Pork, apple and ginger stir fry

    40 min

    This simple stir fry uses apple sauce which works beautifully with the pork and ginger. It even appeals to teenagers! Add additional vegetables if you like.

    6 people made this

    Serves: 3 

    • 2 tablespoons hoisin sauce
    • 2 tablespoons soft brown sugar
    • 6 tablespoons soy sauce
    • 120ml apple sauce
    • 450g pork fillet, sliced into thin strips
    • 1 1/2 tablespoons cornflour
    • 2 tablespoons peanut oil
    • 1/2 teaspoon sesame oil
    • 1 tablespoon fresh chopped ginger
    • 275g broccoli florets

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Whisk together the hoisin sauce, brown sugar, soy sauce and apple sauce in a small bowl; set aside.
    2. Combine the pork and cornflour in a bowl. Mix until the cornflour evenly coats the pork; set aside.
    3. Heat the peanut oil and sesame oil in a large pan or wok over medium-high heat. Cook the pork in three separate batches in the hot oil until cooked through, 2 to 3 minutes per batch. Remove pork to a plate lined with kitchen roll to drain, reserving the oil in the pan. Add the ginger to the pan; cook and stir for 30 seconds. Stir in the broccoli and cook until tender. Return the pork to the pan and pour in the sauce; toss to coat. Cook until all ingredients are hot.

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    Reviews in English (64)


    I did a pared down, lighter-on-the-calories version of this and it was spectacular. I used 1 tbsp of olive oil supplemented with olive oil cooking spray rather than the peanut and sesame oils. I left out the cornstarch and just cooked the pork in the olive oil. I didn't have broccoli, so I used a green pepper, a red pepper, and an onion, all sliced. Oh, and I had 1.5 pounds of pork tenderloin, so I used it all. I left the sauce unchanged (except used splenda brown sugar blend instead of brown sugar); it is delicious as written. My husband loved it even though he doesn't normally like sweet foods, and our three male guests raved about it. I served it with a basic fried rice (3 cups cooked white rice, 1 egg, 3 tablespoons each of soy sauce and rice vinegar, all fried up together with olive oil).  -  13 Sep 2008  (Review from Allrecipes US | Canada)


    OH MY GOSH! This sauce is to die for! I used pork, but you could use beef or chicken or shrimp just as well. Veggie selection is unlimited too! I used green, red and yellow bell pepper, a handful of frozen green peas, yellow onion, chopped celery, drained water chestnuts and bean sprouts. You could also use mushrooms, baby corn, carrots, and of course, broccoli (as the recipe calls for). The sauce is the key! Served over fried rice – YUMMMM! Thank you, Jenny G.!  -  08 Oct 2008  (Review from Allrecipes US | Canada)


    I made this as written and it was really yummy. Will definitely make again. Next time I will add some more veggies though. I was given advice on the Recipe Exchange to use a cheese grater to "chop" the ginger after you peel it and it worked great. Thank you for the recipe!  -  18 Jun 2008  (Review from Allrecipes US | Canada)