Name: Five-spice pork stir-fry
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
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

Five-spice pork stir-fry

A delicious stir-fry packed with flavour that comes together in less than 30 minutes

Serves 4

Prep

15M

Cook

12M

Total

27M

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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

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

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

Toss pork in oil in bowl.

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.

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.

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

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Ingredients

Method

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