A quick, no-packet stir-fry using pork, pantry staples, and a kick of chilli. Ready in 20 minutes, packed with bold flavour, and easy to swap with chicken, beef or tofu. Perfect with rice or noodles.
Category
Dinner
Servings
4
Prep time
10 minutes
Cook time
10 minutes
A quick, no-packet stir-fry using pork, pantry staples, and a kick of chilli. Ready in 20 minutes, packed with bold flavour, and easy to swap with chicken, beef or tofu. Perfect with rice or noodles.
Ingredients
- 500g pork fillet, thinly sliced
- 1 tsp cornflour (cornstarch)
- 1 tsp Shaoxing (Chinese cooking wine)
- 2 tsp light soy sauce
- 2 tbsp neutral oil (peanut/ canola/ vegetable)
- 1 red onion, thinly sliced
-
thumb-size piece fresh ginger, finely grated
- 4 cloves garlic, finely grated
- 1-2 long red chillies, thinly sliced
- 2 zucchini, sliced .5 cm think
- 2 tbsp Hoisin sauce
- 1 tbsp fish sauce
- 1 tsp sesame oil
-
steamed rice, to serve
Directions
Marinate pork
Place the pork in a large bowl, add the cornflour and toss well to coat.
- Stir through the Shaoxing and soy sauce, then marinate for 10 minutes to 1 hour.
Cook pork and veg
Heat half the oil in a wok over high heat.
- Sear the pork in batches, until just browned, then set aside.
- Heat the remaining oil in the wok over high heat.
- Add the onion, cook for 1 minute, tossing.
- Stir in ginger, garlic and chillies, cook for 30 seconds, stirring.
- Add the zucchini and cook until starting to soften.
Add sauce and serve
Return the pork to the wok and stir in the hoisin and fish sauce. Toss well to combine.
- Finish with a drizzle of sesame oil and remove from the heat.
- Serve immediately with steamed rice.
Recipe notes
Prep support
Make sure you remove any silver skin from the pork before slicing it, or ask your butcher to do this for you.
Cook support
Don't have a wok? You can use a large frying pan or saucier instead. Just don't overcrowd your pan as you want it to stay hot.
Substitutions
You can swap out the pork for beef, chicken, tofu or just veg. Also, it's a great recipe to use up extra vegetables that are in the fridge, so feel free to use what you have.
Storage
Ideally eat this immediately after cooking, but if you have leftovers store them in an airtight container refrigerated for up to 4 days.
Serving ideas
You could serve this pork with some egg or wheat noodles, or try rice noodles for a gluten free option other than the steamed rice.
