This simple Chinese pork stir fry is flavoursome without being overpowering. A tasty meal that the whole family will enjoy.
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.
Divide rice between warmed individual serving bowls. Top with stir fry, then garnish with spring onions and cashews, if using.
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.