Healthy, tasty, easy peasy.


    500 g Pork stir-fry strips
    3 tbsp peanut oil
    2 cloves garlic, crushed
    1 onion, chopped
    400 g stir-fry vegetables, sliced or in bite size pieces
    (including mushrooms, broccoli, cauliflower, carrots etc)
    100 g firm tofu, strips or diced
    3 spring onions, sliced


    3 tbsp soy sauce (salt reduced)
    1 tbsp chilli bean paste or chilli sauce to taste
    2 tsp brown sugar
    2 tsp cornflour
    ½ cup (125 mL), approx chicken stock (salt reduced)
    Gather all equipment and prepared ingredients. Wash rice and steam. Mix all sauce ingredients together.

    Heat wok or fry pan until hot. Add a drizzle of oil, stir-fry garlic until fragrant. Stir-fry pork in 1–2 batches for a minute and remove.

    Add a little more oil, stir-fry onions and vegetables for 30 seconds until hot, but still crisp.

    Return pork.

    Push pork and vegetables to the side, mix and add sauce mixture, stir and bring to simmer. Mix through tofu.

    Taste, sprinkle with spring onions and serve with steamed rice.

    Tip: Use your favourite stir-fry chilli sauce. Add a few sliced gourmet mushrooms.

    Cooking Time: <30 mins
    Dish Type: Stir-Fry
    Occasion: Dinner for 2
    Special Diets: None
    Cuisine: Modern
    Kids Friendly: Probably not