Ginger and garlic stir-fried pork

It might be tempting to order a Saturday night takeaway, but this stir-fried pork with garlic and greens is just as delicious - and quicker too!

By The Good Housekeeping Cookery TeamUpdated: 16 January 2024

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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

1. 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.
2. 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.
3. 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.