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Recipes

Sticky Pork Stir Fry

Prep time 15 minutes Cook time 12 minutes

Serves 4 people
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Ingredients

  • •
    500g thin-cut pork loin steaks, cut into 2cm-thick strips (see Tips)
  • •
    ¼ cup canola, peanut or vegetable oil
  • •
    1 red capsicum, quartered lengthways, deseeded and thinly sliced
  • •
    1 carrot, peeled, halved lengthways and sliced
  • •
    100g snow peas, trimmed and thickly sliced diagonally
  • •
    1 bunch baby pak choy, trimmed and roughly chopped
  • •
    Sliced green onions (shallots) and steamed rice, to serve

Easy Stir-Fry Sauce

  • •
    2 teaspoons cornflour
  • •
    ½ cup oyster sauce
  • •
    1 tablespoon brown sugar
  • •
    1 tablespoon water

Method

  1. 1.
    To make the stir-fry sauce, combine cornflour, oyster sauce, sugar and water in a bowl. Stir until smooth. Set aside.
  2. 2.
    Pat the pork dry with a paper towel. Heat a wok or large frying pan over high heat. Add 1 ½ tablespoons oil and swirl around the wok. Stir fry pork in 2 batches for 2-3 minutes until sealed and light golden. Transfer pork to a bowl after cooking each batch.
  3. 3.
    Heat remaining 1 ½ tablespoons oil in the wok. Add capsicum and carrot. Stir fry for 2-3 minutes until vibrant and just softening.
  4. 4.
    Toss through snow peas. Return pork and pan juices to the wok.
  5. 5.
    Add stir-fry sauce. Toss to combine. Toss through pak choy. Stir-fry until pork is hot and well combined. Optionally, sprinkle with green onions (shallots) to finish. Serve with rice.

General Information

Tips:


You can use pork sizzle steaks instead of pork loin steaks for this recipe. Cut the sizzle steaks into 2cm-3cm strips. Stir fry the pork as instructed in Step 3, but cook the sizzle steaks for 2-3 minutes, depending on their thickness, until they change colour and are sealed.