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
200g
pork tenderloin or fillet
2Tbsp.
finely chopped fresh ginger
3Tbsp.
soy sauce
2
garlic cloves
700g
vegetables, such as pak choi, broccoli, carrots, beansprouts and sugarsnap peas
3Tbsp.
vegetable oil
salt and ground black pepper
5
spring onions
1
red chilli
1Tbsp.
sesame oil
2Tbsp.
sherry
2Tbsp.
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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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
