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Honey Ginger Pork Stir Fry

This healthy rice dish is deliciously low-fat with a great mix of Asian flavours. It makes the perfect midweek supper.
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  • 2 sachets Red Rose ® Orange Pekoe tea bags *
  • 2 Tbsp. (30 mL) Knorr® Chicken Instant Stock Mix
  • 1 cup (250 mL) uncooked rice **
  • 1 lb. (450 g) pork tenderloin, thinly sliced
  • 2 Tbsp. (30 mL) dark sesame oil, divided
  • 1 cup (250 mL) thinly sliced shiitake mushroom caps
  • 1 cup (250 mL) thinly sliced carrots
  • 1 cup (250 mL) thinly sliced snow peas
  • 1 tsp. (5 mL) finely grated fresh ginger
  • 1 Tbsp. (15 mL) honey
  • 1/4 cup (60 mL) peanuts, chopped



Amount per serving

Calories from Fat120
Total Fat13g
Saturated Fat2.5g
Trans Fat0g
Total Carbs45g
Dietary Fiber3g
Vitamin C30%
Vitamin A110%

  • 1 Bring 2 cups (500 mL) water to a boil in medium saucepan. Remove from heat and add Tea Bags. Brew 4 minutes. Remove and squeeze bags. Add 1 tablespoon (15 mL) Knorr® Chicken Instant Stock Mix and bring to a boil over medium-high heat. Add rice and cook covered over low heat, until rice is tender, about 20 minutes.
  • 2 Meanwhile, season pork with remaining 1 tablespoon (15 mL) Instant Stock Mix. Heat 1 tablespoon (15 mL) sesame oil in large nonstick skillet over medium-high heat and cook pork, stirring occasionally, until done, about 3 minutes; remove and set aside. Heat remaining 1 tablespoon (15 mL) oil in same skillet and cook vegetables, stirring occasionally, until tender, about 5 minutes. Add ginger and cook, stirring, until fragrant, about 30 seconds. Stir in honey and cook just until vegetables are coated, about 30 seconds.
  • 3 Spoon rice onto serving platter. Arrange pork on rice and top with vegetables. Sprinkle with peanuts. Garnish, if desired, with sliced green onions.