Coconut and Chilli Pork Stir-fry

March 01, 2015 • Posted in: Stir-fry, pork, coconut, delicious. magazine

From deliicious.' March 2015 edition.


  • 1 tbsp chilli paste
  • 3 garlic cloves
  • 1 1/2 tbs grated ginger
  • 1/3 cup shredded coconut (fresh, if you can get it), plus extra to serve
  • 1/3 cup (80mL peanut oil)
  • 450g pork fillet, cut into 1cm-thick slices
  • 2 bunches baby pak choy, halved lengthwise
  • 1/2 bunch spring onions, chopped
  • 150g oyster mushrooms, halved (find them - button will not do!)
  • 2 tbsp shaoxing
  • 1 tbsp soy sauce
  • 2 tbsp oyster sauces
  • 270g somen noodles, cooked according to instructions


  1. Combine the chilli paste, garlic, ginger, coconut and 2 tbsp oil in a bowl. Place half the mixture in a separate bowl, add pork and turn to coat. Cover and set aside for 15 minutes to marinate.
  2. Heat 1 tbsp oil in a wok or large frying pan over high heat. Stir-fry pork for 2 minutes or until browned, then remove and set aside.
  3. Blanch pak choy in boiling water for 2 minutes or until tender. Drain. Set aside.
  4. Return wok to high hea with remaining 1 tbsp oil. Add spring onion and remaining coconut mixture and stir fry for 1 minute. Add mushrooms and stir-fry for 2 minutes or until fragrant. Add rice wine, soy and oyster sauce, and stir-fry for 1 minute.
  5. Return pork to the wok and stir fry for a further 1-2 minutes until warmed through.
  6. Divide noodles among bowls and top with pak choy, pork and coconut to serve.
Preparation time: 25 minutes
Cooking time: 15 miutes
Serves: 2-4

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