ONE POT PORK, HOISIN & VEGETABLE STIR FRY
A fantastic one pan weeknight meal. Great for the whole family and packed with over half your daily veggie intake.
Like the name suggests, you need to be stirring a stir fry majority of the time. They are fast, high heat dishes, so have your items all chopped and ready to go. Otherwise you’ll overcook it all and it will become more like a stew.
Serves 4
Ingredients:
1 pork fillet (whole) approx 500g
1 tbsp sesame oil
2 tbsp soy sauce
1 tbsp honey
2 tbsp olive oil
2 cups button mushrooms, sliced
1 small red capsicum, chopped
1 tbsp ginger, finely chopped or grated
1 bunch bok choy, roughly chopped
10 snowpeas, sliced
2 stalks spring onion, finely chopped
2 tbsp hoisin sauce
1 tbsp water
Packet rice or 1.5 cups of raw white rice (put this on so it’s ready to go when the stir fry is finished)
3/4 cup roasted cashews, chopped (optional)
Method
Cut pork fillet into two pieces. Pour over the sesame oil, soy sauce and honey. Rub the pork in the marinade.
In a small bowl, mix the hoisin sauce and water and place it next to the stove.
Before starting the stir fry, either have your rice cooking and ready for 10 minutes to go or have your sachets ready to hit heat in the microwave.
Place a large fry pan on medium heat. Add some olive oil (or peanut oil). Add the pork fillet and cook on each side for about 3-5 minutes (depending on the size). Remove and slice into pieces. Set aside.
In the same pan on HIGH heat (feel free to give it a wipe-out if it needs), add a little more olive oil (or peanut oil) and add the mushrooms. Stir for about 1 minute, then add the capsicum. Stir continuously for 2 mins until well browned. Add the ginger, and stir fry for 1 minute. Add the bok choy, snow peas and spring onion and stir fry for another 1-2 minutes.
Add the hoisin sauce mix to the pan, along with the pork pieces and toss well to combine for 30 seconds. Turn off the heat.
Add rice to bowls and top with the pork stir fry. Scatter with chopped cashews.