Stir Fry Pork with Hillfarm Honey & Fresh Ginger

by Hillfarm Oils


If you're in a hurry but still fancy a flavoursome and nutritious meal, this quick and easy recipe is perfect. A real crowd-pleaser loved by kids and adults alike, this is a regular dish around the hillfarm family dinner table.

Serves: 2

Ingredients

  • 250g pork tenderloin cut into bite sized pieces
  • 2 nests medium egg noodles
  • 2 Tsp cornflour
  • 2 Tbsp soy sauce
  • 1 Tbsp Hillfarm honey
  • 1 Tbsp Hillfarm Rapeseed oil
  • Thumb-sized piece of fresh ginger, finely chopped
  • 2 garlic cloves, crushed
  • 100g mangetout
  • 1 Tsp sesame seeds
  • 1/2 fresh red chilli, finely chopped

Method

  1. Boil a pan of salted water and cook the noodles according to the packet instructions. Drain.
  2. In a small bowl mix the cornflour with 1 tablespoon of water, then stir in the soy sauce and honey. Set aside.
  3. Heat the oil in a frying pan or wok, add the pork and cook for 2 minutes until browned. Add the ginger, garlic and mangetout, and cook for a further 2 minutes.
  4. Reduce the heat and add the soy and honey mixture, stirring until it bubbles and thickens.
  5. Divide the noodles between two bowls, spoon over the pork and sauce, and top with the sesame seeds and chilli.

You may also like…

Maple & mustard roast beef

Recipe from Morrisons

Salt & Pepper Chicken

Recipe from Morrisons

Apricot Glazed Barbequed British Pork Leg

Recipe ©2024 by Love British Food Director & Ambassador Ben Bartlett

Fish Tacos

by Love British Food Director Ben Bartlett

Autumn Lamb with Blackberries and Honey

Delicious when served with the lamb's own gravy, roast potatoes and red onions.

Asparagus, tuna and bean salad with shallot and caper vinaigrette

Thanks to UK Shallots

Baked Pumpkin, tofu and maple-glazed Autumn salad

This recipe is from Whiting & Hammond

Beetroot, Pearled Spelt & Goat's Cheese Salad

by Liz Earle, MBE

Champflower Cheddar and Kale Pasta Bake

by Wyke Farms

Confit Cornish Sardines with Black Garlic Risotto

by Andy Hunting, The Crabstock Boys

Pan Fried Sea Bass with Petit Pois a la Francaise

by Andy Hunting, The Crabstock Boys

Spaghetti with Cornish Crab & Cherry Tomatoes

by Andy Hunting, The Crabstock Boys

Gluten Free Tuna Pasta Bake

from Essential Cuisine

Curried Eggs with Lentils and Fresh Coconut and Coriander Chutney

British Blue Egg and Tomahawk Steak with Burnt Spring Onions and Roasted Sweet Potato Wedges

Slow-Roasted Aromatic Beef Brisket

by Alex Hollywood

Family Beef Stir Fry

by Hereford Beef

Hereford Beef Burgers and Kofta

By Hereford Beef

Hereford Beef Stew

by Hereford Beef

Hereford Steak & Chips

by Hereford Beef

Cider Mac' and Cheese with Leeks

by Wykes Farms

Harissa Mac & Cheese 

by Jane Devonshire

Oakhill New Potato, Pea & Mint Quiche

by Wyke Farms

Watercress & Blue Cheese Pizza

by The Watercress Company

British Marinaded Trout with BBQ Asparagus & Rocket

by British Trout Association

Classic Scottish Cullen Skint

by Liz Earle, MBE

Cuttlefish with Watermelon & Lime

by The Lamb pub for Seas the Day campaign

Fish Pie

by Cookery School at Little Portland Street

Salmon & Sweet Potato Fisncakes

by Liz Earle, MBE

Salmon, Prawn & Asparagus Tart

by Candice Brown

Sea Bass with asparagus, cherry tomatoes and basil butter

by The Seal at Selsey for Seas the Day Campaign

Warm British Gem Potato Salad with Parsley Dressing and Poached Salmon

by Greenvale Potatoes

New Potato & Egg Salad with Dill & Mustard Dressing

by Celebrity Chef Rachel Green for Fairburn's Eggs
Toss the vegetables with the olive oil, thyme and bay leaves and season with salt and pepper. Place in a shallow tray so that the vegetables sit in a single layer and roast until golden brown and caramelized. Stir as and when required to achieve an even roasted selection of delicious vegetables. This is the process that will make or break the dish!

Pot Roasted Vegetables with a Soft Poached Eggs, Cepes & Parmesan

by Cucina IFG

Potato Salad with Watercress, Peas & Ham

by Love Potatoes

Spicy Potatoes with Chicken & Tomato

by Potato Council

Spicy Vegetable Fritters with Lime Yogurt Dip

by Alex Hollywood

Warm Mackerel & Potato Salad

by Potato Council

Wild Garlic & Beetroot Omelette

Rich Venison Sauce with Pappardelle Pasta

Grilled Partridge with Sweet & Sour Limes & Glass Noodles

Grilled Spiced Pheasant with Mango & Mint Dressing

Popcorn Pheasant with Sauce Dipping Sauce

Sauteed Partridge with Cider, Tarragon & Bramley Apple

Venison Schnitzel with Spiced Pears & Sweet Potatoes

Roast Pheasant with Lentils & Button Onions

Warm Salad of Heather Honey Glazed Grouse with Black Pudding & Bacon

Herb-Coated Lamb with Crushed Baby Roast Potatoes 

by  Liz Earle, MBE

Leg of Cotswold Lamb Baked in Hay with Herb Butter 

This recipe comes from Windrush House, winner of Westcountry Cooking Award:  Best Farmhouse Food in Gloucestershire 2001.  The hay adds a unique smoked flavour to the lamb, whilst the foil wrapping keeps the meat moist encasing the flavours.

Luke Thomas' Welsh Lamb Curry

Eat Welsh Lamb & Welsh Beef

Roast Rump of Lamb, Fondant Potato, Caramelised Onion Puree, Summer Baby Vegetables, Mint Flavoured Gravy

by Whiting & Hammond

Slow Cooked Curried Shoulder of Welsh Lamb

from Eat Welsh Lamb

Welsh Lamb Curry with Aubergine & Figs

eatwelshlamb.com

Welsh Lamb Steaks with Pear & Rosemary Sauce & Spiced Pear Bulgar Wheat

eatwelshlamb.com

Welsh Lamb & Pumpkin Pie

eatwelshlamb.com

Welsh Lamb Leg Steaks with Autumn Chutney

eatwelshlamb.com

Welsh Lamb Loin Chops Stuffed with Stilton Served with Chunky Veg Wedges

eatwelshlamb.com

Welsh Lamb, Apple & Rosemary Tarte Tatin

eatwelshlamb.com

Welsh Lamb & Pesto Pizza

Herb Crusted Pulled Welsh Lamb Shoulder

Welsh Lamb Rarebit Hotpot

Rolled Shoulder of Lamb with Roasted Red Pepper and Black Olive Butter

Cumberland Tatie Pot

Lamb Chops with Goat's Cheese and Caramelised Red Onion 

Lamb Rogan Josh

Roast Lamb with Sweet Chilli Glaze

Slow Roast Lamb in Sloe Gin

Lamb Steaks with Broad Bean, Courgette and Chive Salad

Lemony Chops with Spiced Cherry Chutney

Glazed Roast Saddle of Lamb with Barley & Plum Stuffing

Minted Lamb Chps with Cucumber Relish

Pot Roasted Shoulder of Lamb

Spiced Lamb Meatballs with Tomatoes, Marjoram and Braised Potatoes

Teriyaki Lamb Stir-Fry

Coriander and Lemon Infused Lamb Kebabs with Chickpea and Sweetcorn Salsa

Devilled Lamb Cutlets

Lamb Rumps with Pesto Butter

Lancashire Hotpot

Roast Boneless Shoulder of Lamb with Fruity Stuffing

Paprika Pulled Pork

Puled Pork with Caramelised Apples & Sage

Smokey Barbecue Pulled Pork Sliders

Stir Fry Pork with Hillfarm Honey & Fresh Ginger

By Hillfarm Oils

Chicken Tray Bake

by Hillfarm Oils

Cheddar & Onion Herb Crusted Chicken baked in Thatchers Cider

By Wyke Farms & Thatchers Cider

Roast Turkey Hash Ckes with Yogurt & Mint Dressing

by Phil Vickery for British Turkey 

Hoi Sin & Sesame Stir Fry

Recipe from British Turkey

Individual Turkey & Stilton Pies

by British Turkey

Juicy Turkey & Mango Cous Cous

Recipe from British Turkey

Christmas Left Over Turkey & Stuffing Arrancini

by Phil Vickery for British Turkey

Moroccan Turkey & Harissa Stew

from British Turkey 

Sweet Roasted Turkey & Peppers

by British Turkey

Thai Turkey Burgers

by British Turkey

Individual Turkey Bubble & Squeak Cakes with Poached Eggs

by Phil Vickery for British Turkey

Turkey, Cheddar, Red Onion & Chilli Quesadilla

by Phil Vickery for British Turkey

BBQ Turkey Breast with Spicy Rhubarb Glaze

by Phil Vickery for British Turkey

Green Pesto Turkey Salad with Pine Nuts & Iceberg

from British Turkey

Lemon Turkey Meatballs with Broccoli and Tagliatelle

by Phil Vickery for British Turkey

Rich Tomato and Turkey Stew, with Pasta and Parmesan

by Phil Vickery for British Turkey

Turkey & Mangetout Salad

from British Turkey

Creamy Turkey Korma

by British Turkey

One Pot Turkey Pilau with Coriander

by Phil Vickery for British Turkey 

Quick Fry Mango Turkey with Coriander

by British Turkey

Steamed Turkey Steaks with Apricot & Roasted Carrot Cous Cous

by Phil Vickery for British Turkey
View more
Share by: