Five spice pork and vegie stir-fry
lean pork fillet
400 g, (buy 500g), fat trimmed, cut into 3cm pieces
reduced salt soy sauce
60 ml, (1/4 cup)
Chinese five spice
2 clove(s), crushed
1 tbs, (3cm piece), finely grated
⅓ cup(s), (115g)
1 medium, thinly sliced
4 baby, halved
1 bunch(es), cut into 5cm lengths
1½ cup(s), (120g)
1 cup(s), (leaves)
- Combine pork, soy sauce, five spice, garlic, ginger and honey in a large bowl.
- Heat a wok over high heat. Add 1 teaspoon oil and heat for 30 seconds. Remove pork from marinade. Reserve marinade. Stir-fry half the pork for 3–4 minutes or until browned and just cooked through. Transfer to a bowl. Repeat with another teaspoon oil and remaining pork.
- Reheat wok over medium-high heat. Add remaining oil and heat for 30 seconds. Stir-fry capsicum, bok choy and choy sum for 2 minutes or until capsicum is tender. Add pork and reserved marinade. Stir-fry for 2 minutes or until mixture boils. Stir in sprouts and coriander. Serve.