4 Servings
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  • 1 tbsp peanut oil
  • 1 medium onion, sliced thinly
  • 2 cloves garlic, crushed
  • 1 tbsp finely grated fresh ginger
  • 1 small red chilli, chopped finely
  • 1 bunch bai cai, quartered
  • 1 bunch chai xin, chopped coarsely
  • 2 bunches broccolini, trimmed, halved
  • 227g can water chestnuts, drained, cut in half
  • 2 cups roast pork, finely sliced
  • ¼ cup hoisin sauce
  • Steamed white rice, to serve

Heat the oil in a wok. Stir-fry the onion, garlic, ginger and chilli until the onion softens. Add the bai cai, chai xin and broccolini. Stir-fry until the vegetables are tender.


Add the chestnuts, pork and sauce. Stir fry until combined and heated through.


Serve the pork stir-fry and vegetables with steamed white rice.

Bauer/The Australian Women’s Weekly/Photo: Brett Stevens

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