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Chinese plum pork stir-fry recipe

Chinese plum pork stir-fry recipe

14 ratings

Created by The Tesco Real Food team

Skip the takeaway and rustle up this healthy pork stir-fry. It's tossed with a tangy homemade plum sauce and plenty of veg, all of which counts towards 2 of your 5-a-day. And it takes just 25 mins to come together, winner dinner! See method

Ingredients

  • 5 plums, stoned and cut into 2cm wedges
  • 2 red chillies, seeds removed, 1 roughly chopped, 1 finely chopped
  • 1 star anise
  • 30g honey
  • 25ml white wine vinegar
  • 2cm fresh ginger, peeled and finely grated
  • 1 tbsp vegetable oil
  • 400g pork fillet, cut into 3cm chunks
  • 330g pack Tenderstem broccoli, larger stems halved lengthways
  • 190g pack baby corn and mangetout
  • 8 spring onions, 6 cut into 3cm lengths, 2 finely sliced
  • 100g beansprouts
  • 2 garlic cloves, finely sliced
  • 2 tbsp soy sauce
  • 2 x 250g pouches microwaveable wholegrain rice
2 of your 5-a-day and high in protein

Each serving contains

  • Energy

    2120kj
    504kcal     25%

  • Fat

    13g 19%

  • Saturates

    3g 16%

  • Sugars

    18g 20%

  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 57.5g Protein 34.2g Fibre 8.6g

Method

  1. Put 3 plums, the roughly chopped chilli, star anise, honey, vinegar and ginger into a lidded saucepan with 40ml water. Cover, then bring to a simmer over a low-medium heat; cook for 10 mins until the plums have completely broken down. Remove the lid and cook for 5 mins more until the sauce is starting to get jammy. Remove the star anise, allow the rest to cool for 5 mins, then blitz using a food processor or handheld blender until smooth. Set aside while you make the stir-fry. 
  2. Heat half the oil in a large frying pan set over a high heat. Fry the pork for 5 mins until lightly golden and cooked through, then remove to a plate. 
  3. Heat the remaining oil, then add the Tenderstem broccoli and baby corn, and fry for 3-4 mins. Add in the remaining plums, spring onion lengths, mangetout and beansprouts, and fry for a further 2 mins. 
  4. Add in the finely chopped chilli and garlic, cook for 30 secs, then add the soy sauce and stir-fry until everything is coated. Add the pork and plum sauce to the pan and cook for 1 min until the pork is coated and sticky. Remove from the heat and cook the rice according to the pack instructions.
  5. Serve the stir-fry on top of the rice, with the finely sliced spring onion on top.

See more Easy ways to eat better

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

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