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.
Serving size
Ingredients
Ingredients
- 90g Tenderstem broccoli (use half)
-
2 tsp garlic paste (use half)
-
2 tsp ginger paste (use half)
- 1 tsp black sesame seeds (use half) (Sesame)
-
100g rice (brown) (use half)
-
1 tbsp chilli paste (use half)
- 120g chestnut mushrooms (use half)
-
15ml hot honey (use half)
-
3 tbsp hoisin sauce (use half) (Soya)
- 1 pepper (use half)
-
1 tsp Chinese five-spice (use a quarter)
- 1 x 150g free-range diced pork
- 80g chestnuts (use half)
Sesame, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 119Kcal | 600Kcal |
| 500kJ | 2511kJ | |
| Fat | 2.7g | 13g |
| of which saturates | 0.6g | 2.8g |
| Carbohydrates | 15g | 76g |
| of which sugars | 3.6g | 18g |
| Protein | 8.8g | 44g |
| Salt | 0.33g | 1.7g |
| Fibre | 2.0g | 10g |
Ingredients
Ingredients
- 90g Tenderstem broccoli
-
100g rice (brown)
- 1 tsp black sesame seeds (Sesame)
-
2 tsp garlic paste
-
2 tsp ginger paste
-
1 tbsp chilli paste
-
1 tsp Chinese five-spice (use half)
-
3 tbsp hoisin sauce (Soya)
-
15ml hot honey
- 300g free-range diced pork
- 1 pepper
- 120g chestnut mushrooms
- 80g chestnuts (use half)
Sesame, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 105Kcal | 561Kcal |
| 441kJ | 2345kJ | |
| Fat | 2.5g | 13g |
| of which saturates | 0.5g | 2.8g |
| Carbohydrates | 13g | 67g |
| of which sugars | 3.0g | 16g |
| Protein | 8.2g | 44g |
| Salt | 0.31g | 1.7g |
| Fibre | 1.7g | 8.9g |
Sticky Five-spice Pork with Brown Rice, Chestnuts & Mushrooms
This take on the traditional Chinese stir-fry is utterly delicious and comforting. You'll sizzle flavourful diced pork with sticky-sweet hoisin, garlic, ginger and five-spice. Add tender chestnuts and mushrooms. A pinch of chill paste for warmth, then serve with fluffy brown rice and sesame seeds.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a measuring jug & a sieve
Get the rice on & prep
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, dice the pepper into 2cm chunks. Thinly slice the mushrooms. Halve the half pack of chestnuts. Trim and cut the broccoli into thirds
Get sizzlin'
- Heat the large frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the pork and cook for 10 mins, stirring frequently, until golden brown
- In the final 4 mins, add the broccoli and a pinch of five-spice. Season with salt and pepper
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Remove from the pan and set aside
Cook the veg & add the sauce
- Reheat the pan with 1 tsp olive oil on medium-high heat. Once hot, add the mushrooms, pepper and chestnuts. Season with salt and pepper. Cook for 4-5 mins, until softened
- Add the ginger puree, garlic paste and another pinch of five-spice and cook for 1 min
- Add the chilli paste (add less for less heat), hoisin, honey and 75ml water (40ml for 1 person), then return the pork and broccoli to the pan and cook for a further 3-4 mins, until the sauce has thickened
Plate up
- Share the pork between bowls, with the rice alongside. Scatter over the sesame seeds to finish
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