Korean-Style Pork Mince Bowl
Prep time: 5 mins
Cooking time: 15 mins
Easy
Serves:
4
Energy
1140kj
272kcal
Pork and Ginger Stir-fry
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A pork stir-fry that is packed with flavour. Served with noodles, it’s simple and easy yet delivers on flavour.
This recipe is part of our healthy recipe collection, which contains many recipes that cost under £1.50 per head*.
Prep time: 4 mins
Cook time: 10 mins
Serves: 4
Cooking Skill: Easy
Ingredients
4 lean pork loin steaks or medallions, trimmed of fat and cut into thin strips
Grated zest and juice 1 orange (about 100ml of juice)
2 tablespoons sweet chilli sauce
1 tablespoon reduced salt dark soy sauce
1 x 2.5cm piece fresh root ginger, peeled and cut into thin strips
1 teaspoon cornflour
1 tablespoon
oil
1 x
450g pack stir fry vegetables
Method
Step 1
In a small bowl mix together the orange zest and juice (reserving 1 tablespoon of the juice), chilli, soy sauce and the ginger. Add the pork strips and set aside, for about 5 minutes.
Step 2
Place the cornflour in a small cup and stir in the reserved orange juice.
Step 3
Heat the oil in a wok or large frying pan until hot. Using a slotted spoon, remove the pork from the marinade and add to the pan (reseve the marinade for later) and stir continuously for 3 minutes.
Step 4
Add the vegetables to the pan and stir- fry for 2-3 minutes, until just tender.
Step 5
Add the reserved marinade and the blended cornflour mixture. Stirring continuously and cook for 1-2 minutes until the sauce thickens and coats the pork and vegetables.
Step 6
Serve immediately with noodles.
Tips and Serving Suggestions
*Cost per serving based on proportion of ingredients used to make the dish. Total cost of ingredients calculated based on average price across four British supermarkets. Prices correct as of 06/11/2023; but are subject to change due to fluctuations in ingredient prices.
Each serving provides
Based on medallions
14%
Fat
11.3g
16%
Saturates
1.3g
7%
Sugars
10.7g
12%
Salt
0.53g
9%
% of an adult's Reference intake
Typical energy values per 100g:
442kJ,
105kcal,
4.4g fat,
0.5g saturates
Each serving provides:
14g Protein,
27.6g Carbohydrate,
1.8g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
In a small bowl mix together the orange zest and juice (reserving 1 tablespoon of the juice), chilli, soy sauce and the ginger. Add the pork strips and set aside, for about 5 minutes.
Step 2
Place the cornflour in a small cup and stir in the reserved orange juice.
Step 3
Heat the oil in a wok or large frying pan until hot. Using a slotted spoon, remove the pork from the marinade and add to the pan (reseve the marinade for later) and stir continuously for 3 minutes.
Step 4
Add the vegetables to the pan and stir- fry for 2-3 minutes, until just tender.
Step 5
Add the reserved marinade and the blended cornflour mixture. Stirring continuously and cook for 1-2 minutes until the sauce thickens and coats the pork and vegetables.
Step 6
Serve immediately with noodles.
Pork and Ginger Stir-fry
Ingredients
- 4 lean pork loin steaks or medallions, trimmed of fat and cut into thin strips
- Grated zest and juice 1 orange (about 100ml of juice)
- 2 tablespoons sweet chilli sauce
- 1 tablespoon reduced salt dark soy sauce
- 1 x 2.5cm piece fresh root ginger, peeled and cut into thin strips
- 1 teaspoon cornflour
- 1 tablespoon oil
- 1 x 450g pack stir fry vegetables
Tips and Serving Suggestions
*Cost per serving based on proportion of ingredients used to make the dish. Total cost of ingredients calculated based on average price across four British supermarkets. Prices correct as of 06/11/2023; but are subject to change due to fluctuations in ingredient prices.
Each serving provides
Based on medallions
Energy |
|
1140kj 272kcal |
|
14% |
Fat |
|
11.3g |
|
16% |
Saturates |
|
1.3g |
|
7% |
Sugars |
|
10.7g |
|
12% |
Salt |
|
0.53g |
|
9% |
% of an adult's Reference intake
Typical energy values per 100g: 442kJ,105kcal,4.4g fat,0.5g saturates
Each serving provides: 14g Protein,27.6g Carbohydrate,1.8g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
In a small bowl mix together the orange zest and juice (reserving 1 tablespoon of the juice), chilli, soy sauce and the ginger. Add the pork strips and set aside, for about 5 minutes.
Step 2
Place the cornflour in a small cup and stir in the reserved orange juice.
Step 3
Heat the oil in a wok or large frying pan until hot. Using a slotted spoon, remove the pork from the marinade and add to the pan (reseve the marinade for later) and stir continuously for 3 minutes.
Step 4
Add the vegetables to the pan and stir- fry for 2-3 minutes, until just tender.
Step 5
Add the reserved marinade and the blended cornflour mixture. Stirring continuously and cook for 1-2 minutes until the sauce thickens and coats the pork and vegetables.
Step 6
Serve immediately with noodles.
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