Pork and Ginger Stir-fry
Prep time: 4 mins
Cooking time: 10 mins
Easy
Serves:
4
Energy
1642kj
390kcal
Gochujang Pork with Stir-Fried Greens and Noodles
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This healthy stir-fry with sliced pork fillet marinated in gochujang chilli paste, soy sauce, honey and rice wine is packed with flavour and stir-fried with combo of crunchy vegetables and wholewheat noodles.
Prep time: 20 mins
Cook time: 10 mins
Serves: 4
Cooking Skill: Easy
Ingredients
400g lean British pork fillet tenderloin, trimmed of fat and cut into thin slices
For the marinade:
3 teaspoons gochujang chilli paste, or similar
1 tablespoon low sodium soy sauce
1 tablespoon runny honey
1 tablespoon rice wine or sherry vinegar
For the stir-fried vegetables and noodles:
1 tablespoon sesame oil
2 garlic cloves, peeled and crushed
250g tenderstem broccoli
150g sugar snap peas, trimmed
2 carrots, peeled and shaved into ribbons
250g pack wholewheat noodle nests, cooked according to packet instructions
Juice of 1 lime
2 spring onions, finely chopped, to garnish
Method
Step 1
For the marinade, mix the gochujang paste, soy sauce, honey and rice wine or sherry vinegar together in a small bowl.
Step 2
Pat the pork dry with kitchen paper and carefully slice into thin slices. Transfer to a shallow bowl, spoon over the marinade and coat well. Cover and place in the fridge for 15 minutes, or overnight, if time allows.
Step 3
When you’re ready to cook the pork, retain the leftover marinade to add to the wok when stir-frying the vegetables.
Step 4
Heat a wok or large non-stick frying pan, add the sesame oil and garlic and fry the pork for 3-4 minutes, or until cooked through. Set aside and keep warm.
Step 5
Add the reserved marinade to the wok and heat through thoroughly for a minute until piping hot before adding the broccoli and sugar snap peas. Stir-fry for a few minutes.
Step 6
Add the carrot ribbons, noodles and the lime juice. Cook for a further minute on high heat.
Step 7
Serve the noodles topped with the sliced pork and stir-fried vegetables on the side and garnish with the spring onions.
Each serving provides
Based on Lean pork fillet tenderloin
20%
Fat
8.9g
13%
Saturates
2.3g
12%
Sugars
11.7g
13%
Salt
0.8g
13%
% of an adult's Reference intake
Typical energy values per 100g:
479kJ,
114kcal,
2.6g fat,
0.7g saturates
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
For the marinade, mix the gochujang paste, soy sauce, honey and rice wine or sherry vinegar together in a small bowl.
Step 2
Pat the pork dry with kitchen paper and carefully slice into thin slices. Transfer to a shallow bowl, spoon over the marinade and coat well. Cover and place in the fridge for 15 minutes, or overnight, if time allows.
Step 3
When you’re ready to cook the pork, retain the leftover marinade to add to the wok when stir-frying the vegetables.
Step 4
Heat a wok or large non-stick frying pan, add the sesame oil and garlic and fry the pork for 3-4 minutes, or until cooked through. Set aside and keep warm.
Step 5
Add the reserved marinade to the wok and heat through thoroughly for a minute until piping hot before adding the broccoli and sugar snap peas. Stir-fry for a few minutes.
Step 6
Add the carrot ribbons, noodles and the lime juice. Cook for a further minute on high heat.
Step 7
Serve the noodles topped with the sliced pork and stir-fried vegetables on the side and garnish with the spring onions.
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