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Pork fillet stir-fry with oriental greens recipe

Pork fillet stir-fry with oriental greens recipe

19 ratings

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  • Serves 4
  • 20 mins to prepare and 30 mins to cook, 20 mins to cool
  • 805 calories / serving


  • 500g (1lb) pork fillet, thinly sliced
  • 2tbsp rice wine or brandy
  • 2tbsp low-salt soy sauce
  • 1tbsp sesame oil
  • 2tbsp cornflour
  • 325g (11oz) easy cook brown rice
  • 2tbsp oyster sauce
  • 1tbsp finely grated fresh ginger
  • 2 garlic cloves, finely grated
  • 200g Tenderstem broccoli, cut in half and ends trimmed
  • 1tbsp groundnut oil
  • 1 x 180g pack sugar snap peas
  • 250g pack pak choi, ends trimmed and thickly sliced

Each serving contains

  • Energy

  • Fat

    25g 36%
  • Saturates

    7g 35%
  • Sugars

    5g 6%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 79.3g Protein 65.7g Fibre 5.4g


  1. Toss the pork fillet in the rice wine or brandy, 1 tablespoon of soy sauce, sesame oil and cornflour to coat. Marinate for 30 minutes. Meanwhile, cook the rice following pack instructions.
  2. Mix together the remaining soy sauce with the oyster sauce, ginger and garlic to make a thick sauce. Bring a saucepan of water to the boil and blanch the broccoli for 3 minutes. Drain and run under cold water to cool.
  3. Heat the groundnut oil in a large wok over a high heat and stir-fry half the pork for a few minutes until just cooked. Remove from the wok with a slotted spoon and set aside. Repeat with the remaining pork.
  4. Wipe the wok with kitchen paper and return to the heat. Add the broccoli and sugar snap peas with 3 tablespoons of water and stir-fry for 4 minutes. Add the pak choi and 1 tablespoon of water and cook for another 2 minutes. Return the meat to the pan with the sauce, toss with the greens and heat for 1 or 2 minutes more. Serve with the rice.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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