Name: Five spice pork and mushroom stir-fry recipe
Cook time: 20 min
Yield: Serves: 4
Ingredients: 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

Nutrition Per Portion

RDA

Calories

296 Kcal

15%

Sugar

4.5 g

Fat

11.2 g

16%

Saturated Fat

2.9 g

15%

Salt

Salt 3.2 g

Salt

Salt 3.2 g

By Jessica Dady

published 1 March 2008

Pork and mushrooms in a spicy Chinese stir-fry - a great, quick and tasty recipe if you're on the go and it's good for you!

Ingredients

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

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Method

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.
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.
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 for making Five spice pork and mushroom stir-fry

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.

Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies.