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Chinese style pork

Chinese style pork

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Preparation Chinese style pork

The vegetables are cut as evenly as possible into strips, the pineapple can be cut into cubes or triangles, small green onions. Put olive oil in a wok, let the wok heat well and then add the onion and meat in larger cubes. After the meat has taken on color and the onion has browned for about 3-4 minutes, add the rest of the vegetables except the zucchini and pineapple. The vegetables must be al-dente not to leave too much, the fire must be fast to be made very quickly because if they stay longer they will cook too much and will not have the same freshness, the same taste and appearance, they are left about 3 minutes, so it has to be done very quickly over a very high heat.

Add the sauce mixture (pay attention to the soy sauce if it is salty we will add less salt) add the pineapple, zucchini, ginger sugar and leave for another 4 minutes, try the vegetables, they must have a fresh appearance and be al-dente .

Good appetite

Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic

Chinese style pork with vegetables

A delicious and versatile recipe, in which we can use the vegetables left in the fridge and any kind of meat. Also, the garnish is your choice, from rice, rice noodles, to the ordinary mashed potatoes.

Not that it's musai, but in this recipe, it's better to marinate the meat.

  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Teriyaki sauce
  • 2 cloves minced garlic
  • 1 cm grated ginger root
  • 1 teaspoon sesame oil
  • 3 tablespoons wine
  • ½ teaspoon Chinese spices for wok

  • 500 g pork
  • 2 tablespoons starch
  • 1 carrot cut long, as fine as possible (I used a vegetable cleaner for thin strips)
  • ½ small celery cut into thin sticks
  • 1 thin thread of leek, sliced
  • 1 hot pepper, cut into rounds
  • 2 cloves of garlic
  • 1 green bell pepper, cut into juliennes
  • 1 red bell pepper, cut into juliennes
  • 5 bunches of broccoli
  • 8 pieces of asparagus
  • 1 chopped green onion
  • 2 tablespoons soy sauce
  • 2 tablespoons teriyaki sauce
  • 3 tablespoons wine
  • 10 & # 8211 20 ml water if necessary
  • 4 tablespoons oil
  • 2 teaspoons sesame oil

Mix the marinade ingredients. Cut the pork into thin strips and mix well with the sauce obtained. Leave to cool for at least half an hour, but it is preferably longer, possibly until the next day. The meat will take on flavors and fry.

The next day, add the starch, mix well and leave to cool for half an hour. The starch will further soften the meat and bind the composition. Although it's not mandatory, I prefer it.

Bring the broccoli and asparagus in boiling water for about 5-7 minutes, mine were frozen. Then we pass them through a stream of cold water & # 8211 to stop their preparation and to keep their green color & # 8211 and let them drain.

Heat the wok or a pan well. We put the oil and wait a few seconds for it to heat up as well. It is important because we will cook quickly and at high temperature.

Put the chopped garlic and hot pepper in the hot oil. We hold it for a few seconds, just enough to flavor the oil and not burn the garlic, otherwise it becomes bitter.

Add the meat and stir continuously. If it sticks to the walls of the wok or pan, we immediately put the wine and let it evaporate. If you feel like it, you can add a little more water. All this time, the fire is great.

When the juice decreases, add the carrot, celery, pepper and leek.

Let it simmer for 3 minutes, then bring the broccoli and asparagus together. We don't keep them long, they should only be partially cooked. As long as it doesn't lose its colors and doesn't soften completely.

Turn off the heat and sprinkle with finely chopped green onions. Stir and serve while hot with rice or rice noodles. Delicious.

The fish is raised and salted a little and put in the oven for 20-25 minutes.

The ginger is peeled and cut into small pieces. Slice the hot pepper, green onion and garlic. Keep a little green onion for garnish.

Put oil in a pan and cook the ginger with green onions. Add the garlic and hot pepper.

In 20 seconds add water, soy sauce and vinegar.
Place the fish on a plate and place the sauce on top.

Chinese style pork - Recipes

Mexican style pork

The marinated pork muscle in a Mexican mixture of citrus and spices is fried, then thinly sliced ​​and served as a filling for wheat tortillas. The final emphasis is given by an avocado sauce sauce.


    400 g mussels of pork fillet cleaned of fat 2 tablespoons extra virgin olive oil 2 onions sliced ​​as thin as possible 2 bell peppers (one red and one yellow) cleaned of seeds and cut into pieces 4 large wheat tortillas, made of flour with tomato flavor
Citrus marinade
Avocado sauce and radishes

Mix all the marinade ingredients in a large bowl. Add the pork and cover evenly with the marinade. Cover the bowl and let the meat marinate for at least 30 minutes, or overnight.

To prepare the sauce, cut it in half, peel the seeds and peel the avocado, then the pulp is pureed in a bowl. Add the rest of the salsa ingredients and mix well, then season to taste. Cover and cool until served.

Preheat the oven to 180 ° C. Heat a cast iron grill or a Teflon pan over medium heat. Remove the meat from the marinade and wipe with paper towels. Grease the pan with olive oil, then fry the meat quickly, evenly.

Push the meat to one side and add the onion and bell peppers to the pan. Cook for 12-15 minutes, until the vegetables are tender and slightly charred, and the pork is done.

Meanwhile, fold the tortillas, placed on top of each other, in metal foil and put in the oven for 5-10 minutes to heat.

Remove the grill from the heat. Cut the pork into thin strips, then return to the grill and mix with the onions and peppers.

To serve, place the meat, onion and peppers in tortillas, roll them in a conical shape and pour salsa on top.

Asian delicacy, right in your kitchen! How to make Chinese style pork recipe with vegetables

Do you want to diversify your menu with more exotic dishes, but still don't want to spend a lot of money at the restaurant? Then try a really delicious Chinese style vegetable pork recipe! It is made immediately, with a few ingredients that you can find at any store!

Do you want to diversify the menu with more exotic dishes, but still don't want to spend a lot of money at the restaurant? Then try a really delicious Chinese style pork and vegetable recipe! It is made immediately, with some ingredients that you can find at any store!

Romanian food is delicious, but sometimes you may feel the need to try different recipes from other cultures. If you want to enjoy a healthy and fragrant Chinese food, then all you have to do is prepare a wok pan and some ingredients.

To prepare the Chinese style pork recipe with vegetables & icircn you need the following ingredients:

  • pork leg
  • peppers (red, green, yellow, as desired)
  • carrot
  • broccoli
  • green beans
  • sweet chili sauce
  • a tablespoon of butter
  • sesame (optional)
  • salt and pepper

How to prepare the recipe for pork with vegetables & icircn Chinese style?

To make things extremely simple, we advise you to use a wok pan, & icircn that you can quickly and easily prepare this recipe.

The pork is cut into cubes or slices and browned in butter. Then add the chopped vegetables (peppers, broccoli, green beans, carrots or any other combination we want).

When they become soft and juicy, sprinkle with salt, pepper and some sweet-spicy sauce and a little sesame, if we want to add more flavor!

As demonstrated above, the recipe is simple and quick, without too many ingredients or hassles. We chose to use one Regis Stone Wok pan, with stone effect & icircncina! The vegetables kept their color and nutrients alive, and the meat didn't stick at all, although I didn't use oil.

Everything is due to the special, non-stick coating it has Regis Stone Wok pan. You no longer have to mix frequently for fear of burn marks, nor do you need to bother with cleaning solutions. The dishes are easy to cook and slide straight from the pan onto the plate!

& Icircn plus, the products from Regis Stone range offers a higher quality than ceramic pans, because they are much more resistant to scratches and more durable.

Do not forget! You can win such a pan too! Enter on contest page of the show & bdquoChef with knives& rdquo; answer a & icircn question and that's it! Cooking becomes a real pleasure when you have a reliable help in the kitchen! Competitors in this season of the culinary show & bdquoChef with knives& rdquo I only use pans from Regis Stone, which helps to fully demonstrate the talent in the kitchen!

Method of preparation

We cut the pork into 0.5 cm strips, and then we cut the obtained pieces into 0.5 cm strips.

Cut the carrots into 1 cm cubes. Cut the cucumbers into 1.5 cm cubes. Finely chop the garlic. We take out the hot pepper seeds, and then we cut them into small pieces. We don't forget to wash our hands very well, after we finish with the hot peppers!

We prepare the stove and a wok in which we put the oil and let it heat up very well. Add the pork to the hot oil, mix and fry for 2 minutes, until the meat changes color and begins to brown.

Add the hot pepper and garlic. Stir and heat for 30 seconds.

Put half of the soy sauce and cook for 1 minute.

Add the carrots and cucumbers. Stir and pour the soup. Add the remaining soy sauce, hazelnuts, rice vinegar, sugar and starch. Stir continuously and cook for 5 minutes.

When the sauce has thickened, turn off the stove. Serve immediately with rice garnish.

Chinese style pork


  • 2 tablespoons oyster sauce
  • 2 tablespoons dark soy sauce
  • 4 teaspoons sweet soy sauce
  • 2 teaspoons sweet chilli sauce
  • 700 g pork, cut into pieces
  • 2 tablespoons oil
  • 2 tablespoons honey
  • 2.5 cm ginger root, cut sticks
  • 4 cloves of garlic
  • ground pepper
  • chopped coriander leaves (optional)
  • boiled rice (I used a Thai rice)

Method of preparation:

To start, we prepare a sauce in which we marinate the pieces of meat.

Mix 1 tablespoon of oyster sauce, 1 tablespoon of dark soy sauce, 2 teaspoons of sweet soy sauce and 1 teaspoon of sweet chilli sauce.

In this mixture add the pieces of meat and massage them on all sides to be completely covered.

Cover the bowl with cling film and leave it at room temperature for 1 hour.

Remove the meat from the container, keeping the sauce. Using absorbent kitchen towels, dab the pieces of meat.

Heat the oil in a pan over high heat and fry the pieces of meat for 3-5 minutes, until browned on all sides.

When the meat has changed color evenly, we move it to the slow cooker pot, but without the fat that has been left in the pan.

Clean the pan and add the rest of the soy sauces, oysters, chilli, honey, ginger, garlic, marinade kept from the meat and 120 ml of water.

Leave the pot on the fire until it reaches boiling point. Season with salt and pepper and pour the mixture over the meat in the pot.

Position the appliance in HIGH mode, cover with the lid provided and leave for 5 hours, even 6 until the meat becomes tender.

For the garnish I chose a Thai rice, it can be any kind of rice you have at hand. Serve the hot meat sprinkled with sauce.

I became a little obsessed with ginger so I didn't take it off my plate.

For an extra color make a rain of coriander or parsley (optional)

Ingredients for the pork recipe in sweet and sour sauce

  • 340 g pork chop
  • 2 tablespoons oil
  • 1 red onion
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 carrots
  • 3 tablespoons sweet chilli sauce
  • 1 tablespoon white wine vinegar
  • 200 g sliced ​​pineapple
  • 4 tablespoons pineapple juice
  • juice from 1 orange
  • salt pepper
  • 30 g flour


The pork is cut into cubes, the peppers are cleaned of seeds and sliced, the carrots are grated and the onion is cut in half into rounds. Put all this in a pan with a little oil and fry under the lid until the pork is done and the vegetables become soft.

Meanwhile, mix the pineapple juice with the flour until it becomes like a paste. Add it to the pan together with the chilli sauce, vinegar and orange juice. Mix well and boil for 2 minutes.

Reduce the heat under the pan and add the chopped pineapple, salt and pepper. Stir constantly for 2 minutes.

Serve immediately with boiled rice.

The average grade given by the jury for this recipe is 9.50.

Recipes with Gina Bradea & raquo Recipes & raquo Pork in sweet and sour sauce, Chinese recipe