pork rib stir-fry



  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 2 garlic cloves, crushed
  • 1 tablespoon ginger, finely grated
  • 800g Coles Australian Pork Spare Ribs
  • 1 tablespoon peanut oil
  • 1 bunch baby buk choy, leaves separated
  • 2 spring onions, cut into 5cm lengths
  • Steamed long-grain rice, to serve
  • Long red chilli, sliced, to serve


Step 1


Combine soy sauce, sugar, garlic and ginger in a small jug. Pat dry pork ribs with paper towel. Cut into 2cm pieces diagonally along bones. Place in a bowl and stir in half the soy sauce mixture.

Step 2

Heat the oil in a wok over medium-high heat. Stir-fry pork, in 2 batches, for 5 mins or until golden and crisp.

Step 3

Add the buk choy and cook for 2 mins or until wilted. Add remaining soy sauce mixture and spring onion and stir-fry for 1 min or until spring onion just wilts. Serve with rice and chilli.

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