Pork and Ginger Stir Fry
Who doesn’t love a good stir fry? With stacks of punchy flavour, healthy vegetables and lean meat, a stir fry is always my go-to when I want to get dinner on the table fast.
My recipe for Pork and Ginger Stir Fry, full of fresh herbs, gentle spice and sweet pineapple is a real family favourite.
The trick to making a great stir fry is to have all your ingredients ready to go before you start cooking. All that slicing and dicing might seem like a fuss, but when the meal cooks so quickly it is important to have everything to hand.
I like to serve Pork and Ginger Stir Fry with simple egg noodles, but it’s equally good with rice. It’s also a great fridge clearer, as if you’ve got any veg languishing in the drawer that need using, you can slice them up and use them in place of the cabbage in this recipe.
Pork is brilliant with fresh herbs, so load it up with big handfuls. In this recipe, I’ve used basil and mint, but coriander/cilantro works as well if you are a fan. If you’ve got some, a squeeze of fresh lime over the top really brings everything to life.
FREQUENTLY ASKED QUESTIONS
I don’t eat pork! Can I substitute other meats?
Absolutely! This stir fry is fantastic with chicken or turkey mince, or even tofu!
I want to add more vegetables to my Pork and Ginger Stir Fry. What tastes good?
Anything and everything! Beans, carrots, zucchini and peppers are all good, or you can use it to clear out the vegetable drawer in the fridge.
Can I make Pork and Ginger Stir Fry in advance?
Pork and Ginger Stir Fry will keep up to three days in the fridge and can be frozen.
Ginger is so good for you and packs loads of flavour. The trick to peeling it easily is to use the side of a teaspoon – that way you can get around all the little nobbly bits!
To make the curls for the spring onion garnish, cut the spring onion into fine strips and soak it in iced water.
PORK AND GINGER STIR FRY Recipe
Pork and Ginger Stir Fry
Pork and Ginger Stir Fry is a fantastic meal to feed the family. It’s packed with flavoursome fresh herbs and juicy pineapple and ready in minutes. Adjust the spice to suit your tastes and serve over noodles or rice.
Ingredients
- 250 g egg noodles / ramen noodles
- 250 g tin pineapple pieces
- 3 Tbsp soy sauce
- 1 Tbsp fish sauce, optional
- 1 Tbsp white vinegar
- 2 tsp sugar
- 3 cm piece fresh ginger, peeled and finely grated
- 1 Tbsp neutral oil
- 500 g pork mince
- ¼ small Chinese cabbage, leaves shredded
- 2 cloves garlic, crushed
- 1 red chilli, finely sliced
- 3 spring onions, finely sliced on the diagonal
- small bunch fresh basil
- small bunch of fresh mint
Instructions
- Cook the noodles in boiling water until just tender, around 3 minutes. Drain and keep warm.
Meanwhile, cut the pineapple into bite-sized pieces, reserving the juice for the sauce. In a small bowl or jug, whisk together 4 Tbsp of the pineapple juice with the soy sauce, fish sauce (if using), vinegar, sugar and ginger.
Heat the oil in a large non-stick frying pan or wok. Add the pork mince and cook, using a wooden spoon to break it up until lightly browned. Add the cabbage and cook or 2-3 minutes until softened, then add the garlic, chilli, pineapple pieces and spring onion to the pan and cook another 3 minutes, stirring occasionally.
Pour the sauce into the pan and simmer for 2-3 minutes, stirring to coat the mince. Divide the noodles between four serving bowls, and garnish with fresh basil and mint leaves.
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Nutrition
Serving: 1g | Calories: 784kcal | Carbohydrates: 49g | Protein: 49g | Fat: 43g | Saturated Fat: 15g | Polyunsaturated Fat: 23g | Cholesterol: 161mg | Sodium: 2015mg | Fiber: 4g | Sugar: 11g
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