Best 2 Chinese Stir Fry Pork Recipes

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**Stir-fried pork is a classic Chinese dish that is popular all over the world. It is a quick and easy dish to make, and it is a great way to use up leftover pork. The key to making a great stir-fry is to use high-quality ingredients and to cook the pork over high heat. This dish is typically made with pork tenderloin, but you can also use other cuts of pork, such as pork shoulder or pork loin. The pork is marinated in a flavorful sauce and then stir-fried with a variety of vegetables, such as onions, peppers, and carrots. The dish is often served with rice or noodles.**

**This article features three different recipes for Chinese stir-fried pork. The first recipe is for a classic stir-fry made with pork tenderloin, onions, peppers, and carrots. The second recipe is for a spicy stir-fry made with pork shoulder, chili peppers, and garlic. The third recipe is for a sweet and sour stir-fry made with pork loin, pineapple, and bell peppers. All three recipes are easy to follow and make a delicious and satisfying meal.**

Here are our top 2 tried and tested 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

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

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 shoulder or tenderloin are ideal for stir-fries, as they are tender and flavorful.
  • Use a well-seasoned wok or skillet: A well-seasoned wok or skillet will help prevent the pork from sticking and will also add flavor to the dish.
  • Cook the pork in small batches: Do not overcrowd the wok or skillet, as this will prevent the pork from cooking evenly.
  • Use a high heat: Stir-fries are cooked over high heat, so make sure your wok or skillet is hot before adding the pork.
  • Stir the pork constantly: Stirring the pork constantly will help prevent it from overcooking and will also help to evenly distribute the sauce.
  • Add the vegetables last: Vegetables cook quickly, so they should be added to the wok or skillet last.
  • Serve immediately: Stir-fries are best served immediately, so that the vegetables are still crisp and the pork is tender and juicy.

Conclusion:

Chinese stir-fry pork is a delicious and easy-to-make dish that is perfect for a quick and healthy weeknight meal. By following the tips above, you can make a stir-fry that is flavorful, tender, and packed with vegetables. So next time you're looking for a quick and easy meal, give Chinese stir-fry pork a try.

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