- Meat and poultry
- Cuts of pork
- Pork fillet
This simple stir fry uses apple sauce which works beautifully with the pork and ginger. It even appeals to teenagers! Add additional vegetables if you like.
3 people made this
- 2 tablespoons hoisin sauce
- 2 tablespoons soft brown sugar
- 6 tablespoons soy sauce
- 120ml apple sauce
- 450g pork fillet, sliced into thin strips
- 1 1/2 tablespoons cornflour
- 2 tablespoons peanut oil
- 1/2 teaspoon sesame oil
- 1 tablespoon fresh chopped ginger
- 275g broccoli florets
MethodPrep:20min ›Cook:20min ›Ready in:40min
- Whisk together the hoisin sauce, brown sugar, soy sauce and apple sauce in a small bowl; set aside.
- Combine the pork and cornflour in a bowl. Mix until the cornflour evenly coats the pork; set aside.
- Heat the peanut oil and sesame oil in a large pan or wok over medium-high heat. Cook the pork in three separate batches in the hot oil until cooked through, 2 to 3 minutes per batch. Remove pork to a plate lined with kitchen roll to drain, reserving the oil in the pan. Add the ginger to the pan; cook and stir for 30 seconds. Stir in the broccoli and cook until tender. Return the pork to the pan and pour in the sauce; toss to coat. Cook until all ingredients are hot.
Reviews & ratingsAverage global rating:(79)
Reviews in English (64)
I did a pared down, lighter-on-the-calories version of this and it was spectacular. I used 1 tbsp of olive oil supplemented with olive oil cooking spray rather than the peanut and sesame oils. I left out the cornstarch and just cooked the pork in the olive oil. I didn't have broccoli, so I used a green pepper, a red pepper, and an onion, all sliced. Oh, and I had 1.5 pounds of pork tenderloin, so I used it all.I left the sauce unchanged (except used splenda brown sugar blend instead of brown sugar); it is delicious as written. My husband loved it even though he doesn't normally like sweet foods, and our three male guests raved about it.I served it with a basic fried rice (3 cups cooked white rice, 1 egg, 3 tablespoons each of soy sauce and rice vinegar, all fried up together with olive oil).-13 Sep 2008
by Carol Hammond
OH MY GOSH! This sauce is to die for! I used pork, but you could use beef or chicken or shrimp just as well. Veggie selection is unlimited too! I used green, red and yellow bell pepper, a handful of frozen green peas, yellow onion, chopped celery, drained water chestnuts and bean sprouts. You could also use mushrooms, baby corn, carrots, and of course, broccoli (as the recipe calls for). The sauce is the key! Served over fried rice – YUMMMM! Thank you, Jenny G.!-08 Oct 2008
by Camille Penner Morden
I made this as written and it was really yummy. Will definitely make again. Next time I will add some more veggies though. I was given advice on the Recipe Exchange to use a cheese grater to "chop" the ginger after you peel it and it worked great. Thank you for the recipe!-18 Jun 2008
Spicy Korean Gochujang Pork Stir Fry
Learning a new cuisine is fun but can be challenging. That’s why it is important to start with an easy recipe that will keep you motivated to keep on learning.
This spicy Korean gochujang pork stir-fry is a good starting recipe for anyone new to Korean cooking. Aside from gochujang, the rest of the ingredients should be very familiar if you regularly cook Asian dishes at home.
(1) Sauté garlic and onion. (2) Add pork and its marinating sauce. (3) Toss in scallions and sesame seeds.
Apple and Pork Stir-fry with Ginger
1. In small bowl, combine jam, soy sauce, water and cornstarch. Set aside.
2. In large non-stick skillet, heat sesame oil over medium high heat. Add pork and ginger and stir-fry until pork is browned and just cooked through, about 3-5 minutes.
3. Transfer pork and ginger to bowl with slotted spoon. Add canola oil to skillet. Stir-fry peppers, water chestnuts, and apples until peppers are crisp tender, about 3 minutes.
4. Add pork back to skillet along with scallions. Stir-fry 30 seconds. Add jam mixture. Continue to stir-fry 30 seconds to one minute, or until sauce thickens. Season to taste with black pepper.
Makes 4 servings (2 oz cooked pork per serving.)
The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results.
Ginger BBQ Pork or Chicken Stir-Fry
In a medium saucepan, bring 1 3/4 cups chicken stock and 1 tablespoon oil to a boil. Stir in the rice, lower the heat, cover and simmer for 40 minutes. Fluff with a fork.
Meanwhile, in a small bowl, combine the remaining 3/4 cup chicken stock, the ginger preserves, hoisin sauce, tamari and hot sauce. In a large skillet, heat the remaining 2 tablespoons oil over high heat until rippling. Add the pork and cook, turning, until browned all over, about 5 minutes. Season with salt and pepper and transfer to a plate. Add the bell pepper and onion and stir-fry for 2 minutes, then add the garlic and stir-fry for a few seconds. Stir in the ginger sauce and the reserved pork and cook until the sauce thickens slightly, 1 to 2 minutes. Serve over the rice and top with the almonds, scallions and the apple, if using.
How to Make Spicy Korean Pork Stir-fry
- Marinate the pork: Whisk together all of the ingredients for the &lsquoPork Marinade&rsquo except the pork in a large mixing bowl until evenly combined. Thinly slice the pork, then add to the bowl and toss to coat. Set aside to marinate for 30 minutes, or cover and marinate overnight in the refrigerator for more flavor.
- Prepare fresh ingredients: Chop the onion, spring onion, garlic, and red chilies. Grate the ginger and set aside.
For the Spicy Korean Pork Stir-fry:
- Stir-fry aromatics: Heat oil in a large wok or deep large sauté pan over medium-high heat. Add the onion, spring onion white parts, and ginger. Stir-fry for a minute.
- Add garlic and chilies: Stir-fry for 30 seconds or until fragrant.
- Cook the pork: Add the marinated pork and all of the marinade in the bowl. Spread the pork out in the wok and cook, undisturbed, for 30 seconds. Then stir-fry briefly and allow the pork to sear again for 30 seconds. Repeat this searing and stir-frying process 2-3 times more, or until the pork has cooked through.
- Add spring onion greens: Toss briefly to combine, then switch off the heat.
- Serve: Transfer to a serving bowl/dish and drizzle the sesame oil on top. Sprinkle with toasted white sesame seeds and more chopped spring onion greens if desired, and serve with warm steamed rice.
Full detailed instructions are in the recipe card below.
Chinese Pork & Ginger Stir-fry
Place the pork in a large bowl. Add the marinade ingredients and use your hands to mix thoroughly. Set aside to marinate while you prepare the rest of your ingredients for the stir-fry.
Make the stir-fry sauce by mixing together the light soy sauce, oyster sauce, Chinese Shaoxing wine, dark soy sauce, Chinese five spice and sugar.
Heat the oil in a wok or large frying pan over medium heat. Add the garlic, ginger and the bottom parts of the spring onion stems and stir-fry for 30 seconds. Add the pork and spread the pieces out in the pan. Turn the heat to high. Allow to cook for a few seconds then stir-fry until almost cooked. Add the stir-fry sauce and stir-fry for another 30 seconds or until the sauce thickens slightly and the pork is cooked through. Turn the heat off and toss through the green parts of the spring onion and the sesame oil.
Serve with rice.
Shaoxing is a Chinese wine made from fermented rice and is available in the Asian aisle of some supermarkets or from an Asian grocer.
For the Sauce, whisk together all ingredients in a bowl until smooth: set aside.
For the pork, sear pork in 2 Tbsp. oil in two batches in a wok or large non-stick skillet over high heat until browned, 5 minutes per batch. Transfer pork to a paper-towel-lined plate. Wipe wok clean.
Stir-fry ginger and garlic in 1 Tbsp. oil in same wok over medium0high heat until fragrant, 30 seconds. Add bell pepper and carrot: stir-fry 2-3 minutes. Add carrot: stir-fry 2-3 minutes. Add snow peas and scallion whites: stir-fry 1-2 minutes.
Add pineapple and reserved sauce mixture: simmer to thicken, about 2 minutes. Stir in reserved pork and simmer until heated through, 2 minutes. Garnish each serving with scallion greens.
Pork, Apple, and Ginger Stir-Fry
So, on Monday, I shared the fabulous recipe I use for Carnitas. It makes more than any couple or family could reasonably eat for one meal, or even for one meal plus leftovers. Seriously, this makes a ton. Thank goodness it’s so tasty!! But you know what I think possibly could be tastier?
If you guessed Pork, Apple, and Ginger Stir-Fry, then you would just so happen to be RIGHT! [Bet you didn’t see that one coming from a mile away, huh?]
I usually shy away from combining various ethnic-type foods in a single dish. Habit, I suppose. But this meal takes a bit of Mexican food [carnitas] and adds in a bit of Asian food/preparation methods to come up with something really special. To add to the culture confusion, the combo of pork and apples is classic Americana [yes?]. Hold that thought. Just googled it… and apparently pork and apples is a classic dish for many of European descent, including the British and the Danes. Who knew?
Regardless of heritage, blending traditional flavors of many cultures in a stir-fry may seem a bit weird, but give it a chance. The sauce alone–sweet, salty, deep–is worth giving this recipe a shot. The way it coats the tender, tender pork and the substantial veggies… oh man! You will want to drink it with a spoon, I tell ya! And just wait til you get a bite with some fresh ginger. Absolutely amazing! Since the ginger is grated, it’s not too intense of an experience, but it does make an ordinary leftover-remake dinner a pretty awesome meal of its own. Enjoy!
Pork, Apple, and Ginger Stir-Fry
- 2 tablespoons hoisin sauce
- 2 tablespoons brown sugar
- 6 tablespoons soy sauce
- 1/2 cup unsweetened applesauce
- 1 pound cooked shredded pork [leftover Carnitas]
- 1 1/2 tablespoons cornstarch
- 2 tablespoons sesame oil
- 1 tablespoon grated fresh ginger root
- 2 cloves garlic, minced
- 1 cup onion, diced
- 4 cups vegetables [I used half carrots and half lima beans]
- hot cooked rice, to serve
Preheat wok or large skillet set over medium heat.
In a small bowl, whisk together hoisin sauce, brown sugar, soy sauce, and applesauce. Set sauce aside.
In another bowl, toss together pork and cornstarch. Set aside.
Add oil to wok, then add ginger, garlic, and onion and saute until soft. Then add vegetables and cook until tender. Add pork and sauce and stir to combine. Cook until hot, then serve over rice.
Pork Stir Fry
During all the planning and excitement around the Easter holiday (that&rsquos literally only a few weeks away), I bet cooking a good old, filling dinner (like this super easy Pork Stir Fry) is the last thing on your mind. Right? Because all I can day dream about is a lazy long weekend, enjoying the last bit of summer, with a braai or two, good friends and bubbly&hellip
But we still have to feed the crowds at home, after a long day at work. Cue PORK STIR FRY!
Luckily you don&rsquot have to be stuck with that dilemma because this recipe of Pork Stir Fry makes dinnertime effortless. I like that word, a lot! With a simple stir fry combination of carrots, peppers, pineapple and sprouts served with the most insanely good roasted pork fillet &ndash your evening could turn into a pretty damn delicious event.
This recipe of Pork Stir Fry is a new addition to my first Ebook. Aninas Recipes Volume 1 , and I am so overwhelmed by the amount of support, I hope you all get to enjoy the food we eat on a daily basis. This recipe is in there folks, with a few other new ones &ndash you should totes get your hands on a copy ASAP!
I think stir fries are the bees knees &ndash it is super easy to cook, makes for a pretty delicious and filling meal and you end up with one dirty wok. If you are good. The addition of pork is great, since we don&rsquot have a lot of it. I love a good roasted loin, perfectly cooked with plenty of seasoning. Here is to many more fuss free dinners in future!
Tips and Tricks
First, read the package on how to prepare your rice noodles. Mine had to soak for 30 minutes, while in the original recipe, it said to soak them for 5 minutes. Needless to say, once I found out mine had to soak longer, dinner was a little bit delayed. I’ve had rice noodles that just needed to be soaked, and I’ve had some that needed to be boiled. They are all different, so read the package so that you can have the noodles ready for when you need them.
Also make sure to prep everything before you start cooking. This can go together pretty quickly, so having everything ready is important.
I like to serve it with a squeeze of fresh lime juice, so I’ll put out some lime wedges for whoever wants one.
You can also serve a hot sauce alongside the stir fry – like sriracha or garlic chili sauce. This is a great way to give individual portions a little bit of heat.
I’m also a fan of topping mine with crushed peanuts and lots of cilantro.
RECIPE: Appetising custard apple and pork stir fry
John Warren from Makhoma Farms said the versatile fruit is delicious when eaten fresh, but also great in a custard apple and pork stir fry.
Sweet custard apple pulp is delicious when served fresh with ice cream, but it can be even better when incorporated in a savoury custard apple and pork stir fry.
For six years John and Cassie Warren of Makhoma Farms have been growing the custard apples at their property in Gin Gin.
John says the Bundaberg Region has the ideal climate to grow the sub-tropical fruit, which has been classed as one of the most nutritious foods.
This stir fry dish can be ready on the dinner within half an hour.
- 500g thinly sliced pork
- 1/2cup ginger wine (or sherry) and a dash of grated fresh ginger
- 1 egg yolk
- 2 tablespoons oil
- 1 custard apple, peeled, seeded
- One small capsicum cut into thin strips
- 3/4 cup chicken stock
- 2 tablespoons lemon juice
- 2 teaspoons cornflour
- 1 teaspoon ground ginger
Marinate pork, ginger wine and egg yolk in a glass dish for 15 minutes.
Make a paste with cornflour, lemon juice, ground ginger then add stock.
Heat a little oil in wok, stir-fry pork until brown, add capsicum for a few more minutes, then add chopped custard apple and stock.