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Easy prep
Dairy Free

Sichuan Pork Stir-Fry

with Broccolini & Bok Choy

Cooking time

15 minutes




750 /serving

Stir-fry is one of our favourite foolproof quick dinners; it’s uncomplicated, it’s quick, and you can put just about anything in it that you happen to have lying at the back of your crisper drawer. Tonight we concoct a Sichuan stir-fry that is full of flavour and heat; spicy, sesame-flecked pork strips are tossed with Shanghai noodles in a sticky, garlicky soy sauce with sautéed broccolini and bok choy. Garnish your plate with zingy fresh mint and chopped cashews and you have dinner ready in 15 minutes flat.

We will send you:

  • 600g Pork chops
  • 30ml Minced garlic
  • 30ml Ginger paste
  • 1 Bunch of mint
  • 1 Bunch of broccolini
  • 200g Sliced bok choy
  • 450g Fresh Shanghai noodles
  • 120ml Sweet soy sauce
  • 60ml Rice vinegar
  • 50g Roasted cashews
  • 14g Sichuan stir-fry spice blend (Sichuan pepper, sesame seeds, chili flakes, kosher salt, black pepper)

Contains: Gluten, Sesame Seeds, Soy, Sulphites, Tree Nuts, Wheat

You will need:

Large pot
Large pan
Salt & pepper
Total Fat
21 g
Saturated Fat
5 g
1140 mg
Total Carbs
90 g
12 g
52 g
5 g
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Cook the noodles
Bring a large pot of salted water to the boil. Add the noodles to the pot of boiling water. Cook, 5 to 7 minutes, until just al dente (still slightly firm to the bite). Drain the noodles, drizzle with oil and set aside in a warm spot.
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Cook the pork
In a large pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with ½ the spice blend. Add the pork chops* to the pan and cook, 3 to 5 minutes per side, until nicely browned and cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan.
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Mise en place
While the pork cooks, roughly chop the cashews. Pick the mint leaves from the stems.
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Cook the vegetables & make the sauce
In the reserved pan of fond, heat a drizzle of oil on medium. Add the broccolini and cook, stirring occasionally, 2 to 3 minutes, until beginning to brown. Add the bok choy, garlic, ginger and as much of the remaining spice blend as you’d like. Cook, stirring frequently, 1 to 2 minutes. Add the sweet soy sauce and vinegar. Cook, stirring frequently, 1 to 2 minutes, until combined. Add the noodles and toss to combine; season with S&P, to taste.
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Plate your dish
Divide the noodles and vegetables between your plates. Spoon over any remaining sauce from the pan. Top with the pork chops (thinly slice against the grain if you wish). Garnish with the mint (roughly chop before adding) and cashews. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.