Chinese pork stir fry

Quick and easy Chinese pork stir fry is the perfect meal for lunch or dinner. Change up the vegetables, add rice or noodles and you are good to go.

This Chinese pork stir fry recipe is inspired by travelling through Asia. Much of the food in Asia is simple, made on fresh, locally sourced ingredients. Pork is also one of the most common meats you will find in Asian food.

With only a few ingredients that are easy to prepare, this recipe can be put together and cooked in under 30 minutes.

Even better, there are so many possibilities when it comes to substituting ingredients.

How to make Chinese pork stir fry

Ingredients

• 2 red or green chillies
• 1 tablespoon white wine vinegar
• 2 tablespoons caster sugar
• 1/4 cup hoisin sauce
• 4 pork loin steaks (or 2 if over-sized)
• Cabbage
• Carrots
• Spring onions
• Vegetable oil
• 125g roasted cashews

Method

1. To make the marinade, combine the chillies, garlic, vinegar and hoisin together and mix.

2. Slice the pork thinly and add to the marinade mix and stir to thoroughly coat all pork.

Tip: If you find it difficult to slice meat thinly, put in the freezer just long enough to make it firm and then slice.

3. the cabbage, carrots and spring onions.

4. Drain the pork to remove most of the marinade. Don’t throw the marinade away, it is used later.

5. Heat the oil in a wok and when hot add the pork. Only add a few pieces at a time to prevent the pork from stewing. Fry quickly until caramelised and then remove and drain on paper towel.

6. Add a little more oil to the wok and flash fry the remaining vegetables.

7. Add the pork back into the wok, add the cashews and the remaining marinade and stir until all combined.

8. Serve immediately with rice or noodles, or just on its own.

Possible meal options

• Lunch
• Dinner
• Leftovers – easy to reheat
• Can be frozen (but won’t be as tasty as fresh)
• The recipe can be scaled up or down depending on. how many your are cooking for

What to serve with Chinese pork stir fry

Stir-fries like this are typically served with rice or noodles. If you are aiming to make it a more healthy option, consider using brown, red or black rice.

We also love using quinoa, pearl barley or freekeh for a healthy substitute to rice or noodles. Plus it adds a heap of fibre which is never a bad thing.

Read more about these super grains here.

Recipe substitutions

This pork stir fry is so versatile and can really make use of whatever vegetables you have in your fridge. Think Chinese cabbage or red cabbage, almonds, beans, snow peas and broccoli. Onions are also a tasty addition. Even the pork can be swapped out for chicken or even beef.

If you love chilli, add as much as you like. Similarly, if chilli heat isn’t your thing, simply leave it out.

Looking to make other simple Asian recipes? You might like to try our healthy pork dumplings or Vietnamese lemongrass chicken.

Continue to Content

Quick pork stir fry

Yield: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Additional Time: 10 minutes

Total Time: 40 minutes

Quick and easy Chinese pork stir fry is the perfect meal for lunch or dinner. Change up the vegetables, add rice or noodles and you are good to go.

Print

Ingredients

• 2 red or green chillis
• 3 cloves garlic
• 1 tablespoon white wine vinegar
• 2 tablespoons caster sugar
• 1/4 cup hoisin sauce
• 4 pork loin steaks (or 2 if over-sized)
• Cabbage
• Carrots
• Spring onions
• Vegetable oil
• 125 g roasted cashews

Instructions

1. Finely slice the chillies and garlic.
2. To make the marinade, combine the chillies, garlic, vinegar and hoisin together and mix.
3. Slice the pork thinly and add to the marinade mix and stir to thoroughly coat all pork.
4. Cut the cabbage, carrots and spring onions finely.
5. Drain the pork to remove most of the marinade. Don't throw the marinade away, it is used later.
6. Heat the oil in a wok and when hot add the pork. Only add a few pieces at a time to prevent the pork from stewing. Fry quickly until caramelised and then remove and drain on paper towel.
7. Add a little more oil to the wok and flash fry the remaining vegetables.
8. Add the pork back into the wok, add the cashews and the remaining marinade and stir until all combined.
9. Serve immediately with rice or noodles, or just on its own.

Notes

Tip: If you find it difficult to slice meat thinly, put in the freezer just long enough to make it firm and then slice.

See main article for list of substitute ingredients.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 410Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 94mgSodium: 802mgCarbohydrates: 24gFiber: 2gSugar: 13gProtein: 33g

This data was provided and calculated by Nutritionix.

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