This quick and vibrant pork stir-fry brings together tender pork strips, crisp pak choi, and sweet peppers in a rich soy and sesame dressing. It’s packed with fresh aromatics like garlic and ginger, perfect for a fast weeknight meal that doesn’t skimp on bold, savoury flavour. Serve it with quinoa, rice, or simply steamed greens for a wholesome, satisfying dish.
400g pork loin or tenderloin, thinly sliced into strips
2 tbsp sesame oil
2 cloves garlic, finely sliced
1 thumb-sized piece fresh ginger, peeled and finely grated
1 red pepper, deseeded and thinly sliced
1 yellow pepper, deseeded and thinly sliced
2 heads pak choi, washed and sliced lengthways or chopped into large pieces
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp rice vinegar
1 tsp honey or soft brown sugar
1 tbsp toasted sesame seeds (optional, for garnish)
Fresh coriander or spring onions, finely chopped (for garnish)
Salt and freshly ground black pepper to taste
Heat the sesame oil in a large frying pan or wok over medium-high heat until shimmering.
Add the sliced pork and season lightly with salt and pepper. Stir-fry for 3–4 minutes until golden and just cooked through. Remove from the pan and set aside.
Add a little more oil if needed, then add the garlic and ginger. Stir-fry for about 30 seconds until fragrant.
Toss in the sliced peppers and cook for 2–3 minutes until starting to soften but still with some crunch.
Add the pak choi and stir-fry for another 1–2 minutes until it wilts but remains crisp.
Return the pork to the pan. Pour in the light soy sauce, dark soy sauce, rice vinegar and honey. Toss everything together to coat well. Cook for another 1–2 minutes to warm through and allow the sauce to cling to everything.
Taste and adjust the seasoning if needed. Scatter over the sesame seeds, coriander or spring onions just before serving.
Steamed Jasmine or Basmati Rice
Light, fragrant, and ideal for soaking up that soy-sesame sauce without overpowering the dish.
Quinoa
Adds a slightly nutty edge and a nice texture contrast. Also a good gluten-free option.
Stir-Fried Noodles
Rice noodles or thin egg noodles tossed with a splash of soy and a bit of sesame oil complement the dish well.
Steamed or Sautéed Greens
Tenderstem broccoli, green beans, mangetout, or sugar snap peas tossed with a little garlic and sesame oil.
Cucumber Salad
Thinly sliced cucumber with rice vinegar, sesame oil and a pinch of sugar for a cooling, sharp side.
Pickled Vegetables
Lightly pickled carrots, radish or daikon can cut through the richness and bring a bright crunch.
Ginger & Garlic
You’ve already got these in the dish, but adding more across your sides keeps the flavour (and aroma) profile unified.
Spring Onions & Coriander
Fresh and vibrant – they work as garnish or tossed into sides and salads.
Chilli
Whether it’s fresh slices or a drizzle of chilli oil, a bit of heat pairs beautifully with the savoury sauce.
Toasted Sesame Seeds or Cashews
For texture and a bit of nutty warmth – sprinkle over sides or stir into grains.
Miso
Miso soup or a miso-based dressing adds an earthy depth that ties in nicely with the soy elements in the stir-fry.
Shiitake or Oyster Mushrooms
If you want to bulk out the dish or make a side more interesting, these mushrooms carry savoury notes that work brilliantly with pork and soy.
Slice the pork evenly so it cooks quickly and doesn’t dry out.
Don’t overcrowd the pan – if you double the recipe, fry the pork in batches.
Use a very hot pan for the stir-fry to keep the veg crisp and vibrant.
A splash of chilli oil or a few dried chilli flakes can add heat if desired.
Dry Riesling
A classic match for stir-fries – the acidity and slight fruitiness cut through the sauce and lift the ginger and sesame notes.
Gewürztraminer
Slightly aromatic and floral, with enough body to stand up to the pork and enough freshness to balance the soy and garlic.
Grüner Veltliner
Dry, clean and with a peppery edge – it works beautifully with pak choi and peppers, and keeps things light.
Saké (served chilled)
A light, dry saké complements the soy and ginger without competing with them.
Crisp Lager or Pilsner
Refreshing, with just enough bitterness to balance out the savoury and sweet flavours. Great if you like a casual beer with dinner.
Dry Rosé
Especially one with a bit of herbal or mineral character. It plays nicely with the pork and doesn’t overpower the veg.
Sparkling Water with Lime or Cucumber
Super refreshing, and helps cut through any richness from the pork and sesame oil.
Jasmine Tea (chilled or hot)
Light and fragrant, it echoes the aromatic elements without being overwhelming.
Ginger and Lime Fizz
A homemade option: sparkling water, a slice of fresh ginger, a squeeze of lime, and a tiny drizzle of honey. Zingy and refreshing.
Coconut Water
If you're after something soft and naturally sweet, this adds a tropical note that works surprisingly well.
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