Chilli jam pork fillet & Asian greens stir fry

Prep time 15 minutes Cook time 10 minutes

Serves 4 people



  • 2 tablespoons Asian chilli jam paste (see general information)
  • ¼ cup oyster sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons peanut or vegetable oil
  • 600g pork fillet, trimmed and cut into ½cm-thick slices
  • 3 green onions (shallots), trimmed and sliced
  • 2 garlic cloves, crushed
  • 1 long red chilli, deseeded and thinly sliced
  • 1 carrot, peeled and sliced lengthways into thin ribbons
  • 1 bunch baby bok choy, trimmed and leaves separated
  • 1 bunch baby broccolini, halved lengthways
  • 1/3 cup coriander leaves
  • ¼ cup roasted peanuts, chopped
  • steamed jasmine rice, to serve


  1. 1.
    Combine chilli jam, oyster sauce and sesame oil in a bowl. Set aside.
  2. 2.
    Heat a wok over high heat. Add 2 teaspoons oil and half the pork. Stir fry pork until golden and almost cooked through. Transfer to a plate. Repeat using 2 teaspoon oil and the remaining pork. Set pork aside.
  3. 3.
    Add remaining 1 tablespoon oil to the wok over high heat. Add green onions, garlic and chilli. Stir-fry for 1 minute.
  4. 4.
    Add carrot, bok choy and broccolini. Drizzle with 1 tablespoon chilli jam mixture. Toss to combine, cover and cook for 1 minute.
  5. 5.
    Return pork to wok. Add remaining chilli jam mixture. Stir-fry until hot and combined.
  6. 6.
    Sprinkle with coriander and peanuts. Serve with steamed jasmine rice.

General Information

Asian chilli jam paste is available in the Asian food section in most supermarkets.