Hero photo
30 Minutes
Pork
Mild

Ginger Pork and Gai Lan Stir-Fry

  • Easy
  • Fast
  • Healthy

Fresh, fragrant and fast, this easy pork stir-fry spiked with ginger and a hit of sambal will set your week right. Remember, stir-fries are all about quick cooking at high heat to keep veggies crisp and coax out flavour, so be sure to have everything prepped before you begin.

Recipe

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1

Cook Rice

Place rice in a saucepan with 310ml (1¼ cups) cold water over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve. While the rice is cooking, continue with the recipe.

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2

Marinate Pork

Finely grate ginger. Place pork, ginger, soy sauce and cornflour in a bowl and season with pepper. Stir to combine and set aside to marinate.

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3

Prepare Vegetables

Cut spring onions into 4cm lengths. Cut gai lan into 4cm lengths, keeping the stems and leaves separate. Trim snow peas and halve diagonally.

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4

Cook Pork

Place oyster sauce, sambal oelek and 20ml (1 tablespoon) water in a small bowl and mix to combine. Heat oil in a wok or large frypan over high heat. Add marinated pork and cook for 2–3 minutes or until browned.

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5

Cook Vegetables

Add spring onion, gai lan stems, and snow peas to pan and cook, tossing occasionally, for 3 minutes or until just tender.

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6

Plate Up

Add oyster sauce mixture and gai lan leaves and cook for 1 minute or until warmed through and sauce has just thickened slightly. Divide rice between bowls and top with pork stir-fry.

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Ginger Pork and Gai Lan Stir-Fry

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