Best 4 Stir Fry With Pork Belly Kimchi And Trumpet Mushrooms Recipes

Stir fry is a popular cooking method in many cultures, and it's easy to see why. It's quick, easy, and can be made with a variety of ingredients. This recipe for stir fry with pork belly kimchi and trumpet mushrooms is a great example of how versatile this cooking method can be. The pork belly adds a rich flavor to the dish, while the kimchi and trumpet mushrooms add a bit of spice and texture. This dish is sure to be a hit with your friends and family.

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EASY STIR FRY KIMCHI & PORK BELLY

Easy Stir Fry Kimchi & Pork Belly image

Stir fry kimchi and bork belly is so simple to make yet out of this world satisfying! Dinner under 30 minutes, and Keto friendly.

Provided by Yang

Categories Dinner Lunch Main Course

Time 30m

Number Of Ingredients 6

Ingredients

300 grams naturally-raised pork belly
1 tablespoon naturally-brewed tamari soy sauce ((see notes))
1 tablespoon cooking rice wine
1 pound kimchi ((see notes))
1 stalk green onion
1 tablespoon toasted white sesame seeds ((optional))

Steps:

Slice the pork belly as thin as possible. Marinate in tamari soy sauce and rice wine for about 10 minutes. If your kimchi isn't pre-cut, then cut them into 1 inch size.
Heat a heavy bottom pan (I use cast iron). When the pan is very hot, add the marinated pork belly. Stir fry the pork belly on medium high heat for about 6 to 8 minutes until nicely browned. You should see some fat being cooked out of the pork belly at this point.
Add the kimchi into the pan, stir fry for another 2 minutes, for the flavour of kimchi and pork to completely combine.
Turn off the heat. Thinly slice the green onion, and add to the stir fry.
If available, sprinkle toasted sesame seeds on top as garnish.

Nutrition Facts : Calories 804 kcal, ServingSize 1 serving

STIR-FRY WITH PORK BELLY, KIMCHI, AND TRUMPET MUSHROOMS

Stir-Fry with Pork Belly, Kimchi, and Trumpet Mushrooms image

This dish incorporates rich, savory pork belly, acidic kimchi, sweet, buttery king trumpet mushrooms, and the light crunch of onions into an irresistibly delicious combo. Enjoy this dish with freshly steamed white rice for a decadently delicious meal!

Provided by Jenny

Categories World Cuisine Recipes Asian

Time 1h15m

Yield 4

Number Of Ingredients 15

Ingredients

2 teaspoons hoisin sauce
2 teaspoons dark soy sauce
1 teaspoon oyster sauce
1 teaspoon fish sauce
1 teaspoon white sugar
½ teaspoon sesame oil
½ teaspoon ground white pepper
½ teaspoon garlic powder
½ teaspoon chicken bouillon granules
10 ounces pork belly, thinly sliced into 1.5-inch pieces
6 ounces king trumpet mushrooms, cut on the bias into 1/4-inch slices
½ cup packed napa cabbage kimchi, chopped
1 yellow onion, cut into 1/2-inch dice
salt to taste
2 teaspoons sugar

Steps:

Mix hoisin sauce, dark soy sauce, oyster sauce, fish sauce, sugar, sesame oil, white pepper, garlic powder, and bouillon together in a bowl and add pork. Marinate in the refrigerator at least 30 minutes to overnight.
Heat a wok over high heat. Add pork to the hot wok and stir immediately. Cook until pork is slightly golden around the edges, about 10 minutes. Transfer pork to a plate, reserving rendered fat in the wok. Add mushrooms to the wok and fry over high heat without stirring for 1 minute. Cook and stir until mushrooms release liquid and are cooked through, about 7 minutes more. Add kimchi; cook and stir about 1 minute. Add onions and cook 4 minutes more before returning pork to the wok. Fry everything together for an additional 2 minutes. Season with salt, if necessary.

Nutrition Facts : Calories 198.6 calories, Carbohydrate 14.2 g, Cholesterol 25.7 mg, Fat 10.7 g, Fiber 2.3 g, Protein 11.4 g, SaturatedFat 3.3 g, Sodium 1049.4 mg, Sugar 7.2 g

PORK AND MUSHROOM STIR-FRY

Pork and Mushroom Stir-Fry image

I have always had an aversion to the stir-fry. For me it has seemed a technique that sounds easier than it is. Everyone is always impressed that a stir-fried dish takes so little time to cook, but I saw endless chopping followed by frenzied last-minute activity at the stove that I felt unsuited for. I am a clumsy person, and there simply isn't a wok large enough for me to do a stir-fry and not end up with half the ingredients over all the burners. The recipe that won me over was this pork and mushroom dish. Marinating the pork keeps it wonderfully tender and makes the dish deeply flavorsome. And slicing mushrooms is never an effortful activity. Many Chinese cooks add a cornstarch paste at the end of cooking to create a binding sauce, but I love this one starch-free and light. You get depth but sprightliness.

Provided by Nigella Lawson

Categories dinner, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 pound pork tenderloin
1/4 cup oyster sauce
2 tablespoons plus 1/4 cup dry sherry or Chinese cooking wine
2 teaspoons sesame oil
1 clove garlic, minced
1/8 teaspoon hot red pepper flakes
1 1/2 teaspoons corn or canola oil
4 scallions, trimmed, halved lengthwise and cut into 2-inch pieces
1 cup baby corn, each cob halved crosswise
1 1/2 cups sugar snap peas
2 cups sliced bok choy
1 cup sliced oyster mushrooms
1 cup sliced shiitake mushrooms
3 cups bean sprouts
2 tablespoons finely chopped cilantro

Steps:

Slice pork into strips about 2 inches long, 1 inch wide and 1/4 inch thick. Place in a bowl or sealable plastic bag, and add oyster sauce, 2 tablespoons sherry, sesame oil, garlic and red pepper flakes. Stir to coat well. Cover or seal, and allow to marinate at room temperature for 3 hours, or in refrigerator up to 24 hours.
Place a large wok or skillet over high heat, and add oil. Allow pan to heat for 1 to 2 minutes, then add pork and marinade. Toss meat until seared and no longer pink. Add scallions, corn and sugar snaps. Stir until sugar snaps turn bright green, about 1 minute.
Add bok choy and mushrooms, and stir constantly for about 1 minute. Add bean sprouts and remaining 1/4 cup sherry. Continue to stir until wine is almost evaporated. Transfer to a large platter, sprinkle with cilantro, and serve immediately.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 707 milligrams, Sugar 7 grams, TransFat 0 grams

GINGER PORK STIR FRY (WITH MUSHROOM)

Ginger Pork Stir Fry (with Mushroom) image

Tasty easy to prepare recipe that can be cooked with chicken, pork, or beef.

Provided by RoxysCookHouse

Categories World Cuisine Recipes Asian

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
½ onion, sliced
1 pound pork tenderloin, thinly sliced
1 (10 ounce) package sliced white mushrooms
1 carrot, shredded
3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon brown sugar
½ teaspoon cornstarch

Steps:

Heat oil until smoking in a wok or large skillet over high heat. Stir-fry the onion for 1 minute, then add the ginger and garlic, and cook for 30 seconds more. Stir in the pork and cook for 2 minutes until browned. Then stir in the mushrooms and carrot; cook another two minutes.
Stir together the soy sauce, rice wine, sugar, and cornstarch in a small bowl. Pour into stir-fry, and bring to a boil. Cook for 30 seconds until the sauce has thickened, and has turned clear. Remove from the heat and transfer to a serving dish.

Nutrition Facts : Calories 228.1 calories, Carbohydrate 10.9 g, Cholesterol 73.7 mg, Fat 7.7 g, Fiber 1.5 g, Protein 26.8 g, SaturatedFat 1.9 g, Sodium 751.6 mg, Sugar 6 g

Tips:

To save time, use pre-made kimchi, which is available at most Korean grocery stores.
If you can't find fresh trumpet mushrooms, you can substitute other mushrooms, such as shiitake or oyster mushrooms.
Be sure to slice the pork belly thinly, against the grain, so that it cooks evenly.
Don't overcrowd the pan when cooking the pork belly. Cook it in batches if necessary.
Add the kimchi and trumpet mushrooms to the pan only after the pork belly is cooked through.
Serve the stir-fry immediately over rice, or with noodles or vegetables.

Conclusion:

This stir-fry is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The combination of pork belly, kimchi, and trumpet mushrooms creates a flavorful and satisfying dish that is sure to please everyone at the table. So next time you're looking for a tasty and easy stir-fry recipe, be sure to give this one a try.