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Stir fry Pork With Chinese Greens

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Stir fry Pork With Chinese Greens

Stir fry meals are always popular. Make this special by using sesame seed oil when cooking. Do not use too much as it is very pungent: just a little will add great flavour to your stir fry.


  • 425 gram can whole baby corn, well drained
  • 500 grams pork schnitzel
  • 3 celery stalks, trimmed
  • 2-3 spring onions, trimmed
  • 1 tblsp oil
  • 1 clove garlic, peeled and chopped
  • 1 tblsp minced fresh ginger
  • 1 red chilli, deseeded and sliced
  • 2 bunches pak choi or other Chinese greens
  • 1 cup mung beans spouts
  • 2 tblsp Asian fish sauce
  • 2 tblsp oyster sauce
  • 2 tblsp brown sugar


  1. Slice the pork into thin strips. Cut the celery diagonally into thin strips. Cut the spring onions into 2cm pieces.
  2. Heat the oil in a frying pan or wok and add the garlic, ginger and chilli and cook for a few minutes until just fragrant. Add the pork and cook for about 4 minutes, tossing regularly over a high heat until just golden. This is best done in two batches. Remove pork and set aside.
  3. Add the celery to the pan and cook 2 minutes. Cut the corn in half lengthwise and add to the celery with the pak choi, spring onions, and mung beans sprouts and cook, tossing quickly, for 2-3 minutes.
  4. Return the browned pork to the pan with the fish sauce, oyster sauce and brown sugar and toss quickly until everything is heated through.
  5. Serve immediately while the vegetables are still crisp over white rice.

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