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Five-spice pork and plum stir-fry

  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings


  • 1/3 cup plum sauce
  • 2 tablespoons Massel chicken style liquid stock
  • 1/4 teaspoon Chinese five spice
  • 500g pork leg steaks, thinly sliced
  • 350g fresh chow mein noodles
  • 1 tablespoon vegetable oil
  • 1 brown onion, cut into thin wedges
  • 1 large carrot, peeled, halved lengthways, sliced diagonally
  • 200g green beans, trimmed


  • 1
    Combine plum sauce, stock and Chinese five spice in a bowl. Place pork in a glass or ceramic bowl. Add half the sauce mixture. Stir to coat. Cover with plastic wrap. Refrigerate for 1 hour, if time permits.
  • 2
    Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until just tender. Drain. Using a fork, separate noodles.
  • 3
    Heat a wok over high heat. Add half the oil. Swirl to coat. Stir-fry pork, in batches, for 2 to 3 minutes or until just cooked. Transfer to a bowl. Wipe wok clean with paper towel.
  • 4
    Add remaining oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 1 minute or until onion has softened. Add carrot and beans. Stir-fry for 2 to 3 minutes or until tender. Return pork to wok. Add noodles and remaining sauce mixture. Stir-fry for 1 minute or until heated through.

Source: taste.com.au


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