Spiced pork with heaps of stir-fried greens

Spiced pork with heaps of stir-fried greens

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(7 ratings)

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Cooking time

Ready in 20-30 minutes

Skill level

Easy

Servings

Serves 2

Fresh tasting and packed full of green veg, this is a healthy and authentic Oriental stir-fry

Nutrition and extra info

Additional info

  • Easily doubled
  • Healthy
Nutrition info

Nutrition

kcalories
434
protein
38g
carbs
46g
fat
12g
saturates
2g
fibre
4g
sugar
0g
salt
0.78g

Ingredients

  • 100g jasmine or basmati rice
  • 1 tbsp stir-fry oil (look out for Blue Dragon or Sharwood’s), or vegetable oil
  • 250g pork escalopes, sliced into thin strips
  • 1 bunch spring onions, trimmed and sliced
  • 175g broccoli, broken into small, bite-sized florets
  • 3 celery sticks, sliced
  • 2 heads of pak choi or bok choi, broken into separate leaves
  • 2 tbsp chopped fresh coriander
  • 1 lime, finely grated zest and juice
  • a few thin slices of red chilli (optional)
  • sweet chilli sauce, to serve (optional)

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Method

  1. Cook the rice in plenty of lightly salted boiling water – it will take about 12 minutes.
  2. Meanwhile, heat the oil in a wok or large frying pan. Add the pork and stir-fry briskly for 3-4 minutes. Tip in the spring onions, broccoli and celery and stir-fry over a high heat for 4 more minutes, then add the pak or bok choi for a minute or so until the leaves have wilted. Toss in the coriander and lime zest, squeeze in a little lime juice and add the chilli slices if you are using them. Season with salt and pepper. Heap on to warmed plates and serve with the drained rice – and sweet chilli sauce, if you like.

Recipe from Good Food magazine, January 2003

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Comments

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jillbrain's picture
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Very much enjoyed by all the family. Added a whole, sliced, green chilli and extra pak choi.

isiabuchan's picture
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We swap celery for mushrooms, broccoli for cabbage and add some soi souce for seasoning. I did like it, the flauvor was good. My boyfriend didn't enjoy it at all. He said there was lack of garlic and lack of souce.

calculator's picture
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I didn't know what pak choi was when I decided to make this recipe so I googled it and wikipedia told me it was 'chinese cabbage'. So I bought two heads of chinese cabbage which eventually turned out to be a lot bigger than the pak choi. But no worries! The leftover cabbage shall be used for this one: http://www.bbcgoodfood.com/recipes/4772/potato-and-savoy-cabbage-soup-wi...

The stir fried pork and greens themselves weren't a big hit at my household. It was nothing more than an "okay" meal and if I were to make this dish ever again I would exchange the pork for chicken, take out the cellery and maybe try to use something other than sweet chili sauce. I doubt I will be making this dish again though.

stephencooles's picture
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Great recipe, easy to cook. First time I'd cooked Pak Choi but def going to do more with this vegetable. I served this up as a starter, just left the rice out. Very easy and recommended!

daddygaffney's picture
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Loved the pak choi, it was the first time using pak choi, easy to cook. The pork was tender & tasty, definetly try it with the sweet chilli sauce on the side.

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