Tag: Stir Fry

Sausage Breakfast Stir-Fry

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This sausage stir-fry can is great as a breakfast or as a dinner. First cook your beef or pork sausage until fully cooked. You can use either mild or spicy sausage depending on your preferences. I used pork, so I didn’t have to add any additional oil while cooking, but if you are using a leaner beef sausage, you will need some oil by the time you reach adding your rice. Otherwise everything else is as the recipe states. When I was stirring the egg, the rice did slide over crowding the eggs, but it can easily be pushed back to the side. It also only took a few seconds to fully cook the eggs, so once the eggs are added, dinner is practically ready! This recipe made 4 Adult sized portions.

Sausage Breakfast Stir-Fry Recipe CardDownload
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What You Will Need

  • 1/2 lb Pork Breakfast Sausage
  • 3 Cups Leftover Cooked White Rice
  • 1/2 Onion, Diced
  • 1 Stalk Celery, Diced
  • 1 Tbsp Oyster Sauce
  • 2 Tbsp Soy Sauce
  • 4 Eggs
  • Wok

Directions

1. Heat Wok over Medium heat. Add sausage. Break up the sausage and cook until fully cooked, about 5 minutes. Add the onion and celery, and cook for 2 minutes until onions begin to turn translucent.

2. Add rice and sauces. Stir until thoroughly combined and continue to cook until rice is heated through. Add additional oil if needed. Once heated, push rice mixture to side of wok. Crack 4 eggs into empty space in wok. Immediately begin stirring eggs until fully cooked, then toss the eggs through the rice mixture. Remove from heat and serve.

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Venison Vegetable Teriyaki

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Teriyaki is a great Asian sauce that is both sweet and savory. Like American Barbecue, Asian Teriyaki can either be a wet sauce or a cooking style, and in this case, I made and used the sauce style. I diced up extra vegetables I had, broccoli, cauliflower, carrots, celery, peppers, and onions, to use as my vegetables in this dish. I also sliced venison for my meat, but slicing a steak or two will accomplish the same thing. I served this dish over rice. This recipe made 5-6 adult sized servings.

Venison Vegetable Teriyaki Recipe CardDownload
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What You Will Need

  • 3 Cups Cooked White Rice
  • 2 Tbsp Oil
  • 2-3 Cups Diced/Sliced Veggies
  • 1 lb Sliced Beef/Venison
  • 1/4 cup soy sauce
  • 2 Tbsp Corn Starch
  • 1 cup beef broth
  • 4 Tbsp Brown Sugar
  • 2 tsp Garlic, minced
  • 1 tsp Ground Ginger
  • 1 tsp Mustard powder
  • 1 Tbsp Vinegar
  • Wok
  • Small Bowl

Directions

  1. Heat wok over medium heat, add oil and veggies. Add additional water as needed until all veggies are tender. In side bowl, mix together broth and corn starch. Once smooth, add soy sauce, brown sugar, garlic, ginger, mustard, and vinegar, mix until smooth. Add meat and cook for 6-8 minutes, or until fully cooked.

2. Once cooked, add sauce and cook until sauce is thickened. Plate rice, then place teriyaki mixture over top.

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Teriyaki Pork Butt Steak with Asian Noodles

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This teriyaki sauce is absolutely delicious! This sauce is a great mix of sweet and savory, and would go great as a glazing for any fish, chicken, or pork. The pork is delicious and of course the main part of the dish, however, the real star of this dish is the Asian noodles. The noodles are filling, the onion adds a great subtle flavor to the dish, and the cabbage adds great texture, and while the flavor of the pepper is also subtle, the color it brings to the side is delicious! For this recipe, I used the second half of the pork steak I had from yesterday’s post, peanut pork curry. That gave us enough pork for 3 servings, however with how much pasta I made, we had 5 serving total. The pasta was also great on it’s own, and if you were to serve this for a big family, I would recommend cubing the pork, then tossing into the noodles. This recipe can easily make enough to serve 5 adults.

Teriyaki Pork Butt Steak with Asian Noodles Recipe CardDownload
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What You Will Need

  • 1 Pork Boston Butt Steak
  • 2 Tbsp oil
  • 1/4 cup soy sauce
  • 2 Tbsp Corn Starch
  • 1 cup beef broth
  • 4 Tbsp Brown Sugar
  • 1 Clove Garlic, minced
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Mustard powder
  • 1 Tbsp Vinegar
  • 1/2 red bell pepper, seeded and sliced
  • 1/2 onion, sliced
  • 1 cup cabbage, sliced
  • 8 Oz spaghetti, cooked and strained
  • Side bowl
  • Wok
  • Frying Pan

Directions

1. Cook your spaghetti until very al dente, and rinse under cool water. Place wok over medium heat, place frying pan over medium high heat. In side bowl, mix together broth and corn starch. Once smooth, add soy sauce, brown sugar, garlic, ginger, mustard, and vinegar, mix until smooth.

2. Add 1 Tbsp oil to frying pan, when add Steak. Cook on each side for 5 Minutes. Add your sauce mixture and cook for 3-4 minutes until sauce is thick. Remove from heat.

3. Add cabbage, onion, and peppers. Add 1 Tbsp oil and cook until onions begin to turn translucent. Add Noodles to wok and cook until hot. Pour thickened sauce over pasta, stir, then remove from heat. Slice pork steak. Plate pasta, then top with pork.

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Peanut Pork Butt Steak Curry

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This Peanut curry is a nice twist to your classic curry. The peanuts perfectly compliment the flavors of the curry powder, and whether you like your curry spicy or mild, this curry with be a treat! When I made this recipe, I used half a bone in pork butt steak. Because of this, I had the bone and rim of fat, and so I added that with the veggies and cooked it with everything until I added the corn starch slurry, then I pulled them before the final ten minute of cooking. I also only used half my steak, because it is just my husband and I in our household, and I wanted to use the other half for the recipe I will be posting tomorrow. Finally, my curry powder is also very weak in flavor, so I tasted the curry at the end and added extra cumin, turmeric, and mustard powder at the end, to my taste. This curry recipe made 4 adult sized servings.

Peanut Pork Butt Steak Curry Recipe CardDownload
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What You Will Need

  • 2 tablespoons creamy peanut butter
  • 1/2 Cup chicken broth
  • 1 tablespoon cooking oil
  • 1 pork Boston butt steak
  • 2 Large potatoes, 1/2 in cubes
  • 1 large onion, cut into small wedges
  • 2 carrots, peeled and sliced
  • 2 cloves garlic, minced
  • 2 teaspoons curry powder (or to taste)
  • 1/3 cup water
  • 1 teaspoon cornstarch
  • 3 cups cooked rice

Directions

1. Make a peanut sauce by mixing chicken broth with peanut butter, then stirring until smooth. Add oil to a wok on medium high. Add pork and potatoes and cook until browned, then remove the pork from wok and slice. Reduce heat to medium-low. Add onions, carrots, garlic, and curry powder, then cook for 5 minutes until veggies are soft, add oil as needed.

2. Add peanut sauce to veggies and add steak. Simmer covered for 5 minutes. Meanwhile, make a slurry by mixing water with corn starch, and stir until smooth. Add your slurry to the wok, increase heat to medium, and continue cooking for 5-10 minutes while sauce thickens. Remove from heat. Serve curry over rice.

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Fried Pork With Asian Stir-Fried Veggies Over Rice

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When I made this, I cut the pork before breading and frying, but that was a huge waste of time. I also added them once fried to the wok with the veggies, that was also very unnecessary. The pork gets no additional flavor from going back into the wok, and this can damage the nice breading you spent time making. Otherwise this was a very delicious meal. Also, sorry for the lack of pictures lately. I’ve been having trouble staying on top of that, so some of the next few post will also have the same pattern until I can form the habit again. Thanks for your patience!

Fried Pork With Asian Stir-Fried Veggies Over Rice Recipe Card Download
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What You Will Need

  • 2 pork chops
  • 2 eggs
  • 1/2 cup flour
  • 1/2 cup Panko bread crumbs
  • 1 Cup Vegetable Oil
  • 2 cups Cabbage, chopped
  • 1 cup Green Beans, cut to 1 inch
  • 1/2 cup Onion, sliced
  • 1/2 cup Celery, diced
  • 2 tsp Ginger paste
  • 1/3 cup Soy Sauce
  • 2 Tbsp Oyster sauce
  • Wok
  • 3 Cups cooked rice

Directions

1. Begin by cooking your rice, and placing each ingredient in it’s own bowl: Egg, Flour, and Panko. Coat your pork in egg, then flour, then egg a second time, then panko, seat aside and repeat with the second pork chop. Place your wok over medium heat and add oil. Once the oil is shimmering, add one pork chop. Fry on each side for 3 minutes, then strain on paper towels. Fry your second the same way.

2. In the same wok with oil, add your onion, celery, green beans, ginger paste, and cabbage and cook for 3 minutes. Add the soy sauce and the oyster sauce, then stir to coat everything. Cut your pork chops into slices, then remove vegetables from heat. Plate with 1/2 cup rice, when top with stir fried vegetables and 4-5 slices of fried pork.

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