Best 4 Subgum With Pork Vegetables And Pork Recipes

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Subgum with pork, vegetables, and pork is a classic Chinese dish that is enjoyed by people all over the world. It is a flavorful and satisfying dish that is perfect for a quick and easy weeknight meal. The combination of tender pork, crunchy vegetables, and savory sauce makes this dish a winner. This article will provide you with a step-by-step guide on how to make the best subgum with pork vegetables and pork. We will cover everything from selecting the right ingredients to cooking the dish to perfection. So, get ready to tantalize your taste buds with this delicious and easy-to-make dish!

Here are our top 4 tried and tested recipes!

SUBGUM WITH PORK (VEGETABLES AND PORK)



Subgum With Pork (Vegetables and Pork) image

This is a dish I used to to eat at my mom's on Sundays before she left us. It was my favorite meal at mom's and it's still my favorite today. It is unbelievable good and looks so pretty on the plate. It is low cal and low fat and so good.

Provided by pressurecooker

Categories     Pork

Time 30m

Yield 1 Quart, 4 serving(s)

Number Of Ingredients 12

1/4 cup oil
1 lb pork sirloin chops, cut in bite size pieces
salt
pepper
2 cups celery, sliced diagonally (thin, about 1/4-inch)
1 cup carrot, sliced diagonally
1 bell pepper, cut in strips
1 medium onion, sliced
1 plum tomato, quartered
1 (10 3/4 ounce) can cream of mushroom soup, plus
5 3/8 ounces water
2 green onions (optional) or 2 chives, for garnish (optional)

Steps:

  • In wok or large skillet, put oil and heat medium high,.
  • Stir fry pork about 5 minutes, till no longer pink; take out.
  • In same pan put vegetables and stir fry about 5 minutes.
  • Add the pork to the vegetables and add soup and water.
  • Cook 10 minutes more.
  • Serve over rice or noodles.
  • Garnish with chives or chopped green onions (optional).

PORK AND VEGETABLE CHOW MEIN



Pork and Vegetable Chow Mein image

I've found stir-frying to be a good way of disguising vegetables that kids don't normally eat.-Jo Groth, Plainfield, Iowa

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 5 servings.

Number Of Ingredients 11

1 pound pork tenderloin, trimmed
1 cup reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
1 tablespoon cornstarch
1/2 to 1 teaspoon ground ginger
1 garlic clove, minced
1 cup thinly sliced carrots
1 cup thinly sliced celery
1 cup chopped onion
1 cup coarsely chopped cabbage
1 cup coarsely chopped fresh spinach

Steps:

  • Partially freeze pork. Slice across the grain into 1/4-in. thick strips; set aside. Combine broth, soy sauce, cornstarch and ginger; set aside. In a large skillet that has been coated with cooking spray, stir-fry pork and garlic for 5 minutes or until lightly browned. Add carrots, celery, onion, cabbage and spinach; stir-fry for 3 minutes. Add broth mixture; cover and simmer for 3 minutes.

Nutrition Facts :

MOM L'S PORK SUBGUM



Mom L's Pork Subgum image

My mother made this for us when we were growing up. My family has had it for Thanksgiving dinner with Sweet & Sour pork, too. LOL

Provided by Ann Arber

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb lean pork, cubed
1/4 cup olive oil
1/2 cup chopped green onion
1 green pepper, cut into thin strips
1/2 lb mushroom, sliced
1 can chop suey vegetables
1 can water chestnut, sliced
1 1/2 cups chicken broth (I use 2 bouillon in water)
2 tablespoons cornstarch
soy sauce
salt and pepper

Steps:

  • Brown pork in fat.
  • Remove meat from skillet.
  • Add onion, pepper, and mushrooms.
  • Cook gently 3 minutes Add chop Suey vegetables, chestnuts, stock, and pork.
  • Mix cornstarch, soy sauce, salt and pepper.
  • Stir til smooth.
  • Add to meat.
  • Simmer 10-15 minutes.
  • Serve over rice.

Nutrition Facts : Calories 333.6, Fat 20.7, SaturatedFat 4.3, Cholesterol 66.9, Sodium 351.5, Carbohydrate 8.2, Fiber 1.4, Sugar 2.2, Protein 28.4

BROWN SUGAR AND GARLIC-RUBBED ROAST PORK AND VEGETABLES



Brown Sugar and Garlic-Rubbed Roast Pork and Vegetables image

Brown sugar, garlic powder, and seasoned salt add great flavor to a roast pork loin. Vegetables share the pan and roast at the same time, so this is really a one-pan meal, ready in about an hour and forty-five minutes.

Provided by Bibi

Time 2h

Yield 8

Number Of Ingredients 8

1 (3.5 pound) boneless pork loin roast
2 tablespoons light brown sugar
1 tablespoon garlic powder
2 ½ teaspoons seasoned salt, divided
2 pounds russet potatoes, peeled and cut into bite-size cubes
2 pounds carrot, peeled and cut into 1/2-inch pieces
1 medium onion, cut into eighths
2 tablespoons extra-virgin olive oil, plus more for greasing

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly oil an open roasting pan and place a roasting rack inside the pan.
  • Pat the pork loin dry with paper towels.
  • Stir together brown sugar, garlic powder, and 1 1/2 teaspoons seasoned salt together in a small bowl. Rub brown sugar mixture on all sides of the pork loin. Place seasoned pork onto the rack, and center the rack inside the roasting pan.
  • Combine potatoes, carrots, and onion in a bowl. Add olive oil and remaining seasoned salt, and stir to coat vegetables evenly. Place seasoned vegetables in the roasting pan, around the rack with the pork.
  • Roast uncovered in the preheated oven until no longer pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Remove pork roast from oven, cover in foil, and allow to rest for about 10 minutes. To serve, slice across the grain in 1/2-inch slices. Serve warm with roasted vegetables.

Nutrition Facts : Calories 481.8 calories, Carbohydrate 37.1 g, Cholesterol 113.1 mg, Fat 16.8 g, Fiber 5 g, Protein 44.7 g, SaturatedFat 5.4 g, Sodium 444.1 mg, Sugar 10.2 g

### Cooking tips for the perfect Subgum dish: - Use high-quality ingredients. Start with fresh, crisp, and in-shape state of the art ingredient for the tastiest and aromatic Subgum dish. - Prepare the ingredients in advance. This will help you save time and ensure that your dish is evenly and perfectly prepared. - Use a large pan or wok. This will give the ingredients enough space to cook evenly and prevent overcrowding. - Cook the ingredients in batches if necessary. If you are using a lot of ingredients, cook them in batches to prevent overcrowding and ensure that they cook evenly. - Don't overcook the ingredients. Overcooked ingredients will lose their vibrant color and delicious taste and texture. - Use a variety of sauces and seasonings. This will add depth of flavour and interest to your dish. - Serve the dish immediately. Subgum is best served hot and fresh, so enjoy it while it's at its peak of deliciousness. ### Ingredients and their preparation: - **Pork:** Use boneless and skinless sliced or cubed meat. You can also use ground meat for a quicker meal. - **Vegetables:** You can use a variety of fresh and colourful produce, such as broccoli, carrots, onions, peppers, and water chestnuts. Make sure to cut them into similar-size pieces for even cooking. - **Sauce:** The combination of hoising, oyster, and cornstarch slurry, along with water or broth, forms the classic aromatic and glossy texture of the dish. - **Marinade:** The combination of Shaoxing wine, sesame oil, sugar, and salt helps to enhance the meat's taste and tenderness. - **Garnish:** A sprinkle of green onions or sesame seeds adds a fresh, aromatic touch to the dish. ### Cooking instructions - step by step: 1. **Marinate the meat:** Combine the meat, Shaoxing wine, sesame oil, sugar, and salt in a bowl. Let the mixture sit for at least 30 minutes. 2. **Prepare the other ingredients:** Wash, peel, and cut the produce into similar-size pieces. Combine the hoising, oyster, cornstarch slurry, and water or broth in a small bowl. 3. **Cook the meat:** In a large pan or wok, add a drizzle of oil over medium or high heat. Add the marinated meat and cook, stirring and tossing, until browned. 4. **Add the produce:** Once the meat is browned, add the prepared produce to the pan or wok. Stir-fry for several minutes, until the veggies are slightly softened but still vibrant. 5. **Add the seasoned liquid:** Pour the hoising, oyster, and cornstarch mixture into the pan or wok. Stir and mix everything until the mixture thickens and coats the meat and veggies. 6. **Serve and enjoy:** Subgum can be served alone as a main dish or over rice. Garnish with green onions or sesame seeds before serving. ### Final thoughts: Subgum is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great source of protein, vitamins, and fibre. With its vibrant flavours and textures, Subgum is sure to be a hit at your next meal. So get creative in the kitchen and experiment with different ingredients and flavours to create your own unique version of this classic dish.

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