Best 2 Chinese Pork Stir Fry Recipes

**Aromatic and Flavorful Chinese Pork Stir-Fry Recipes: A Culinary Journey**

Chinese pork stir-fry is a classic dish that tantalizes the taste buds with its exquisite flavors and vibrant colors. This delectable dish is a staple in Chinese cuisine and is enjoyed by people worldwide. With various recipes available, each offering unique taste sensations, Chinese pork stir-fry is a versatile dish that caters to diverse preferences. From the classic Szechuan Pork Stir-Fry with its bold and spicy flavors to the tender and savory Sweet and Sour Pork, these recipes promise an unforgettable culinary experience. Whether you prefer the crispy Honey Garlic Pork or the aromatic Ginger Pork Stir-Fry, these recipes are sure to satisfy your cravings for authentic Chinese cuisine. So, embark on a culinary journey and explore the diverse flavors of Chinese pork stir-fry, bringing the vibrant energy of Chinese cooking into your kitchen.

Let's cook with our recipes!

CHINESE CABBAGE STIR-FRY WITH RICE NOODLES, PORK, AND CILANTRO

Chinese Cabbage Stir-Fry with Rice Noodles, Pork, and Cilantro image

A heady blend of ginger, garlic, scallions, cilantro, and hot sauce infuses chopped Chinese cabbage and rice noodles. The cabbage is seared until just golden and wilted. Ground pork and a squeeze of lime add dimension to this Asian-inspired dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes

Number Of Ingredients 13

Ingredients

4 ounces medium flat rice noodles
2 tablespoons vegetable oil
1/2 head Chinese cabbage (about 1 1/2 pounds), shredded (8 cups)
8 ounces ground pork
3 garlic cloves, minced
1 tablespoon finely grated peeled fresh ginger
4 scallions, white and pale-green parts separated, thinly sliced on the bias
2 tablespoons Asian fish sauce
2 teaspoons Asian chili sauce, such as Sriracha
1 to 2 tablespoons soy sauce
1/4 cup chopped fresh, cilantro
2 limes, halved
Cilantro sprigs and lime wedges, for garnish

Steps:

Bring a pot of water to a boil. Add noodles; stir, and remove pot from heat. Let stand until tender, about 8 minutes. Drain, and rinse with cold water.
Heat 1 tablespoon oil in a wok or Dutch oven over high heat. Add half the cabbage. Sear, pressing with a wooden spoon, until slightly wilted and golden, 1 to 2 minutes. Set aside. Repeat with remaining cabbage.
Reduce heat to medium-high. Add remaining tablespoon oil, the pork, garlic, ginger, and white parts of scallions. Cook, stirring constantly, until pork browns, about 1 minute. Stir in fish and chili sauces. Toss in rice noodles and seared cabbage. Add soy sauce to taste. Remove from heat, and add green parts of scallions and the cilantro. Squeeze limes over noodles. Garnish with cilantro, and serve with lime wedges. Serve immediately.

Nutrition Facts : Calories 164 g, Cholesterol 19 g, Fiber 2 g, Protein 8 g, SaturatedFat 2 g, Sodium 790 g

SINGAPORE PORK AND ONION STIR-FRY (CHINESE)

Singapore Pork and Onion Stir-Fry (Chinese) image

A recipe from my mum, tweaked by me. I love this marinade - you can use it for chicken, and bee hoon (rice vermicelli). For the bee hoon, just prepare the pork first, then add in chopped veggies (cabbage, carrots). After soaking your bee hoon in hot water for 10 minutes, throw the lot in and fry. Add more oyster sauce (till the noodles are a light brown) and you're good to go! ***If you find the marinade too salty, just decrease all the sauce amounts. Proportions: [light soya sauce = oyster sauce] and [dark soya sauce = 2 x light soya sauce]

Provided by psychera

Categories Pork

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

Ingredients

400 g boneless pork loin
1 onion (large)
3/4 tablespoon light soya sauce
1 1/2 tablespoons dark soya sauce
3/4 tablespoon oyster sauce
1/2 teaspoon sugar
1/2 teaspoon cornstarch
1/4 teaspoon ground black pepper
1/2 teaspoon sesame oil

Steps:

Slice onions. Set aside.
Slice pork against the grain into thin, matchbox-sized pieces.
Place in large bowl. Marinate with sauces, sugar and sesame oil.
Mix well. Leave for 15-60 minutes to marinate.
Heat frying pan / wok with 2 tablespoons of oil.
Stir-fry onions on low fire, till soft and fragrant.
Add pork. Stir 2 tablespoons of water in your marinade bowl and pour into pan (so there's more gravy).
Cook over medium heat.
Serve with rice.

Nutrition Facts : Calories 222.5, Fat 13.2, SaturatedFat 4.5, Cholesterol 63, Sodium 481.6, Carbohydrate 4.3, Fiber 0.6, Sugar 1.8, Protein 20.5

Tips:

Choose the right cut of pork: Pork tenderloin or pork loin are good choices for a stir-fry. They are lean and tender, and they cook quickly.
Slice the pork thinly: This will help it cook evenly and quickly.
Marinate the pork before cooking: This will help to tenderize it and add flavor. You can use a simple marinade made with soy sauce, rice wine, and garlic.
Use a hot wok or skillet: This will help to sear the pork and prevent it from sticking.
Stir-fry the pork in batches: This will help to prevent the pork from overcrowding the pan and steaming instead of frying.
Add the vegetables towards the end of cooking: This will help to prevent them from overcooking.
Use a sauce or glaze to finish the stir-fry: This will add flavor and help to bind the ingredients together.

Conclusion:

Chinese pork stir-fry is a quick and easy meal that is packed with flavor. It can be made with a variety of different vegetables and sauces, so it is a versatile dish that can be customized to your liking. Whether you are a beginner or an experienced cook, this stir-fry is sure to be a hit.