Sticky pork stir-fry

Name: Sticky pork stir-fry
Yield: Serves 4
Cuisine: Chinese recipes
Ingredients: 2 pork chops; 3 tbsp sweet chilli sauce; A squeeze of lime juice; 2cm fresh ginger, grated; 1 garlic clove, crushed; 1 tbsp groundnut oil; 2 pak choi, leaves separated; A handful of sugar snap peas; 5 spring onions, sliced; 1 small red chilli, finely chopped

Published: 31 May 12
Updated: 18 Mar 24

Test kitchen approved

This sweet and sticky pork stir fry recipe, made with sugar snap peas and pak choi, is perfect served with fluffy steamed rice.

Serves 4
Ready in about 15 minutes

Visit deliciousmagazine.co.uk to save recipe

Ingredients

2 pork chops
3 tbsp sweet chilli sauce
A squeeze of lime juice
2cm fresh ginger, grated
1 garlic clove, crushed
1 tbsp groundnut oil
2 pak choi, leaves separated
A handful of sugar snap peas
5 spring onions, sliced
1 small red chilli, finely chopped

Method

Slice the pork chops into thin strips, removing the bone and excess fat.
Mix the sweet chilli sauce, lime juice, ginger and garlic together in a bowl. Heat the groundnut oil in a pan, season the pork and add to the pan. Fry over a high heat for a few minutes to brown, then drain away any excess fat.
Pour over the marinade and continue to cook for a couple of minutes more. Add the pak choi, sugar snap peas, spring onions and chilli. Continue to fry until tender. Serve with a bowl of steamed rice.

Recipe from June 2012 Issue

Nutrition

Nutrition: per serving

Calories: 309kcals
Fat: 11.7g (3.2g saturated)
Protein: 34.4g
Carbohydrates: 16.9g (14.8g sugars)
Fibre: 1.6g
Salt: 0.9g

Fancy getting a copy in print?

Subscribe to our magazine

Sticky pork stir-fry

Ingredients

Method

Nutrition

More to discover