Recipe: Pork stir-fry

Rating: 4 stars based on 969 reviews


    Foe the marinade

    • 1 tbsp soy sauce
    • 2 tbsp mirin or sherry
    • 2 tbsp hoisin sauce
    • 2 tbsp sesame oil
    • 1 tsp dried chilli flakes
    • 800g/1lb 12oz pork fillet, cut into thin slices

    For the meal

    • 3 tbsp sunflower or vegetable oil
    • 4 garlic cloves crushed with the flat of a knife
    • 3 red chillies, cut in half lengthways, stalks left on and de-seeded
    • 6 spring onion bulb, halved
    • 1 tbsp soy sauce
    • 2 tbsp granulated sugar
    • 2 tbsp roasted peanuts
    • 350g/13oz Thai jasmine rice, steamed


    • Mix together the soy sauce, mirin, hoisin sauce, sesame oil and chilli flakes in a shallow dish until well combined.
    • Coat the pork in the marinade and chill in the fridge for 15 minutes.
    • Heat a wok over high heat and add one tablespoon of the oil. Once smoking add half the pork and stir-fry for 1-2 minutes.
    • Remove the pork from the wok with a slotted spoon and stir-fry the remaining pork for 1-2 minutes. Remove the pork from the wok.
    • Heat the remaining tablespoon of oil in the wok and add the garlic, chillies, one tablespoon of water and the onions. Stir-fry for 1-2 minutes. Cover with a lid and cook for a further 1-2 minutes.
    • Add the soy sauce and sugar and return the pork to the wok. Cook for a final minute.
    • Garnish with the roasted peanuts and serve with steamed rice.


    This template modified by (c) Adrian Teakdesk.