Wok's for dinner? Something scrumptious with this Quick five-spice pork and baby broccoli stir-fry recipe, which is ready in next to no time.
- Serves4
- Cook time15 minutes
- Prep time15 minutes
Ingredients
- 100g rice stick noodles
- 400g Coles Australian Pork Fillet, thinly sliced
- 1 red onion, cut into wedges
- 5cm-piece ginger, peeled, cut into matchsticks
- 1 tsp Chinese five spice
- 2 tsp sesame oil
- 2 bunches baby broccoli, ends trimmed, cut into 5cm lengths
- 200g snow peas, halved lengthways
- ½ cup (125ml) oyster sauce
- ⅓ cup (45g) slivered almonds, toasted
- ½ cup coriander leaves
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 3-4 mins or until the noodles soften. Drain.Step 2
Meanwhile, combine the pork, onion, ginger and Chinese five spice in a large bowl. Heat the oil in a wok over high heat. Stir-fry the pork mixture, in 4 batches, for 2 mins or until golden. Transfer to a bowl.Step 3
Add the baby broccoli and snow peas to the wok. Stir-fry for 2 mins or until bright green and tender-crisp. Return the pork mixture to the wok with the noodles, oyster sauce and half the almonds. Stir-fry for 2-3 mins or until heated through. Divide stir-fry among serving plates. Top with coriander and remaining almonds.