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Five-spice pork stir-fry

A delicious stir-fry packed with flavour that comes together in less than 30 minutes - by that's life!
  • 19 Jul 2017
Five-spice pork stir-fry
Prep: 15 Minutes - Cook: 12 Minutes - Serves 4
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This delicious sauce also works great with chicken!

 

Ingredients

  • 1½ cups jasmine rice, rinsed
  • 550g pork fillet, trimmed, thinly sliced
  • 2 tblsps vegetable oil
  • 115g punnet baby corn spears
  • 1 red capsicum, deseeded, thinly sliced
  • 1 bunch baby bok choy, trimmed, leaves separated
  • Toasted sesame seeds, to garnish

SAUCE

  • ¼ cup char siu sauce
  • 2 tblsps soy sauce
  • 2 tsps Chinese five-spice powder

Method

  1. Cook rice in large saucepan of boiling water until tender. Drain. Cover to keep warm.

  2. Meanwhile, to make sauce, whisk all ingredients in a small jug until well combined.

  3. Toss pork in oil in bowl.

  4. Heat a large wok over a high heat. Add pork in two batches. Stir-fry for about 2 minutes, or until browned and almost cooked. Remove.

  5. Add corn and capsicum to same hot wok. Stir-fry for about 1 to 2 minutes. Add bok choy. Stir-fry for a further 2 minutes or until vegetables are tender. Return pork to wok with sauce. Stir-fry for about 2 to 3 minutes, or until pork is cooked.

  6. Transfer to a serving bowl. Sprinkle with seeds. Serve with rice.

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