This delicious pork stir-fry makes the most of the broccoli season. Made using pork steaks, broccoli, garlic and ginger and a hand mixed honey sauce. All served with steamed rice. Nutritious, quick and delicious. 

30 Minutes. Free Range. Family friendly. 

Serves 2.

350g pork loin
Premix sauce:
1 teaspoon honey
1 teaspoon siracha
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2cm ginger
2 garlic cloves
1 small head broccoli 
3/4 cup long grain rice

Cook rice
Using absorption method, cook rice. Place the rice in saucepan with 2 cups cold water. Bring to the boil until liquid has completely absorbed. Cover pot, remove from heat and set aside for 15 minutes.

Prepare pork & vegetables
Thinly slice pork. Combine in a bowl with salt and pepper. Crush the garlic and grate the ginger. Cut broccoli into small florets.

Cook stir-fry
Bring a wok or frying pan to high heat with a drizzle of olive oil. Cook the pork for 
2 - 3 minutes until browned on all sides and then remove into a bowl and set aside. Return the same pan to a medium heat, adding a drizzle of olive oil if dry. Add in the garlic and ginger. Stir-fry for 30 seconds. Pour in the premix sauce and bring to a boil, stirring frequently. Add the broccoli and cook for 1 - 2 minutes. Return pork and toss to coat. Remove from heat.

To serve
Fluff the rice with a fork. Spoon into bowls and top with the stir-fry.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

September 07, 2016 by Timothy Ryder
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