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Photo of Pork and veggie stir-fry by WW

Pork and veggie stir-fry

Total Time
25 min
10 min
15 min
This one-wok wonder is chock-a-block with tender, crunchy vegies and succulent pork. High on flavour and low on effort


Pork leg steak, raw

420 g, (buy 500g), fat trimmed, thinly sliced

Oil spray

1 x 3 second spray(s)

Canola oil

2 tsp

Green string beans

350 g, (snake beans), chopped

Red capsicum

1 medium, thinly sliced

Green shallot(s)

6 individual, sliced

Fresh lemongrass

3 tsp, finely chopped


2 clove(s), crushed

Lime juice

¼ cup(s), (60ml)

Sweet chilli sauce

¼ cup(s), (60ml)

Soy sauce

¼ cup(s)

Cooked brown rice

2 cup(s), (340g)


  1. Combine sesame oil and pork in a medium bowl. Lightly spray a wok with oil and heat over high heat. Add half the pork and stir-fry for 1–2 minutes or until browned and cooked. Transfer to a heatproof bowl, then repeat with remaining pork steaks.
  2. Wipe wok with a paper towel, then add canola oil and heat over high heat. Add snake beans, capsicum and shallots, along with ¼ cup (60ml) water. Stir-fry for 4–5 minutes or until vegetables are just tender. Add pork, lemongrass, garlic, juice, sweet chilli sauce and soy sauce to wok. Stir-fry for 2–3 minutes or until fragrant and heated through. Serve pork and snow pea stir-fry with steamed brown rice.


SERVING SUGGESTION: Shredded wombok (Chinese cabbage) or steamed Brussels sprouts drizzled with satay sauce. Make the satay sauce by combining 1 tablespoon peanut butter with 1 tablespoon soy sauce, 2 tablespoons water and 1 tablespoon lemon rind.