Hello Everyone.
I've been lurking around for awhile now checking things out. Tonight I decided to come out of hiding after making this awesome dish. I've been missing going to the chinese restaurants, so I've been experimenting with making chinese at home gluten free. While this may not be a traditional asian dish, it sure tasted good! I wrote down what I did as best as I could. I didn't measure everything as I made it, so you may find you need to adjust measurements a little (not much) to get it to taste the way you would like it.
Garlic Ginger Pork Stir-Fry
1- Pork Tenderloin (.75 -1 lb.) trimmed and cut into ½ inch slices across the grain
½ - cup gluten free Chicken Broth
2 - tbsp Dried Onions
2 - cloves Garlic, minced
2 - tbsp minced Ginger
1 - tbsp Brown Sugar
2 – tbsp Olive Oil
1 - Green Pepper, diced
7 oz (1/2 package) frozen Broccoli
1 - 4 oz can Stem and Pieces Mushrooms, drained
¼ - cup Cooking Sherry
½ - package Thai Kitchen Stir-Fry Noodles (or 7 oz Stir-Fry Rice Noodles)
Hot Water
Procedure:
1. Combine chicken broth, onions, garlic, ginger, brown sugar, and pork in self-sealing bag.
2. Marinade in refrigerator for about 3 hours.
3. Remove pork for marinade. Retain left-over marinade.
4. Heat olive oil over medium-high heat in wok or stir-fry pan until hot.
5. Stir-fry pork until done and tender.
6. Add pepper, broccoli, mushrooms, and the retained marinade to the pork. Stir-fry until broccoli is heated through and the peppers are tender.
7. Add cooking sherry. Cook for about 2 minutes.
8. Add noodles and about 1 cup of hot water, stirring noodles into stir-fry. Reduce heat to low.
9. Continue stirring until noodles are soft and submerged.
10. Cook noodles until soft, adding water as needed. Continue cooking until sauce is desired consistency. (Should be a fairly thick, gravy-like sauce)
11. Serve hot. Makes approximately 4 servings.
Enjoy!
Full Version: Garlic Ginger Pork Stir-fry
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This sounds good! Is it spicy at all or a little more on the sweet side?
QUOTE(Mistilyn @ Jul 26 2007, 05:12 PM) 
Hello Everyone.
I've been lurking around for awhile now checking things out. Tonight I decided to come out of hiding after making this awesome dish. I've been missing going to the chinese restaurants, so I've been experimenting with making chinese at home gluten free. While this may not be a traditional asian dish, it sure tasted good! I wrote down what I did as best as I could. I didn't measure everything as I made it, so you may find you need to adjust measurements a little (not much) to get it to taste the way you would like it.
Garlic Ginger Pork Stir-Fry
1- Pork Tenderloin (.75 -1 lb.) trimmed and cut into ½ inch slices across the grain
½ - cup gluten free Chicken Broth
2 - tbsp Dried Onions
2 - cloves Garlic, minced
2 - tbsp minced Ginger
1 - tbsp Brown Sugar
2 – tbsp Olive Oil
1 - Green Pepper, diced
7 oz (1/2 package) frozen Broccoli
1 - 4 oz can Stem and Pieces Mushrooms, drained
¼ - cup Cooking Sherry
½ - package Thai Kitchen Stir-Fry Noodles (or 7 oz Stir-Fry Rice Noodles)
Hot Water
Procedure:
1. Combine chicken broth, onions, garlic, ginger, brown sugar, and pork in self-sealing bag.
2. Marinade in refrigerator for about 3 hours.
3. Remove pork for marinade. Retain left-over marinade.
4. Heat olive oil over medium-high heat in wok or stir-fry pan until hot.
5. Stir-fry pork until done and tender.
6. Add pepper, broccoli, mushrooms, and the retained marinade to the pork. Stir-fry until broccoli is heated through and the peppers are tender.
7. Add cooking sherry. Cook for about 2 minutes.
8. Add noodles and about 1 cup of hot water, stirring noodles into stir-fry. Reduce heat to low.
9. Continue stirring until noodles are soft and submerged.
10. Cook noodles until soft, adding water as needed. Continue cooking until sauce is desired consistency. (Should be a fairly thick, gravy-like sauce)
11. Serve hot. Makes approximately 4 servings.
Enjoy!
I've been lurking around for awhile now checking things out. Tonight I decided to come out of hiding after making this awesome dish. I've been missing going to the chinese restaurants, so I've been experimenting with making chinese at home gluten free. While this may not be a traditional asian dish, it sure tasted good! I wrote down what I did as best as I could. I didn't measure everything as I made it, so you may find you need to adjust measurements a little (not much) to get it to taste the way you would like it.
Garlic Ginger Pork Stir-Fry
1- Pork Tenderloin (.75 -1 lb.) trimmed and cut into ½ inch slices across the grain
½ - cup gluten free Chicken Broth
2 - tbsp Dried Onions
2 - cloves Garlic, minced
2 - tbsp minced Ginger
1 - tbsp Brown Sugar
2 – tbsp Olive Oil
1 - Green Pepper, diced
7 oz (1/2 package) frozen Broccoli
1 - 4 oz can Stem and Pieces Mushrooms, drained
¼ - cup Cooking Sherry
½ - package Thai Kitchen Stir-Fry Noodles (or 7 oz Stir-Fry Rice Noodles)
Hot Water
Procedure:
1. Combine chicken broth, onions, garlic, ginger, brown sugar, and pork in self-sealing bag.
2. Marinade in refrigerator for about 3 hours.
3. Remove pork for marinade. Retain left-over marinade.
4. Heat olive oil over medium-high heat in wok or stir-fry pan until hot.
5. Stir-fry pork until done and tender.
6. Add pepper, broccoli, mushrooms, and the retained marinade to the pork. Stir-fry until broccoli is heated through and the peppers are tender.
7. Add cooking sherry. Cook for about 2 minutes.
8. Add noodles and about 1 cup of hot water, stirring noodles into stir-fry. Reduce heat to low.
9. Continue stirring until noodles are soft and submerged.
10. Cook noodles until soft, adding water as needed. Continue cooking until sauce is desired consistency. (Should be a fairly thick, gravy-like sauce)
11. Serve hot. Makes approximately 4 servings.
Enjoy!
Thanks for this recipe. You cook like I do! LOL I just throw in whatever I have and taste it for seasonings. The good news is we always have new dishes. The bad news is I can never duplicate anything. I can certainly use your recipe with 'on hand' pork, ginger, garlic, onions, red peppers, green beans, broccoli, mushrooms and leftover rice. I love making stir fry dishes.
BURDEE
Blueeyedmanda: This recipe turned out more sweet than spicy.
Burdee: LOL I agree with you there. This is the first time I have ever wrote down what I did. This came out so good that I knew I would have to be able to duplicate it. A lot of nights my fiance will ask what we are having for dinner. I'll either tell him "Stuff" or "I don't know, you name it."
Burdee: LOL I agree with you there. This is the first time I have ever wrote down what I did. This came out so good that I knew I would have to be able to duplicate it. A lot of nights my fiance will ask what we are having for dinner. I'll either tell him "Stuff" or "I don't know, you name it."
QUOTE(Mistilyn @ Jul 27 2007, 05:03 AM)
A lot of nights my fiance will ask what we are having for dinner. I'll either tell him "Stuff" or "I don't know, you name it."
I LOVE those titles for your culinary creations! I'll try telling my hubby "stuff" or "you name it" when he asks what I'm cooking for dinner. ROFLOL
BURDEE
Eating some right now and typing with my mouth full.
Nice change of pace. I was looking forward to this all day.
Thanks!
Nice change of pace. I was looking forward to this all day.
Thanks!
This looks delicious! I'm always looking for new ways to cook pork.
I'm going to try it soon
I'm going to try it soon
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