• 1/4 cup light soy
  • 2 tablespoons oyster sauce
  • 1 tablespoon honey
  • 1 tablespoon Chinese cooking wine (dry sherry if you have none)
  • 1 teaspoon five-spice powder
  • 1/2 teaspoon sesame oil
  • 1 clove of garlic crushed
  • 600gm Goulburn Valley Pork lean steaks sliced thinly
  • 2 tablespoons peanut oil
  • 600gm baby bok choy, chopped roughly
  • 227g can water chestnuts, rinsed drained and slice thickly
  • 2 long red chillies, sliced thinly



Combine soy sauce, sesame oil, garlic, honey, oyster sauce, wine, five-spice & pork in a bowl. Cover & refrigerate 3 hours or overnight.


Stir fry pork in batches in a heated oiled wok until brown.


Heat peanut oil in same wok then stir fry bok choy, water chestnuts, nuts & chilli until tender.


Return pork to the wok with remaking liquid from marinade and stir fry until hot.



click the link for a PDF copy of our Goulburn Valley Pork Stir-Fry