Sweet and Spicy Pork Stir Fry
Sweet and spicy pork stir fry is one of the best ways to use up vegetables and eat vegetables. Check out the easy recipe here.
Equipment
Large wok or 12-inch skillet
Small mixing bowl
Wooden spoon or wok spatula
Sharp chef's knife
Cutting Board
Instant-read thermometer
Ingredients
1 pound ground pork - minced pork, about 450g
2 cloves garlic - minced
1 teaspoon ginger - fresh ; grated (or ½ teaspoon (1 g) ground ginger)
3 tablespoons teriyaki sauce
1 tablespoon ketchup - tomato sauce in Australia and UK
¼ teaspoon sriracha sauce - or any hot chilli sauce- 1 tablespoon orange marmalade
3 cups brown rice - cooked ; about 550g; 1½ cups / 285g uncooked
1 head broccoli - about 12 oz / 340g, cut into bite-sized florets
1 large red pepper (red capsicum) - red capsicum, about 7 oz / 200g, cut into strips
1 medium yellow onion - cut into small wedges or half-moons
2 medium carrots - about 6 oz / 170g, sliced on a bias into thin rounds- 1 tablespoon neutral oil - canola, vegetable, or avocado, about 15ml
Instructions
- Heat a large wok over high heat until very hot, about 1–2 minutes. Add the oil and swirl to coat. Add the garlic and ginger and stir-fry for 30 seconds until fragrant. Add the broccoli, red pepper, onion, and carrots.1 tablespoon neutral oil, 2 cloves garlic, 1 teaspoon ginger, 1 head broccoli, 1 large red pepper (red capsicum), 1 medium yellow onion, 2 medium carrots
- Stir-fry the vegetables for 3–4 minutes until crisp-tender and lightly charred in spots. Transfer vegetables to a plate and set aside.1 head broccoli, 1 large red pepper (red capsicum), 1 medium yellow onion, 2 medium carrots
- Return the wok to high heat. Add the ground pork, breaking it into small crumbles with a wooden spoon. Cook for 4–5 minutes until browned and cooked through to an internal temperature of 160°F / 71°C.1 pound ground pork
- While the pork cooks, whisk together the teriyaki sauce, ketchup, sriracha, and orange marmalade in a small bowl until smooth.3 tablespoons teriyaki sauce, 1 tablespoon ketchup, ¼ teaspoon sriracha sauce, 1 tablespoon orange marmalade
- Return the vegetables to the wok with the pork. Pour the sauce over everything and toss to coat evenly.3 tablespoons teriyaki sauce, 1 tablespoon ketchup, ¼ teaspoon sriracha sauce, 1 tablespoon orange marmalade
- Stir-fry for 1–2 minutes until the sauce is glossy, sticky, and coats the pork and vegetables.
- Divide the cooked brown rice among 4 bowls and spoon the stir fry over the top. Serve immediately.3 cups brown rice
Notes
Storage: Refrigerate stir fry and rice in separate airtight containers for up to 3 days. Storing separately prevents the rice from absorbing all the sauce.
Freezer-friendly: Freeze the stir fry (without rice) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop.
Reheating: Reheat in a wok or skillet over medium heat with a tablespoon of water to loosen the sauce. Microwave works but softens the vegetables.
Substitutions: Ground chicken or turkey both work — cook to 165°F / 74°C instead of 160°F / 71°C. For less heat, reduce or omit the sriracha and serve it on the side.
Pro tip: Get your wok screaming hot before adding the oil — a properly preheated wok gives the vegetables a light char and prevents them from steaming.
Nutrition
Serving: 1servingCalories: 480kcalCarbohydrates: 45gProtein: 28gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 82mgSodium: 703mgPotassium: 1375mgFiber: 10gSugar: 13gVitamin A: 7937IUVitamin C: 217mgCalcium: 148mgIron: 5mg
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