Japanese · Dinner
Ginger Pork Stir Fry (High-Protein)
Sliced pork loin and cubed tofu stir-fried with ginger, garlic, and scallion in a soy-mirin glaze, tossed with snap peas over steamed rice. The double protein hit keeps the dish weeknight-fast while doubling down on savory depth and a sticky, gingery pan sauce.
$5
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
606Calories
54.3gProtein
26.8gFat
38.6gCarbs
9.9gSugar
5.6gFiber
1721mgSodium
121mgChol
6.9gSat Fat
1050mgPotassium
210mgCalcium
4.3mgIron
1.1mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Slice the pork loin thinly against the grain. Pat the tofu cubes dry with a paper towel. Grate the ginger and mince the garlic.
2
Sear
Heat the vegetable oil in a wok over high heat and sear the pork for 2-3 minutes until browned at the edges and no longer pink.
3
Fry
Push the pork to one side, add the tofu to the wok, and fry over medium-high heat for 2-3 minutes, turning occasionally, until lightly golden.
4
Saute
Add the ginger, garlic, and snap peas to the wok and saute over medium-high heat for 1-2 minutes, tossing constantly until garlic softens without browning.
5
Reduce
Pour in the soy sauce, mirin, and sugar, toss to coat, and cook over medium heat for 1-2 minutes until sauce thickens slightly and clings to the pork.
6
Plate
Spoon the rice into a bowl, top with the stir-fry, and scatter the scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork loin
- 11 oz311g firm tofu
- 2 tbsp2 tbsp fresh ginger
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sugar
- 5 oz140g snap peas
- 22 scallion
- 2 tbsp2 tbsp vegetable oil
- 7 oz200g cooked white rice, to serve
