#pork stir fry with peppers

[captainsnedden]

How to Make a Flavourful Pork Stir Fry with Fresh Vegetables

Pork Stir Fry With Vegetables – a scrumptious and nutritious meal that can be whipped up in minutes. Bursting with vibrant colors, bold flavors, and a perfect balance of protein and veggies, this dish is a sure winner for both your taste buds and your health. With just a few simple ingredients and some basic cooking techniques, you can create a mouthwatering dish that will leave you feeling…

[fattributes]

Sweet and Sour Pork

[buffetlicious]

I usually ordered my ham in advance but this year I decided to try cash and carry instead. Whether I preorder or buy off the shelf, the price is still the same, except that I don’t get the cooler bag and cranberry sauce if I did the latter. Here is the boneless Ham Royale (±1.8 kg before cooking) I bought from NTUC supermarket.

Woke up early to slice up the ham and prepare the rest of the ingredients while toasting the Rosemary & Olive Panini Roll in the oven. Pan-fried the ham then the brown button mushrooms and king oyster mushrooms with olive oil and black pepper. Time to assemble the sandwich with a layer of green & red coral lettuces, ham, cheese, canned pineapple rings and the sautéed mushrooms to make my Ham & Panini Sandwich with a side of potato crisps. Later on, sis makes her own with an extra fried egg added to the sandwich.

[morethansalad]

Cucumber Stir Fry with Mock Pork (Vegan)

[santosfcmusings]

Pad Krapao Thai Stir-Fry Pork with Basil Thai street food stalls sell the traditional stir-fried pork dish known as pad krapao, which also includes Thai basil.

[spatchcocked-and-loaded]

Caramelized Pork Stiry Fry

[spaulyseasonalservingsblog]

Stir Fried Pork Fillet with Peppers, Nuts, Mint, Basil and Broccoli

I love a stir fry particularly when you have had a long day. The prep takes a bit of time but the cooking is so quick. This stir fry was fresh vibrant and really tasty. It was much lighter as it only has lime juice and fish sauce. Pork fillet works perfectly in a stir fry as it is so tender. Leaving it to rest while you cook the other ingredients really makes a massive difference. Ingredients…

[thefaceoftheinquisition]

Pork Stir Fry with Chili Peppers

This flavorful and easy-to-make Pork Stir Fry with Chili Peppers is ideal for a quick and delicious weeknight meal. Tender pork, crunchy bell peppers, spicy chili peppers, and savory soy sauce combine to make a filling and delectable meal. Made from Pork Tenderloin, Soy Sauce, Ginger, Chicken Broth, Green Bell Pepper, Vegetable Oil, Red Bell Pepper, Green Onions, Sugar, Garlic Cloves, Cornstarch, Chili Peppers, Rice Vinegar.

[troll-rockeiro]

Recipe for Pork and Pepper Stir Fry This flavorful stir-fry combines marinated pork strips with a vibrant assortment of sweet peppers for a spicy and sweet combination.

[guillaumesavoye]

Recipe for Thai Basil Pork Stir Fry with Spinach and Onions

Made with Red Bell Pepper, Oyster Sauce, Ground Pork, Cloves Garlic, Ginger, Fish Sauce, Vegetable Oil, Brown Sugar, Thai Basil Leaves, Onion, Soy Sauce, Baby Spinach, Black Pepper. This Thai Basil Pork Stir Fry with Spinach and Onions is a flavorful and quick weeknight dinner. Soy sauce, oyster sauce, fish sauce, and brown sugar combine to make a savory and slightly sweet sauce that coats the ground pork and vegetables perfectly. Thai basil and baby spinach add a vibrant and fresh flavor to the dish.

[alexandervidal]

Pad Krapao Thai Stir-Fry Pork with Basil Thai street food stalls sell the traditional stir-fried pork dish known as pad krapao, which also includes Thai basil.

[memorycycle]

my girlfriend is a 29ft long black frost dragon + she just finished making a Huge pork & hot pepper stir fry with rice and im goign to go eat it and then stick my entire head in her pussy later

[fattributes]

Air Fryer Sweet and Sour Pork

[five-rivers]

Prompt: There's talk that a new ghost has been haunting a certain website on the internet, where if you connect between 3:00 and 4:00 and do some steps, he'll end up jumping from the screen and strangling you... It's Technus, doing a prank... always Technus with a prank...

"Okay," said Tucker, sitting down across from Sam and waggling his PDA at her, "I've got some leads on ghost activity."

"Are they actual leads, or just more low-effort creepypastas?" asked Sam.

"They're actual leads. They're always actual leads."

"You tried to send us after Slenderman."

"Little kids were murdering each other over it, excuse me if I thought that maybe there was some other explanation."

"Can't really argue with that," said Danny, setting the frying pan down on the trivet in the middle of the table. "But Sam is right, too. You've given us a lot of false leads."

"Fine, whatever," said Tucker. "But I researched these more than that. So, first up, there's a pretty persistent rumor that if you go to the wiki page for Tesla at three in the morning, then search up Thomas Edison, and then--"

"It's Technus."

"What?"

"It's Technus," repeated Danny. "Technus, playing a prank."

"Wait, you already knew about this?" asked Sam, waving the serving spoon at him. "Why haven't you done anything about it?"

"Because while he's coming up with pranks, he isn't plotting world domination. Next."

"Okay, well, there's this company called Tesla Motors, and their website--"

"Still Technus." Danny took a bite of his broccoli and chewed loudly.

"Seriously?" asked Tucker. "That's Technus, too?"

"Just assume that anything that has anything to do with Tesla is Technus playing a prank."

Tucker sighed and made several swiping motions with his PDA stylus. "Alright, then. There's this website called ghoulishfascinationwithtechnology dot com that--"

"Yeah, that's also Technus."

"For real? The whole website?"

"Yeah, it's his website. I helped him set it up."

"Why?"

"Same reason?" Danny shrugged. "The more time he spends on that website, the less time he spends harassing me."

Tucker frowned down at his PDA, then put it to the side. "Can you maybe give me a list of things that are Technus? So I don't waste my Saturdays chasing his hobbies."

"Sure," said Danny. "It's on the computer in Technus's file."

"Great." Tucker looked at the frying pan and wrinkled his nose. "And what's that?"

"Broccoli, carrot, celery, onion, pepper, and tofu stir-fry," said Sam, "and we're very grateful to Danny for making it."

Danny leaned over. "I made some pork for you earlier, but you'll have to heat it up yourself."

"Ugh, fine."

[feyburner]

Hello teacher feyre, I've been following your cooking tips and recipes and I wonder if there's any recipes/tips you have for someone who cooks only as a means to an end (food on the table), so something quick or easy. Thank you in advance!

You can’t go wrong with the basic carb + protein + veg. There are infinite variations on this in every cuisine. Whenever I’m cooking dinner it’s just carb (usually rice or quick homemade flatbread of some sort, sometimes Asian noodles; I’m not a pasta person) + protein (chicken, beef, pork, tofu) + veg (whatever was on sale).

The fastest and easiest way to cook things is sautee/stir fry imho, I know baked sheet pan meals are also a thing but for speed + Cooked Well I really only trust the oven for roasting veg. I’ve never had much luck with roasting meat in the oven, it never browns to my satisfaction (except for whole roast chicken). I only use the oven for braising.

Stir fry is hella easy. All you need for a good stir fry sauce is roughly equal parts salt/savory, acid, sweet, spice/herbs + some water or broth, maaaybe a thickener (cornstarch slurry). I usually just improvise with whatever I feel like. Soy sauce, rice vinegar, brown sugar or honey, chili sauce or sriracha as a base, add water or broth until you have enough to cover what you’re stir frying. Salt and black pepper. Not the fanciest but it takes 5 min.

A typical dinner I make is rice, chicken, onions + bell peppers. First get the rice going in the rice cooker. Usually just with water, sometimes with broth, or coconut milk + lime zest if I have a lime. Pat the chicken dry and rub with kosher salt and whatever seasonings (can’t go wrong with S&P + garlic powder, paprika, chili powder or Cajun seasoning, or herbs: parsley sage rosemary thyme. Or get pre-made spice rubs! Who cares!). Cut into bite size pieces. Sometimes I’ll velvet/marinate it, sometimes I’m lazy. Sautee the chicken in a hot wok with oil until it’s browned. (I cut into bite-size pieces so it cooks fast inside too. Or you can do “hands off” for whole chicken breasts: Heat oil in a pan with a tight-fitting lid. Press seasoned chicken breasts flat with your hands. Place 2-3 chicken breasts in pan, brown 2-3 minutes on one side. Flip. Put lid on pan. Turn heat to low and and do not touch for 9 minutes. Perfect juicy chicken breasts every time.) Remove chicken from wok, pour out juice if desired, add onions, sweat a few minutes until softened, add peppers, sautee a few more minutes until peppers are softened/browning but still a bit crisp, add minced garlic, toss 1 more minute, done. Season through the process with whatever you want. Baseline = S&P, garlic.

When you’re cooking fast the thing that is most important is highlighting & enhancing the flavor of your raw ingredients. You’re not putting hours into a curry or a braise, so just season to show off the flavors of your onions, peppers, etc. S&P, garlic, and a finishing sprinkle of lemon juice, can’t go wrong. Spices and seasonings to your taste. Soy sauce. Whatever. Sautee until it looks like something you want to eat. Done.

Ground beef or pork, sausage cut into coins. Whatever’s on sale. Spinach is a big one in our house bc wilting spinach in a pan takes 5 minutes. Onions—edible in 5 minutes, don’t have to spend 45 caramelizing. Yukon gold potatoes—wash, chop, boil 9 minutes in salted water until fork tender, drain, quick pan-fry for a good crisp.

Figure out your staples—what you like, what’s cheap, what’s easy—and figure out fast ways to cook it and you’re done. Carb + protein + veg = you will never run out of things to cook, just switch up seasonings and whether you do a stir fry sauce or not.

The thing about cooking regularly is you figure out your go-tos and that makes it much easier. You don’t have to look at new recipes every night. You realize you can pretty much do anything to anything once you understand the 101 Basics of how to cook it.

Sorry this is rambling. Hope it helps a bit??? Feel free to ask for clarification.

EDIT: Wait I thought of actual tips.

- Always heat pan first, then oil, then once oil is shimmering/shivering add food. It’s faster, and you don’t ever want food sitting in room temp oil—it’ll just soak it up and get oil-logged instead of browning or crisping.

- You can use more flame than you might think. Default to medium/medium-high heat unless a recipe says otherwise, or unless you’ve already browned something and now you want it to keep cooking without burning. But if you cook everything on low heat out of caution it’ll just be slower and you won’t get satisfying textures.

- Season throughout, not just at the beginning or end. Flavor (especially salt) builds, and needs to build.

- Salt is your absolute best friend. Nothing is complete without it.

- Taste often. Don’t just make a sauce and dump it in without tasting. Ounce of prevention, pound of cure.

- When adding cornstarch to a stir fry sauce, always do a slurry (equal parts cornstarch + water whisked until smooth, usually 1 Tbsp each). Don’t ever just dump a spoonful of cornstarch into something. It will give you cornstarch lumps which will never dissolve.

- You want things to be dry when you toss them into hot oil. Especially meat, the reason for patting dry then rubbing in salt is to dry out the surface (salt draws moisture to the surface, then you can wipe it off again). This is how you get a nice crispy brown crust. Water = steaming, not crisping. (Most veg is easily steamed or blanched if you want to reduce the amount of oil you’re consuming.)

Okay I’m done. For now.

[fcukfodmap]

Day 42: Low-FODMAP Gluten-Free Pork Stir Fry

This turned out pretty great! So much so I almost didn't notice the lack of garlic. This recipe comes together really quickly, so have everything all chopping and mixed before you start cooking. Which is a lesson I learned from experience. Definitely a weekday meal. Without further ado, the recipe:

Low-FODMAP Gluten-Free Pork Stir Fry

1 1/2 - 2 lb pork tenderloin

2 tbsp gluten-free soy sauce

2 tbsp dry sherry, plus another 1 tbsp dry sherry

1/2 c chicken broth or water

3 tbsp oyster sauce

3 tsp sesame oil

2 tsp rice vinegar

1/2 tsp ground white pepper

2 tsp cornstarch

1 lb green beans, ends trimmed and cut into 2 in lengths

1 red or yellow bell pepper (but not green), chopped into strips

1 can water chestnuts, cut into matchsticks

2 in piece of ginger

scallion greens for garnish

salt, pepper, and vegetable oil

Cut the tenderloin up into 1/4 in strips, 2 in long. Combine pork strips, soy sauce, and 2 tbsp of sherry in a bowl and marinade while getting together everything else. Whisk together the remaining sherry, chicken broth, sesame oil, rice vinegar, and cornstarch, and set aside. Shred the ginger and put in a small bowl. Chop everything else.

Heat oil in pan over medium-high heat until just smoking, and cook the pork until well browned and cooked through. Transfer the pork to a bowl. Add the green beans to the now empty pan, with more oil if necessary, and cook until the beans are crisp-tender and spotty brown, about 5 minutes. Transfer to the bowl with the pork. Add the water chestnuts and peppers to the now empty pan, with more oil if necessary, and cook until softened, about 2 minutes.

Clear a space in the center, add more oil, and add shredded ginger. Cook until fragrant, then mix into the water chestnuts and peppers. Add the beans and pork back to the pan and stir to combine. Stir up the sauce and then pour in the pan. Cook, stirring constantly, until the sauce is thickened and reduced, 2-3 minutes. Sprinkle with scallion greens and serve with rice.

I love how quick this came together, and satisfying it was. I had some trouble getting the pork strips as thin as I wanted -- I ended up cutting a bunch of them in half in the pan while they cooked -- which isn't ideal. You could probably screw around with pre-cooking the tenderloin or something. but that would mess with the ease of the recipe, so.

Quick note on FODMAP content: As far as I'm aware, the only ingredient in this recipe with questionable FODMAP content is the chicken broth, as those often have onions, celery, or other high-FODMAP ingredients. I'm just going with the broth because I, personally, feel like it's a small enough amount to squeak under the threshold, but everyone should make the choices they're comfortable with. Water is a perfectly cromulent substitution.

So! Loved the ease of this, and the quickness. Would do again.

Disclaimer: I am no dietician. I'm doing my best to minimize FODMAPs in my diet, but it's possible for me to be misinformed or mistaken about various ingredients.