1/4 Photos of Stir-Fried Pork in Plum and Soy Sauce
The Flying Chef's Note:
I made this the other night and this is another great quick and easy mid week meal to make, as it can be on the table in about 30 Min's. My hubby and I have been watching our carb intake at the moment and are trying not to eat starchy carbs in the evening, so I served as is, but it would pair well with steamed Jasmine rice.
My Private Note
Units: US | Metric
- 29.58 ml peanut oil, divided use
- 600 g pork fillets, sliced in thin strips
- 1 brown onion, sliced thickly
- 3 garlic cloves, crushed
- 4.92 ml fresh grated gingerroot
- 1 small red pepper, sliced
- 1 small yellow pepper, sliced
- 200 g asparagus, trimmed
- 100 g sugar snap peas, trimmed
- 200 g bean sprouts
- 29.58 ml light soy sauce
- 118.29 ml plum sauce, I use sharwood's plum sauce with a hint of ginger
- 14.79 ml hoisin sauce, I use blue dragon brand
- 1Heat 1 Tablespoon oil in a wok and stir-fry pork, in batches, until browned, remove from wok and set to one side.
- 2Heat remaining oil in wok, add onion, garlic and ginger, stir-fry 1 Minute.
- 3Add red and yellow peppers stir-fry 1 minute, add soy sauce, return pork to pan, stir-fry until peppers start to soften.
- 4Add asparagus, peas, sprouts, plum and hoi sin sauces, stir-fry until remaining veg are just tender, you still want a nice crunch.
- 5Cooking time will be longer if not using a wok.
- 6To Serve: Either serve as is for low carb or serve over jasmine rice.
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Nutritional Facts for Stir-Fried Pork in Plum and Soy Sauce
Serving Size: 1 (429 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 403.7
- Calories from Fat 126
- Total Fat 14.0 g
- Saturated Fat 3.5 g
- Cholesterol 94.6 mg
- Sodium 861.8 mg
- Total Carbohydrate 33.3 g
- Dietary Fiber 4.4 g
- Sugars 6.3 g
- Protein 37.2 g