My Easy Pork Stir Fry Recipe

Stir Fry is a great meal that can be done in two stages, everything can be chopped earlyin the day, then covered and left in the fridge.  All that’s needed then is a burning hot pan.  When helping with the demonstrations at the LitFest last year, I was drafted in to man a wok for one of the chefs.  Honestly, I think my stove wasn’t as hot.  I knew then at that stage that working in a Chinese restaurant would not be for me!

My Pork Stir Fry


Pork Fillet, thinly sliced

4 fresh Black peppercorns , crushed in a pestle and mortar

½ tablespoon of sesame oil

2 tablespoons sunflower oil

2 tablespoons freshly grated ginger

1 fresh red chillies , deseeded and chopped

100g of mushrooms, clean and sliced

1 pepper, deseeded and sliced

1 bunch spring onions, trimmed and sliced

Handful of other stir fry suitable vegetables, for example sugar snap peas, young broccoli.  Basically use what you have.

2 cloves garlic , peeled and crushed

300g medium egg noodles , cooked

2 teaspoons fish sauce

6 tablespoons oyster sauce

1 small bunch fresh coriander, leaves chopped

75 ml chicken stock

low-salt dark soy sauce

Pork Stir Fry
Preparation is everything

Rub the crushed peppercorns into the pork slices.  Heat your wok and a frying pan to make them as hot as you can. Pour the sesame and sunflower oils into the hot wok and fry the ginger, chilli and mushrooms for a minute until getting a caramel colour.  Throw in the pepper, spring onions, garlic and other sliced vegetables and stir-fry until wilted.  Add the noodles, fish and oyster sauces, the coriander leaves and the stock. Stir-fry for 2 to 3 minutes until the noodles are steaming hot. Taste and season with soy sauce.    

Pork Stir Fry

Meanwhile, drizzle a little sunflower oil into the hot frying pan and fry the pork for 2 minutes on each side or until cooked through and golden. Serve with the stir-fried noodles.

Pork Stir Fry
Ta Dah

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