Five-spice pork

    35 mins

    A pungent mix of Szechuan peppercorns, cinnamon, cloves, fennel seed, and star anise, five-spice powder is used extensively in Chinese cooking.

    2 people made this

    Serves: 4 

    • 2 small pork fillets (about 200 g each), trimmed of all excess fat
    • 250 g medium Chinese egg noodles
    • 1 tablespoon canola oil
    • 1 large onion, finely chopped
    • 1 large garlic clove, crushed
    • 1 tablespoon five-spice powder
    • 300 g snow peas or sugar snap peas
    • 2 large red capsicums (or yellow or orange), seeded and thinly sliced
    • ½ cup (125 ml) hot vegetable stock, preferably homemade
    • salt and pepper
    • fresh coriander leaves to garnish

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Cut each of the pork fillets across into 5 mm slices, then cut each slice into 5 mm strips. Cover and set aside.
    2. Cook the noodles in a saucepan of boiling water for 4 minutes, or cook or soak them according to the packet instructions. Drain well and set aside.
    3. While the noodles are cooking, heat a wok or a large heavy-based frying pan until hot. Add the oil and swirl to coat the wok, then add the onion and garlic and stir-fry for 1 minute. Add the five-spice powder and stir-fry for another minute.
    4. Add the pork strips to the wok and stir-fry for 3 minutes. Add the snow peas or sugar snap peas and the capsicums and stir-fry for a further 2 minutes. Pour in the stock, stir well and bring to the boil.
    5. Add the noodles to the wok and stir and toss for 2–3 minutes or until all the ingredients are well combined. Season to taste and serve immediately, sprinkled with coriander leaves.

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    Reviews in English (1)


    Tasted great and very simple.  -  11 Feb 2012  (Review from Allrecipes AU | NZ)