Wok fried velvety pork and crunchy veg served on a bed of steaming rice or noodles makes for the perfect mid week meal.
This Chinese pork stir-fry is packed with a great mix of Asian base flavours of ginger, garlic and soy sauce, to which you can add the stir fry sauce of your choosing. To make sure the pork as tender as its name implies, slice as thinly as possibly, against the grain. This breaks down the muscle fibres to make the meat less chewy. When it comes to the veg, don't feel you have to stick with those in the recipe. Stir fry is one dish you can play around with, although it’s nice to go for veg with a bit of crunch. Pak choi, broccoli or baby sweetcorn all make great additions or alternatives.
- 300g pork tenderloin fillet, sliced thinly
- 1/2 red chilli, finely chopped
- 2 large garlic cloves, finely chopped
- 20g root ginger, peeled and finely chopped
- 1.5tbsp Amoy reduced salt soy sauce
- 1tbsp rapeseed oil
- 1 red pepper, cut into strips
- 100g sugar snap peas, cut in half
- 3tbsp stir-fry sauce
- 300g pack Amoy straight to wok medium noodles
- 8 spring onions, sliced
- 100g beansprouts
- Marinate the pork with the chilli, garlic, ginger and soy sauce for 10 minutes.
- Heat a wok over a high heat, add the oil and stir fry the pork for 11/2 minutes.
- Add in the peppers and sugar snap peas and 100ml water and cook for a further 3-4 minutes until tender.
- Add in the stir-fry sauce, noodles, spring onions, bean sprouts and stir fry for a further minute and serve immediately.
Top tip for making pork stir-fry
This dish is also delicious served over rice, instead of noodles.
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Jessica Dady is Food Editor at GoodTo and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodTo, Jessica has had the privilege of working alongside Future’s Test Kitchen to create how-to videos exclusively for GoodtoEat - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies.
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