Easy Pork Stir Fry
by Jay Wadams
Simple, delicious, ready in under half an hour and WAY better than takeout, my Easy Pork Stir Fry recipe ticks all the boxes. Packed with juicy pork tenderloin, broccoli, cashews and a hint of spice, this is an easy weeknight dinner recipe you will make again and again.
Ingredients
- 500 g pork tenderloin
- 2 Tbsp soy sauce
- 2 Tbsp rice wine or dry white wine
- 2 Tbsp vinegar
- 1-2 tsp freshly ground black pepper
- ½ tsp garlic powder
- 2 Tbsp vegetable oil for frying
- 1 Tbsp cornstarch
- 1 Tbsp sriracha or other chilli sauce
- 2.5 tsp brown sugar
- ½ tsp. stock powder
for the stir fry:
- 1 Tbsp oil for frying
- 2 medium red onions halved and sliced into moons
- 1 medium head of broccoli cut into small florets
- 50 g cashews
- 2 spring onions / scallions sliced
- 1 medium red chilli sliced (to taste)
- splash of rice wine or water to thin the sauce
- 1 Tbsp sesame seeds
to serve:
- 1 cup basmati rice
- 1 tsp butter
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- PREPARE THE PORK: Use a sharp knife to remove the silver skin from the tenderloin, then cut it into round slices around 1cm thick. Cut each of these in half so you have bite-sized pieces of meat, then place them in a bowl.
- MARINATE THE MEAT: Add the soy sauce, wine, vinegar, black pepper and garlic powder to the bowl, give it a good stir and leave to marinate while you prepare the vegetables (no more than 15 minutes, or else it will get too salty).
- SLICE VEGETABLES: Cut up all your vegetables and have them ready to cook. Bring the rice and butter and 2 cups (500ml) of water to a simmer, turn the heat to the lowest setting, cover with a lid and cook gently for 10 minutes. Remove from the heat and set aside, covered.
- BROWN PORK: While the rice is cooking, heat one tablespoon of oil in a large skillet or wok. Brown the pork in batches, reserving the marinating liquid (this will be our sauce later). Make sure to get a lovely colour on the pork.
- MAKE THE SAUCE: Whisk the cornstarch, chilli sauce, sugar and stock powder into the reserved marinade and set aside.
- COOK VEGETABLES: When the pork has cooked, add a little more oil to the pan or wok and cook the onions, broccoli, cashews, the whites of the spring onions and chilli for 3-4 minutes until starting to soften (with the vent on, that chilli is spicy!)
- COMBINE: Return the pork to the wok or pan along with the sauce, stir well and simmer for 3 minutes until nicely coated and thickened. Add a splash of rice wine, or water if you like it a little saucier.
- SERVE: Fluff up the rice with a fork, divide the pork stir fry and rice between 4 warmed plates, scatter over the greens of the spring onions, sesame seeds and a drizzle of sesame oil if you like, and serve hot. Delicious!
Nutrition
Serving: 1bowl | Calories: 616kcal | Carbohydrates: 65g | Protein: 38g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 802mg | Potassium: 1267mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1090IU | Vitamin C: 156mg | Calcium: 137mg | Iron: 4mg