Honey and Ginger Pork Stir Fry | Slimming World Sunday

This easy honey and ginger pork stir fry recipe is great for those busy weeknights when you need to get a tasty dinner on the table quickly.  Made with extra lean pork it is a perfect low syn mid week meal.

I love a really good stir fry, they are so tasty and so quick to cook.  They are the ideal meal for when you need fed fast.  You can stir fry just about anything plus it’s packed full of veg too.  Perfect for getting your speed veg in.  I do think that you need a decent wok to cook a stir fry. You can fit more ingredients into a wok than a frying pan plus it cooks them much quicker.  I have a Ken Hom Carbon Steel 31cm Wok and as well as making good stir fries I find it easy to clean too. Although I have started using water for cooking instead of Frylight in my wok so it won’t knacker the pan! Keep a small amount of water in a cup next to your hob so you can add a bit more to the wok when things start to look a bit dry.

Having realised that most of my recipes on here contain chicken, beef and prawns I decided to use pork for a change.  We don’t eat pork all that often as although I really enjoy it, Steve doesn’t but he did finish all of the stir fry.  That meant he’d either really liked it or he was so hungry that he’d eat anything! He said it was because he really liked it so that’s good.    This Honey and Ginger Pork Stir Fry dish feeds four people and each portion works out at just under 1.5 syns each due to the honey and cornflour in the dish.

Honey and Ginger Pork Stir Fry

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Honey and Ginger Pork Stir Fry

This easy honey and ginger pork stir fry recipe is great for those busy weeknights when you need to get a tasty dinner on the table quickly.  Made with extra lean pork it is a perfect low syn mid week meal.

Course Main Course

Cuisine Chinese

Keyword Chinese, Pork, slimming world

Prep Time 40 minutes

Cook Time 15 minutes

Servings 4 People

Author Denise

Ingredients

• 300 g Extra Lean Pork Strips
• 2 Tbsp Soy Sauce or Tamari if gluten free
• 1 Tbsp White Wine Vinegar
• 1 Tbsp Honey
• 1 Tbsp Cornflour
• 2 Cloves Garlic minced
• 1 Tsp Ginger grated
• 1 Yellow Pepper deseeded and sliced
• 1 Onion sliced
• 150 g Mangetout
• 150 g Beansprouts
• 1 Red Chilli sliced
• 1 Tbsp Fresh Coriander chopped
• 240 g Rice uncooked

Instructions

1. Mix together the soy sauce, white wine vinegar, cornflour, honey, garlic and grated ginger in a large bowl.

2. Add the pork strips and mix well until they are fully coated. Set aside to marinade for 30 minutes.

3. Add the rice to a medium sized pan of cold water (use double the quantity of water to rice) and bring to the boil. Then reduce heat to a gentle simmer for around 10-15 minutes until the water is absorbed and rice is soft.

4. Add 1 tbsp of water to a large wok and place on a high heat. Once the water is hot add the pork strips along with the marinade and stir fry for 2-3 minutes. Then add the peppers, onions, mangetout and beansprouts and fry for a further 4-5 minutes until the pork is fully cooked. Add extra water during cooking if it gets too dry.

5. Serve with the boiled rice and top with the chopped chilli and coriander

If you don’t want to serve it with rice then you could accompany it with noodles or even pasta instead.

Possible Variations

Low Carb – Use cauliflower rice instead of normal rice.

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback!  You can either comment below or tag me on Twitter @thelifeofdeem or on Instagram @the_life_of_dee

If you are looking for other Slimming World posts:

Omelette in a Bowl

Cheeseburger Pasta

Veggie Breakfast Tray Bake 

Spicentice Meal Kits Review

Prawn Dopiaza 

A Week of Slimming World Lunches 

Slow Cooker Beef and Broccoli 

Penne Arrabbiata