Ginger Garlic Pork Stir Fry
A quick and flavour-packed pork stir fry with tender strips of pork, crunchy vegetables, fresh ginger, garlic and red chilli. Everything is tossed in a light, savoury sauce with a little honey and sriracha for sweetness and heat. Delicious served with egg noodles.
Servings: 4
Calories: 558kcal
Ingredients
For the stir fry
- 600 g pork fillet thinly sliced
- 1 tbsp sunflower oil
- 1 onion peeled and sliced
- 4 garlic cloves crushed (see notes)
- 30 g fresh ginger peeled and grated (see notes)
- 1 red chilli finely chopped
- 1 red pepper sliced
- 1 green pepper sliced
- 200 g sugar snap peas
For the sauce
- 3 tbsp light soy sauce
- 1 tbsp runny honey
- 1 tbsp sriracha sauce
- 1 tbsp rice vinegar
- 1 tbsp cornflour
- 2 tbsp water
To serve
- 4 nests medium egg noodles approximately 250g dried
- Optional: sliced spring onions or sesame seeds
Instructions
- Prepare the sauce. In a small jug or bowl, mix together the soy sauce, honey, sriracha, rice vinegar, cornflour and water until well combined. Set aside.
- Cook the noodles. Cook the egg noodles according to the packet instructions. Drain and set aside, keeping warm.
- Cook the pork. Heat half the sunflower oil in a large wok or frying pan over a medium-high heat. Add half the sliced pork and stir fry for 3–5 minutes, or until lightly browned and cooked through. Remove from the pan and set aside. Repeat with the remaining pork, adding a little more oil if necessary.
- Stir fry the vegetables. Add the onion and sliced peppers to the wok and stir fry for 3–4 minutes, stirring frequently.
- Add the aromatics. Add the mangetout, crushed garlic, grated ginger and chopped red chilli. Stir fry for a further 1–2 minutes until fragrant and the vegetables are tender but still have some crunch.
- Add the sauce. Return the cooked pork and any resting juices to the wok. Give the prepared sauce another stir before pouring it in. Toss everything together over a medium heat for 1–2 minutes until the sauce has thickened slightly and lightly coats the pork and vegetables.
- Serve. Divide the cooked noodles between four bowls and spoon the spicy ginger pork stir fry over the top. Garnish with sliced spring onions or sesame seeds, if using.
Notes
Ginger Garlic Paste: For a quicker alternative, replace the 4 garlic cloves and 30g fresh ginger with 4 tbsp (approximately 60g) ginger garlic paste. Add it to the wok at the same stage as the fresh garlic and ginger, stirring for about 1 minute until fragrant.
Nutrition
Calories: 558kcal | Carbohydrates: 74g | Protein: 46g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 98mg | Sodium: 928mg | Potassium: 969mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1698IU | Vitamin C: 114mg | Calcium: 52mg | Iron: 3mg
