Pork Kung Po Stir Fry

Pork Kung Po Stir Fry

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A very quick and easy pork stir fry that tastes divine! This meal will give you several portions of veg plus a good protein hit. The fats in the pork, egg and olive oil will help keep you full as there are no extra carbs in this recipe. If serving it for children, add a small portion of brown rice with it to ensure they are getting their energy requirements.

On the table from scratch in 30 minutes flat!

Ingredients: serves 4-5

1 red onion

1 medium courgette

1 pepper

1 pak choi

4 -6 mushrooms

2 tsp olive oil

500g pork mince

2 tsp paprika

2 tsp turmeric

1 tsp curry powder

2 cloves garlic, finely chopped

½ bag beansprouts

1 tbsp tamari (or soy sauce)

2 tbsp oyster sauce

1 egg, beaten

Either spinach or lettuce leaves to serve


Chop the onion, courgette, pepper, pak choi and mushrooms into small bite sized pieces.

Heat the olive oil in a wok or large frying pan and add the pork mince. Cook on medium heat until starting to brown.  Drain off any excess water that accumulates before adding the paprika, turmeric, curry powder and garlic and mix in.

Once the pork has browned then add the onion, courgette and pepper and cook for a few minutes.

Next add the rest of the vegetables – pak choi, mushrooms and beansprouts and cook for a further few minutes.

Finally add the tamari, oyster sauce and egg and thoroughly mix to ensure everything is evenly coated.

Line the bottom of your bowls with either spinach leaves or lettuce leaves and serve the stir fry hot on top.

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