Kat Posted March 5, 2007 Share Posted March 5, 2007 On the garlic chicken recipe thread we mentioned stir frying so I am starting a new thread for people to post up some stir fry recipes. Here is the pork stir fry recipe I promised.Pork Chop Suey1 lb pork tenderloin1/4 cup flour2 Tablespoons sesame oil - divided2 cups (~3 stalks) bok choy - sliced1 cup sliced celery - sliced1 cup red pepper - sliced into strips1 cup sliced mushrooms1 green onion - sliced1 8-oz can water chestnuts - drained2 garlic cloves - minced1/4 cup reduced fat and sodium chicken broth1/4 cup lite/low sodium soy sauce1 Tablespoon cornstarch1 Tablespoon dry sherry (optional)1/2 teaspoon ground ginger2 cups cooked rice2 sliced green onions1 - Cut pork into one inch pieces discard excess fat. Combine pork and flour in zip-lock bag, seal and shake to coat meat with flour. Heat one tablespoon of oil in stir fry pan over medium-high heat. Add pork and cook for about 3 minutes or until browned. Remove and keep warm.2 - Add other tablespoon of oil and stir fry the vegetables about 3 minutes. 3 - Combine broth, soy sauce, cornstarch, sherry and ginger and mix well with whisk. Add pork and broth mixture to pan and cook about a minute or until thick. Serve over hot cooked rice and sprinkle with green onions.makes 4 servings 8 WW points per serving (1-1/2 cup chop suey and 1/2 cup rice) Link to comment Share on other sites More sharing options...
Michael Russell Posted March 5, 2007 Share Posted March 5, 2007 This recipe is from one of my favorite hometown (San Diego) chefs Su-Mei YuVegetarian Mah Peh Tofu(Makes 4 serving)1 tablespoon Sichuan hot bean paste½ teaspoon sea salt1 teaspoon soy sauce1 tablespoon dry Vermouth1 teaspoon Sichuan peppercorns, dry-roasted and ground½ teaspoon black pepper1 tub (19 oz.) firm tofu, sliced into ¾ inch cubes1 cup vegetable broth1 tablespoon minced ginger½ teaspoon spicy sesame oil1 tablespoon minced green onionIn a small sauce bowl, mix the bean paste, sea salt, soy sauce and dry Vermouth together and set aside. Mix Sichuan peppercorn and black pepper together in another small bowl and set aside.Bring a pot of water to boil in a medium saucepan. Add the tofu and parboil for 3 to 4 seconds, transfer to a strainer.Bring the vegetable broth to a boil in a large non-stick skillet. Add the tofu and stir-fry for 1 to 2 minutes. Add the ginger, and continue to stir-fry for 1 to 2 minutes. Add the bean paste mixture and stir to mix. Stir-fry for another 1 to 2 minutes before adding the Sichuan peppercorn, black pepper mixture and stir to mix. Turn off the heat and add the spicy sesame oil. Transfer to a serving platter and garnish with the green onion. Serve with hot cooked rice. Link to comment Share on other sites More sharing options...
BAMF Posted March 5, 2007 Share Posted March 5, 2007 (edited) Mmmmm! Thanks, Kat! That will be quite a feat for me as the toughest thing I've ever made is Easy Mac, but I will try making it sometime soon. Can I replace pork with chicken? I'm not much for pork. :sick: Damn, I love stir fry.Thanks to you too, Michael! Gosh, it's going to be tough for me to just find this stuff in the grocery store. Whenever I'm in there I just kind of wander around aimlessly...even if I know what I'm in there for. Edited March 5, 2007 by Kori Link to comment Share on other sites More sharing options...
CNA Posted March 31, 2007 Share Posted March 31, 2007 Beef Cabbage Stir-Fry3 cups shredded cabbage2 tablespoons canola oil1 pound beef sirloin steak, cut into 1/4 inch strips2 large onions, thinly sliced and separated into rings3 celery ribs, sliced1 can (14 ounces) bean sprouts, drained1 can (8 ounces) bamboo shoots, drained1 can (8 ounces) sliced water chestnuts, drained2 tablespoons sugar1 tablespoon cornstarch1/2 cup beef broth1/2 cup soy saucecooked riceIn a large skillet or wok, stir fry cabbage in oil until cabbage begins to soften. Add beef; cook and stir for 3 minutes. Add the onions and celery; stir fry for 2 to 3 minutes or until veggies are crisp-tender. Add bean sprouts, bamboo shoots and water chestnuts. In a small bowl, combine the cornstarch, broth, and soy sauce until smooth; stir into beef mixture. Bring to a boil cook and stir for 2 minutes or until thickened and veggies are tender. Serve over rice. 8 servingsNutrition: 1 cup serving (prepared with reduced sodium soy sauce; calculated without rice) equals 242 calories, 13 g fat (4 g saturated fat), 37 mg cholesterol, 682 mg sodium, 18 g carbs, 4 g fiber, 15 g protein. Link to comment Share on other sites More sharing options...
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