Photographer: Benito Martin. Stylist: Annette Forrest.
Pork stir fry is a favourite for fast weeknight dinners, and this flavoursome recipe will be your new go-to. Pork fillets are quick and easy to cook, and delicious with Chinese five spice, an aromatic blend of cinnamon, cloves, star anise, fennel and pepper.
Serve this pork stir fry with your favourite rice noodles or steamed rice. For a nut-free version use vegetable oil instead of peanut oil and replace the almonds with fried Asian shallots.
Ingredients
Method
Combine pork and spices in a large bowl; mix well.
Heat half the oil in a wok over high heat; stir-fry pork mixture, in batches, until pork is browned and tender, remove from wok.
Heat remaining oil in wok; add carrot, garlic and ginger. Stir-fry for 2 minutes, then add pak choy, sauces, juice and the hot water; stir-fry for 4 minutes or until pak choy is tender.
Return pork to wok with snow peas; stir-fry until heated through. Top with sprouts and nuts. Serve with rice noodles and lime wedges.
Test Kitchen tips for a great pork stir fry
The key to a successful stir-fry is in the preparation: have all the required ingredients chopped, diced, measured and immediately at hand.
Heat the wok until it is very hot before adding the oil, then heat the oil until it just starts to smoke before adding any food. Before adding the food, use a spatula to swirl the oil around the sides of the wok as well as the base.
Keep the heat high throughout the cooking. Meat should go in first, ahead of vegetables. Stir constantly, and once all pieces of the meat are seared (this should only take a minute), add the vegetables. Green vegetables (buk choy, snow peas etc) only require the merest toss in the wok at the end of the cooking. Remember, you want the vegetables to come out of the wok just-cooked and still crisp and glistening.
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