Pork and Ginger Stir Fry
by Jay Wadams
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
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
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.
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