Asian Maple-Ginger Pork



This recipe is an old standby that I’ve been making forever.  With  my kids all over the planet and cooking on their own, I thought I better put this one out into the world with them.  It’s great – easy, fast and delish – the tender pork just makes it so good.  It’s comfort food in our home. I prefer to use  ‘tamari’ over ‘soya sauce’.  It’s milder and available in gluten free – so try that if you aren’t a regular user of it – you’ll probably never use soya sauce again.

get ingredients together

add veg after browning meat and sauteeing ginger and garlic

Asian Maple-Ginger Pork


serves 4

1 tbsp cooking oil

1 pork tenderloin filet, cut into bite-sized pieces

1 tbsp freshly grated ginger

1 clove garlic, minced

3 tbsp tamari (or 2 tbsp soya sauce)

2 tbsp maple syrup (or 1 tbsp honey)

1/3 cup water

1 cup diced red pepper

1 cup diced zuchinni

2 cups  baby spinach or kale or swiss chard, roughly chopped

2 tsp cornstach mixed with 1/3 cup of cold water (to thicken at the end)

salt and pepper to taste


Remove silverskin from pork, slice in half lengthwise, then slice crosswise into bite-size pieces.

Heat oil in large pan over med-high heat.  Add pork and cook, stirring until just browned.

Add ginger and garlic, stir, and cook 2 mins.  Add tamari (or soya sauce),  maple syrup and water. Stir.

Add peppers and zuchinni (or whatever veg you choose – but leave spinach/kale until later).  Cook, covered, for 10 minutes over med-low heat.

Add spinach/kale/chard, stir until wilted.  Mix cornstarch and water – make well in middle of mixture and pour in.  Stir. Heat until thickened. Season with pepper and adjust with salt, if necessary.  I serve additional tamari (or soya sauce) and tabasco sauce on the side.

Serve over rice, rice noodles or quinoa.

add spinach at last




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