Any ideas on a good tried pork stir fry?

Answer 1

I love to stir-fry. I generally take the following or whatever I might have of them in the house:

bell pepper
water chestnuts
bok choy
Napa cabbage
onion
garlic
pea pods
bean sprouts
carrots
celery
bamboo shoots
mushrooms
fresh asparagus
broccoli

For the sauce I make:
soy sauce
oyster sauce
sesame oil
1 tsp chicken base with 1 T hot water to dissolve it
black pepper

I put a little oil in the skillet and would cook the meat first - sometimes I use a beef-pork combination or a pork-chicken combination - whatever you have - you can even use shrimp. Add a little sesame oil to the meat as it cooks - adds a nice flavor.

Anyway, I saute the meat until it's no longer pink and then remove from the pan and set aside. I clean the pan and then add a little more oil and start sauteeing the onions and garlic until translucent. Then I add veggies that take longer to cook (like the carrots, celery and mushrooms), after about 2-3 minutes I add a little of the sauce so it doesn't burn. Then I add the cabbage and bell peppers - another 2-3 minutes. Then I add the fresh asparagus - another 2 minutes. Then add the meat back to the pot, the rest of the ingredients, all the sauce, and give it a stir. Cover for 2-3 minutes or until the cabbage is steamed and wilted a little, stir again and serve. Don't overcook the veggies. They will be tender-crisp if you do the above.

Answer 2

1

Answer 3

4 – 6 Chinese dried mushrooms

Marinade/Sauce:
1/4 cup hoisin sauce
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
2 teaspoons rice vinegar
2 tablespoons water
1/2 teaspoon chilli sauce, or to taste
Other:
1 pound boneless pork, cut into bite-sized chunks
2 scallions (green onions, spring onions), green parts only
2 tablespoons oil for stir-frying, or as needed
1 teaspoon minced garlic
1/2 teaspoon sesame oil, or to taste

PREPARATION:
Wash the dried mushrooms and soak in warm water to soften. Squeeze out any excess moisture. Cut off the stems and thinly slice.

While the dried mushrooms are softening, prepare the marinade/sauce and pork. Combine the hoisin sauce, dark soy sauce, light soy sauce, rice vinegar, water and chilli sauce. Marinate the pork in half of the hoisin sauce mixture for 15 minutes. Reserve the other half for the sauce.

Wash the scallions and cut on the diagonal into 1-inch pieces.

Heat the wok and add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry briefly until aromatic (10 – 15 seconds). Add the pork. Stir-fry until it is no longer pink and is nearly cooked through.

Add the dried mushroom pieces. Stir-fry for 2 minutes, until softened. Push the pork and vegetables up to the sides of the wok. Add the reserved sauce and bring to a boil. Cook for 2 – 3 minutes to heat through. Stir in the scallions. Remove from the heat and stir in the sesame oil. Serve hot.

hope i helped!

Answer 4

Assuming you have leftover pork or have cooked strips of pork? Get a stir-fry mix [packet] for the flavoring part...or make your own sauce of: 2 tbs each soy-sauce and honey, 1/2 tsp powdered ginger and 2 tsp garlic bits [fresh or dry], 2 tbsp oil...mix & set aside to blend. Using just a little spray-on like Pam or non-stick coating, frizzle up the porky bits until they are lightly browned...while stirring around add the following suggested raw veggies: broccoli florets, slivers of carrot, fresh green beans [halved], snow peas, bits of cauliflower, green and/or red pepper slivers, scallions [green onions] left whole and cut in 1-2" lengths. Stir to combine, then add the prepared sauce and stir again. Put a lid on to develop steam enuf to crunchy-cook the veggies. Test for amount of "done-ness" you want. Serve with rice or fried noodles [more crunch]. Soy sauce on the side if you like more tang...or [my fave] Thai-style red chile sauce. Bon appetit!

Answer 5

you shouldn't eat swine.... it is very bad for you!

The pig is a filthy animal that has no sweat glands or pores so everything that enters its body stays in its body... so you eat all the diease, filth and nasty that this animal consumes everyday. You are what you eat!