This week we decided to have a stir fry but weren’t sure what meat we wanted so off to the butcher’s to get our meat for the fortnight and pick out something to be the star of our stir fry.
I ended up picking a super yummy pork fillet (it’s my favourite cut of pork and I use it in so many recipes) and made this super delicious pork stir fry.
Pork Stir Fry
- 500g pork (we used pork fillet), sliced thinly
- 2 tablespoons brown sugar
- 1 1/2 tablespoons soy sauce
- 1/2 teaspoon Chinese 5 spice
- 2 teaspoons fish sauce
- 1 1/2 tablespoons oil
- 1 onion, cut into wedges
- 1 teaspoon grated ginger
- 2 teaspoons minced garlic
- 1 capsicum, thinly sliced
- 1 carrot, sliced thinly in rounds
- a bunch of snow peas, trimmed
- 1/4 cup liquid chicken stock
- 1/4 cup oyster sauce
- rice or noodles to serve
- In a ziplock bag combine sugar, soy, five spice and fish sauce. Add pork. Zip up the bag and massage to coat the pork.
- Heat 1 tablespoon of oil in a large frypan over a medium-high heat. Cook pork, in batches, for 1-2 minutes or until golden. Set aside.
- Heat remaining oil. Stir fry onion, ginger, garlic, capsicum and carrot for about 5 minutes.
- Return pork to pan. Add snow peas, stock and oyster sauce. Stir fry 2-3 minutes or until pork is cooked.
- Serve with rice or rice noodles.