Chinese BBQ Pork with Stir Fry Vegetables

Serves: 4 - 6

Cooking Time: 30 minutes


Quantity Ingredient
2 Mt Mercer Pork Fillets
30g Chinese BBQ pork seasoning
  Olive oil spray
2 bunches Buk Choy
100 g Oyster Mushrooms
30 g Sugar Snap Peas
1 bunch Broccolini or Asparagus
1 tblsp Oil
2 cloves Garlic
100 ml Oyster Sauce
  Steamed rice to serve
  Fried Shallots to garnish

Method: Pre-heat oven to 200°C + Stove Top

  1. Cut each fillet in half and then in half lengthwise and sprinkle each fillet liberally with the Chinese BBQ seasoning and spray with a little oil. Allow to marinate for 20 minutes or up to 4 hours refrigerated.

  2. Place the marinated fillets onto a baking tray lined with baking paper and roast in the pre-heated oven for 20 minutes. Remove cover and rest for 10 minutes.

  3. Heat oil in a wok and sauté the garlic for 1 minute.

  4. Add the vegetables to the wok and stir-fry for 3 – 4 minutes. Stir in the oyster sauce and heat through.

  5. Place the pork fillets onto individual serving plates; arrange stir fry vegetables in the centre of the fillet.

  6. Serve hot with a small bowl of steamed rice garnish with fried shallots.
Notes: pork fillets may be replaced with pork scotch, cooking time 20 minutes per 500 g.