Healthy, tasty, easy peasy.


    • 800g pork steaks, sliced into stir fry strips
    • 1 tbsp garlic powder
    • 2 tbsp black bean sauce
    • 1 tbsp dark soy sauce
    • 1 tbsp brown sugar
    • 2 bunches of water spinach (kang kong), chopped into ¼ lengths
    • 1 bunch spring onions, chopped into ¼ lenghts
    • 2 cloves garlic, sliced
    • Put the pork into a container with the garlic powder, black bean sauce, dark soy and sugar. Mix well and leave to marinade for at least 20 mins.
    • In a large fry pan or wok, stir fry the pork in a little coconut oil on high heat for 3-5 mins till cooked through. Remove pork from pan and set aside.
    • It the same pan, add a tiny bit more oil and add the garlic, spring onion stems and water spinach stems first, stir frying for 2 mins. Then add the rest of the leafy parts of the spring onions and water spinach, stir frying for a minute or two till they’ve wilted and you have room to return the pork to the pan.
    • Return the pork and all the saucy juices into the pan and stir till heated through and well combined.
    • Best served with lots of steamed rice and some sliced red chillies as an option.

    Cooking Time: <30 mins
    Dish Type: Stir-Fry
    Occasion: Casual,Entertaining
    Special Diets: None
    Cuisine: Asian
    Kids Friendly: Probably not