Posted in Recipes

Asian pork with stir fried vegetables

I made this a few days ago. This is a recipe from Bill Granger’s book: Every day. I think this is easy & lovely. I adapted it according to my taste.

I serve it with rice & some chopped unsalted peanuts. The peanuts give a bite to the dish.

Recipe: For 2 persons, with a bit of seconds
2 tablespoons of peanut oil
250 gr pork fillet, cleaned & cut into strips or into little pieces
* For the sauce, that I use to marinate the pork pieces in:
2 tablespoons of rice wine
2 tablespoons of light soy sauce
2 teaspoons of sesame oil
2 teaspoons of brown caster sugar
*For the rest:
2 teaspoons of fresh ginger, peeled with a vegetable peeler, finely cut up or grated
1 teaspoon of cornflour ( cornstrach )
1 medium red bell pepper, cleaned, pits & white bits removed & cut into little pieces
1 medium green bell pepper, cleaned, pits & white bits removed & cut into little pieces
1 cucumber, washed, dried with kitchen paper, seeds removed & cut into little pieces
4 spring onions, cleaned & cut into little rings
* Serve with:
 brown or white rice
a handful of chopped unsalted peanuts
1. First make the marinade: Mix every ingredient for the marinade together & put it in a bowl. Place the pork pieces in it & place into the fridge. Let it marinate for 20 à 30 minutes.
2. Heat a wok onto high.  Pour 1 tablespoon of the peanut oil in it. Swirl it around into the wok. Lift the pork out of the marinade. Stir 1 teaspoon of cornstarch in the rest of the marinade. Stir until dissolved.
Stir fry the pork pieces for about 3 to 5 minutes until just cooked trough. Remove from the wok. Set aside.
3. Put the wok on medium. Add the rest of the peanut oil & when hot, add the ginger & the chopped spring onions. Stir fry for about 1 to 3 minutes. Now, add the cut up vegetables. Stir fry them for about 2 to 4 minutes. Then, add the pork & the sauce to the wok. Stir fry until it is all hot & just cooked trough.
4. Take your plate & serve with hot rice & some chopped unsalted peanuts over the top!
This is lovely enjoyed with a Singha Thai beer.

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Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

54 thoughts on “Asian pork with stir fried vegetables

  1. This looks so good. I love peanuts in my chinese food. You could also add some chili peppers and make it a little spicy, which would be even better with Singha beer!

  2. This looks delicious. I’ve never thought of using cucumber in my stir fry. I don’t think I’ve ever cooked a cucumber before – something new to try.

  3. This sounds delicious. I’ve been making a lot of stir fries lately – beef, chicken, but I haven’t done pork yet. Can’t wait to try it!

  4. Perfect for us! I love making meals like this during the week–I double the recipe and we have it twice…or I sent leftovers to school with my daughter for lunch. Thanks.

  5. Hi, Sophie! What a lovely pic in a wok! The food, too, looks marvellous! You know, I like porc and vegetables.Jef Boven

  6. Sophie,As always, your dish looks lovely.FYI: From what I found, the name snickerdoodle is either derived from German, or came from 18th century New England where they liked to name their cookies very fanciful names like Joe Frogger. I didn’t dig too deeply, but it is interesting!

  7. That looks delicious. I love all good stirfry dishes. It is so easy for any weekdays and it always makes me feel healthy somehow!

  8. what a delightfully colorful dish! that marinade sounds fantastic–i’m sure it’d be great on chicken, too. and yes to the roasted nuts on top!

  9. What a fresh, gorgeous stir-fry! I can taste the marinade. Have never used cucumber in a stir fry – that will change. Beautiful photo. And Sophie, I do prefer Buffalo Mozzarella – when I can get it – it comes and goes in MN.

  10. Hi Sophie! I think Bill Granger is great as well – his recipes are not outrageously difficult and taste really good. I’m going to make this for dinner. Thanks!

  11. Hi Sophie! Thanks so much for stopping by my blog. How exciting to have a reader from across the pond!

  12. That dish looks awesome. I do have to say that the meal got even more exciting when you mentioned the Singha. Yum and yum!!

  13. they say a really good stirfry is so good that the next day it’s tastes even better. I bet this is one of them! I love a good stirfry. Especially on those nights when you’ve had such a hard, LONG day.

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