Chilli and ginger pork stir-fry recipe

269 ratings Rate
  • Serves 6
  • 5mins to prepare, 15mins to cook, plus 10mins to marinate
  • 533 calories / serving
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Chilli and ginger pork stir fry HERO

To make the marinade, put the soy sauce, sesame oil, garlic and ginger, along with a little seasoning, into a large bowl. Trim the fat from the pork loin steaks and cut into strips. Add the pork to the marinade, stir well, cover with clingfilm and leave to marinate for at least 10 minutes.

Heat a large wok until hot then add the vegetable oil and the marinated pork and stir-fry for a couple of minutes until nicely browned. Tip into a bowl and set aside.

Finely chop the chilli and spring onions (from the stir-fry veg pack) and fry for 1-2 minutes. Add the baby corn and broccoli and a splash of water and fry for 2-3 minutes. Then add the rest of the vegetables and the oyster sauce and fry for another 2-3 minutes. Add a little water to make it a little more saucy. Stir in the cooked pork and cooking juices, heat through for 1 minute, then remove from the heat.

Cook the noodles in a pan of boiling salted water for about 4 minutes until tender but still retaining a slight bite, then drain and immediately toss with a little sesame oil. Divide equally among serving bowls, then spoon over the pork, vegetables and serve at once. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 6tbsp soy sauce
  • 2tsp sesame oil, plus extra for drizzling
  • 4 garlic cloves, chopped
  • 1 large piece root ginger, grated
  • 1 x 700g pack pork loin steaks
  • 1tbsp vegetable oil
  • 2 x 220g packs stir-fry medley (which includes baby corn, mangetout, broccoli, spring onions and red chilli)
  • 2 x 200g packs pak choi, leaves separated
  • 4tbsp oyster sauce
  • 400g (13oz) medium egg noodles
  • Energy 2320kj 533kcal 28%
  • Fat 4g 22%
  • Saturates 5g 75%
  • Sugars 5g 5%
  • Salt 4.5g 75%

of the reference intake
Carbohydrate 53g Protein 37.5g Fibre 6.1g


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