Five spice pork and mushroom stir-fry
Takes: 20 mins
Serves: 4
Nutrition per serving in grams:
Energy (kcal) 296
Protein 28.7
Fat 11.2
Saturates 2.9
Carbohydrate 19.4
Total sugars 4.5
Fibre 3.0
Salt 3.2
450g (1lb) pork loin steaks, fat trimmed and sliced
3tbsp (45ml) oyster sauce
30ml/2 tbsp corn flour
salt and freshly ground black pepper
2tbsp (30ml) groundnut oil
2 cloves garlic, crushed
1in (2.5cm) piece root ginger, peeled and grated
1tsp (5ml) crushed dried chilli flakes
2 carrots, cut into fine sticks
175g (6oz) pak choy, washed and sliced
200g (7oz) large flat white mushrooms, sliced
150g (5oz) chestnut mushrooms, sliced
2tbsp (30ml) dark soy sauce
2tbsp (30ml) rice wine or dry sherry
1/2tsp (2.5ml) Chinese five spice powder
300ml (1/2pt) chicken stock
1tbsp (15ml) corn flour mixed with 2tbsp cold water
sliced spring onion to garnish
1. Mix the oyster sauce, cornflour and a little seasoning together in a bowl, add the pork and mix well. Heat a wok or large frying pan over a high heat and add the groundnut oil. Add the pork and stir-fry for 3 - 4 mins until golden brown.
2. Add the garlic, ginger and chillies and stir fry for 30 secs. Add the carrots, pak hoy, and mushrooms and stir fry for 2 mins.
3. Next add the soy, rice wine and chicken stock. Bring to the boil and simmer for 1 min. Stir in the cornflour mixture and cook for a further 1 min, stirring until the sauce thickens. Sprinkle over the spring onions and serve with Jasmine rice.
Top tip: Lean pork is a good source of protein and B vitamins which are needed for the release of energy. The mushrooms also supply B vitamins as well as the antioxidant nutrient selenium, which is needed to protect the body cells against diseases such as cancer.
Where to next?
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