The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chef's special ginger & pork stir-fry
A super-savoury marinade, a rainbow of veg and sizzled strips of pork? What's not to like?! Onion, pepper, baby corn and mangetout are zhuzhed up with garlic and ginger, then stir-fried with pork in a punchy five-spiced sauce, ready to soak into fluffy white rice. All this and it's ready in 25 minutes!
SWK: Source of fibre
SWK: High protein
Plants 6
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Serving size
Ingredients
- 80g mangetout
- 300g pork strips
- 140g basmati rice
- 1 onion
- 1 pepper
- 80g baby corn
- 1 handful of fresh coriander
- 4 garlic clove
- 8cm fresh ginger
- 1 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 tsp Chinese five-spice (Cassia, Fennel, Ginger, Star Anise, Clove)
Nutritional Information
Calories: 522
Protein: 48g
Carbs: 78g
Fat: 3.7g
Ingredients
- 8 garlic clove
- 16cm fresh ginger
- 3 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 tsp Chinese five-spice (Cassia, Fennel, Ginger, Star Anise, Clove)
- 600g pork strips
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 2 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 280g basmati rice
- 2 onion
- 160g mangetout
- 1 handful of fresh coriander
- 2 pepper
- 160g baby corn
Nutritional Information
Calories: 518
Protein: 48g
Carbs: 78g
Fat: 3.7g
Chef's special ginger & pork stir-fry
A super-savoury marinade, a rainbow of veg and sizzled strips of pork? What's not to like?! Onion, pepper, baby corn and mangetout are zhuzhed up with garlic and ginger, then stir-fried with pork in a punchy five-spiced sauce, ready to soak into fluffy white rice. All this and it's ready in 25 minutes!
Cook time:
25 mins
Cuisine:
Chinese
Food group:
Pork
Allergens: Soya
Cooking Instructions
Before you start
- 1x mixing bowl
- 1x saucepan
- 1x non-stick frying pan
Marinate the pork
- Peel and finely grate half the garlic, and half the ginger.
- In a mixing bowl, combine both with the tomato paste, tamari, vinegar and Chinese five spice. Mix well, then add the pork and stir to coat. Leave to marinate until needed.
Boil the rice
- Cook the rice in boiling water for 10-12 mins, then drain.
Prep the veg
- Meanwhile, peel and thinly slice the remaining garlic, then peel and slice the remaining ginger into thin strips.
- Peel the onions and cut each into 6 wedges. Deseed and thickly slice the peppers. Halve the baby corn, and the mangetout, lengthways.
Create a stir!
- Spritz a non-stick frying pan with cooking spray and put it over a high heat. Fry the sliced garlic and ginger, the onions, peppers, corn and mangetout for 5-7 mins.
- Add the pork and fry for 3-4 mins, then pour in 100ml water (150ml for 4 portions) and simmer for 2-3 mins, until the veg and meat are loosely coated.
Plate up
- Finely chop the coriander.
- Stir the rice and coriander into the stir-fry and serve.