Lush Packed Lunches: Thai Pork Stir Fry

Tired of the midday poverty cheese sandwich at work? Try this quick and tasty Thai stir fry that works with most meats – I did it with pork chops (bone removed) but chicken, beef and even whole fish are brought to life with this marinade.

When I brought some pork chops for half price at Waitrose I wanted to cook something that would reheat well the next day for lunch at work.

Time: About 20 minutes to prepare (with at least 60 minutes for the meat to marinate).

Cost: The most expensive thing was the pork at £1.20 for two pork chops, followed by the cashews at £1 for a little bag. Pretty much everything else was in the pantry cupboard. TOTAL COST: Approx £3.

Serves 2 


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  • 3 tbsp light soy sauce
  • 1 tbsp honey
  • 1 tbsp tamarind paste
  • Thumb sized piece of ginger, grated
  • 1 stalk lemongrass, outer layer removed and finely chopped
  • 1 red chilli, deseeded
  • 1 clove of garlic, crushed
  • 1 tbsp fish sauce
  • 2 large spring onions
  • 2 pork chops, bone removed
  • 1 head of broccoli
  • 1 cup of rice


  • Combine the soy sauce, honey, tamarind paste, ginger, lemongrass, garlic, fish sauce and half the chilli in a saucepan. Bring to the boil and simmer for 5 minutes. Allow to cool.
  • Cut the pork into strips and cover with the sauce. Marinate for at least 60 minutes.
  • For the rice place 1 cup of rice in a saucepan per two people, covered with double the amount of cold water and a knob of butter. Bring to the boil, then turn down to a simmer and cover with a lid for 12 minutes.
  • While that’s cooking heat some vegetable oil in a wok. Take the pork out from the marinade (leaving the rest of the liquid in the bowl) and add it to the pan. Keep it moving with a wooden spoon (so it doesn’t stick and burn) and cook until the pork starts to turn golden brown.
  • Add the broccoli and the other half of the chilli. Cook for another 5 minutes, then add the reminder of the marinade.
  • Cook for a further 2 minutes, then add a generous helping of the fresh coriander to finish.
  • Serve with rice and top with a sprinkling of chopped cashews and more fresh coriander.

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