eCook Meal
Ginger Pork Stir-fry
with tamari, Sambal Oelek & charred baby corn
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Ginger Pork Stir-fry?
The preparation time for Ginger Pork Stir-fry with tamari, Sambal Oelek & charred baby corn is between 15 and 30 minutes.
What is the total time required to make Ginger Pork Stir-fry with tamari, Sambal Oelek & charred baby corn?
The total time required to make Ginger Pork Stir-fry with tamari, Sambal Oelek & charred baby corn is between 25 and 40 minutes.
How many servings does Ginger Pork Stir-fry provide?
4 servings
What are the main ingredients in Ginger Pork Stir-fry?
Baby Corn, Cabbage, Carrot, Cashew Nut, Fresh Coriander, Ginger, NOMU Oriental Rub, Onion, Pork Schnitzel (without crumb), Sambal Oelek, Stir Fry Sauce
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?
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. 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. 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. 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!
What should be prepared from my kitchen to make Ginger Pork Stir-fry?
Baby Corn, Cabbage, Carrot, Cashew Nut, Fresh Coriander, Ginger, NOMU Oriental Rub, Onion, Pork Schnitzel (without crumb), Sambal Oelek, Stir Fry Sauce
How many calories does Ginger Pork Stir-fry have?
499 calories
How much fat content does Ginger Pork Stir-fry have?
grams