Stir-fried Pork with Ginger and Spring Onions

pork stir fry with ginger and spring onion

It’s cold and it’s January, and if like me you lived Christmas and New Year to the max, waistlines will have grown and wallets shrunk. Oh well, I regret nothing and can’t wait to do it again this year! What I tend to do every January is eat healthy home-cooked food, which is quick to make and easy on my bank balance, and snaps everything back into shape.

My delicious pork stir-fry with ginger, spring onions and black pepper is as easy to make as it is to eat. Pork loin is a wonderfully tender cut of meat to use in a stir-fry and it is great value as well. The pork soaks up all the flavour of the ginger and spring onions, and the rather generous amount of ground black pepper gives it a good fragrant heat. This is fast stir-frying and tastes awesome!

pork stir fry with ginger and spring onion

Stir-fried Pork with Ginger and Spring Onions

Serves 4

2 tbsp. groundnut oil
550g/1lb 4oz pork fillet, finely sliced
5cm/2 inch ginger, finely sliced into matchsticks
6 spring onions, finely sliced
1 tsp. finely ground black pepper
2 tbsp. fish sauce
3 tbsp. oyster sauce

Rice or noodles to serve

  1. Heat the wok over a high heat until smoking. Pour in the oil and swirl it around the wok. Add the pork and spread it out in a layer and leave it for 1 ½ – 2 minutes to sear and go golden on one side, then stir-fry for 2-3 minutes to take on a little more colour.
  2. Chuck in the ginger, spring onions, black pepper, fish sauce and oyster sauce and continue to stir fry for 5-6 minutes, or until the pork is cooked through and tender and the sauce clings lovingly to the meat. Serve immediately with sticky rice or noodles.

Goes really well with my fried noodles and bok choy

-all thoughts and spelling mistakes are mine-


Chinese Chilli Chicken Noodle Stir-fry

This is one of my weeknight staples that is really called Chilli-Chilli-Chilli Chicken Noodle Stir-fry. It’s super spicy and so easy to make.

It may sound a bit mental adding dry chilli, fresh chilli and a chilli sauce. However they each add a distinct flavour – the dry chilli smoky, the fresh fruity and the chilli sauce slightly sweet.  Together they combine, rather like the Avengers, into a kick ass force that gives this stir-fry a load of attitude.

Do let me know what you think of it @mightyspice

Serves 2

150g egg noodles
2 tbsp. groundnut oil
250g skinless chicken thighs, very finely sliced
1 dry red chilli, broken up into small pieces
½ a red chilli, finely chopped
4 spring onions, finely sliced
175g spinach
2 tbsp. chilli sauce (I use Lee Kum Kee brand fine chilli sauce)
1 tbsp. oyster sauce
2 tsp. soy sauce

1. Cook the noodles according to the packet instructions. Drain, drizzle with 1 tablespoon of the oil to prevent the noodles from sticking and set aside.

2. Heat a wok over a high heat until smoking and pour in the remaining oil. Add the chicken and stir-fry for 4-5 minutes until golden at the edges. Add the dry chillies and stir-fry for 10 seconds until fragrant. Chuck in the red chilli and spring onions and continue to stir-fry for another minute. Add the spinach and stir-fry for 1-2 minutes until wilted and the chicken cooked through.

3. Transfer the cooked noodles to the stir-fry and remove from the heat. Pour in the chilli sauce, oyster sauce and soy sauce and toss everything together so all the noodles get completely coated in the amazing Chinese condiments. Serve immediately.

– all thoughts and spelling mistakes are my own –