Easy pork stir-fry recipe

 
China meets Vietnam in our sticky pork stir-fry. With pungent five spice and fish sauce teaming up with crunchy snow peas and pak choy. Bright and colourful, our pork and vegetable stir-fry ticks all the boxes; fast, healthy and best of all delicious. 

The secret to the success of our quick and easy pork stir-fry is that it gets a quick sit in a marinade before being added to the wok. This adds both flavour and colour to the pork. Many of the major brands make a gluten free oyster sauce, so paired with rice noodles we have a coeliac-friendly dinner for all the family. 

Sticky Chinese pork stir-fry

Why we love this Chinese pork stir-fry recipe

First of all we love that despite its decadent flavour our pork stir-fry has a high health score of 8.3. We use pork medallions in our simple stir-fry as they are easy to slice and cook in a matter of minutes. You could also play around with whatever protein you have on hand, whether it be chicken, beef or even tofu (use a vegetarian oyster sauce and the dish is vegan)! Treat this recipe as a guide and use whatever veggies you have in the crisper drawer.

What ingredients go into our pork and noodle stir-fry?

  • Pork: We use loin medallions, which are exceptionally lean and tender - this equates to low fat and quick cooking. 
  • Sugar: We use brown sugar but it can be swapped for caster if that’s what you have.
  • Soy sauce: Make sure you use light soy sauce as the dark should only be used in small amounts to add colour to a dish. If you want this dish to be gluten free, use tamari instead.  
  • Five spice: A combination of spices, only a judicious amount is needed for a complex tasty hit. 
  • Fish sauce: Is a concentrated way of getting salt and umami into your dish.
  • Ginger and garlic: It wouldn’t be a stir-fry without these aromatic heroes. Make sure they’re finely grated and crushed so they meld into the sauce.
  • Vegetables: Our pork stir-fry uses a combination of capsicum, carrot, bok choy and snow peas, but these can be swapped for what’s in the crisper drawer or what the family prefers. Mushrooms, zucchini and bean sprouts all love a stir fry.
  • Oyster sauce: Sweet and salty and earthy oysters sauce packs a load of flavour to meat fish and vegetable dishes,
  • Cashews: Rich with healthy fats, we use dry roasted cashews that haven’t been salted.
  • Green onion and red chilli: When thinly sliced, these add flavour, texture and make the dish look so moreish.

Ingredients (19)

  • 600g pork loin medallions, thinly sliced
  • 2 tbsp brown sugar
  • 1 1/2 tbsp Fountain Soy Sauce
  • 1/2 tsp Chinese five spice
  • 2 tsp fish sauce
  • 200g packet dried rice stick noodles
  • 1 1/2 tbsp vegetable oil
  • 1 red onion, halved, cut into thin wedges
  • 2cm piece fresh ginger, peeled, finely grated
  • 2 garlic cloves, crushed
  • 1 red capsicum, thinly sliced
  • 1 carrot, halved, sliced diagonally
  • 1 bunch baby pak choy, roughly chopped
  • 250g snow peas, trimmed
  • 1/4 cup chicken style liquid stock
  • 1/4 cup Coles Asia Oyster Sauce
  • 1/4 cup dry roasted cashews
  • 1 green onion, thinly sliced
  • 1 long red chilli, sliced diagonally
  • Step 1
    Combine pork, sugar, soy sauce, five spice and fish sauce in a medium bowl. Toss to coat.
  • Step 2
    Cook rice stick noodles, following packet directions until tender. Drain well. Cover to keep warm.
  • Step 3
    Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat. Stir-fry pork, in 2 batches, for 1 to 2 minutes or until golden. Transfer to a bowl.
  • Step 4
    Heat remaining oil in wok over high heat. Stir-fry onion, ginger, garlic, capsicum and carrot for 5 minutes or until just tender. Add pork, pak choy, snow peas, stock and oyster sauce. Stir-fry for 2 to 3 minutes or until pork is cooked through and snow peas are tender. Top with cashews, onion and chilli. Serve with rice noodles.

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