Stir-fried pork with Chinese greens


  • 300 g (10 oz) pork loin steak or chops, trimmed and thinly sliced
  • ¼ cup (60 ml) dry sherry
  • 1 tablespoon salt–reduced soy sauce
  • 1 tablespoon sesame oil
  • 250 g (8 oz) wok–ready hokkien (egg) noodles
  • 1 tablespoon peanut oil
  • 5 spring onions (scallions), thinly sliced
  • 200 g (7 oz) snow peas (mangetout), trimmed and halved
  • 350 g (12 oz) bok choy, chopped


  1. Put the pork in a bowl with the sherry, soy sauce and 1 teaspoon of the sesame oil and toss well to coat.
  2. Cover with plastic wrap and set aside.
  3. Cook the noodles according to the packet instructions, then drain well.
  4. Toss with the remaining sesame oil and set aside.
  5. Heat the peanut oil in a wok or large non–stick frying pan over high heat.
  6. Add the pork, reserving the marinade, and stir–fry for 3 minutes, or until the meat is lightly browned.
  7. Remove to a plate.
  8. Add the snow peas to the wok and stir–fry for 30 seconds, then add the spring onions and bok choy and stir–fry for a further 1 minute.
  9. Return the pork to the wok with the reserved marinade and stir–fry for 1–2 minutes, or until heated through and the bok choy has wilted.
  10. Divide the noodles among serving plates and serve the pork and vegetables over the top.

Serves 4
Preparation: 10 minutes
Cooking: 15 minutes

Source: Low Fat No Fat Asian Cooking
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