Asian pork stir fry

I often turn to stir fries when I feel I’m in need of a garlic and ginger filled immune boost. They’re quick and simple, and you get the added bonus of a ton of veggies in there too. Plus, it uses up any that you’ve got left over or lying around.

This was one of those recipes, and it turned out pretty tasty!

Ingredients (serves 2):

250g pork mince

For the veg I used spring onions, radishes, green cabbage, brocolli, chestnut mushrooms, green beans and a noodled courgette. But you could use whatever you have, add different colours, just make sure they’re sliced and slim.

Thumb sized piece of ginger finely chopped

2 garlic gloves crushed

1/2 red chilli (optional)

2 tbsp coconut oil

1 tbsp sesame oil

2 tspn fish sauce

1 tspn red wine vinegar

1 tspn chinese five spice

chopped coriander

1/2 lime juice

How to:

First chop all of the vegetables. Sliced long is best for a stir fry. You want to have it all ready before you begin cooking.


Heat the coconut oil in a wok or large frying pan and add the pork mince, stirring until it browns.


The order that I added the veg depended on what needed longer to cook, so I started with the broccoli and left that for a couple of minutes, before adding spring onions, green beans and radishes.



I cooked that for a couple of minutes then added the mushrooms and cabbage along with the fish sauce, five spice and red wine vinegar.



After a minute to combine I added the courgette noodles and the sesame oil, stirred that through for a minute then finally squeezed a bit of lime in and added a ton of coriander (it’s my fave!) before stirring and serving.



The whole thing took about 15 minutes from chopping to table. It was tasty, healthy, easy and quick. What more could you ask for?!? Enjoy 🙂



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