User Review
5 (1 vote)

Hoisin pork stir-fry

We've made a stir-fry classic of hoisin pork into a colourful combo, ideal for quick and filling weeknight cooking.

Serves 4

Prep Time 10 min

Cooking Time 15 min


  • 200g basmati rice
  • 1tsp sunflower oil
  • 500g pork loin steaks, trimmed and cut into thin strips
  • 1 red onion, cut into thin wedges
  • 2 garlic cloves, crushed
  • 25g fresh ginger, finely grated
  • 1 small red chilli, finely chopped
  • 1 large yellow pepper, sliced
  • 200g sugar snap peas, trimmed and sliced diagonally
  • ½ aubergine, halved lengthways and thinly sliced
  • 3 celery sticks, thinly sliced
  • 6tbsp hoisin sauce
  • 2tbsp lime juice
  • Fresh coriander leaves, to garnish
User Review
5 (1 vote)


  1. Cook the rice according to the pack instructions. Drain, then keep warm.
  2. Meanwhile, brush a wok with half the sunflower oil and put over a high heat. Once hot, add half the pork and stir-fry for 2 min or until just cooked. Transfer to a bowl, then reheat the wok and repeat with the remaining pork strips. Set aside and keep warm.
  3. Reheat the wok over a medium-high heat and add the remaining oil. Add the onion, garlic, ginger and chilli and stir-fry for 1 min. Add the pepper, sugar snap peas, aubergine and celery and stir-fry for a further 4 min. Add 4tbsp water, then cover and cook for a further 2 min.
  4. Combine the hoisin sauce and lime juice in a small bowl, then add to the wok and toss to combine. Return the pork to the wok and toss to heat through. Serve with the rice, garnished with coriander.
User Review
5 (1 vote)

Nutrition per serving

Read more on how we calculate nutrition.
436 34.7g 6.9g 1.9g 4g 14.8g 1.4g 74mg 58.9g 2.5mg

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