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Reply
| | From:  Genie· (Original Message) | Sent: 10/16/2007 9:45 PM |
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Reply
| | | From: Genie· | Sent: 8/28/2008 7:06 PM |
| Zesty Pork Stir Fry Prep Time:
10 min Total Time:
32 min Makes:
4 servings 1 pork tenderloin (1 lb.), thinly sliced 1/4 cup KRAFT Horseradish Sauce 1 env. GOOD SEASONS Zesty Italian Salad Dressing & Recipe Mix 2 cups snow peas, trimmed 1 can (8 oz.) sliced water chestnuts, drained 3 cups hot cooked brown rice PLACE pork in large bowl. Add combined marmalade, horseradish sauce and dressing mix; toss to coat. HEAT oil in large nonstick skillet on medium-high heat. Add pork mixture; cook and stir 10 to 15 minutes or until pork is evenly browned. Reduce heat to medium-low. ADD snow peas and water chestnuts; mix lightly. Cover; cook an additional 5 to 7 minutes or until peas are crisp-tender, stirring occasionally. Serve over hot rice. | |
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Reply
| | | From: Genie· | Sent: 8/28/2008 7:06 PM |
| Saucy Stir-Fried Pork Prep Time:
15 min Total Time:
25 min Makes:
4 servings, 1-3/4 cups each 2 cups instant white rice, uncooked 1/4 cup KRAFT Zesty Italian Dressing 1 lb. pork tenderloin, cut into thin strips 1 red pepper, cut into thin strips 3 green onions, diagonally sliced COOK rice as directed on package. MEANWHILE, heat dressing in large skillet on medium-high heat. Add meat; cook and stir 2 min. Add peppers and peas; cook 3 min., stirring frequently. Add onions; cook and stir 1 min. MIX soy sauce, cornstarch and ginger until well blended. Add to meat mixture in skillet; cook 1 min. or until sauce thickens, stirring frequently. Serve over the rice. | |
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Reply
| | | From: Genie· | Sent: 8/29/2008 4:18 AM |
| Oriental Pork Skillet
4 pork chops, 3/4-inch thick
1 teaspoon vegetable oil
1/4 cup oriental stir-fry sauce
1 (8-ounce) can pineapple tidbits, drained, reserving 1/4 cup juice
2 tablespoons brown sugar
1 (16-ounce) package frozen broccoli, carrots, water chestnuts and red bell pepper Heat oil in large nonstick skillet over medium-high heat. Brown chops, about 2 minutes on each side.
In small bowl stir together stir-fry sauce, reserved pineapple juice and brown sugar; add to skillet with vegetables. Reduce heat to low, cover and simmer 8 to 10 minutes until vegetables are tender.
Uncover, stir in pineapple and cook 3 to 5 minutes to heat through.
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| | | From: Genie· | Sent: 8/29/2008 4:20 AM |
Sweet & Sour Stir-Fry Pork
1 1/2 pounds pork tenderloin, cubed
1/4 cup cornstarch
3 tablespoons dark sesame oil, divided
1 (20-ounce) can pineapple tidbits
2 tablespoons lite soy sauce
1 red bell pepper, chopped
1 green bell pepper, chopped
4 green onions, chopped
1/2 cup hoisin sauce
1 tablespoon Asian garlic-chili sauce
Hot cooked rice
1 tablespoon sesame seeds, toasted
Dredge pork in cornstarch. Heat 2 tablespoons oil in a wok or large skillet over medium-high heat; stir-fry pork in batches, 3 minutes or until browned. Remove pork from skillet; set aside. Drain pineapple, reserving 1/4 cup juice. Add reserved juice and soy sauce to skillet, stirring to loosen browned particles. Add remaining 1 tablespoon sesame oil to skillet; stir-fry pineapple, bell peppers, and green onions 5 minutes or until peppers are tender. Stir together hoisin sauce and garlic-chili sauce; add to skillet. Add pork, and stir-fry 5 minutes. Serve over rice. Sprinkle with sesame seeds. | |
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Reply
| | | From: Genie· | Sent: 9/8/2008 6:19 PM |
| Chop Suey
2 tablespoons Vegetable oil
4 Celery stalks, diagonally sliced
1 Onion, thinly sliced
1/2 pound Pork or other meat
1 cup Thinly sliced mushrooms
1 Green or red bell pepper, seeded, sliced thin
1 cup Bean sprouts
1 cup Beef stock
1 tablespoon Cornstarch
2 tablespoons Soy sauce
2 large Green onions, diagonally sliced
Salt to taste
Black pepper, freshly ground, to taste
Cut the pork (or other meat) across the grain into small, thin strips.
In a large, heavy skillet, preferably of cast iron, or in a wok, heat the oil over high heat until it is smoking hot. Do not leave the pan unattended for even a minute; hot oil can ignite. Add the celery and onion and cook briskly, stirring and tossing furiously, for about 2 minutes.
Add the pork, mushrooms, and pepper and continue cooking over high heat, tossing and stirring all the while, for about 3 minutes more, until the meat is cooked through. Add the bean sprouts and cook, tossing for 1 minute.
Quickly stir the broth, cornstarch, and soy sauce together until blended. Add to the other ingredients along with the green onion, and cook for 1 minute more, until thickened. Season with salt and pepper to taste, and serve over rice.
This recipe serves 4. | |
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Reply
| | | From: Genie· | Sent: 9/29/2008 12:28 AM |
Quick Fried Rice 2 scallions, chopped 1/2 stalk celery, diced thin 2 tsp garlic butter or oil 1 cup cooked rice, refrigerate until cold 1/4 cup frozen peas and carrots 2 pork steaks, diced into small pieces Soy sauce, to taste Garlic salt Cook pork in a small amount of oil. Saute scallion and celery in garlic butter for 2 minutes. Add rice, peas and carrots, soy sauce and garlic salt. Cook over medium high. Stir frequently, until rice has heated through. Optional: Beat 2 eggs, push rice to side and cook scrambled egg. Mix into rice when egg is cooked. Krysten Sanders | |
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Reply
| | | From: Genie· | Sent: 9/29/2008 12:46 AM |
Pork Lo Mein -
- 1/4 cup soy sauce
1/2 cup seasoned rice vinegar
2 tablespoons vegetable oil
1/2 teaspoons garlic powder
1/2 teaspoon ground ginger
1 pound pork sirloin, cut in thin strips
2 tablespoons vegetable oil
1 1/2 cups small broccoli flowerets (fresh or frozen)
1 large onion, cut into wedges
1/2 small red bell pepper, cut in thin strips
1/2 small yellow bell pepper, cut in thin strips
8 ounces fresh mushrooms, sliced
1 cup cold water
2 tablespoons cornstarch
1 teaspoon vegetable or chicken base or bouillon
8 ounces spaghetti or linguine, cooked according to package directions In a medium bowl, combine first five ingredients. Add pork, cover, and marinate 1 to 24 hours in refrigerator. In a wok or large, deep skillet, heat 2 tablespoons oil. Add pork mixture and broccoli. Stir-fry 2 minutes. Add onion, peppers, and mushrooms. Stir-fry until tender. In a small bowl, blend water, cornstarch, and bouillon. Stir into pork and cook until thickened. Add cooked spaghetti; toss until thoroughly mixed. Serve immediately. Makes 4 to 6 servings. | |
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Reply
| | | From: Genie· | Sent: 10/4/2008 3:52 PM |
Moo Shu Pork
4 Servings
Here is a good recipe I have used from the Pillsbury Easy Chinese Cooking booklet, Jan. 1996.
Ready in 1 hour
1/2 lb. boneless pork loin, cut into 1x1/8x1/8-inch strips
1 tbsp. dry sherry
1 tsp. sugar
1 tsp. soy sauce
1/3 cup water
1 tbsp. cornstarch
1/2 tsp. chicken-flavor instant bouillon
1 tbsp. margarine or butter
3 eggs, beaten
1 cup thinly sliced Chinese (Napa) cabbage
1/2 cup fresh bean sprouts
1/2 cup chopped fresh mushrooms
2 green onions, halved lengthwise and cut into 1-inch pieces
8 tsp. hoisin sauce
8 (7-inch) flour tortillas
In medium bowl combine pork strips, sherry, sugar, and soy sauce; mix well. Refrigerate for at least 1/2 hour or up to 6 hours. In small bowl, combine water, cornstarch, and bouillon; blend well. Set aside. Melt margarine in large skillet or wok over medium-high heat. Add eggs; cook 2 to 3 minutes or until firm, turning once. Remove eggs from skillet; cut into thin strips. Add pork mixture to skillet; cook and stir 2 to 3 minutes or until no longer pink. Add cabbage, bean sprouts, and mushrooms; cook and stir one minute or until crisp - tender. Add cornstarch mixture to skillet; cook and stir til thickened and bubbly. Add eggs and onions to skillet; stir gently to combine. Remove from heat.
Spread 1 tsp. hoisin sauce on each tortilla. Top each with about 1/2 cup pork mixture; roll up. Serve immediately.
Mandarin pancakes, traditionally used in Mu Shu Pork, can be substituted for the tortillas used in this recipe. They are often available in frozen form in Asian markets. These pancakes are sometimes called "doilies" because they are so delicate.
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Reply
| | | From: Genie· | Sent: 10/10/2008 2:40 AM |
-Spice Apples and Pork Stir Fry
- 2 cups low sodium, low fat chicken broth
- ¾ cup water
- 1 ½ cups long-grain white rice
- 3 tablespoons sesame oil
- 1 lb. (16 oz.) thin pork loin chops, thinly sliced
- 2 teaspoons Chinese 5-Spice Powder
- 2 large eggs, beaten
- One 4-oz can stems and pieces mushrooms, drained and chopped
- 3 cups N.C. Golden Delicious apples, unpeeled, cored and diced (approx. 3 medium apples)
- 1 cup carrots, shredded (2 medium)
- 1/3 cup onion, chopped
- 1 tablespoon garlic minced
- 1/3 cup reduced soy sauce
In a medium saucepan, bring the broth and water to a boil. Stir in the rice, cover and cook over low heat for 18 to 20 minutes. Fluff with a fork when done. In a large, deep nonstick skillet or wok, heat 2 tablespoons sesame oil over medium-high heat. Season the pork with the Chinese 5-Spice Powder, add to skillet or wok and stir fry 4 to 5 minutes. Transfer to a plate. Add the remaining tablespoon of sesame oil to the skillet or wok and lower the heat to medium. Add the eggs and scramble for 30 seconds; push them to the side. Add the mushrooms, N.C. Golden Delicious apples, carrots, onion and garlic. Stir fry for 3 to 4 minutes. Add the cooked rice and cook for 1 minute. Still in the soy sauce and reserved pork. Serves 4 to 6. | |
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Reply
| | | From: Genie· | Sent: 10/16/2008 9:17 PM |
| Spaghetti Squash & Pork Stir Fry
1 3-pound spaghetti squash
1 pound pork tenderloin, trimmed
2 teaspoons toasted sesame oil
5 medium scallions, thinly sliced
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1/2 teaspoon salt
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon Asian red chile sauce, such as sriracha, or chile oil Preheat
oven to 350°F.Cut squash in half. Scoop out and discard seeds. Place
each half, cut-side down, on a baking sheet. Bake until the squash is
tender, about 1 hr. Let cool for 10 mins then shred the flesh with a
fork into a bowl. Discard the shell.Slice pork into thin rounds; cut
each round into matchsticks.<WBR>each round into matchsticks.<WBR><WBR>Heat a l
Swirl in oil, then add scallions, garlic, ginger and salt; cook,
stirring, until fragrant, 30 secs.Add the pork; cook, stirring
constantly, until just cooked through, 2 to 3 mins.Add the squash
threads and cook, stirring, for 1 min. Add soy sauce, rice vinegar and
chile sauce (or chile oil); cook, stirring constantly, until aromatic,
about 30 seconds. Serves 4.
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Reply
| | | From: Genie· | Sent: 10/27/2008 2:03 AM |
Fried Rice with Ham and Vegetables **** - 2 large eggs
- Pinch of salt
- 3 tablespoons vegetable oil
- 1 cup diced ham
- 2 tablespoons sliced green onion
- 2 tablespoons diced carrot
- 2 tablespoons frozen peas, thawed
- 3 cups cooked rice
- 1 tablespoon soy sauce
- Freshly ground black pepper to taste
- Additional soy sauce
- Whisk eggs with pinch of salt until blended. Heat 1 tablespoon oil in wok or heavy large skillet; add eggs and using spatula, lift eggs as they cook, letting uncooked part run underneath until set. Transfer to cutting board. Cut eggs into shreds.
- Heat 2 tablespoons oil in same wok over medium-high heat. Add ham and vegetables and stir-fry 1 minute. Add shredded eggs, rice and 1 tablespoon soy sauce and stir-fry until heated through. Season with pepper. Serve, passing soy sauce separately.
Serves 4 | |
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