While it's tempting to order a Saturday night takeaway, this ginger and garlic stir-fried pork recipe is just as delicious as a takeaway - and easier too (we promise!).
Make sure you plan ahead and marinate the pork for a minimum of 30 minutes (but can be longer if you have the time). It will help to tenderise the pork and make sure it has a soft and tender texture you'd get from the local takeaway.
Our flavoursome recipe combines soy sauce, garlic, lots of vegetables (any you have in the fridge would work well in this recipe too), spring onions, red chilli, sherry and oyster sauce for a delicious taste.
If you don’t have a wok, you can use a large frying pan instead. Take a look at our best woks, tried and tested by our experts at the Good Housekeeping Institute.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Cal/Serv:
240
Ingredients
200 g pork tenderloin or fillet
2 Tbsp. finely chopped fresh ginger
3 Tbsp. soy sauce
2 garlic cloves
700 g vegetables, such as pak choi, broccoli, carrots, beansprouts and sugarsnap peas
3 Tbsp. vegetable oil
salt and ground black pepper
5 spring onions
1 red chilli
1 Tbsp. sesame oil
2 Tbsp. sherry
2 Tbsp. oyster sauce
Directions
Step 1
Cut the pork into strips and place in a non-metallic dish with the ginger, 2tbsp soy sauce and the crushed garlic. Set aside to marinate for at least 30min.
Step 2
Meanwhile, prepare the vegetables. Cut the pak choi into quarters, separate the broccoli into florets and cut the carrot into ribbons, using a vegetable peeler. Blanch the greens in boiling water for 2min, drain, plunge into cold water, then drain again and set aside.
Step 3
Heat a wok over a high heat and add the oil. Stir-fry the pork in batches for 2-3min. Season and set aside. Add the trimmed spring onions and the deseeded, sliced chilli and cook for 30sec. Add the vegetables and cook for 4-5min. Return the pork to the wok. Add the remaining soy sauce, sesame oil, sherry and oyster sauce, then stir-fry for 2min or until the sauce is syrupy; serve.
GH TIP: If you want to prepare ahead you can complete to the end of step 2. Cover and chill the pork and vegetables separately for up to 4hr.
Per Serving:
Calories: 240
Total carbs: 6 g
Total fat: 16 g
Saturated fat: 3 g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
