Today I’m going to share my oldest and favourite stir fry recipe – Sweet Pork Stir Fry.  The original recipe came from a magazine a long time ago now and has been cooked and adapted many times over.  The recipe below is where it has settled.

The pork is marinated in Hoisin Sauce, a sweet, salty and spicy thick sauce which imparts a barbecue like flavor to the pork.  A second ‘stir fry sauce’ is added with the vegetables to give the final dish a wonderfully tasty coating.

One word of warning, I find when cooking pork (or any other meat) that has been marinated in hoisin sauce, a black coating may occur in the wok.  Be sure to remove this with a spatula before starting to cook the vegetables or you will end up with black flecks all through the dish.  While this doesn’t alter the taste, the look and texture of the final result is not as nice.

Sweet Pork Stir Fry

Pork Stir Fry

Pork Stir Fry


500g pork meat, cut into strips
1/3 cup Hoisin sauce
1 tablespoon peanut oil
1 red onion, cut into wedges
1 clove garlic, crushed
5 cups chopped stir fry vegetables (see note)
400g pack hokkien noodles
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons sweet chilli sauce


Combine the pork and hoisin in a glass or ceramic bowl and marinate for 3 hours, covered in the refrigerator.

Prepare noodles according to packet directions and set aside.

Add 1 teaspoon of oil to wok and heat.  Stir fry 1/3 of the marinated pork in the wok until browned well.  Repeat with remaining two batches of pork.

Add remaining oil to pan, then throw in the onion.  Stir fry for 1 minute.  Add any ‘hard’ vegetables, soy sauce, oyster sauce, sweet chilli sauce and the garlic and stir fry for a minute.  Add remaining ‘soft’ vegetables and stir fry for a further minute.

Return the pork to the pan along with the noodles.  Stir fry everything together and combine well.   Cook long enough to heat the pork and noodles through.  Serve.

The Klutzy Cook Notes

  • I prefer to use pork fillet for this recipe, but have also used lean pork leg steak.
  • The key with any stir fry is to have everything prepared beforehand.  That way the dish can be cooked quickly and the crisp, fresh texture that makes stir fries so wonderful is maintained.  You don’t want anything ‘stewing ‘ in the wok while you’re preparing ingredients. Cut up meats and vegetables, have sauces measured out and noodles prepared.
  • Use whatever vegetables are seasonal and readily available.  Great vegetables to use are – broccoli, carrot, wombok (Chinese cabbage), bok choy, corn and capsicum.   Separate them into ‘hard’ (carrot, broccoli etc) and soft (leafy vegetables, capsicum) before cooking to make it easier.
  • The hokkien noodles can be replaced with whatever noodles you prefer, including rice noodles.  Alternatively, omit the noodles altogether and serve the dish with rice.  Just as delicious!

Some other stir fry recipes you might like:

Minced Beef Stir Fry with Noodles

Easy Turkey Stir Fry

If you have any questions or comments about this recipe, please feel free to leave them below.

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