How To make Linguine and Pork Stir Fry
1 lb Linguine or Spaghetti -- OR
-Thin Spaghetti, uncooked 1 tb Sesame oil
1 1/2 c Pork tenderloin
cut in thin strips 2 Garlic cloves :
minced
4 c Thinly sliced cabbage
1 c Thinly sliced green onions
with tops 1 1/2 c Red bell pepper
:
thinly sliced 3/4 lg Carrot -- shredded
1/2 ts Salt
1/2 ts Crushed red pepper flakes
Prepare pasta according to package directions; drain. In Dutch oven or large skillet, heat oil. Add remaining ingredients, except pork and linguine. Stir-fry until tender. Add meat and lightly stir-fry until cooked. Add hot linguine; toss to mix. Serve immediately. Serves 4 to 6 Each serving provides: 982 Calories; 44.2 g Protein; 171 g Carbohydrates; 12.4 g Fat; 41.6 mg Cholesterol;
323 mg Sodium. Calories from Fat: 11%
Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)
How To make Linguine and Pork Stir Fry's Videos
EASY & QUICK Pork Belly Noodle Stir Fry In Sauce ???? | Pork Belly Chow Mein | Aunty Mary Cooks ????
Easy and quick pork belly noodle stir fry or chow mein Aunty Mary Cooks. Oil from the fried pork belly adds to the flavour and taste of the fried noodles, making it smooth and delicious.Aunty Mary shows how to cook this easy recipe of pork belly noodle stir fry (chow mein) at home.
Ingredients
600g fresh noodles
1/2 bulb garlic
250g vegetables (I used salad veggies)
300g pork belly (remove skin and slice quite thinly)
Marinade for pork
1 Tbsp Shaoxing wine
1 Tbsp soya sauce
Seasoning Sauce
1/2 Tbsp sugar
1/4 tsp salt
1/4 tsp pepper powder
3 Tbsp dark soya sauce
1 Tbsp soya sauce
1&1/2 Tbsp oyster sauce
3 Tbsp sweet chilly sauce
2 tsp corn starch
1 C water
Note :
1. The amount can serve 3-4 people.
2. Once the sauce boils, add the noodles. A quick mix through and dish so that the noodles are covered with sauce and has a wet look.
3. Dish up and serve immediately.
4. You can add more vegetables if you prefer.
#AuntyMaryCooks #PorkBellyChowMein #FriedNoodles #PorkBellyFriedNoodles #PorkBelly #Noodles|Ramen|ChowMein #AuntyMaryCuisine #DeliciousFoodMadeEasy
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One of my FAVOURITE recipes of all time!
This Sticky Chinese Pork Belly is one of my absolute favourite recipes.
This recipe and 99 others are available in my new book 'It's all about dinner'
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I'm really excited about this new book because it brings all of the reader's favourites together with some new recipes in one place, it's like the Kitchen Sanctuary greatest hits album
Check out my process for pork that's meltingly tender, with a crispy exterior and gloriously sticky/sweet/spicy coating.
Free printable recipe is available on our site:
Servings 4-6 servings
Ingredients:
Slow-Cooked Pork Belly:
2.2 lb (1Kg) rindless pork belly slices chopped in half (each piece being approx. the length of your index finger)
4 1/4 cups (1 Litre) hot chicken/veg stock
1 thumb sized piece of ginger peeled and finely chopped (or 1 tbsp of minced ginger)
3 cloves garlic peeled and chopped in half
1 tbsp. rice wine
1 tbsp. caster sugar
Glaze:
2 tbsp vegetable oil
pinch of salt and pepper
1 thumb-sized piece of ginger peeled and minced
1 red chilli finely chopped
2 tbsp Honey
2 tbsp brown sugar
3 tbsp dark soy sauce
1 tsp lemon grass paste
To Serve:
Boiled rice
Green Vegetables
Instructions:
1. Add all the slow-cooked pork belly ingredients to a pan (not the glaze ingredients) I use a cast iron casserole pan.
2. Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
3. Turn off the heat and drain the pork. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).
4. Chop the pork into bite sized chunks. Add 1 tbsp. of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl.
5. Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden.
6. Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky.
7. Remove from the heat and serve.
Notes
Can I make it ahead?
Yes, you can make it up to the end of step 2 (where the pork is slow cooked and then drained). Then quickly cool, cover and refrigerate (for up to two days) or freeze. Defrost in the refrigerator overnight before slicing and frying the meat.
You can also make the sauce ahead, then cover and refrigerate it up to a day ahead.
Can I make it Gluten free?
Yes! Replace the soy sauce with tamari. I've done this several times and it works great.Replace the rice wine with sherry (usually gluten free, but best to check).Also make sure you use gluten free stock.
Can I use my slow cooker?
Yes, you can do the first stage in the slow cooker. Cook on high for 4-5 hours or low for 6-7 hours. Keep an eye on the level of liquid and top up with a little more if needed.
#cookingshow #recipe #fakeaway
Gordon Ramsay Makes a Pork Dish in UNDER 10 Minutes | Ramsay in 10
Pork is on the menu this week with Gordon showing you how to make a delicious Pork Tenderloin with a tomato corn salsa in under 10 minutes. But don't worry, it could take you 10 or 15, it is Gordon Ramsay cooking after all!
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#GordonRamsay #Cooking #Food #Pork
Stir Fry Spaghetti with Pork Recipe (Mì Ý Xào Thịt Heo) - NPFamily Recipes
How to make stir fry spaghetti with pork/Mì Ý Xào Thịt Heo
This healthy dish is a perfect combination of spaghetti, pork, and vegetables. The spaghetti tastes just right. Marinated pork is tender and moist. Likewise, the vegetable is perfectly crispy, medium rare and still keeps its beautiful color.
Cách làm món mì Ý xào thịt heo với rau cải.
1 lbs pork
2 medium carrots
3 green onions
4 stalks celery
1/2 white cabbage
4 big garlic cloves
17.6 oz spaghetti
3 tsp oyster sauce
4 tsp soy sauce
1/4 tsp salt
1 1/2 tsp sugar
1/4 tsp ground black pepper
1/4 tsp corn starch
2 tsp water
2 tsp vegetable oil or olive oil
Gordon Ramsay's Stir Fry Guide
Here's a quick guide to how to cook two deliciously simple stir fry recipes.
#GordonRamsay #Cooking
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Beef Chow Mein | Flavorful And Easy Beef & Noodle Stir Fry
—-Ingredients(3-4servings)—
16 oz/450 g fresh chow mein noodle
4 stalks of green onions
5.3 oz/150 g bean sprout
5.3 oz/150 g onion
1 1/2 tbsp oil
1/8 tsp sugar
1/8 tsp salt
1 tsp rice wine
1 tsp Chow Mein Sauce
7 oz/200 g beef
3/4 tsp soy sauce
1 1/2 tsp dark soy sauce
1 1/2 tsp oyster sauce
1 tsp sugar
1/2 tsp baking soda
1 tbsp corn starch
1 tbsp water
1 tbsp oil
2 cloves of garlic
2 tsp rice wine
1 tsp dark soy sauce
2 tbsp water
Chow Mein Sauce
2 tbsp dark soy sauce
3/4 tbsp soy sauce
1 1/2 tsp sugar
6.7 oz/150 ml unsalted chicken broth/water
—-Timestamps—
00:00 - Intro
00:15 -Garlic prep
00:18 - Onion prep
00:27 - Green onion prep
00:42 - Bean sprout prep
00:47 - Beef prep
01:20 - Sauce prep
01:30 - Noodle prep
01:56 - How to cook Beef Chow Mein, Onion, bean sprout, white part of the green onion stir fry
02:46 - beef stir fry
03:28 - Noodle stir fry
04:28 - Beef Chow Mein final Step