Stir-fry pork with spiced plum sauce

Sesame oil should be readily available in supermarkets and adds a wonderfully nutty flavour to this dish

by Ingredients (serves 3)

For the plum sauce (makes enough for 2 meals)
  • 600g/1lb 5oz red plums, halved, stoned and quartered
  • ¼-½ tsp ground cinnamon
  • 75g/3oz golden caster sugar
  • 3-6 tbsp orange juice
For the stir-fry
  • 1 portion Spiced Plums thawed at room temperature for 3-4 hours or overnight in the fridge
  • 1-2 tbsp red wine vinegar
  • 2 pork loin steaks, trimmed and cut into thin slices
  • 1 tbsp sesame oil
  • 1 x 385g packet fresh egg noodles
  • 1 x 270g Oriental vegetable stir-fry mix
  • Soy sauce, to serve (optional)


For the plum sauce, put the plums in a large heavybased saucepan with all the other ingredients (the amount of orange juice you use will depend on the ripeness of the plums – the riper they are the less you need) and mix well.

Cook over a gentle heat for 8-10 minutes, stirring often. It is important to keep the heat very low or the cinnamon will burn and taste bitter. Cook for a further 5 minutes if necessary. The exact cooking time will depend on the ripeness of the plums – you want the mix to be tender but not mushy.

Remove the pan from the heat and leave to cool. When cold, divide between 2 freezer-proof containers, cover, label and freeze for up to 1 month.

For the stir fry, stir together the spiced plums and vinegar and then add the strips of pork.

Heat the sesame oil in a large wok and add the pork and plum sauce – be careful as it will sizzle a bit.

Stir-fry for 5-7 minutes or until the liquid from the plums has almost evaporated.

Add the remaining ingredients and stir-fry for a further 3-5 minutes or until the vegetables have wilted and the pork is cooked through. Serve at once with soy sauce, if liked.

Latest comments

Please note, all comments are those of readers and do not represent the opinion of reserves the right to remove comments it considers offensive or not relevant
Please focus on the topic