Five Spice Pork & Asian Green Stir Fry

Courtesy of Australian Pork

15 minutes
15 minutes
4 people


  • 500g Scottsdale Pork fillet, cut into thin strips. Fillet can be substituted for Scottsdale's diced pork product
  • 2 tablespoon cornflour
  • 1 teaspoon Chinese five-spice
  • ¼ cup chicken stock
  • 2 tablespoons hoisin sauce
  • 1 tablespoon salt reduced soy sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons vegetable oil
  • 3cm piece ginger, peeled, cut into thin strips
  • 2 garlic cloves, crushed
  • 4 green onions (shallots), trimmed and thinly sliced
  • 1 bunch bok choy and 1 bunch choy sum, trimmed and cut into 4cm pieces
  • jasmine rice, sliced green onions and toasted sesame seeds, to serve


  1. Combine pork, cornflour and Chinese five-spice in a bowl. Toss to coat pork. Stand for 15 minutes.
  2. Whisk stock, hoisin sauce, soy sauce and sesame oil in a jug. Set aside.
  3. Heat a wok or large fry pan over a high heat. When hot, swirl 2 teaspoons of oil around wok. Stir- fry pork in batches, adding more oil as required, for 2 minutes or until golden. Transfer pork to a bowl.
  4. Add ginger, garlic and green onions to wok and stir-fry for 2 minutes. Add choy sum and bok choy stems and stir fry for 1 minute or until just tender. Add leaves and 2 tablespoons water. Toss until combined. Cover and cook for 1 minute.
  5. Add pork and hoisin sauce mixture to wok. Toss until combined and hot. Serve with jasmine rice and top with extra sliced green onions and sesame seeds.