Stir-fried barley with pork

Total Time
Barley is a great fibre booster. Enjoy it with our authentic Asian pork stir-fry filled shiitake mushrooms, fresh ginger, mirin sauce and gai lan.
  • pearl barley
    1 ¼ cup(s), (250g)
  • olive oil
    1 tbs
  • trimmed pork leg steak
    400 g, (Buy 500g) fat trimmed, thinly sliced
  • garlic
    2 clove(s), crushed
  • Ginger
    2 tsp, finely grated
  • shiitake mushrooms
    100 g, sliced
  • Snow peas
    200 g, halved
  • Gai lan
    1 bunch(es), sliced into 4cm lengths
  • soy sauce, reduced-salt
    1 ½ tbs
  • mirin
    1 tbs, Japanese rice wine
  • sesame oil
    1 tsp
  • fresh coriander
    ⅓ cup(s), leaves
  1. Cook the barley in a saucepan of boiling water for 30 minutes or until just tender. Drain. Refresh under cold running water. Drain well.
  2. Heat half the oil in a large wok over high heat. Stir-fry the pork, in 2 batches, for 2 minutes or until golden. Transfer to a bowl and cover to keep warm.
  3. Heat the remaining oil in the wok over high heat. Stir-fry the garlic and ginger for 30 seconds or until fragrant. Add the mushroom and stir-fry for 1 minute. Add the snow peas and gai lan and stir-fry for 2-3 minutes or until the vegetables are just tender.
  4. Return pork to the wok with the barley, soy sauce, mirin and sesame oil. Stir-fry for 2 minutes or until heated through. Sprinkle with coriander to serve.

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