What are the main ingredients in Ginger Pork Stir-fry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Ginger Pork Stir-fry?

Calories: 499, Carbs: 45 grams, Fat: grams, Protein: 42.8 grams, Sugar: 19.6 grams, Salt: 16 grams

How do I prepare Ginger Pork Stir-fry?

DEVOUR DINNER!: Serve up a bowl of sticky, pork stir-fry and top with the charred baby corn. Garnish with the chopped cashews and a sprinkling of fresh, chopped coriander. Good job, Chef! CHARRED CORN: Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the halved baby corn for 3-4 minutes until lightly charred, shifting occasionally. Remove from the pan on completion, season, and place in a bowl. Cover to keep warm and set aside. FLAVOURS OF THE ORIENT: Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the sliced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the rub and fry for a minute until fragrant, shifting constantly. Remove from the pan on completion. STIR FRY ME!: Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the marinated pork strips, reserving the marinade in the bowl, for 2-3 minutes per side until tender and cooked through. Add the cooked onions and any remaining pork marinade from the bowl. Simmer on a low heat for 1-2 minutes until the sauce is sticky. On completion, remove the pan from the heat. Toss through the sliced cabbage and grated carrot. Season to taste. MARINATE THE PORK: Pat the pork schnitzel dry with some paper towel and cut into 2cm thick strips. In a medium-sized bowl, combine the grated ginger, the stir-fry sauce, and the Sambal Oelek (to taste). Add the pork strips and toss until coated. Set aside to marinate until frying.

What should be prepared from my kitchen to make Ginger Pork Stir-fry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Ginger Pork Stir-fry

Succulent strips of marinated pork in a sticky, spicy and gingery sauce with fragrant onions and sprinklings of crunchy cashew nuts! Instead of classic carbs, warm cabbage & carrot slaw, plus sweet charred baby corn, are the base of this delish dish!

Ginger Pork Stir-fry

with tamari, Sambal Oelek & charred baby corn

Hands on Time: 15 - 30 minutes

Overall Time: 25 - 40 minutes

Download the Recipe for 2

Ingredients:

Baby Corn
Cabbage
Carrot
Cashew Nuts
Fresh Coriander
Fresh Ginger
NOMU Oriental Rub
Onion
Onions
Pork Schnitzel (without crumb)
Sambal Oelek
Stir Fry Sauce

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

MARINATE THE PORK
Pat the pork schnitzel dry with some paper towel and cut into 2cm thick strips. In a medium-sized bowl, combine the grated ginger, the stir-fry sauce, and the Sambal Oelek (to taste). Add the pork strips and toss until coated. Set aside to marinate until frying.
CHARRED CORN
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the halved baby corn for 3-4 minutes until lightly charred, shifting occasionally. Remove from the pan on completion, season, and place in a bowl. Cover to keep warm and set aside.
FLAVOURS OF THE ORIENT
Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the sliced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the rub and fry for a minute until fragrant, shifting constantly. Remove from the pan on completion.
STIR FRY ME!
Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the marinated pork strips, reserving the marinade in the bowl, for 2-3 minutes per side until tender and cooked through. Add the cooked onions and any remaining pork marinade from the bowl. Simmer on a low heat for 1-2 minutes until the sauce is sticky. On completion, remove the pan from the heat. Toss through the sliced cabbage and grated carrot. Season to taste.
DEVOUR DINNER!
Serve up a bowl of sticky, pork stir-fry and top with the charred baby corn. Garnish with the chopped cashews and a sprinkling of fresh, chopped coriander. Good job, Chef!

Pork Schnitzel (without crumb) - 150g
Fresh Ginger - 10g
Stir-fry Sauce - 25ml
Sambal Oelek - 10ml
Baby Corn - 60g
Onion - 1
NOMU Oriental Rub - 5ml
Cabbage - 100g
Carrot - 120g
Cashew Nuts - 10g
Fresh Coriander - 4g

Download the Recipe

Serves 2

MARINATE THE PORK
Pat the pork schnitzel dry with some paper towel and cut into 2cm thick strips. In a medium-sized bowl, combine the grated ginger, the stir-fry sauce, and the Sambal Oelek (to taste). Add the pork strips and toss until coated. Set aside to marinate until frying.
CHARRED CORN
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the halved baby corn for 3-4 minutes until lightly charred, shifting occasionally. Remove from the pan on completion, season, and place in a bowl. Cover to keep warm and set aside.
FLAVOURS OF THE ORIENT
Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the sliced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the rub and fry for a minute until fragrant, shifting constantly. Remove from the pan on completion.
STIR FRY ME!
Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the marinated pork strips, reserving the marinade in the bowl, for 2-3 minutes per side until tender and cooked through. Add the cooked onions and any remaining pork marinade from the bowl. Simmer on a low heat for 1-2 minutes until the sauce is sticky. On completion, remove the pan from the heat. Toss through the sliced cabbage and grated carrot. Season to taste.
DEVOUR DINNER!
Serve up a bowl of sticky, pork stir-fry and top with the charred baby corn. Garnish with the chopped cashews and a sprinkling of fresh, chopped coriander. Good job, Chef!

Pork Schnitzel (without crumb) - 300g
Fresh Ginger - 20g
Stir-fry Sauce - 50ml
Sambal Oelek - 20ml
Baby Corn - 120g
Onion - 1
NOMU Oriental Rub - 10ml
Cabbage - 200g
Carrot - 120g
Cashew Nuts - 20g
Fresh Coriander - 8g

Download the Recipe

Serves 3

MARINATE THE PORK
Pat the pork schnitzel dry with some paper towel and cut into 2cm thick strips. In a medium-sized bowl, combine the grated ginger, the stir-fry sauce, and the Sambal Oelek (to taste). Add the pork strips and toss until coated. Set aside to marinate until frying.
CHARRED CORN
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the halved baby corn for 3-4 minutes until lightly charred, shifting occasionally. Remove from the pan on completion, season, and place in a bowl. Cover to keep warm and set aside.
FLAVOURS OF THE ORIENT
Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the sliced onion for 4-5 minutes until soft and translucent, shifting occasionally. Add the rub and fry for a minute until fragrant, shifting constantly. Remove from the pan on completion.
STIR FRY ME!
Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the marinated pork strips, reserving the marinade in the bowl, for 2-3 minutes per side until tender and cooked through. You may need to do this step in batches. Return all the pork to the pan and add the cooked onions and any remaining pork marinade from the bowl. Simmer on a low heat for 2-3 minutes until the sauce is sticky. On completion, remove the pan from the heat. Toss through the sliced cabbage and grated carrot. Season to taste.
DEVOUR DINNER!
Serve up a bowl of sticky, pork stir-fry and top with the charred baby corn. Garnish with the chopped cashews and a sprinkling of fresh, chopped coriander. Good job, Chef!

Pork Schnitzel (without crumb) - 450g
Fresh Ginger - 30g
Stir-fry Sauce - 75ml
Sambal Oelek - 30ml
Baby Corn - 180g
Onions - 2
NOMU Oriental Rub - 15ml
Cabbage - 300g
Carrot - 240g
Cashew Nuts - 30g
Fresh Coriander - 12g

Download the Recipe

Serves 4

MARINATE THE PORK
Pat the pork schnitzel dry with some paper towel and cut into 2cm thick strips. In a medium-sized bowl, combine the grated ginger, the stir-fry sauce, and the Sambal Oelek (to taste). Add the pork strips and toss until coated. Set aside to marinate until frying.
CHARRED CORN
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the halved baby corn for 3-4 minutes until lightly charred, shifting occasionally. Remove from the pan on completion, season, and place in a bowl. Cover to keep warm and set aside.
FLAVOURS OF THE ORIENT
Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the sliced onion for 4-5 minutes until soft and translucent, shifting occasionally. Add the rub and fry for a minute until fragrant, shifting constantly. Remove from the pan on completion.
STIR FRY ME!
Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the marinated pork strips, reserving the marinade in the bowl, for 2-3 minutes per side until tender and cooked through. You may need to do this step in batches. Return all the pork to the pan and add the cooked onions and any remaining pork marinade from the bowl. Simmer on a low heat for 2-3 minutes until the sauce is sticky. On completion, remove the pan from the heat. Toss through the sliced cabbage and grated carrot. Season to taste.
DEVOUR DINNER!
Serve up a bowl of sticky, pork stir-fry and top with the charred baby corn. Garnish with the chopped cashews and a sprinkling of fresh, chopped coriander. Good job, Chef!