Pork stir-fry with rice

Tender pork slices are marinated in soy, ginger and a hint of chilli and then wok fried with fresh green veges for this delicious pork stir-fry recipe

  • 35 mins preparation
  • Serves 4
  • Print
Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe on 21 March 2016. For details and a full breakdown of meal costs, see
Feed Four for $15 hub Click here


  • 1 tablespoon grated ginger
  • 2 tablespoon light soy sauce
  • 2 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • pinch pinch of chilli powder to taste
Pork stir-fry with rice
  • 300 gram pork rump steak, thinly sliced
  • 1/2 red onion, peeled and sliced
  • 1/2 broccoli, cut into florets and blanched
  • 100 gram snow peas, halved on an angle, blanched
  • 1 red chilli, sliced
  • 1 spring onion, sliced, for garnish
  • 2 cup cooked rice
Pantry items
  • 2 tablespoon olive oil
  • 2 teaspoon sugar


  • 1
    Combine ginger, soy sauce, sesame oil, rice vinegar, chilli powder and sugar in a large bowl and set aside.
Pork stir-fry with rice
  • 2
    Heat a wok or large frying pan over high heat. Add oil and when it is shimmering, add pork and cook it for 2 minutes moving it around the pan all the time.
  • 3
    Add onion, broccoli, snow peas and chilli. Combine and continue to cook the stir-fry until the pork is just cooked through. Remove pan from heat.
  • 4
    Place pork and vegetables in a bowl with the dressing and toss to combine.
  • 5
    Serve the stir-fry on top of a bed of rice and garnish with spring onion.