Chinese five spice pork stir-fry

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Chinese five spice pork stir-fry

Serves 4


450g pork fillet
2 tbsp Chinese five-spice
2 tbsp plain flour
2 tbsp sesame oil
6 spring onions, sliced
5cm piece ginger, peeled and grated
3 garlic cloves, crushed
200g green beans
200g tenderstem broccoli
1 red and 1 yellow pepper, deseeded and cut into strips
600g straight-to-wok noodles

2 tsp soy sauce
Coriander, chopped, plus extra to serve


To serve:

Sesame seeds Chilli (optional)


  1. On a chopping board, slice the pork fillet in half lengthways and cover with cling film.Use a rolling pin to flatten it to about 8mm thick, then cut into strips.
  2. Mix the five-spice and flour in a bowl. Add the pork and toss to coat.
  3. Heat a wok over a high heat until very hot and add half of the sesame oil. Working in batches if necessary to avoid crowding the wok, stir-fry the pork for three minutes or until cooked through and golden all over. Transfer to a plate.
  4. Heat the remaining oil in the wok, then stir-fry the spring onions, ginger, garlic, green beans, tenderstem broccoli and peppers for 2-3 minutes, adding 4-6 tablespoons of water halfway through.
  5. Stir in the noodles and pork and cook until heated through. Season with the soy sauce and stir through half the coriander.
  6. Serve topped with the remaining coriander and some sesame seeds.

Per serving

626kcals, 24.9g fat (7g saturated), 58.2g carbs (4.2g sugars), 44.2g protein, 6.3g fibre, 0.247g sodium