Garlic Pork Stir-Fry

What People Ask

The Method for Garlic Pork Stir-Fry

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1. Stir the soy sauce, vinegar, cornflour and water together and set the bowl beside the hob.

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2. Heat half the oil in a wok over high heat until it smokes lightly. Add half the pork and stir-fry for 3 minutes, until browned. Lift it out and repeat with the second half.

   Mark done Start 3 min timer

3. Add the remaining oil and the cabbage and stir-fry for 4 minutes, until wilted but still green. Add the garlic, ginger and spring onions and cook for 30 seconds.

   Mark done Start 4 min timer

4. Return the pork, pour in the sauce and toss for 1 minute, until glossy and the pork is cooked through. Add the pepper and sesame oil.

   Mark done Start 1 min timer

A Few Pointers

• Slice the garlic with a sharp knife so that the slices are even and cook at the same speed.
• If the cabbage steams instead of searing, the pan is too small; cook it in two batches.
• Add the sesame oil off the heat for the best aroma.

If You're Missing Something

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairs Well With

Steamed white rice · Rice noodles · Sliced cucumber

Keeping and Reheating

Keeps in the fridge for up to 3 days. Reheat in a hot pan.

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.