Ginger Pork Stir Fry
post-template-default,single,single-post,postid-2385,single-format-standard,bridge-core-2.0.5,ajax_fade,page_not_loaded,,qode-title-hidden,qode_grid_1300,hide_top_bar_on_mobile_header,qode-content-sidebar-responsive,qode-theme-ver-19.2.1,qode-theme-bridge,disabled_footer_bottom,qode_header_in_grid,wpb-js-composer js-comp-ver-6.0.5,vc_responsive

Ginger Pork Stir Fry

I’ve been lacking motivation to cook lately. The usual places that I looked to for kitchen inspiration such as farmers markets, restaurants, or traveling to new cities, is all dramatically different or non-existent since COVID happened. It’s understandable, and I’m not pushing myself to “try harder” when it comes to cooking. I spend hours in the kitchen cooking because it’s something that I truly enjoy doing, it’s a hobby, not a job.

Which is why I’m leaning on some recipes that are short and easy. I’ve been doing more stir frys lately because I can get a great dinner done in under 30 minutes. Especially when I let myself buy the pre-cut vegetables at the grocery store. They might not be as perfectly fresh, but I really can’t tell the difference in the end taste, and sometimes it’s good to cut corners.

This ginger pork stir fry is easy to make. If you’re not up for carving and trimming your own pork roast, you can always just buy a tenderloin and cube that. Or swap out the pork for another meat, like chicken or even beef. I’m sure it’ll be good just the same.


Ginger Pork Stir Fry

0.0 rating

Nutrition per portion

  • ~1.5 lbs Pork Roast, boneless, cubed and trimmed of excess fat
  • 2 inches of Fresh Ginger Root, peeled and grated
  • 2 Garlic bulbs, grated
  • 2 teaspoons Coconut Aminos or Soy Sauce
  • 3 teaspoons Rice Vinegar (unseasoned)
  • 1 Tablespoon Arrowroot Powder or Tapioca Starch
  • 3 Tablespoons Avocado Oil
  • 3 medium Carrots, cut into inch shoe string pieces
  • 1 head of Broccolli florets, approximately 2 cups
  • 1 Tablespoon Sesame Seeds
  1. Marinate the pork in a medium sized mixing bowl. Combine the cubed pork, freshly grated ginger root, grated garlic, coconut aminos, and rice vinegar. Mix well and then add the arrowroot powder or tapioca starch to create a thick sauce. Let the meat marinate for 10-15 minutes.
  2. While the meat is marinating, prepare your vegetables. Sliced the carrots into short match sticks or shoe strings and break the broccolli head into bite sized florets.
  3. Heat a large frying pan on medium heat, and then add the avocado oil. Once the oil is shimmering, toss in the marinated pork and cook for 3-5 minutes undisturbed or until a brown crust develops on the meat. Give the pan a good shake, and continue cooking until the pork is almost done, but still a few hints of pink.
  4. Toss in the carrots, and broccoli and cover to steam for 3-4 minutes. Stir, and continue cooking until everything is done and the carrots are a bright orange. Season everything with a sprinkling of coconut aminos and another splash of rice vinegar. Garnish with sesame seeds and serve.
No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: