Recipe: Pork Stir Fry

Rating: 4.9 stars based on 1127 reviews


  • a handful of Szechuan peppercorns, crushed
  • 2 x 350g pork fillets, thinly sliced
  • 2 teaspoons sesame oil
  • 2 tablespoons sunflower oil
  • 2 tablespoons freshly grated ginger
  • 1-3 fresh red chillies (to taste), deseeded and chopped
  • 125g oyster mushrooms, wiped and torn
  • 125g shiitake mushrooms, wiped and halved
  • 1 red pepper, deseeded and chopped
  • a bunch of spring onions, trimmed and sliced
  • 200 pak choi, chopped
  • 2 cloves of garlic, peeled and finely chopped
  • 300g bean sprouts
  • 300g medium egg noodles, cooked
  • 2 teaspoons fish sauce
  • 6 tablespoons oyster sauce
  • a small bunch of fresh coriander, leaves chopped
  • 75ml chicken stock
  • dark soy sauce


  • Rub the crushed peppercorns into the pork slices.
  • Heat your wok and a frying pan to make them as hot as you can.
  • Pour the sesame and sunflower oils into the hot wok and fry the ginger, chilli and mushrooms for a minute until slightly coloured.
  • Throw in the pepper, spring onions, pak choi, garlic and bean sprouts and stir-fry until wilted.
  • Add the noodles, fish and oyster sauces, the coriander leaves and the stock.
  • Stir-fry for 2 to 3 minutes until the noodles are steaming hot.
  • Taste and season with soy sauce.
  • Meanwhile, drizzle a little sunflower oil into the hot frying pan and fry the pork for 2 minutes on each side or until cooked through and golden.
  • Serve with the stir-fried noodles.


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