Asian pork stir fry with steamed rice

Asian pork stir fry with steamed rice

Serves: 4  |  Preparation Time: 15 mins  |  Cooking Time: 10mins


  • 1kg Tasman pork shoulder roast, thinly sliced across the grain
  • ½ cup chicken stock
  • 1 tbsp cornflour
  • 2 tbsp soy sauce
  • 2 tbsp dry sherry (optional)
  • 2 tbsp vegetable oil
  • 1 medium brown onion, sliced
  • 1 clove garlic, crushed
  • 1 tsp grated fresh ginger
  • 1 bunch broccolini, trimmed
  • 1 carrot, sliced
  • 10 green beans, trimmed and cut
  • Hot steamed jasmine rice to serve
  • 1 red chilli, sliced (optional)


  1. Prepare the sauce ingredients by combining together the chicken stock, corn flour, soy sauce and dry sherry. Set aside.
  2. Heat the pan to a high temperature, add the oil and immediately add the onion, garlic, and ginger and stir-fry for 3 minutes. Then add the broccolini, carrot, and beans for a few minutes or until they are just tender, but still crisp. Remove from the pan and set aside.
  3. Add a little more oil to the pan if required and add the pork, stir-fry for 2 to 3 minutes. Stir in the sauce and cook, stirring for a minute or until sauce thickens.
  4. Return vegetables to the pan and stir to combine all ingredients together and coat with sauce.
  5. Serve on top of steamed rice and scatter with sliced fresh chilli.

Recipe kindly provided by Australian Pork

Results may vary.