons chopped ginger, sesame oil, and sugar. Toss to coat. Let marinade for at least 30 minutes, up to 24 hours (the longer it marinades the better it will taste). Bring to room temperature before cooking.
- After the pork has marinated and is at room temperature, remove pork from marinade, pat dry with paper towel (do not discard marinade). In the same bowl with the marinade add 2 tbs. soy sauce, 1 cup chicken stock, and cornstarch. Mix well, set aside.
- Heat a wok, or large deep saute pan over high heat until hot. Add canola oil, when oil is hot, add the pork. Stir-fry pork until no longer pink, about two minutes (I did this in 2 batches, not to overcrowd the pan).
- Transfer pork to plate and cover with foil. Add the onion to the pan, cook, stirring constantly for 1 minute. Add remaining 3 cloves chopped garlic, crushed red pepper flakes, and remaining 1 teaspoons ginger. Cook, stirring constantly for 30 seconds.
- Add the carrots, broccoli, and 1/2 cup chicken stock. Bring to boil, reduce heat to medium, cover and cook for 3 to 5 minutes.
- Add the soy sauce mixture and the pork back to the pan, cook for about 1 to 2 minutes or until sauce thickens.
- Serve over brown rice or my white rice recipe # 503045.
Nutrition Facts : Calories 1629.2, Fat 47.9, SaturatedFat 14.5, Cholesterol 735.3, Sodium 1752.1, Carbohydrate 26.2, Fiber 5.5, Sugar 9.9, Protein 258.1
ASIAN-STYLE PORK STIR-FRY
Categories Bean Pork Stir-Fry Low Fat Kid-Friendly Summer Healthy Bon Appétit Small Plates
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Mix first 4 ingredients in 13 x 9 x 2-inch glass baking dish. Add pork tenderloin halves and turn to coat. Cover and let stand at room temperature 1 hour or refrigerate up to 4 hours.
- Cook beans in large pot of boiling salted water until just crisp-tender. Drain.
- Heat large nonstick skillet over medium heat. Add pork, reserving marinade in dish. Cook until pork is deep brown and thermometer inserted into center of pork registers 155°F., turning often, about 9 minutes. Transfer pork to platter; let stand 10 minutes. Cut pork into 1/3-inch-thick slices. Wipe skillet clean.
- Whisk orange juice, vinegar, cornstarch and reserved marinade in small bowl. Heat oil in same skillet over high heat. Add green beans and sauté until beginning to brown, about 2 minutes. Add orange peel, garlic, pork slices and orange juice mixture. Stir until sauce boils, thickens slightly and coats bean-pork mixture, about 1 minute. Season with salt and pepper. Transfer to bowl and serve.
ASIAN PORK STIR-FRY
Steps:
- In a small dish, stir together the gingerroot and garlic.
- In a medium bowl, stir together the soy sauce, cornstarch, sesame oil, and red pepper flakes.
- Stir the pork into the soy sauce mixture.
- Heat a nonstick wok or large nonstick skillet over high heat for about 1 minute, or until very hot. Cook the pork mixture for about 2 minutes, or until the pork is cooked through, stirring constantly. Remove from the wok.
- Pour the oil into the wok, swirling to coat the bottom. Heat for about 30 seconds. Cook the gingerroot mixture for about 30 seconds, stirring constantly.
- Stir in the spinach and mushrooms. Cook for about 5 minutes, or until the spinach is wilted, stirring occasionally.
- Stir in the pork mixture, vinegar, and sugar. Cook for about 2 minutes, or until all the ingredients are heated through and well combined, stirring constantly.
- Cook's Tip
- Like most other stir-fries, this one cooks quickly. That's why you need all the ingredients ready before you heat the wok.
- nutrition information
- (Per Serving)
- Calories: 159
- Total Fat: 8.5g
- Saturated: 1.5g
- Trans: 0.0g
- Polyunsaturated: 2.0g
- Monounsaturated: 4.5g
- Cholesterol: 24mg
- Sodium: 272mg
- Carbohydrates: 9g
- Fiber: 2g
- Sugars: 3g
- Protein: 13g
- Dietary Exchanges
- 2 Vegetable
- 1 1/2 Lean Meat
- 1 Fat
ASIAN PORK STIR FRY
Got this recipe out of my Eat Well, Lose Weight cookbook from BH&G. First time I try this one. Came out soooooo good. BD's head was bobbing up and down as he was making hmmmmmmmmm hmmmmmm sounds with his mouth. hehehehe
Provided by donna morales
Categories Pork
Number Of Ingredients 10
Steps:
- 1. Sauce: Mix well preserves, soy sauce, cornstarch, ginger and the crushed red pepper.
- 2. In non stick skillet or a wok heat 2 teaspoons oil over a medium heat. Add the frozen vegetables and stir fry for 4 to 5 minutes till heated through, then removed from skillet and set aside.
- 3. Add the other 2 teaspoons of oil and half of the pork. Cook on medium heat and stir till pork is no longer pink. Remove and set aside. Put remaining pork in and cook through. Add all the pork to the skillet at this time.
- 4. Add sauce to pork. Stir till thickened and bubbly. Add the veggies and gently stir till everything is coated well. Turn heat off. Sprinkle with peanuts and sesame seeds. If you desire you can put this over rice. Another great side would be egg rolls with this.
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and avoid scrambling during the cooking process.
- Use a Wok: If you have one, use a wok for this stir-fry. The shape of the wok helps to distribute heat evenly and quickly, resulting in perfectly cooked meat and vegetables.
- High Heat: Stir-fries are cooked over high heat, so make sure your stovetop is turned up to high before you start cooking.
- Don't Overcrowd the Wok: When adding ingredients to the wok, don't overcrowd it. Cook in batches if necessary to avoid steaming the vegetables instead of stir-frying them.
- Stir Constantly: Stir-fries require constant stirring to ensure that all the ingredients are evenly cooked and to prevent them from sticking to the wok.
- Use Fresh Ingredients: Fresh vegetables and meat will give you the best flavor in your stir-fry. If possible, use organic ingredients for the best quality and taste.
- Add Sauce at the End: Don't add the sauce to the stir-fry until the end. This will help to prevent the sauce from burning and will also allow the flavors to meld together.
Conclusion:
This Asian Pork Stir-Fry is a quick, easy, and delicious meal that is perfect for a weeknight dinner. It is packed with flavor and vegetables, and can be easily customized to your liking. Whether you are a beginner or a seasoned cook, this recipe is sure to become a favorite. So next time you are looking for a quick and easy meal, give this Asian Pork Stir-Fry a try!
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