Best Spicy Pork Stirfry Recipes

Spicy Pork Stirfry image

Provided by Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

5 to 10 small Thai or serrano chiles, finely chopped
7 cloves garlic, finely chopped
1/4 cup chopped cilantro
3 tablespoons vegetable oil
1 pound ground pork
2 tablespoons oyster sauce
2 tablespoons fish sauce
1 teaspoon palm sugar or brown sugar
1/2 cup chicken stock
1/3 cup thinly sliced basil leaves

Steps:

Combine the chiles, garlic and cilantro in a small bowl and mix well. Heat the oil in a wok, swirling to coat the surface, add the chili mixture and stir-fry until garlic is aromatic, about 1 minute. Add the pork and stir fry, stirring often, until meat is cooked, about 5 minutes. Add the oyster sauce, fish sauce, sugar and chicken stock, toss and stir to combine and heat thoroughly. Stir in the basil leaves and immediately serve over rice.

Spicy Pork and Cashew Stir-Fry with Snow Peas and Red Pepper image

Yield Makes 4 servings

Number Of Ingredients 14

1 tablespoon medium-dry Sherry
2 teaspoons cornstarch
3 tablespoons soy sauce
2 teaspoons Asian sesame oil
3/4 lb boneless pork loin, thinly sliced, then cut into 2- by 1/4-inch strips
1 teaspoon sugar
3 tablespoons peanut oil
2 teaspoons minced peeled fresh ginger
2 teaspoons minced garlic
1/2 teaspoon dried hot red pepper flakes
1 large red bell pepper, cut into 1/4-inch-thick strips
1/2 lb snow peas, trimmed
1 cup salted roasted cashews
Accompaniment: rice

Steps:

Stir together Sherry, cornstarch, and 1 tablespoon soy sauce, then stir in sesame oil. Add pork, stirring to coat well, and let stand 10 minutes.
Stir together sugar and remaining 2 tablespoons soy sauce.
Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tablespoons peanut oil, swirling wok to coat evenly, then stir-fry 1 teaspoon ginger, 1 teaspoon garlic, and 1/4 teaspoon pepper flakes until fragrant, about 5 seconds. Add bell pepper and stir-fry 2 minutes. Add snow peas and cashews and stir-fry until snow peas are crisp-tender, 1 to 2 minutes. Transfer vegetables to a bowl.
Heat remaining 1 1/2 tablespoons peanut oil in wok until just smoking, then stir-fry remaining ginger, garlic, and pepper flakes until fragrant, about 5 seconds. Add pork and stir-fry, separating strips, until browned and barely cooked through, 2 to 3 minutes. Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more.

Spicy Pork Stir Fry image

Provided by Jim Hobek

Categories Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon water
1 lb pork tenderloin, cubed
1 lime, juiced
1 tablespoon soy sauce
2 tablespoons rice vinegar
1 teaspoon cornstarch
3 teaspoons dark sesame oil
1 tablespoon peanut oil
3 teaspoons minced fresh gingerroot
2 green chili peppers, chopped
1/2 cup julienned carrot
1/2 cup sugar snap pea, julienned
2 teaspoons chili oil
1/4 cup chopped green onion
1/4 cup finely chopped peanuts

Steps:

In a medium bowl, mix 2 tablespoons soy sauce, 1 tablespoon cornstarch and water.
Wisk together until smooth then stir in the pork cubes.
Cover and refrigerate for 30 to 45 minutes.
In another bowl combine the lime juice, 1 tablespoon soy sauce, vinegar, 1 teaspoon cornstarch and sesame oil.
Mix together and set aside.
Remove pork and marinade from refrigerator.
In a large fry pan or wok heat peanut oil until hot.
Stir in ginger and chile pepper and saute for 1 minute.
Then stir in pork with marinade, carrots, and sugar peas and stir-fry for 6 to 8 minutes or until pork is tender.
Pour in lime mixture, reduce heat and simmer until sauce thickens, approximately 6 to 8 minutes.
Remove from heat and stir in hot chile oil, green onions and peanuts.