A sticky pork and broccoli stir fry served with a delicious five spice sauce made from pantry staples; soy sauce, brown sugar, five spice, garlic and ground ginger.
This Five Spice Pork Stir Fry is so easy to make and tastes amazing. Made from delicious New Zealand pork steaks, broccoli and a homemade stir fry sauce, this is a meal the whole family will enjoy. Served with hot rice and a sprinkling of sesame seeds this dish proves you don't have to cook complicated recipes to get great flavours.
However if you have a little more time, you could also try my Sticky Chinese Pork Belly - which is also made with tasty Chinese Five Spice.
Ingredient notes:
- Pork: I used diced pork for this recipe. You could also used pork tenderloin cut into strips.
- Chinese Five Spice: This ancient blend of spices is typically made from a combination of star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds.
- Sesame oil: If you don't have sesame oil you could substitute this for a neutral oil, however, it really does add a lovely flavour to the meat.
There's something really satisfying about making your own sauces. Especially when you have most of the ingredients in the cupboard already!
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Whisk together all of the ingredients for the stir-fry sauce and set aside until ready to use.
Heat sesame oil in a large non-stick frying pan, add the pork and brown on all sides, about 5 mins. Pour boiling water over the broccoli while you fry the pork, drain and then add to the pan.
Make a space in the centre of the frying pan and pour in the stir-fry sauce, bring it to a simmer then stir through the pork and broccoli. Cook stirring until the sauce thickens up and pork is cooked through.
Serve immediately on top of steamed rice with a sprinkle of sesame seeds.
If you love this type of Asian style cooking, make sure sure you check out my recipes for Sticky Asian Beef, Sticky Chinese Pork Belly and Sticky Prawn Rice Bowls.
Recipe FAQs:
This meal works best with pork steaks, or pre-diced pork meat. Avoid chops or cuts of meat with bones in them. This recipe would also be great with diced chicken, beef or tofu.
You could substitute the broccoli for green beans, bok choy, carrot or capsicum.
Storage:
Store any leftover pork stir fry in an airtight container in the fridge for up to three days. Reheat on the stovetop or in the microwave until piping hot.
Related Recipes:
Made this recipe?
Please click on the stars below to rate it or, write a review!
5 spice Pork Stir Fry
A sticky pork stir fry with a delicious homemade sauce.
Ingredients
- 1 tsp sesame oil
- 600g pork steaks, diced
- 200g broccoli stems, sliced
- 1 tsp sesame seeds
STIR-FRY SAUCE:
- 4 Tbsp soy sauce
- 2 Tbsp brown sugar
- 1 tsp five spice powder
- 1 tsp garlic, crushed
- 1 tsp ground ginger
- 1 tsp sesame oil
- ¼ tsp crushed chilli (optional)
Instructions
- Whisk together all of the ingredients for the stir-fry sauce and set aside until ready to use.
- Heat sesame oil in a large non-stick frying pan, add the pork and brown on all sides, about 5 mins.
- Pour boiling water over the broccoli while you fry the pork, drain and then add to the pan.
- Make a space in the centre of the frying pan and pour in the stir-fry sauce, bring it to a simmer then stir through the pork and broccoli.
- Cook stirring until the sauce thickens up and pork is cooked through.
- Serve immediately on top of steamed rice with a sprinkle of sesame seeds.
Notes
- Always check the label on processed foods, including sauce bottles, to ensure they are completely gluten free.
- Extra vegetables can be added like cauliflower, green beans, pak choy or carrots
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 562Total Fat: 34gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 166mgSodium: 1163mgCarbohydrates: 14gFiber: 3gSugar: 7gProtein: 49g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
If you don't already follow me, head over to my Instagram or Facebook pages to keep up to date with all my new recipes.
Vanya
Nicola says
How is the sauce supposed to thicken with no thickening agent for the 5 spice pork stir fry? Cooking it now and it’s so watery still after cooking for about 10 minutes. Veges are now looking soggy!
VJ cooks says
I'm sorry to hear that, I've never had that problem before. The sauce is not super thick, but it does reduce in the pan. Three things I can think of that would impact this process: 1) the size of your pan - if it's too small the vegetables will be crowded and the sauce has a smaller surface area to reduce on 2) the water content of the broccoli - if you haven't drained them properly they can retain more water which could lead to sogginess and 3) the heat of the pan - if it's too low it will inevitably take longer to cook.
Simon says
Blanching the vegies keeps them crisp. I use a Wok and get it smoking.. the sauce reduced in a few minutes.
I have to nuke the vegies for my wife as she likes em soggy so I remove em at the end, nuke em then mix in her serving.