Pork Stir Fry with Rice

clock 10 minutes + 20 minutes bowl Serves 4


  • 300 g pork rump steak, thinly sliced
  • 1/2 red onion, peeled and sliced
  • 1/2 broccoli, cut into florets and blanched
  • 100 g snow peas, halved on an angle, blanched
  • 1 red chilli, sliced
  • 1 spring onion, sliced
  • 2 cups cooked rice
  • 1 Tbsp grated ginger
  • 2 Tbsp light soy sauce
  • 2 tsp sesame oil
  • 1 tsp rice vinegar
  • pinch of chilli powder to taste
  • 2 Tbsp oil
  • 2 tsp sugar
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  • 1. To make the dressing: Combine ginger, soy sauce, sesame oil, rice vinegar, chilli powder and sugar in a large bowl and set it aside.

  • 2. Heat a wok or large frying pan over a high heat. Add oil and when it is shimmering, add pork and cook it for 2 minutes, moving it around the pan all the time. Add onion, broccoli, snow peas and chilli. Combine and continue to cook the stir-fry until the pork is just cooked through.

  • 3. Remove pan from the heat. Place pork and vegetables in a bowl with the dressing and toss to combine. Serve the stir-fry on top of a bed of the rice, garnish with spring onion.

By Brett McGregor

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