Pork and Vegetable Stir Fry
adapted from Taste of Home Cooking
- 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
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.
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!
Garlic Sriracha Pork Stir Fry
adapted from Judy Kim at Delish
- 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
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.
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.
Pork and Green Chile Stew
adapted from Barefeet in the Kitchen
- 1-1/2 pounds pork shoulder, chopped into 1/2″ pieces
- 1/4 cup flour
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped into 1/2″ pieces
- 3 large cloves garlic, minced
- 8 ounces Hatch green chiles, chopped small (or sub 7-ounce can diced green chiles)
- 24-oz jar salsa verde
- 3 cups chicken stock
- 2 large Russet potatoes, diced
- Handful of chopped cilantro, for topping
Combine the pork, flour, pepper and garlic powder in a gallon size Ziploc bag. Shake to coat thoroughly and then set aside. In a large pot over medium heat, warm the oil. Add the fresh garlic and onion and sauté until translucent, approximately 2-3 minutes.
Add the dusted pork and cook until browned, approximately 5 minutes. Add the chiles, salsa verde, stock and salt and bring to a boil. Cover and simmer on low for 45 minutes.
Add the potatoes and raise heat to boil. Reduce to a simmer and cook until the potatoes are tender, approximately 15 minutes. Serve in bowls and sprinkle with cilantro, if desired. Enjoy!
I’ve been looking for a good weeknight (i.e., using jarred sauce) salsa verde stew for a while, but it wasn’t until I stumbled upon Mary’s version that I knew I had found the one. Potatoes! Why have I never tried it with potatoes?? I always made these green stews with white beans. But the potatoes work so well here. We absolutely loved this on the very first shot.
Teriyaki Pork Stir Fry
courtesy of the book Good Fast Eats from Belly Full
- 1 tbsp sesame oil, divided
- 6 oz. broccoli slaw
- Salt and pepper
- 1-1/2 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
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.
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.
courtesy of Self Proclaimed Foodie
- 1 pound spicy pork breakfast sausage (store-bought is fine, but I highly recommend you make your own, see below)
- 3 tablespoons butter
- 4 tbsp all-purpose flour
- 3 cups milk
- Fresh ground black pepper
- Buttermilk biscuits, for serving
In a large skillet over medium high heat, cook the sausage until brown and crumbly. If excess oil, drain while keeping a solid tablespoon of the sausage oil in the pan. Add the butter and stir well until melted.
Reduce heat to medium. Sprinkle sausage with flour, stir, and allow to cook for several minutes.
Add the milk and stir. Continue stirring occasionally over medium heat until gravy thickens, 5-10 minutes. Add fresh ground black pepper, as desired.
Serve over buttermilk biscuits.
HOLY. MOLY. Never did I think I would be able to make sausage gravy and biscuits equivalent to those served in roadside diners in the south, but this was IT. If I had known how easy it was, I would have started making this long ago. Insanely good. Easy easy. And you can cut the recipe right in half or double it with the same result (though the thickening time will be less/more if you do so). Going to keep this one on hand for life.
If you want to make your own sausage, as I did, this is a great recipe:
Spicy Breakfast Sausage
1 lb ground pork
1 tablespoon dark brown sugar
1 tsp salt
2 tsp dried sage
1 tsp fresh ground black pepper
1 tsp dried marjoram
1/2 tsp crushed red pepper flakes
1/4 tsp dried rosemary
1/4 tsp dried thyme
1/4 tsp dried basil
1/4 tsp garlic powder
In a small bowl, mix together all the seasonings until well combined. Add the ground pork and work in the seasonings with your hands or a fork, until evenly distributed.
Crock Pot Ham and Bean Soup
very slightly modified from Spend with Pennies
- 1 package Hurst’s® HamBeens® 15 Bean Soup® with flavor packet
- 8 cups chicken stock (can substitute other stock, broth, or water)
- 1 leftover ham bone with meat (plus enough diced ham steak to make about 1 lb. of meat total for the soup; if no hambone available, a full 1 lb of diced ham or smoked sausage can be used)
- 1 large sweet onion, diced
- 2 cloves garlic, grated or minced
- 2 teaspoons chile powder
- 1 teaspoon dried thyme
- 1 15-oz can diced tomatoes
- Optional for serving: scallions, hot sauce, rice, cornbread, corn chips
Rinse beans and drain. Sort any unwanted debris and set seasoning packet aside.
Place beans, stock, ham bone, onions, garlic, chile powder, and thyme in a 6-quart slow cooker.
Cook on high 4-5 hours (or low 7-8 hours), or until beans are tender.
Once tender, remove the ham bone (if used) and chop any meat left on the bone and add it back to the pot, along with any additional diced ham steak to make 1 lb. of meat for the soup.
Stir in diced tomatoes and Ham Flavor packet.
Cook for an additional hour on low.
Serve with scallions, hot sauce, rice, cornbread, etc., as desired.
This was so damn good! It’s hard not to have something fabulous on your hands when beans and leftover ham are involved. I am kicking myself for not having scallions to top it with – big oversight on my part – but the side of hatch chile cornbread was a pretty fantastic pairing all on its own. I will definitely make this again, with or without a leftover hambone!
Pad See Ew
- 2 tablespoons cooking oil
- 8 oz sliced pork or chicken
- 8 oz wide dry rice noodles, soaked for 40 minutes in cold water until soft and white, drained and rinsed
- 2 eggs, beaten
- Stir fry sauce (see below)
- 12 oz Chinese broccoli, stems sliced thinly on a diagonal, leafy ends chopped
Stir fry sauce:
- 2 tablespoons oyster sauce
- 2 tbsp dark soy sauce
- 1 tablespoon light (or “white”) soy sauce
- 1 tablespoon palm sugar
- 1 tablespoon rice wine vinegar
- 1 medium clove of garlic, minced or grated
Heat oil over very high heat, add meat, stir until no longer pink, but not cooked through. Add noodles, toss well, and let the mixture sit for 2-3 minutes to char.
Move noodles and meat to one side of the pan. Add eggs, then flip noodles and meat over them. Let eggs sit for one minute, then stir and toss until cooked through and well-distributed. Add stir fry sauce and toss through. Add broccoli and stir fry until broccoli is tender. Serve.
This dish. This dish has given me more trouble than any besides chicken vindaloo in trying to create an authentic, blog-worthy representation at home. Six tries later, I think I finally succeeded – meaning, even if it’s not as awesome as my beloved Thai Nakorn‘s version, it’s darn well close enough!