Pork Stir-fry With Water Chestnuts & Chinese Greens

Pork Stir-fry With Water Chestnuts & Chinese Greens

By Atika Lim  ,

March 9, 2016

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  • Prep: 5 mins
  • Cook: 15 mins
  • Yields: 4 Servings


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


1Heat 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.

2Add the chestnuts, pork and sauce. Stir fry until combined and heated through.

3Serve the pork stir-fry and vegetables with steamed white rice.

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

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