Peppered Pork Stir-Fry

The Fast 800 Recipe Book

Macro's per serving





Serves 2


250g pork tenderloin fillet, trimmed, cut in half lengthways then into 1cm slices

1 tbsp coconut or canola oil

1 x 320 - 350g pack mixed stir-fry vegetables

15g fresh root ginger, peeled and finely grated

For the spicy sauce

1 tsp cornflour

1 tbsp dark soy sauce

1 tsp runny honey

1/4 - 1/2 tsp crushed dried chilli flakes


  1. Season the pork all over with a little sea salt and a generous amount of freshly ground black pepper.

  2. Heat the oil in a large non-stick frying pan or wok over a medium - high heat.  Add the pork and stir-fry, tossing frequently, for 3-4 minutes, or until lightly browned and cooked through.

  3. Add the vegetables and stir fry with the pork for 2-3 minutes. Stir in the ginger and cook for a few seconds more.

  4. Meanwhile, for the spicy sauce, mix the cornflour with the soy sauce, honey and chilli flakes in a small bowl. Stir into the pan and toss everything together for 1-2 minutes, or until the vegetables are tender and glossy.

  5. Serve with a little extra soy sauce, if you like.

Recipe Variations

  • Use a protein of your choice such as chicken or tofu - note this will change the macros ratio of the meal so ensure you recalculate these.

  • Use fresh vegetables instead of frozen.

  • Add a starchy carb such as brown rice or noodles if your macros allow.