Honey and soy pork stir fry

Recipe from: 4 April 2012
pork stir fry

Ingredients 16
Servings 1
Minutes 00:10


Serving Change
  • 500
    pork loin or neck- cut into thick strips
  • 1
    garlic and ginger paste
  • 1
    chilli- chopped (if you don’t want it too hot, take seeds out)
  • 1/2
  • 1/4
    soy sauce
  • 3
    oyster sauce
  • 2
    cooking oil
  • 1
    onion- sliced
  • 1
    carrots- julienned
  • 1
    broccoli florets or mange tout
  • 6
    baby corn- halved lengthways
  • 100
    pak choy, baby spinach or sliced cabbage
  • 2
    corn flour
  • 200
    chinese egg noodles- cooked until al dente and refreshed in cold water
  • 3
    sesame seeds- toasted in a dry pan
  • 1
    fresh coriander- roughly chopped


Combine the ginger garlic paste, chilli, honey, soy and oyster sauce together. Add the pork strips and allow to marinate for 15 minutes at room temperature.

Heat the oil in a wok and brown the pork strips in portions then remove from the wok (keep the marinade aside for the sauce).

Add more oil if necessary and fry the onion, carrots, broccoli and corn for about 3- 4 minutes. Add pak choy and allow it to wilt
then add the pork strips back to the wok and fry for another 2 minutes or so.

Mix the corn flour and left-over marinade together and slowly add around the sides of the wok stirring all the while until the mixture heats through. The stir fry should look nice and glossy.

Lastly toss through the cooked egg noodles, sesame seeds and coriander. Keep on the heat until heated through.

Serve immediately.

For a variation: replace pork with chicken breasts or prawns. Or add bean sprouts and peanuts for extra texture and flavour.

Reprinted with permission of Bits of Carey. To visit Bits of Carey's blog, click here.


Read more on: stir fry  |  recipe  |  pork  |  asian


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