Stir Fried Pork in Plum and Soy Sauce
Elevate your weeknight dinners with this irresistible Stir Fried Pork in Plum and Soy Sauce, a dish that combines the savory richness of soy sauce with the subtle sweetness of plum jam for a perfect balance of flavors. Tender pork strips are stir-fried to juicy perfection, then tossed with vibrant red bell peppers and the zesty kick of fresh ginger and garlic. A silky, glossy sauce thickened with a cornstarch slurry coats every bite, while a sprinkle of sesame seeds and fresh spring onions adds the perfect finishing touch. Ready in just 35 minutes, this quick and flavorful recipe pairs beautifully with steamed rice or noodles, making it a standout choice for busy evenings. Bursting with bold, Asian-inspired flavors, this dish is guaranteed to become a family favorite!
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Recipe Information
Ingredients
- 500 grams pork tenderloin
- 4 tablespoons plum jam
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon ginger
- 3 garlic cloves
- 2 teaspoons cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 2 stalks spring onions
- 1 red bell pepper
- 1 tablespoon sesame seeds
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Slice the pork tenderloin into thin strips and season it with salt and black pepper. Set aside.
In a small bowl, combine the plum jam, soy sauce, honey, grated ginger, and minced garlic. Mix well to create the sauce.
Mix the cornstarch with water in a separate small bowl to create a slurry. Set aside.
Prepare the vegetables: slice the spring onions into small rounds (reserve some green parts for garnish) and cut the red bell pepper into thin strips.
Heat a large skillet or wok over medium-high heat and add the vegetable oil.
Once the oil is hot, add the pork strips in a single layer. Stir-fry for 5-7 minutes until browned and cooked through, then remove the pork and set aside.
In the same skillet, add the red bell pepper and the whites of the spring onions. Stir-fry for 2-3 minutes until slightly softened.
Pour the plum and soy sauce mixture into the skillet, stirring well to coat the vegetables.
Return the cooked pork to the skillet and stir to combine.
Gradually add the cornstarch slurry into the skillet, stirring constantly, until the sauce thickens and coats the pork and vegetables evenly.
Remove from heat and garnish with the reserved green spring onion slices and sesame seeds.
Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 18.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2926 mg | 127% | |
| Total Carbohydrate | 94.6 g | 34% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 77.3 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 752 mg | 16% | |
*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.
