Pork Stir Fry is quick & easy for weeknight dinners. The key is preparation, speed and high heat.
Tips:
- Before you start cooking, get all the ingredients ready. Have the pork prepared and ready to cook.
- If you have marinated the pork, ensure that you drain off the marinade before str frying, for better caramelisation.
- Don’t have a wok? It’s fine to use a large, heavy-based frying pan.
- For the best results, use a wok spatula (chan), a silicon spatula, or a wooden spatula or spoon to toss the pork and other ingredients in the wok.
- Use a neutral oil like canola, peanut, grapeseed, vegetable or avocado oil for your stir fry.
- Before you start cooking, make sure the wok or pan is hot before adding and swirling the oil around the wok or pan.
- Don’t overcrowd the wok. It’s best to stir fry 400g-500g pork in 2 batches to seal the meat rapidly. If you overcrowd the wok or pan, it will stew rather than fry and caramelise the pork. Transfer the pork to a bowl after stir frying each batch. Return the pork (and juices) to the wok or pan toward the end of cooking your stir fry to finish cooking.
- Check out the delicious Australian pork stir fry recipes.
