CHINESE PORK STIR FRY
PRINT RECIPE PDF

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

Dish of Chinese pork stir fry ready to be served, with rice and cashews on the side.

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.

 

PRINT RECIPE PDF
Dish of Chinese pork stir fry ready to be served, with rice and cashews on the side.

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.

QUICK PRINT

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

  1. PREPARE SAUCE
    In a small-medium bowl, whisk together water, oyster sauce, sugar, cornflour mixture, soy sauce, fish sauce and Chinese five spice.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

 

ALSO ON THE MENU

 

WANT TO SHARE?

Leave a Reply

Your email address will not be published. Required fields are marked *