Sesame pork with five-spice oyster sauce

Cooking Meat Sesame pork with five-spice oyster sauce

The secret to perfect stir-fries lies in remembering the wok cooks quickly at very high temperatures. All that’s required is a quick sizzle, a little shake and a gentle stir for an aromatic Asian feast.

Lables: High protein Low carb Low fat Low kilojoule Low sugar Lactose free Milk free
  1. Heat half the oil in a wok over high heat until just smoking. Add one-third of the pork and stir-fry for 1 minute or until browned. Transfer to a bowl. Repeat in 2 more batches with remaining pork, reheating wok between batches.
  2. Heat sesame oil in the wok over high heat. Add spring onions, garlic, Chinese five-spice and Sichuan pepper and stir-fry for 1 minute or until aromatic. Add pork, oyster sauce, wine, broccoli and bok choy and stir-fry for 2 minutes or until heated through and bok choy just wilts.
  3. Heat hokkien noodles following packet instructions. Drain well. Divide among serving bowls. Top with stir-fry and sprinkle with sesame seeds. Serve immediately.

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1 tbsp peanut oil
600g pork fillet, thinly sliced
2 tsp sesame oil
1 bunch spring onions, trimmed, bulbs cut into wedges
2 garlic cloves, thinly sliced
1/2 tsp Chinese five-spice
1/2 tsp Sichuan peppercorns, lightly crushed
1/2 cup oyster sauce
2 tbsp shaoxing wine or dry sherry
1 bunch Chinese broccoli, chopped
1 bunch baby bok choy, sliced lengthways
Hokkien noodles, to serve
Toasted sesame seeds, to serve

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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