Pork and Broccoli Stir Fry

Ingredients

• 400g pork loin fat removed, thinly sliced
• 6 tsp light soy sauce
• 1/2 tsp freshly ground black pepper
• 2 tsp cornflour
• 2 tbsp oyster sauce
• 300g long grain rice
• 5 tbsp light olive oil divided
• 3 garlic cloves sliced, or frozen cubes – see tip #3
• 1 tbsp ginger grated, or frozen cubes – see tip #3
• 150g chestnut mushrooms thickly sliced
• 225g broccoli cut into small florets
• 2 mixed peppers chopped
• 125g pak choi sliced

Method

1. Marinate the pork

   In a bowl, mix the pork with 6 tsp light soy sauce and 1/2 tsp black pepper. Toss well and set aside to marinate while you prepare everything else.

2. Mix the sauce

   In a small bowl, mix 2 tsp cornflour with 2–3 tbsp cold water until smooth. Stir in 2 tbsp oyster sauce and set aside.

3. Cook the rice

   Rinse 375ml (300g) long grain rice in cold water three times until the water runs mostly clear, then drain and add to a saucepan with 700ml boiling water. Cover and bring to the boil on a medium burner, then reduce to the lowest heat for 12–15 minutes, or until the water is fully absorbed – do not lift the lid while it cooks. Remove from the heat and leave covered until ready to serve.

4. Prepare the vegetables

   While the rice cooks, slice the garlic and grate the ginger (skip both if using frozen cubes). Slice the mushrooms thickly, cut the broccoli into small florets, chop the peppers and slice the pak choi. (Slice the chilli too, if using.)

5. Stir-fry the pork

   Heat the wok on the highest heat until it starts to smoke, then add 2 tbsp oil. Add the marinated pork and stir-fry for 3–4 minutes until browned. Remove to a plate and set aside.

6. Fry the garlic and ginger

   Keep the wok on high heat and add 2 tbsp oil. Add the sliced garlic and grated ginger (and chilli if using) and stir-fry for 10–15 seconds, taking care not to brown. If using frozen cubes instead, give them 20–30 seconds to melt – they spit a little as they do.

7. Stir-fry the mushrooms and broccoli

   Add the mushrooms and broccoli and stir-fry for 3–4 minutes until lightly browned. If the broccoli still seems firm, add a splash of water and cover for 1–2 minutes to steam it through. Remove from the pan and set aside on a plate.

8. Stir-fry the peppers and pak choi

   Add the remaining 1 tbsp oil, then add the peppers and pak choi and stir-fry for 2–3 minutes until the peppers are tender-crisp and the pak choi has wilted.

9. Add the sauce and thicken

   Return the mushrooms, broccoli and pork to the pan. Pour the sauce mixture into the pan. Toss well and cook for 1–2 minutes until the sauce thickens and coats everything, and the thickest pieces of pork are steaming with no pink in the centre. If the sauce is too thick to coat evenly, loosen it with a splash of water.

10. Serve with the rice

    Serve with rice and, if using, drizzle with sesame oil and sprinkle over sesame seeds.

Made this recipe?

We'd love to know! Give it a tick.

I cooked this