Quick and easy stir fry with crisp vegetables and pork fillet. It comes together in under 25 minutes and tastes wonderful.
The pork fillet is cut into thin slices, so like the vegetables it needs only a very short time in the pan.
Stir fry is an Asian classic: a dish of crisp vegetables flash-fried over high heat and tossed in a flavourful marinade.
A colourful, healthy and delicious meal, full of flavour and with a lovely variety of textures.
I have made my stir fry marinade with hoisin and soy sauce – I love that combination. You could also use oyster sauce, for example; it is up to you.
Pork fillet stir fry is a quick and easy meal to throw together. Once everything is chopped and sliced, the dish takes only a few minutes to cook.
Perfect with a portion of rice or noodles – but it can easily be served on its own too. Add a few extra vegetables if you like, or serve with a side dish – an Asian salad, crispy spring rolls or similar.
Pork Fillet Stir Fry
Ingredients
- 1 pork fillet also sold as pork tenderloin
- 200 g mushrooms
- 2 peppers
- 2 red onions
- 1/2 red chilli optional
- 3-4 cloves garlic
Stir fry marinade
- 50 ml hoisin sauce
- 50 ml soy sauce
- 1 tbsp ginger, finely grated
- 2 tsp sesame oil
- 1 tsp cornflour
To serve
- Spring onions, finely sliced
- Peanuts or cashew nuts
- Sesame seeds
- Lime, cut into wedges
- Rice or noodles
Method
- Trim the pork fillet of any sinew and silverskin, and cut it into thin slices.
- Slice the mushrooms, cut the peppers into large chunks and the onions into wedges, and finely slice the garlic and chilli.
- Mix the ingredients for the marinade.
- Heat a frying pan over a good high heat and quickly sear the pork in a generous splash of oil, seasoning with freshly ground pepper.Set the pork aside on a plate.
- In the same pan, fry the mushrooms until they are golden and their liquid has evaporated, then add the peppers and onions and fry for a couple of minutes.
- Return the meat to the pan, add the garlic and chilli and fry for about a minute, then pour over the marinade and let everything heat through for a couple of minutes.
- Season with freshly ground pepper – salt should not be necessary – and serve with fresh spring onions, peanuts or cashew nuts, and a portion of rice or noodles.
Nutrition
Premium
Hej. Kan man lave retten om formiddagen og så bare varme den op til aften.
Hej Mali
Ja det kan du godt gøre 🙂
Steg det kun hurtigt af, så du stadig har masser af bid i grøntsagerne 🙂
Warm wishes, Dianna
Super lækker opskrift
Tusind tak Charlotte 🙂
Super enkel og delikat
Tusind tak Peter 🙂
Helt perfekt sommerret
Tusind tak, det er jeg så glad for at høre 🙂
Warm wishes, Dianna
Smager fuldstændig fantastisk Vi kan dog godt lide det sejler lidt ekstra i den gode marinade, den smager himmelsk, så den får lige dobbelt op herhjemme Vi er stor fan af dine opskrifter
Det er en helt fantastisk ret, smager super godt
Hej Anne
Det er jeg virkelig glad for at høre – tusind tak for din besked 🙂
Warm wishes, Dianna
Super nem og virkelig lækker
Lækker ret og nem at lave 🙂 Jeg lavede dog dobbelt op af marinaden før jeg synes det gav den ønskede effekt.
Hej Frederik
Dejligt du kunne lide opskriften – og ekstra marinade kan man naturligvis altid tilsætte 🙂
Warm wishes, Dianna
Hej. Super god opskrift der faldt i god jord,især hos min mand,der er meget begejstret for thailignende (wok)mad