Sticky Pork Stir-Fry

Prep Time
Cook Time
Ready In

"From our Sunday newspaper The Sunday Times. Times are estimated. The DH and I have since made this though used a pork fillet instead of medallions as that is what we had on hand and also used chow mein noodles instead of rice and was very much enjoyed."

Original recipe yields 4 servings


  • Serving Size: 1 (461.1 g)
  • Calories 785
  • Total Fat - 27.7 g
  • Saturated Fat - 7.7 g
  • Cholesterol - 160.2 mg
  • Sodium - 1535.3 mg
  • Total Carbohydrate - 70.5 g
  • Dietary Fiber - 3.9 g
  • Sugars - 12.6 g
  • Protein - 61.8 g
  • Calcium - 67.8 mg
  • Iron - 3.9 mg
  • Vitamin C - 7.9 mg
  • Thiamin - 1.2 mg

Step 1

Combine pork, sugar, soy sauce, five spice and fish sauce in a medium bowl and toss to coat.

Step 2

Cook rice stick noodles, following packet directions until tender and drain well and cover to keep warm.

Step 3

Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat. Stir-fry pork, in 2 batches, for 1 to 2 minutes or until golden and transfer to a bowl.

Step 4

Heat remaining oil in wok over high heat and stir-fry onion, ginger, garlic, capsicum and carrot for 5 minutes or until just tender. Add pork, pak choy, snow peas, stock and oyster sauce and stir-fry for 2 to 3 minutes or until pork is cooked through and snow peas are tender.

Step 5

Top with cashews, onion and chilli and serve with rice noodles.

Tips & Variations

No special items needed.



Oh my, was the flavor of this pork stir-fry ever good! I absolutely loved the flavors. It took me a good 30 minutes just to get all of the ingredients prepped, and probably an hour total from start to finish. I loved all of the ingredients and they worked really well together. My rice noodles didn't really blend very well with the rest of the ingredients, so next time I think I'll mix them right into the pan and let them cook together for the last 5 minutes or so. I'm already looking forward to making this recipe again. Thank you!

review by:
(14 Oct 2020)