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Serves 4


500g Pork Fillet, thinly sliced

2tbsp Rice Wine or Brandy

1tbsp Sesame Oil

325g Easy Cook Brown Rice

1tbsp Finely Grated Fresh Ginger

2 Garlic Cloves, Finely Grated

200g Tender Stem Broccoli, cut in half & ends trimmed

1 x 250g Pack Pak Choi, ends trimmed & thickly sliced

1 x 180g Pack Sugar Snap Peas

2tbsp Low-Salt Soy Sauce

2tbsp Cornflour

1tbsp Groundnut Oil

2tbsp Oyster Sauce


Per serving: 

Calories: 465  Sugar: 3g  Fat: 11g  Saturates: 2g  Salt: 1.2g


Toss the pork fillet in the rice wine or brandy, 1 tablespoon of soy sauce, sesame oil & cornflour to coat. Marinate for 30 minutes. Meanwhile, cook the rice following pack instructions.

Mix together the remaining soy sauce with the oyster sauce, ginger & garlic to make a thick sauce. Bring a saucepan of water to the boil and blanch the broccoli for 3 minutes. Drain & run under cold water to cool.

Heat the groundnut oil in a large wok over a high heat & stir-fry half the port for a few minutes until just cooked. Remove from the work & set aside. Repeat with the remaining pork.

Wipe the wok with kitchen paper & return to the heat. Add the broccoli & sugar snap peas with 3 tablespoons of water & stir-fry for 4 minutes. Add the pak choi & 1 tablespoon of water & cook for another 2 minutes. Return the meat to the pan with the sauce, toss with the greens & heat for 1 or 2 minutes more. Serve with the rice.