Pork and Asian greens stir-fry

Written by Catherine Saxelby on Wednesday, 21 April 2010.
Tagged: dinner, gluten-free, healthy cooking, meat, rice

  • Ready In: 26 minutes
  • Prep Time: 15 minutes
  • Cooking Time: 11 minutes
  • Serves: 6
Pork and Asian greens stir-fry


The secret to stir-frying is the heat. You need a really high heat to cook the ingredients quickly and prevent them stewing in their own juices. That way, your stir-fries will always be fresh and crisp, not limp and soggy.


  • 1 tablespoon extra-virgin olive oil
  • 500 g pork fillet or chicken breast, sliced
  • 1 onion, sliced
  • 1 garlic clove, crushed
  • 1 teaspoon grated fresh ginger
  • 1 bunch (125 g) baby bok choy, trimmed
  • 1 bunch (75 g) broccolini, cut into thirds
  • 100 g snow peas, trimmed
  • 1/4 cup sweet chilli sauce
  • 1/4 cup lime or lemon juice
  • 2 tablespoons salt-reduced soy sauce
  • steamed Doongara or low GI rice
  • fresh coriander leaves

Nutrition per serve

One serve (including 1/2 cup rice ) contains 1385 kJ ( 330 Calories), 7 g fat (includes 2 g saturated fat), 34 g carbohydrate (includes 5 g sugars), 5 g fibre and 555 mg sodium. Read our nutrition rating system.


Ingredients Pork Greens StirFry chopped fnl smllr

1. Heat oil in a wok or large frying pan on high. Stir-fry the pork in 2 batches for 2-3 minutes. Remove to a plate.

2. Add the onion, garlic and ginger to the wok and stir-fry for 1-2 minutes until just tender.

3. Return the pork to the wok with the baby bok choy, broccolini, snow peas, sweet chilli sauce, citrus juice and soy sauce. Stir-fry for 2-3 minutes until greens are just beginning to wilt.

4. Serve immediately with steamed rice. Sprinkle with coriander leaves.



  • To have all the veg cooked, microwave the hard stems for about 1 minute on high before adding to the wok with the cooked pork in Step 3.