Best 2 Singapore Pork And Onion Stir Fry Chinese Recipes

Pork and onion stir-fry is a classic Singaporean dish consisting of succulent pork slices stir-fried with tender onions in a savory sauce. This delectable dish is a symphony of flavors, textures, and aromas, offering a delightful culinary experience. With just a few simple ingredients and easy-to-follow steps, you can create this popular dish in your own kitchen. Our collection of recipes provides a variety of options to cater to different preferences and dietary restrictions. From the traditional Cantonese-style stir-fry to a healthier gluten-free version, there's a recipe here for everyone. So, gather your ingredients, prepare your wok or skillet, and let's embark on a culinary journey to savor the delightful flavors of Singaporean pork and onion stir-fry.

Here are our top 2 tried and tested recipes!

SINGAPORE RICE NOODLES RECIPE

Singapore Rice Noodles Recipe image

Complete with shrimp and roast pork, this simple and satisfying Singapore noodle stir-fry comes together in a matter of minutes.

Provided by Shao Z.

Categories Mains

Time 40m

Yield 4

Number Of Ingredients 19

Ingredients

1/4 pound shrimp, shelled, deveined, and rinsed under cold water
2 tablespoons plus 4 teaspoons canola or vegetable oil, divided
2 1/2 teaspoons Asian fish sauce, divided
1 bundle (about 5 1/2 ounces) dried rice stick noodles (see note)
2 medium cloves garlic, minced
1 teaspoon soy sauce
1 teaspoon Shaoxing wine
1/4 teaspoon ground white pepper
1/4 teaspoon sugar
2 eggs, beaten with two pinches kosher salt
1/4 pound Chinese roast pork (char siu) or ham, cut into thin strips
1/4 medium onion, very thinly sliced
1/2 medium red bell pepper, stemmed, seeded and julienned
12 snow peas, stemmed, tough strings removed, and slice thinly on the bias
1/2 medium carrot, julienned
1 tablespoon curry powder, divided
Kosher salt
2 scallions, sliced very thinly on the bias
2 teaspoons toasted sesame oil

Steps:

Pat shrimp dry with paper towels and place in a small bowl. Add 1 teaspoon canola oil and 1/2 teaspoon fish sauce. Mix well and set aside in refrigerator.
Place garlic in a small bowl and add 2 teaspoons curry powder along with soy sauce, Shaoxing wine, white pepper, sugar, remaining 2 teaspoons fish sauce. Mix well, thinning with 2 teaspoons water, then set sauce aside.

Nutrition Facts : Calories 588 kcal, Carbohydrate 63 g, Cholesterol 146 mg, Fiber 16 g, Protein 33 g, SaturatedFat 3 g, Sodium 829 mg, Sugar 23 g, Fat 23 g, ServingSize Serves 4, UnsaturatedFat 0 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 shoulder or tenderloin are good choices for this dish. They are both flavorful and tender, and they can withstand the high heat of the stir-fry.
Slice the pork thinly: This will help it cook evenly and quickly. Aim for slices that are about 1/4 inch thick.
Marinate the pork: Marinating the pork in a mixture of soy sauce, rice wine, and garlic powder will help to tenderize it and add flavor.
Use a hot wok or skillet: A hot wok or skillet will help to create a nice sear on the pork and prevent it from sticking.
Stir-fry the pork in batches: If you overcrowd the wok or skillet, the pork will not cook evenly. Stir-fry the pork in batches, removing it from the wok or skillet once it is cooked through.
Add the onions and other vegetables: Once the pork is cooked, add the onions and other vegetables to the wok or skillet. Stir-fry them until they are tender but still have a little bit of crunch.
Season the dish to taste: Season the dish with soy sauce, rice wine, and white pepper to taste. You can also add a little bit of sugar or honey to balance out the flavors.
Serve immediately: Singapore pork and onion stir-fry is best served immediately, over rice or noodles.

Conclusion:

Singapore pork and onion stir-fry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and can be on the table in under 30 minutes. So next time you are looking for a quick and easy dinner, give this recipe a try. You won't be disappointed!