The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Faster than takeout pork in oyster sauce
A trio of umami-licious ingredients – tamari, balsamic and oyster sauce – give this ‘in a flash’ stir-fry of pork strips, long-stem broccoli, red peppers and spring onions instant depth, while chilli flakes, garlic and ginger add pep. Fluffy rice is the yin to the sizzling pork’s yang.
SWK: Source of fibre
SWK: High protein
Plants 4
quick cook
Serving size
Ingredients
- 140g basmati rice
- 2 onion
- 1 pepper
- 180g Tenderstem broccoli
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 4 spring onion
- 300g pork strips
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- ½ tsp chilli flakes
- 2 tbsp vegan oyster sauce (Wheat, Soya) (Soy Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol (Ethanol)), Water, Yeast Extract Powder (Yeast Extract, Salt), Cornflour, Shiitake Mushroom Powder, Citric Acid.)
- 1 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
Nutritional Information
Calories: 537
Protein: 50g
Carbs: 80g
Fat: 3.8g
Ingredients
- 280g basmati rice
- 3 onion
- 2 pepper
- 240g Tenderstem broccoli
- 8 spring onion
- 600g pork strips
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- ½ tsp chilli flakes
- 4 tbsp vegan oyster sauce (Wheat, Soya) (Soy Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol (Ethanol)), Water, Yeast Extract Powder (Yeast Extract, Salt), Cornflour, Shiitake Mushroom Powder, Citric Acid.)
- 2 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
Nutritional Information
Calories: 515
Protein: 49g
Carbs: 76g
Fat: 3.6g
Faster than takeout pork in oyster sauce
A trio of umami-licious ingredients – tamari, balsamic and oyster sauce – give this ‘in a flash’ stir-fry of pork strips, long-stem broccoli, red peppers and spring onions instant depth, while chilli flakes, garlic and ginger add pep. Fluffy rice is the yin to the sizzling pork’s yang.
Cook time:
20 mins
Cuisine:
Chinese
Food group:
Pork
Allergens: Soya, Wheat, Sulphites
Cooking Instructions
Boil the rice
- Cook the rice in boiling water for 10-12 mins, then drain and keep warm.
Prep your veg
- Meanwhile, peel the onions and cut each into 8 wedges. Deseed the peppers and thickly slice.
- Trim the broccoli and cut into thirds. Chop two-thirds of the spring onions into 2cm pieces, then thinly slice the rest.
Sizzle the pork
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Fry the pork for 2-3 mins until browned all over.
- Drizzle over a quarter of the tamari and cook for 1 min, tossing to coat the pork strips.
Bring everything together
- Tip in the onions, peppers, broccoli and chopped spring onions. Add a splash of water and cook for 5-7 mins.
- Stir in the remaining tamari, the ginger & garlic paste, chilli flakes, oyster sauce and vinegar along with a splash of water. Cook for 1 min.
Plate up
- Serve the stir-fry on the rice and scatter over the thinly sliced spring onions.