Pork and Asian greens stir-fry

Pork and Asian greens stir-fry

15 mins
Cooking time
11 mins
Ian Hofstetter

The secret to stir-frying is the heat. You need a really high heat to cook the ingredients quickly and prevent them stewing in their own juices. That way your stir-fries will always be fresh and crisp, not limp and soggy.


Quantity Ingredient
1 tablespoon rice bran oil
500g pork fillet or skinless chicken breast, trimmed and sliced
1 onion, sliced
1 garlic clove, crushed
1 teaspoon ginger, grated
2 bunches baby bok choy, quartered
1 bunch broccolini
100g snow peas, trimmed
1/4 cup sweet chilli sauce
1/4 cup lime or lemon juice
2 tablespoons salt-reduced soy sauce
rice or noodles, steamed, to serve
coriander leaves, to serve


  1. Heat oil in a wok or large frying pan on high. Stir-fry the pork in 2 batches for 2–3 minutes. Remove to a plate.
  2. Add the onion, garlic and ginger to the wok and stir-fry for 1–2 minutes until just tender.
  3. Return the pork to the wok with the baby bok choy, broccolini, peas, sweet chilli sauce, citrus juice and soy sauce. Stir-fry for 2–3 minutes until greens are just beginning to wilt.
  4. Sprinkle with coriander and serve immediately with steamed rice or noodles.

Super ingredient: Asian greens

  • Asian leafy greens such as bok choy, choy sum, on choy and gai lum are tops for nutrition, being rich in vitamin C, beta-carotene, fibre and many B vitamins. Surprisingly they can also contribute a lot of calcium and iron. Best of all, they are low in kilojoules with almost no fat. All good reasons to tuck into them!
fat. low-fat. low
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