Name: CHINESE PORK STIR FRY
Cook time: 35 min
Ingredients: 1/3 cup water ((80ml)); 3 Tbsp oyster sauce; 2 Tbsp brown sugar; 1 Tbsp cornflour dissolved in 1 Tbsp water; 2 Tbsp soy sauce; 1/2 Tbsp fish sauce; 1/2 tsp Chinese five spice; 600 g pork sirloin or leg steaks ((1lb 5oz)); 1 broccoli; 1 green capsicum; 2 stalks celery; 250 g Shanghai bok choy ((8.8oz)); 2 spring onions; 2 cloves garlic; 1 1/2 Tbsp peanut oil; 1 tsp finely grated fresh ginger; 1/3 cup roasted, salted cashews ((45g) (optional)); 2 x 250 g microwave pouches brown or white rice ((2 x 8.8oz))

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This simple Chinese pork stir fry is flavoursome without being overpowering. A tasty meal that the whole family will enjoy.

This was another meal with a funny reaction from Royce. When I asked him what he thought, he responded “well, you can’t really go wrong with a chicken stir fry, can you?”! 😂

It was definitely not chicken in the pork stir fry I served up, but chicken is a good option too! You can also use any veggies you have on hand – this is a really versatile dinner.

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CHINESE PORK STIR FRY

Keyword: MAIN MEALS, PORK

Difficulty: Easy

Ready In: 35 minutes

Serves: 4

This simple Chinese pork stir fry is flavoursome without being overpowering. A tasty meal that the whole family will enjoy.

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Ingredients

SAUCE

1/3 cup water (80ml)
3 Tbsp oyster sauce
2 Tbsp brown sugar
1 Tbsp cornflour dissolved in 1 Tbsp water
2 Tbsp soy sauce
1/2 Tbsp fish sauce
1/2 tsp Chinese five spice

STIR FRY

600 g pork sirloin or leg steaks (1lb 5oz)
1 broccoli
1 green capsicum
2 stalks celery
250 g Shanghai bok choy (8.8oz)
2 spring onions
2 cloves garlic
1 1/2 Tbsp peanut oil
1 tsp finely grated fresh ginger
1/3 cup roasted, salted cashews (45g) (optional)
2 x 250 g microwave pouches brown or white rice (2 x 8.8oz)

Instructions

PREPARE SAUCE
In a small-medium bowl, whisk together water, oyster sauce, sugar, cornflour mixture, soy sauce, fish sauce and Chinese five spice.
PREPARE STIR FRY INGREDIENTS
Thinly slice pork and season with salt and pepper. Cut broccoli into florets, slice capsicum into strips, cut celery into pieces and roughly chop bok choy. Thinly slice spring onions and crush garlic.
COOK STIR FRY
Heat 1 tablespoon oil in a large wok on high. Add pork and cook until browned all over (doesn’t need to be cooked through). Remove from wok onto a plate.
Return wok to heat, adding remaining 1/2 tablespoon oil. Add broccoli, capsicum and celery. Stir fry for 3 minutes, until just tender. Return pork to wok with bok choy, garlic and ginger. Stir fry for 2 minutes.
Pour in sauce and cook for 2-3 minutes, until sauce has thickened slightly and stir fry ingredients are well coated. Meanwhile, microwave rice according to instructions on the packet.
SERVE
Divide rice between warmed individual serving bowls. Top with stir fry, then garnish with spring onions and cashews, if using.

Recipe Notes

WINE MATCH: Try an off-dry Riesling.
GLUTEN-FREE OPTION: Choose gluten-free oyster sauce, cornflour and soy sauce. Make sure fish sauce is gluten-free.
INGREDIENT SWAPS / NOTES: You could use sliced boneless, skinless chicken thighs or tenderloins instead of pork. Feel free to swap the veggies for others you might have on hand (carrots and brown onion are good additions).
STORING AND REHEATING: Stir fry is best stored separately from rice (this isn’t essential, but stops the rice from absorbing all the sauce). Reheat in the microwave. Garnish with spring onions and cashews just before serving.