Stir-Fry Springdish (Roergebakken Lenteschotel)

This Dutch spring stir-fry (Roergebakken Lenteschotel) takes pork strips, snap pea pods, and cherry tomatoes and tosses them in a hot wok with a punchy sweet-and-sour sauce built from ketchup, red wine vinegar, and sugar.

The whole thing cooks in about five minutes, so prep everything before the wok gets hot. Slice the pork thin, press the garlic, and have your sauce ingredients measured and ready to go. Once the oil is smoking, there’s no time to pause.

Ginger powder and sesame seeds give it an Asian-inspired backbone, while the ketchup-vinegar combo creates a glossy, clingy sauce that coats every piece. It’s simple, fast, and surprisingly bold for so few ingredients.

Pro Tips

• Cut the pork against the grain into very thin strips. Thinner strips sear faster and stay tender in the high heat of a wok.
• Get the oil truly hot before adding the meat. You want a hard sear, not a steam. If the pork releases liquid, your wok wasn’t hot enough.
• Add the pea pods and tomatoes last so they keep their snap and don’t turn soft.
• Serve immediately over steamed rice. This dish loses its texture if it sits.

Variations

• Swap pork for chicken breast or shrimp for a lighter version.
• Add sliced bell peppers or baby corn for more color and crunch.
• Use fresh grated ginger instead of powder for a sharper, more aromatic heat.