Pork stir-fry with crunchy peanuts and crispy vegetables – a perfect mid week dinner loved by all the family.
Pork stir fry is a regular on my weekly dinner menu. I have made this pork stir-fry, or a version of it, for years now. It’s one of those dishes that I cook often, a mid week staple. In fact it’s a recipe that I had to really think about in order to write it up for this post. We all have those recipes that change just a little every time we cook it. Simply it’s a recipe that changes depending on what I have in the house, but this is the best version of it.
However this dish is easily adapted and it’s very easy to add in other vegetables. Simply add the vegetables that you and your family like to eat, mange tout, baby sweetcorn.
Although there is one thing I would mention and that’s the marinade. Like all meat, if you can marinade it for a few hours you will have a tastier plate of food. It’s not essential but you will impart more flavour if you can leave it for a few hours.
Can I make any changes to this pork stir fry?
I have used peanuts in this dish to add crunch, but they can easily be left out. Or alternatively, substitute with another nut, like cashew nuts. We have suggested some vegetables to add to this stir fry, however add the vegetables your family enjoy eating.
What can I serve this pork stir fry with?
I like to serve additional vegetables when I cook this dish. Most often I serve our Simple Stir-fried Pak Choi which is a perfect accompaniment.
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Additional recipe suggestions:
If you enjoyed this recipe then try our Stir-fried Chicken & Cashew Nuts or our Chinese Steamed Sea Bass.
Looking for inspiration for feeding the family mid week, then take a look at our Ultimate Guide to Family Dinners. Full of useful hints, tips and recipes.
pork & peanut stir-fry
Ingredients
- 2 tbsp groundnut oil - or other light oil
- 2 cloves garlic - crushed
- 3 spring onions - sliced
- 2.5 cm fresh ginger - grated
- 1 red pepper - cored and sliced
- 2 nests egg noodles - cook as per instruction on pack for stir-frying
- 1 large handful beansprouts
- 1 tbsp roasted peanuts - dry roast in a frying pan for 5 minutes
- 1 tsp sesame oil
- 1 tbsp Siracha hot chilli sauce
- 1 tbsp light soy sauce
marinade
- 180 g pork fillet - sliced into bite-sized pieces
- 1 tsp Chinese 5-spice
- 1 tbsp cornflour
- 1 tsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1/2 tsp chilli flakes
Instructions
- Combine all the marinade ingredients in a bowl with the pork fillet and set aside for 30 minutes while you cook your noodles and prepare the vegetables.
- Add 1 tbsp of oil to a wok or large frying pan, once hot add the pork and stir-fry to 5 minutes, stir constantly to stop the pork sticking. Remove the pork from the pan and set aside in a bowl.
- Add the remaining 1 tbsp oil to the wok and add the garlic, spring onions, ginger and peppers, stir-fry for 1 minute, then add 3 tbsp water to the wok and cover with a lid, cook for 3 minutes like this.
- Return the pork to the wok, along with the noodles, peanuts and beansprouts. Stir constantly and add the final flavouring of sesame oil, chilli sauce and light soy sauce. Serve immediately into bowls.
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