HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGinger Soy Pork & Broccoli Stir Fry
Ginger Soy Pork & Broccoli Stir-Fry

Ginger Soy Pork & Broccoli Stir-Fry

with Baby Bok Choy and Roasted Cashews

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This dish is super quick, but will be made all the more incredible by allowing the pork strips to marinate for as long as possible. This will ensure perfectly flavoured and tender pieces. If you can, we highly recommend prepping them in the morning for an amazing result. Then, it all comes together in a flash in one pan!

Tags:Chef's ChoiceHealthyPork
Allergens:SoyGlutenTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

2 packet

basmati rice

1 knob


3 clove


1 bunch

baby bok choy

1 head


1 bunch

spring onions

1 packet

pork loin

1 packet

roasted cashews

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

Not included in your delivery

olive oil

6 cup


¼ cup


1 tbs

white wine vinegar

¼ cup

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2510 kJ
Fat9.1 g
of which saturates1.8 g
Carbohydrate77.4 g
of which sugars16.2 g
Dietary Fibre0 g
Protein47.8 g
Cholesterol0 mg
Sodium758 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Mixing Bowl
Large Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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Rinse the basmati rice well. Bring the rice and the water (check the ingredients list for the amount) to the boil in a medium saucepan over a high heat. Reduce the heat to medium and simmer, uncovered, for 8-10 minutes, or until the rice is soft. Drain and return to the saucepan. Cover with a lid to keep warm.


While the rice is cooking, peel and finely grate the ginger. Peel and finely grate the garlic. Slice the pork loin steak into 0.5 cm thick strips. Cut the broccoli into small florets and finely chop the stalk. Roughly chop the baby bok choy. Roughly chop the spring onion (green and white sections).


In a medium bowl, add the ginger, the garlic, the honey, the vinegar and the soy sauce and whisk with a fork to combine. Add the pork loin strips and toss to coat in the marinade.


Heat a drizzle of olive oil in a large frying pan over a high heat. Add 1/3 of the pork strips to the pan (reserve the remaining marinade in the bowl) and cook for 2-3 minutes, or until golden. Transfer the seared pork strips to a large bowl and cook the remaining pork. TIP: Cooking the meat in batches will avoid overcrowding the pan and will stop your meat from stewing and becoming tough. Reserve the excess marinade in the bowl.


Return the pan to a medium heat and add a drizzle of olive oil (if needed). Add the broccoli and cook for 5 minutes, or until tender. TIP: Add a dash of water to the broccoli to speed up the cooking process. Add the pork strips, the baby bok choy and the spring onions to the pan and pour in any remaining marinade. Cook, stirring, for 1 minute, or until the baby bok choy has wilted.


Divide the rice between bowls and top with the ginger-soy pork and vegetable stir-fry. Sprinkle over the roasted cashews.