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    No cut of pork is better suited to stir fry than fillet. That said, this recipe assumes you have a good strong stove and a heavy based wok. If the answer to either is no, then always fry the pork in batches, in order to keep the heat high. Also, don’t overcook the vegetables – keep them crunchy.


    • 2 x 400 gram white cabbage (silverskin removed)
    • Sea salt flakes and freshly-ground black pepper
    • 2 tablespoon Lemon
    • 8 Garlic (sliced)
    • 6 Piece ginger (cut into fine batons)
    • The Mixed chopped vegetables (cauliflower, capsicum, snow peas, bean shoots) ingredient no longer exists. Try re-saving this recipe.
    • ¼ Dark soy sauce
    • 2 Lemon juice
    • 1 Honey
    • For: 8 serving
    • Preparation: 10 min
    • Cooking: 10 min
    • Ready in: 20 min


    1. Use a sharp knife to slice the pork into fine strips, then season generously with salt and pepper and toss with half the sesame oil.
    2. Fry the pork in a large heavy-based wok over a high heat for 5 minutes, until just browned, then set aside.
    3. Pour the remaining oil into the wok and fry the garlic and ginger briefly, then add the vegetables and cook for 5 minutes.
    4. Return the pork, pour in the soy, lemon juice and honey, mix well, then serve.