Pork Stir Fry with Spinach
Elevate your weeknight dinner routine with this quick and flavorful Pork Stir Fry with Spinach! Tender slices of marinated pork tenderloin are stir-fried to perfection and paired with vibrant spinach, sweet julienned carrots, and a hint of green onion for a dish that's as nutritious as it is delicious. Seasoned with a savory blend of soy sauce, oyster sauce, and aromatic ginger-garlic, this stir fry delivers a perfect balance of umami and spice, thanks to a touch of red chili flakes. Ready in just 25 minutes, it’s an ideal recipe for busy cooks looking for a wholesome meal. Serve it over steamed rice or noodles for a complete, satisfying dinner bursting with bold flavors and fresh ingredients.
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Recipe Information
Ingredients
- 450 grams pork tenderloin
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic cloves
- 1 inch fresh ginger
- 150 grams spinach
- 1 large carrot
- 2 stalks green onion
- 0.5 teaspoons red chili flakes
- 2 tablespoons water
Instructions
Trim and thinly slice the pork tenderloin into bite-sized strips.
In a small bowl, whisk together 2 tablespoons of soy sauce, oyster sauce, sesame oil, and cornstarch to form a marinade.
Add the pork slices to the marinade, mix well, and let it marinate for 10 minutes.
While the pork marinates, peel and mince the garlic, peel and grate the ginger, julienne the carrot, and wash and pat dry the spinach leaves. Chop the green onions into 1-inch pieces.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Add the marinated pork to the hot wok and stir fry for 3-4 minutes, or until the meat is golden brown and mostly cooked through. Remove the pork from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the same wok. Stir in the minced garlic, grated ginger, and chili flakes, cooking for about 30 seconds until fragrant.
Add the julienned carrot to the wok and stir fry for 2 minutes until slightly tender.
Toss the spinach into the wok along with the cooked pork and green onions. Stir fry for 1-2 minutes until the spinach wilts.
Drizzle the remaining 1 tablespoon of soy sauce and 2 tablespoons of water into the wok, tossing everything to coat evenly.
Cook for an additional minute, ensuring all ingredients are heated through.
Serve immediately with steamed rice or noodles, garnished with extra green onions if desired.
Nutrition Facts
Calories |
1124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 4345 mg | 189% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 4.3 g | ||
| Protein | 121.7 g | 243% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 216 mg | 17% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3478 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
