The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Garlicky Chinese Pork Stir-fry with Pak Choi
Inspired by Chinese flavours, this free-range British pork dish is infused with onion, garlic, five-spice, honey and tamari. We sneak in plenty of veg, including pak choi, red pepper and green beans. Then pair with hearty brown rice to mop up all the deliciousness.
Prep in 10
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 1 pepper
- 1 pak choi
- 500g free-range pork strips
- 1 tsp Chinese five-spice (Cassia, Fennel, Ginger, Star Anise, Clove)
- 25g honey
- 1 onion
- 160g brown rice (brown rice (100%))
- 4 garlic clove
- 160g green beans
- 1 handful of fresh coriander
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 tbsp balsamic vinegar (Sulphites) (Wine Vinegar, Concentrated Grape Must)
Nutritional Information
Calories: 433
Protein: 35g
Carbs: 42g
Fat: 13g
Garlicky Chinese Pork Stir-fry with Pak Choi
Inspired by Chinese flavours, this free-range British pork dish is infused with onion, garlic, five-spice, honey and tamari. We sneak in plenty of veg, including pak choi, red pepper and green beans. Then pair with hearty brown rice to mop up all the deliciousness.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Finely chop or crush the garlic. Thinly slice the onion and pepper. Roughly chop the coriander. Roughly chop the green beans. Trim and roughly chop the pak choi.
- Heat a medium frying pan with 2 tbsp oil on medium-high heat. Add the pork and cook for 5 mins, until golden. Add the garlic, a pinch of five-spice (to taste), onion, pepper and green beans. Cook for 5 mins, until softening.
- Add the pak choi and half the coriander to the pan. Cook for 3 mins, then add the tamari, honey and vinegar. Cook for 5 mins, then season with sea salt and black pepper.
- Serve the rice topped with the pork. Sprinkle over the remaining coriander.
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