Stir-Fried Japanese Ginger Pork

4.5
(2)

If you can't find daikon radishes, use a bunch of small red radishes when in season. I love this stir-fry because you can add any veggies you like, including spring onions, savoy, or Chinese cabbage... whatever you have handy.

1
Prep Time:
25 mins
Cook Time:
11 mins
Additional Time:
5 mins
Total Time:
41 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 1 daikon radish, peeled and cut into 2-inch sticks

  • 2 tablespoons soy sauce

  • 2 tablespoons sake (Japanese rice wine)

  • 1 ½ teaspoons sesame oil

  • 1 tablespoon fresh grated ginger

  • 2 cloves garlic, minced

  • 1 teaspoon mirin (Japanese sweet rice wine)

  • 11 ounces pork fillet, thinly sliced

  • 1 tablespoon vegetable oil

  • 1 onion, thinly sliced

  • salt and ground black pepper to taste

Directions

  1. Combine daikon radish, soy sauce, sake, sesame oil, ginger, garlic, and mirin in a large bowl. Add sliced pork; let marinate for 5 minutes.

  2. Heat vegetable oil in a wok or large skillet over medium heat. Add onion; cook and stir until softened, 3 to 5 minutes. Remove pork from marinade and add to the wok; cook and stir until evenly browned, 3 to 5 minutes. Pour in remaining marinade; cover and cook until bubbling, about 5 minutes. Season with salt and black pepper.

Nutrition Facts (per serving)

186 Calories
10g Fat
8g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 186
% Daily Value *
Total Fat 10g 12%
Saturated Fat 2g 12%
Cholesterol 36mg 12%
Sodium 532mg 23%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 15g
Vitamin C 21mg 107%
Calcium 42mg 3%
Iron 1mg 6%
Potassium 437mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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