Pork Stir Fry

Aug 02, 2018

Pork Stir Fry

Did you know that woks weren’t originally created for cooking? They are believed to have been used to dry grain as early as in the Han Dynasty (206BC – 220AD). We’re glad their use has changed over the years!

Not only is this dish easy and quick to make, with one substitution, it can become a staple in any bariatric meal plan. Just swap out the noodles for zoodles!


  • 8 oz diced pork
  • 2 tbsp hoisin marinade or sauce
  • 7 oz pack mixed stir fry vegetable medley
  • Low-fat cooking spray or mist
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 5 oz pack straight-to-wok ribbon rice noodles


  1. Place the pork in a bowl with the hoisin marinade, stir well and leave to marinate for at least 20 minutes.
  2. Remove the chili from the medley and slice thinly. Chop the remaining vegetables into bite-sized pieces if they have not already been chopped sufficiently.
  3. Generously spritz a wok or large pan with the low-fat cooking spray or mist. Heat, add the ginger and garlic paste and half of the chili and cook for 1 minute. Add the pork with it’s marinade and stir-fry for 3-4 minutes. Remove from the wok or pan with a slotted spoon and set aside.
  4. Re-spritz if necessary then add the stir-fry vegetables and cook for 1-2 minutes.
  5. Add the noodles and 1-2 tbsp water, cover and cook for a further 2 minutes, or until cooked to your liking.
  6. Return the pork to the wok or pan and toss to combine.
  7. Divide between serving bowls and garnish with the reserved chili, if desired.


Serves 2

WLS Portion: ½

Nutritional Analysis Per Serving
Calories 315
Total Fat 4.3 g
Carbohydrates 36.1 g
Protein 30.5 g


This recipe comes courtesy of Bariatric Cookery.


University Bariatrics