Pork stir-fry is a divine-tasting meat dish that will be appreciated by even the most fastidious gourmets with the highest marks.
Stir-fry is a cooking method that is often used in various Chinese dishes. In our country, this method of cooking has not yet taken root, but in the most expensive restaurants it is already beginning to enjoy great popularity.
The necessary ingredients for cooking stir fry are quite affordable, and the recipe for Chinese pork is quite simple. The basic rule is to quickly fry all the ingredients in a hot pan in the least amount of fat. Also, do not forget about adding soy miracle sauce at the end of cooking. It is the sauce that gives the stir fry pork a beautiful look and a subtle touch of sourness.
Ingredients:
- 0.5 grams of pork,
- 1 carrot,
- 100 grams of mushrooms,
- 1 Bulgarian red or yellow pepper,
- 2 cloves of garlic,
- 3-4 tablespoons of soy sauce,
- 1 tablespoon of starch (not full),
- salt and pepper (to taste).
Photo - Chinese pork recipe
Let's prepare the products.
Wash the pork thoroughly under running water, and then cut into small strips. 
Put the pork pieces in a frying pan with a little oil and fry for a minute on each side. 
Mushrooms cut into pieces. 
Cut the pepper into strips.
Just carry... 
Grate carrots for "Korean" carrots. 
In a hot frying pan, fry the strips of pepper with grated carrots for 2 minutes. Then be sure to add chopped garlic. 
Mushrooms also fry for 2 minutes. 
Mushrooms should be browned. 
In a deep bowl, combine soy sauce with starch. Let's mix. 
Put on the frying pan
I don’t even know who in our family cooks more and more ... me or my husband ... somehow everything turns out evenly, although, no ... my husband cooks, after all, more often ...))
You probably noticed that in my journal there are a lot of recipes prepared by my spouse, I even have such a tag. Now I decided to make posts with his recipes different from mine, to make an avatar for him ... Hmm, boys rule in my kitchen!))
That's such an awesome stir fry he fed us yesterday! Bomb! There are no other glories!)))
What do you need:
Pork pulp (you can turkey) - 1 kg.,
Eggplant - 2 pcs.,
Bulgarian pepper - 3 pcs.,
Large cucumber - 1 pc.
Green onions - a small bunch.
Marinade:
Garlic - 4 teeth,
Soy sauce - 6 tablespoons,
Oyster sauce - 3 tablespoons,
Red rice vinegar (rice wine, or lemon juice) - 2 tablespoons,
Vegetable oil - 4 tbsp.
Spicy red pepper paste "Gochudyang pepper paste" - 1 tbsp. (can be replaced with fresh chili peppers)
Sauce:
The remaining marinade
Meat sauce (or water) - 0.5 cups,
Starch - 1.5 tsp
If needed: salt, chili pepper, pepper paste, etc.
For frying:
Vegetable oil - 4-5 tablespoons,
Butter - 50 gr.
How to do:
1. Mix all the ingredients for the marinade.
Cut the meat into thin slices and marinate in the prepared marinade for 30 minutes.
Cut into strips Bulgarian pepper, eggplant, cucumber slices. Cut the green onion diagonally, 3-4 cm long.
2. Heat up 4-5 tablespoons in a wok. vegetable oil and 50 gr. butter.
First you need to fry the meat. Fry the meat in parts (here it can be divided into three parts, and fry in three runs), over high heat. Fry quickly, literally for 3-4 minutes, until a crust appears. If juice from meat appears in the wok, then firstly, pour it into a separate bowl, this juice will be useful to us later for the sauce, and secondly, we need the meat to be fried, not stewed, therefore, we do not need excess liquid in the wok to what!
Transfer the cooked meat to a bowl with a slotted spoon.
3. The meat is ready, now let's move on to the vegetables.
First, fry the cucumbers and peppers. We also do everything briefly and quickly, literally 1-2 minutes, as soon as a golden crust appears, take it out with a slotted spoon, put it in a bowl with meat. Do not fry for a long time so that the vegetables do not turn into porridge. Do not forget that we fry everything on high heat.
If the wok runs out of oil, add 1-2 tbsp. vegetable, you can still 1 tbsp. creamy. Now let's fry the eggplant. Also in a fast way, until golden brown, 1-2 minutes - no more.
4. While the vegetables are fried, we finish our sauce.
We take the remnants of the marinade in which the meat was marinated, add meat juice there (remember, which we poured from a wok at the beginning) about 0.5 cups (if there is no meat juice, you can replace it with ordinary bottled water), stir, add starch 1.5 tsp, mix. Taste the sauce, if necessary, add a little salt, chili pepper .. everything to your taste.
5. Now the final process:
We put the meat, vegetables into the wok, mix, put the chopped green onions, pour the sauce, mix and cook for another 1-2 minutes.
Serve immediately with boiled rice!
Ingredients:
- 300 gr pork
- 2 carrots
- 1 bell pepper
- 5 champignon mushrooms
- 1 onion
- 50 ml soy sauce
- 1/2 teaspoon starch
- lemon juice to taste
- vegetable oil
Cooking:
1. Prepare the filling, mix the starch and soy sauce. We set aside the finished filling.
2. Next, cut all the products into pieces of the same size that are convenient for you.
3. In a hot wok over high heat in vegetable oil, quickly fry the prepared meat for a couple of minutes. We put the meat in the pan in portions, so that when the juice is released, it has time to fry until a golden crust appears, and not to be stewed. We also fry vegetables in portions, let them remain crispy and juicy inside and retain their bright color. Don't overcook the stir fry. Vegetables should turn out, so to speak, by the teeth.
4. In the last portion of fried vegetables, squeeze a few cloves of garlic through the press, add parsley or cilantro. Stir quickly, add all the fried vegetables and meat, pour over the filling, mix, everything will become very beautiful and shiny. Keep the dish on fire for a minute and remove from heat.
5. A very elegant glossy fragrant dish is obtained. And most importantly, cook it quickly.
- an article that reveals all the secrets of Asians for a quick way to cook healthy food. stir fry is one of the most popular cooking methods in all of Asia. I discovered it for myself quite recently, but I already fell in love with it for its taste, useful properties, quality, originality and speed of preparation. Today I will talk about a few rightcooking stir fry, without which it will be difficult to navigate at the very beginning. How to cook stir fry? We read and remember.
1. stir fry It's not just one dish. This is a lot of dishes that already exist or have not yet been invented, prepared using this technology. Stir-fry means "fry, stirring continuously", which we will do. In this way, you can cook almost all the products that are in your refrigerator. 
2.wok- a must-have item for cooking stir-fry, so sometimes dishes prepared in this way are called "wok dishes". This is a large frying pan made of thin steel. It has a conical shape with a rounded or flat bottom (for electric stoves), which contributes to the correct frying of the ingredients. The wok is never completely filled, the maximum amount of ingredients that can be put in it is for 2 servings. Otherwise, the contents will begin to cool the pan, and the food will begin to stew, and not instantly fry at a high temperature. A wok cannot be replaced by anything, however, if you really want to, you can try a stir-fry using a deep cast-iron frying pan, but you need to heat it up longer, and remove the finished dish from the pan immediately, otherwise it will burn, since cast iron tends to hold the right one for a long time. high temperature. Here is a photo - an example of a classic wok: 
3.Preparation of ingredients- a very important process that should be carried out in advance. First, we wash and cut all the products, then we put the wok on the fire, otherwise you risk getting black coals instead of a colorful dish, but we don’t need this. You also need to cut food wisely. First, it should be small pieces that can be easily taken with chopsticks. Secondly, each ingredient is cut in accordance with its own characteristics: meat - thin plates, dense vegetables (carrots, for example) - medium-sized straws, and more watery (bell peppers) - rhombuses or wide strips. 
4.Refined vegetable oil- an obligatory component of stir-fry. Without oil, the ingredients cannot be roasted, so pour generously (at least 2 tablespoons) and heat strongly. Therefore, we pay attention to the fact that burning "virgin" oils / virgin oils in this case will be useless and will simply burn out. Regular, cheap, refined corn or sunflower oil works best. For a special Asian spirit, you can add a few drops of sesame at the end. 
5.Heat- the key to the success of cooking stir-fry. We turn on the largest burner on the largest fire and bring the pan to a white heat. Almost. Only a hot wok allows meat to instantly become ready to eat, and vegetables to retain nutrients, bright colors, remain juicy and crispy. During the frying of all the ingredients, the temperature of the pan should not decrease, therefore, the flow of fire under the wok, while the cooking process is going on, should not be changed either. 
6.Roast order is the next important point following from the previous one. Since all ingredients have different properties and different roasting times, you should put them in a certain sequence. We remember the order of insertion and the time of frying the ingredients of the classic stir-fry, according to this principle, you can cook almost everything that is in the refrigerator:
- butter: it is poured first of all, we warm it up well, pouring it over the entire pan for 3-4 minutes;
- spices: they should include garlic, and ginger, and chili, they are placed directly in the oil to give it the desired flavor, let it fry for just a few seconds, otherwise they will burn out instantly;
- meat, seafood or tofu: squirrels fry before the rest of the ingredients, because they take the longest to cook, fry and stir for about 5 minutes, until each piece brightens;
- vegetables: they are also placed in a certain sequence: first dense (carrots, eggplant, asparagus beans), then more watery (paprika, green onions) and fry for 3-4 minutes before adding the following ingredients;
- noodles or rice: carbohydrates, prepared in advance in a separate saucepan can be added to the wok almost at the very end, because they do not require additional heat treatment;
- sauce: the final chord of a stir-fry dish that brings together all the individual ingredients, most often a mixture of soy and fish / oyster sauces and pepper, but many Chinese also add a teaspoon of starch diluted with cool water for a special shine and beautiful presentation (this wonderful life hack: the dish immediately acquires a glossy shine and a decent look).
7.constant stirring- a prerequisite for cooking dishes using the stir-fry method. We will not stir - everything will burn, because the cooking temperature is very, very high. True masters of wok cooking stir the ingredients with chopsticks, but this is not necessary. And yes, keep stirring!
Pork stir fry is an insanely delicious Chinese dish. Stir-fry is a quick frying technique in hot oil in a wok pan. Try our pork stir fry recipe and you will definitely like it.
Ingredients:
- 300 g pork;
- 2 medium carrots;
- 1 bell pepper;
- 1 onion;
- 5 champignons;
- 50 ml soy sauce;
- 9.5 teaspoons of potato starch;
- lemon juice to taste;
- 3 art. tablespoons of vegetable oil
- 1 garlic clove
- greens in season (I have frozen parsley).
Cooking:
Filling: mix starch and soy sauce, add lemon juice and mix. 
Wash the onions, bell peppers and carrots, peel and cut into strips. Wash mushrooms, cut into slices. Cut the pork into strips. 
Pork and all vegetables are fried over high heat with constant stirring, the main thing is not to overcook the vegetables, they should be on the tooth. Heat the vegetable oil in a wok, fry the pork in small portions until golden brown. 
Transfer the fried pieces to a plate. Then fry the bell pepper for 2 minutes, transfer to a plate. Then fry the onion for 2 minutes, also transfer to a plate. Then fry the mushrooms, transfer to a plate. And lastly, fry the carrots. 
Add garlic and herbs to the carrots, mix, then add all the vegetables and pork, mix, pour in the filling, but not all at once, the dish should turn out beautiful and shiny, if this has not happened yet, add the rest of the filling, hold for a minute and remove from heat. 
