Pork and Vegetable Stir Fry

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Pork and Vegetable Stir Fry
adapted from Taste of Home Cooking

Ingredients

  • 2 tablespoons cornstarch
  • 1 tablespoon chile garlic sauce
  • 1/4 cup soy sauce
  • 1 tablespoon oyster sauce
  • 1 cup chicken broth
  • 12 oz. dry udon, lo mein, or rice noodles
  • 1 tablespoon canola oil, divided
  • 1-1/4 pound pork shoulder, cut into bite-sized pieces
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 small onion, thinly sliced
  • 1/2 pound mushrooms, sliced
  • 1 small red bell pepper, thinly sliced
  • 1 cup shredded carrot
  • 1 8-oz bag snow peas or snap peas
  • 1 teaspoon sesame oil

Method

In a large measuring cup, whisk together the cornstarch, chile garlic sauce, soy sauce, oyster sauce and chicken broth.

Cook the noodles according to the package instructions. Drain and set aside.

Heat 1/2 tablespoon of the oil in a large skillet or wok over medium-high heat. Stir fry the pork, ginger and garlic until almost cooked through. Remove the pork from the wok and add the remaining 1/2 tablespoon of oil. Once the oil is hot, add the onion, mushrooms, bell pepper and carrots. Stir fry for 3 to 5 minutes, until the vegetables start to soften.

Pour the broth mixture over the vegetables, bring to a boil and cook for a minute more. Add the pork and peas. Cook for another minute, then add the noodles and sesame oil. Toss to coat the noodles evenly with the sauce. Serve.

NOTES

We are always looking for new stir fry recipes around here, especially ones with protein other than chicken, so I knew when Sarah posted about this, I had to try it. And I expected it to be good, but I didn’t expect it to knock our socks off quite like it did. It was absolutely awesome – savory, tangy, slightly spicy. Thanks for an absolute winner, my friend!

Sesame Noodles with Chicken and Broccoli

IMG_9659Sesame Noodles with Chicken and Broccoli
with thanks to Belly Full and Cooking Classy

Ingredients

  • 1/4 cup chicken broth
  • 1/4 cup soy sauce
  • 1/4 cup hoisin sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons granulated sugar
  • 1 teaspoon Sriracha
  • 12 oz dry rice noodles (M or L width)
  • 12 oz broccoli florets
  • 1-1/4 lb boneless skinless chicken thighs, cut into small strips
  • 1 tablespoon vegetable oil
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, peeled and minced
  • 4 scallions, chopped
  • 1 tablespoon sesame seeds

Method

In a small mixing bowl whisk together chicken broth, soy sauce, hoisin sauce, sesame oil, rice vinegar, sugar, and Sriracha; set aside.

Cook noodles according to directions on package, adding in broccoli during last 3 minutes of boiling (you want to try to time the noodles and broccoli to be done about the same time the chicken is done); drain.

Meanwhile, heat vegetable oil in a wok or large skillet over medium-high heat. Add chicken and cook until golden brown on bottom, about 3 minutes, then rotate and cook 2 minutes longer. Add garlic and ginger and cook for 1 minute or until chicken has cooked through.

Lower heat to medium. Add cooked noodles and broccoli, then whisk sauce and pour over top. Cook and toss noodles until about most of the sauce has absorbed into pasta, about a minute. Add scallions and sprinkle with sesame seeds. Serve warm.

NOTES

I honestly never expected to be so wowed by this dish. I only added it to my menu to use the last of my rice noodles in my pantry. But we loved this! It’s a perfect combination of the recipe idea from Jaclyn and the sesame noodle sauce from Amy. Could not have come out better.

Garlic Sriracha Pork Stir Fry

IMG_9046 (1)Garlic Sriracha Pork Stir Fry
adapted from Judy Kim at Delish

Ingredients

  • 1 lb. ground pork
  • 1 tbsp. sesame oil
  • 3 garlic cloves, minced
  • 1 sweet onion, sliced
  • 1 red bell pepper, cut into strips
  • 1 lb. green beans, cut into 2-inch pieces
  • 1/4 cup soy sauce
  • 2 tablespoons packed brown sugar
  • 4 teaspoons sriracha
  • 1 tablespoon oyster sauce

Method

In a large skillet or wok over medium-high heat, brown ground pork, breaking up with a wooden spoon. Transfer to a plate, set aside.

Reduce heat to medium, pour in the oil to warm, then add garlic and onion and sauté until softened, about 4 minutes. Increase heat to medium-high; add bell pepper and stir fry for 2 to 3 minutes.

Meanwhile, in a small bowl combine soy sauce, brown sugar, Sriracha, and oyster sauce. Add mixture to the skillet along with green beans and pork. Sauté until green beans are bright green and meat is warmed through.

Serve immediately over white or brown rice.

NOTES

This might be one of the simplest stir fries I have ever made, but absolutely one of the best. For my money, you can’t go wrong with ground pork but all the better when the vegetables balance it out perfectly and the simple sauce covers all the right bases: sweet, savory, spicy. Definitely a go-to weeknight meal.

Chicken Chow Mein

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img_7175Chicken Chow Mein
courtesy of recipetin eats
serves 6

Ingredients

  • 1-1/4 lb boneless, skinless chicken thighs, cut into thin strips
  • 1 tsp baking soda
  • 12 oz chow mein noodles (I HIGHLY recommend these;  you can also buy them at Target or on Amazon)
  • 1 tbsp vegetable oil
  • 4 cloves garlic, peeled and minced
  • 6-8 cups green cabbage (savoy/green), finely shredded
  • 2 carrots, julienned
  • 2 cups bean sprouts
  • 1 bunch scallions, cut into 2″ pieces, whites and green separated
  • 4 eggs, scrambled, cooked in a single layer, cut into bite-sized pieces (see notes)
  • 1/2 cup water
  • 1/2 cup + 2 tbsp Chow Mein Sauce (recipe below)

Chow Mein Sauce

  • 4 tsp cornstarch
  • 3 tbsp soy sauce (ordinary all purpose soy sauce OR light soy sauce)
  • 3 tbsp oyster sauce
  • 3 tbsp Chinese cooking wine (or sherry)
  • 4 tsp sugar
  • 1 tsp sesame oil
  • White pepper

Method

Combine chicken and baking soda in a small bowl and toss to combine. Set aside for 10 minutes to marinate, then rinse chicken well and pat dry.

In the meantime, make the Chow Mein Sauce: mix together cornstarch and soy sauce, then mix in remaining ingredients. Pour 2 tbsp of Chow Mein Sauce over the chicken and set aside to marinate for 10 minutes.

Prepare the noodles according to the packet instructions.

Heat oil in wok or large fry pan over high heat. Add garlic and stir fry for 30 seconds until the garlic is golden brown and you can smell the garlic in the oil. Add chicken and stir fry until the skin is white but the inside is still raw – about 1 minute. Add the cabbage, carrot, and the white pieces of scallions. Stir fry for 2-3 minutes until the cabbage is just starting to wilt and the chicken is cooked through.

Add the noodles, Chow Mein Sauce, and water. Stir fry for 1 minute, tossing to coat the noodles in the sauce. Add bean sprouts, remaining scallions, and eggs. Stir through quickly then remove from heat. Serve immediately.

NOTES

Nothing to say except that this was perfect, savory, Chinese noodly goodness. 10/10 will make again. Often.

Note about the eggs: I am terrible awful not good at doing the scrambled eggs in the wok thing. If you would rather do it that way, just add them after the cabbage and chicken are cooked: make a well in the pan, pour in the eggs, scramble, let cook fully, toss with other ingredients, and continue on with the recipe. Or, you can omit them altogether.

Teriyaki Pork Stir Fry

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Teriyaki Pork Stir Fry
courtesy of the book Good Fast Eats from Belly Full

Ingredients

  • 1 tbsp sesame oil, divided
  • 6 oz. broccoli slaw
  • Salt and pepper
  • 1-1/4 lb ground pork
  • 2 garlic cloves, minced
  • 1 tsp grated ginger
  • 1 tsp chili garlic sauce
  • 1/2 cup teriyaki sauce (use thick teriyaki sauce, not thin teriyaki marinade)
  • 3 scallions, cut into 1-inch pieces
  • Juice from one large lime
  • Cooked rice

Method

In a large nonstick skillet or wok, warm half the sesame oil over medium-high heat. Add broccoli slaw to the hot pan and saute for about 2-3 minutes until almost tender. Season with salt and pepper to taste; transfer to a bowl.

Add the remaining sesame oil to the skillet, followed by the pork, garlic, ginger, and chili garlic sauce. Cook pork, stirring often, breaking it up with a wooden spoon until no pink remains, about 3-4 minutes. Season with salt and pepper. Drain off excess fat, if desired.

Stir in teriyaki sauce. Add slaw back in, along with the scallions and lime juice; mix to coat.

Serve over hot cooked white or brown rice.

NOTES

Another winner from Good Fast Eats and probably Steve’s favorite thus far. Like everything else from Amy’s book, it’s super fast and delicious. Just doesn’t get any better than that.

Szechuan Chicken and Snap Peas

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Szechuan Chicken and Snap Peas
courtesy of the book Good Fast Eats from Belly Full

Ingredients

  • 3 tbsp soy sauce
  • 1/2 tbsp. sesame oil
  • 1 tbsp hoisin sauce
  • 1 tbsp honey
  • 2 tsp chili garlic sauce
  • 1 tbsp vegetable oil
  • 1-1/4 lb ground chicken (or turkey)
  • salt and pepper
  • 8 oz. snap peas
  • 1 medium sweet onion, cut into 1-inch pieces
  • 3 garlic cloves, minced
  • 2 tbsp minced fresh ginger
  • 2 tbsp rice wine vinegar
  • 1 (8-oz.) can sliced water chestnuts, drained
  • cooked white rice, for serving

Method

In a medium bowl, whisk together the soy sauce, sesame oil, hoisin, honey, and chili garlic sauce, Set aside.

Heat oil in large wok or nonstick skillet over medium-high. Add ground chicken, cook until browned and no pink remains, breaking it up with a wooden spoon as it cooks, about 3 minutes. Season with salt and pepper.

Add in snap peas, onion, garlic, and ginger. Sauté for 3 minutes. Pour in the rice wine vinegar; when it is mostly evaporated, give the soy sauce mixture a stir and add it to the pan, along with the water chestnuts. Sauté for another 3-4 more minute. Taste and adjust seasoning, if necessary.

Serve over cooked white rice.

NOTES

Gotta admit – I knew this one would be good, but I did not expect it would become one of my new favorite stir fry dishes. SO GOOD! For all its simplicity, it is just packed with flavor – and, bonus, it comes together lightning quick. Going to blast this one on repeat on my weekly menu for a while!

Sweet and Sour Chicken

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Sweet and Sour Chicken
courtesy of Good Fast Eats from Belly Full

Ingredients

  • 1-1/2 tbsp cornstarch, divided
  • 1 tbsp water
  • 1/3 cup rice wine vinegar
  • 1/3 cup brown sugar
  • 3 tbsp ketchup
  • 1-1/2 tbsp soy sauce
  • 1 (8-oz.) can pineapple chunks, drained, juice reserved
  • 1 tbsp vegetable oil
  • 1-1/2 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • salt and pepper
  • 1 small red bell pepper, cut into 1-inch pieces
  • 1 small green bell pepper, cut into 1-inch pieces
  • 1 small sweet onion, cut into 1-inch pieces
  • cooked white rice, for serving

Method

In a medium bowl, whisk together 1 tablespoon of the cornstarch and water, until combined. Whisk in the rice wine vinegar, brown sugar, ketchup, soy sauce, and reserved pineapple juice.

In a large nonstick skillet, heat the oil over medium-high. Toss the chicken with the remaining 1/2 tablespoon cornstarch, and season with salt and pepper. Add to the skillet and cook without stirring for 2-3 minutes. Mix and continue to sauté for another 6-7 minutes. With a slotted spoon, transfer chicken to a plate and set aside.

Add red bell pepper, green bell pepper, and onion to the skillet. Cook for 3 minutes until vegetables soften and get a bit charred. Season with salt and pepper. Pour in the sweet and sour mixture, along with the pineapple chunks. Cook for another 1-2 minutes to warm through and allow sauce to thicken. Add chicken back to skillet and stir to combine.

Serve over cooked white rice.

NOTES

I cannot remember how many years it’s been since I had takeout sweet and sour – mostly because it was usually so greasy and goopy that it no longer had any appeal.

But THIS one. This is way, way better – light and fresh, easy, delicious. Big thanks to Belly Full for making me remember why I loved this dish in the first place.