For an easy and wholesome family feed, whip up this Chinese-style pork rib stir fry. It has bursts of garlic and ginger in every mouthful. Delicious!
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes
Ingredients
2 tbs soy sauce
1 tbs brown sugar
2 garlic cloves, crushed
1 tbs finely grated ginger
800g Coles Australian Pork Spare Ribs
1 tbs peanut oil
1 bunch baby buk choy, leaves separated
2 spring onions, cut into 5cm lengths
Steamed long-grain rice, to serve
Long red chilli, sliced, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine soy sauce, sugar, garlic and ginger in a small jug. Pat dry pork ribs with paper towel. Cut into 2cm pieces diagonally along bones. Place in a bowl and stir in half the soy sauce mixture.
Step 2
Heat the oil in a wok over medium-high heat. Stir-fry pork, in 2 batches, for 5 mins or until golden and crisp.
Step 3
Add the buk choy and cook for 2 mins or until wilted. Add remaining soy sauce mixture and spring onion and stir-fry for 1 min or until spring onion just wilts. Serve with rice and chilli.
For an easy and wholesome family feed, whip up this Chinese-style pork rib stir fry. It has bursts of garlic and ginger in every mouthful. Delicious!
Method
Step 1
Combine soy sauce, sugar, garlic and ginger in a small jug. Pat dry pork ribs with paper towel. Cut into 2cm pieces diagonally along bones. Place in a bowl and stir in half the soy sauce mixture.
Step 2
Heat the oil in a wok over medium-high heat. Stir-fry pork, in 2 batches, for 5 mins or until golden and crisp.
Step 3
Add the buk choy and cook for 2 mins or until wilted. Add remaining soy sauce mixture and spring onion and stir-fry for 1 min or until spring onion just wilts. Serve with rice and chilli.
