Ginger and Chilli Pork Stir-fry

As the weather gets cooler in autumn, it’s a good idea to eat less cooling, raw foods and enjoy more cooked foods. This helps to nourish the body and support the immune system through winter. Eating more pungent foods such as herbs and spices office 2016 Product key helps to support the Lungs, which are most vulnerable in the autumn. Recipes such as this Ginger and Chili Pork Stir-fry are ideal at nourishing the body through the autumn Office Professional Plus 2016 key months.

Ginger and Chilli Pork Stir-fry

Serves 4


  • 2 Tbs Coconut oil
  • 500g Pork fillet, diced
  • 5cm Piece of ginger, peeled and julienned
  • 2 Spring onions, cut into 5cm strips
  • 1 Small onion, cut into wedges
  • 4 Garlic cloves, thinly sliced
  • 2 Red chillies, sliced
  • 1 Small broccoli head, cut into small florets
  • 2 Carrots, largely diced
  • ½ Red capsicum, largely diced
  • 80ml Tamari or soy sauce
  • 1 Tbs Fish sauce
  • 2 Tbs Chicken stock
  • 1 bunch of coriander leaves to serve
ginger and chilli pork stirfry


  1. Heat the oil in a wok or large frying pan over medium heat.
  2. Add ginger, spring onion, onion, garlic and chilli and cook for 1 minute.
  3. Add pork and stir-fry for a further 2-3 minuets until browned.
  4. Add broccoli, carrots, capsicum, tamari, fish sauce and chicken stock and stir-fry for a further 3-4 minutes.
  5. Serve in bowels and garnish with coriander

This recipe is by Kate Bird, available by appointment.
BA of Health Science (Naturopathy), Advanced Diploma of Acupuncture