Spiced pork with heaps of stir-fried greens

Spiced pork with heaps of stir-fried greens

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(9 ratings)

Ready in 20-30 minutes


Serves 2
Fresh tasting and packed full of green veg, this is a healthy and authentic Oriental stir-fry

Nutrition and extra info

  • Easily doubled
  • Healthy


  • kcal434
  • fat12g
  • saturates2g
  • carbs46g
  • sugars0g
  • fibre4g
  • protein38g
  • salt0.78g
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  • 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



    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 1 bunch spring onions, trimmed and sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 175g broccoli, broken into small, bite-sized florets



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 3 celery sticks, sliced



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 heads of pak choi or bok choi, broken into separate leaves
    Pak choi

    Pak choi


    This member of the cabbage family has a number of different names, including bok choy, horse…

  • 2 tbsp chopped fresh coriander
  • 1 lime, finely grated zest and juice



    The same shape, but smaller than…

  • a few thin slices of red chilli (optional)
  • sweet chilli sauce, to serve (optional)


  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.

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Comments (6)

hedgehog57's picture

Not sure why it's called spiced pork when there are no spices involved, better name would be bland pork as it was very bland and uninteresting. won't be making that again.

jillbrain's picture

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

isiabuchan's picture

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

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

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

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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