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Hoisin pork stir-fry

We've made a stir-fry classic of hoisin pork into a colourful combo, ideal for quick and filling weeknight cooking.

Serves 4

Prep Time 10 min

Cooking Time 15 min

Ingredients

  • 200g basmati rice
  • 1tsp sunflower oil
  • 500g pork loin steaks, trimmed and cut into thin strips
  • 1 red onion, cut into thin wedges
  • 2 garlic cloves, crushed
  • 25g fresh ginger, finely grated
  • 1 small red chilli, finely chopped
  • 1 large yellow pepper, sliced
  • 200g sugar snap peas, trimmed and sliced diagonally
  • ½ aubergine, halved lengthways and thinly sliced
  • 3 celery sticks, thinly sliced
  • 6tbsp hoisin sauce
  • 2tbsp lime juice
  • Fresh coriander leaves, to garnish
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Method

  1. Cook the rice according to the pack instructions. Drain, then keep warm.
  2. Meanwhile, brush a wok with half the sunflower oil and put over a high heat. Once hot, add half the pork and stir-fry for 2 min or until just cooked. Transfer to a bowl, then reheat the wok and repeat with the remaining pork strips. Set aside and keep warm.
  3. Reheat the wok over a medium-high heat and add the remaining oil. Add the onion, garlic, ginger and chilli and stir-fry for 1 min. Add the pepper, sugar snap peas, aubergine and celery and stir-fry for a further 4 min. Add 4tbsp water, then cover and cook for a further 2 min.
  4. Combine the hoisin sauce and lime juice in a small bowl, then add to the wok and toss to combine. Return the pork to the wok and toss to heat through. Serve with the rice, garnished with coriander.
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5 (1 vote)

Nutrition per serving

Read more on how we calculate nutrition.
436 34.7g 6.9g 1.9g 4g 14.8g 1.4g 74mg 58.9g 2.5mg

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