Printable page Pork Stir Fry
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Pork Stir Fry - about this recipe
An easy recipe costing around £2.50 per serving. Best prepared using higher-welfare pork, labelled as Freedom Food, outdoor reared, outdoor bred, free-range or organic. RSPCA - Think Pig Campaign
Servings
Serves 4
Ingredients
- 1 tablespoon soy sauce
- 2 teaspoons seasoned rice vinegar or white wine vinegar
- 1 juice of 1 small orange
- 1 teaspoon dark muscovado sugar
- 2 teaspoons cornflour
- 2 tablespoons vegetable oil
- 85g unsalted cashews nuts
- 4 spring onions, sliced
- 300g lean and thinly sliced higher welfare pork chops, which are labelled Freedom Food, outdoor reared, outdoor bred, free-range or organic
- A selection of your favourite vegetables, eg:
- 1 large carrot, cut into thin matchsticks
- 150g pack mangetout, sliced in half
- 1 red pepper, deseeded and thinly sliced
> to serve
Method
- Mix together the soy sauce, vinegar, orange juice, muscovado sugar and cornflour. Set aside.
- Heat the oil in a wok. Add the cashews and cook for a minute until golden brown. Remove the nuts and tip on to kitchen paper to drain. When cool enough to handle chop finely.
- Add the spring onion and cook over a high heat for 3-5 minutes until just softened then lift them out and add to the cashews.
- Add the pork and carrots to the wok and stir fry for 3-4 minutes, add the broccoli, mange tout, red pepper and cabbage stir fry for another 4-5 minutes until the vegetables are tender yet still crunchy.
- Stir the cornflour mixture to blend the ingredients, pour into the wok and stir-fry for a couple of minutes until the sauce thickens. Stir in the spring onion. Serve the stir fry sprinkled with the nuts along with noodles or rice.
Chef's notes
Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.
