Sticky Chinese Pork Stir-Fry

  • 15min prep
  • 15min cook
  • 4 Servings


  • 600g pork loin medallions, thinly sliced

  • 2 tablespoons brown sugar

  • 1 ½ tablespoons Soy Sauce

  • ½ teaspoon Chinese five spice

  • 2 teaspoons fish sauce

  • 200g packet dried rice stick noodles

  • 1 ½ tablespoons vegetable oil

  • 1 red onion, halved, cut into thin wedges

  • 2cm piece fresh ginger, peeled, finely grated

  • 2 garlic cloves, crushed

  • 1 red capsicum, thinly sliced

  • 1 carrot, halved, sliced diagonally

  • 1 bunch baby pak choy, roughly chopped

  • 250g snow peas, trimmed

  • ¼ cup chicken stock

  • ¼ cup oyster sauce

  • ¼ cup dry roasted cashews

  • 1 green onion, thinly sliced

  • 1 long red chilli, sliced diagonally


  • Combine pork, sugar, soy sauce, five spice and fish sauce in a medium bowl. Toss to coat.

  • Cook rice stick noodles, following packet directions until tender. Drain well. Cover to keep warm.

  • Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat. Stir-fry pork, in 2 batches, for 1 to 2 minutes or until golden. Transfer to a bowl.

  • Heat remaining oil in wok over high heat. Stir-fry onion, ginger, garlic, capsicum and carrot for 5 minutes or until just tender. Add pork, pak choy, snow peas, stock and oyster sauce. Stir-fry for 2 to 3 minutes or until pork is cooked through and snow peas are tender. Top with cashews, onion and chilli. Serve with rice noodles.

Prepare in advance: Make step 1. Cover. Refrigerate for up to 2 days.