This Sticky Pork Stir-fry is a super quick, easy to make mid-week meal that my whole family loves.
Prep: 15 minutes
Cook: 15 minutes
1 tbsp coconut oil (or olive oil)
1 red onion/s – finely diced
4 clove/s garlic – minced
5 cm ginger root – finely grated
1 red chilli/s – optional
500 g free-range pork mince
2 tbsp fish sauce
35 g coconut sugar or rapadura (3 tbsp)
1 red capsicum/s – diced
75 g green beans – 1cm dice
½ head broccoli – broken into small florets
100 g bean sprouts 1 bunch/s fresh coriander leaves – diced
2 lime/s – quartered 190 g brown rice (1 cup) or rice of your choice, cooked
1. Start with popping your rice on to cook.
2. Heat a wok or pan over a medium high heat and add your oil.
3. Sauté the onion, garlic, ginger and chilli for 2 minutes.
4. Add the pork mince and stir to cook through.
5. Once it looks cooked, add the coconut sugar and fish sauce and turn the heat up high.
6. Stir well so the mince starts to caramelise a little (a few minutes) then add the veggies stirring constantly for a few minutes until they are cooked.
Serve Serve on top of the rice then top with bean sprouts, coriander and two wedges of lime.
Make-ahead Re-heat the mince in a pot over a low heat until just hot.
Store Store the mince in an airtight container in the fridge or freezer.
Vegetarian Replace the pork with firm tofu (crumbled or finely chopped) and add a tablespoon of tamari (with the coconut sugar and fish sauce when you add the tofu to the pan, no need to brown it off). Serve with rice or quinoa to ensure a complete protein.
Onion-free: Replace the onion with a small bulb of fennel.
Garlic-free: Omit the garlic (sub with garlic oil if you can tolerate it)
Grain-free: Serve with quinoa instead or in lettuce cups.
Different vegetables: Yes, mix this up to suit the vegetables you have available.
Pork-free: You can sub the pork with chicken or turkey mince.
Seafood-free: Replace the fish sauce with sea salt (to taste).
Check out our other recipes for more options.