Recipe | Chinese Pork Stirfry

This recipe was certainly a hit tonight at dinner, after a full day at school followed by swimming, it didn’t last long on anyone’s plate! We love using different flavours and ingredients with our charges and have found it to be one of the best ways to keep children interested in food and reduce the chance of them becomming fussy eaters.

* This rciepe uses nuts, but can be easily cooked without them. *


  • 400-500g pork mince
  • 2 garlic cloves, pressed
  • 2cm ginger, finely chopped
  • 2 teaspoons brown sugar
  • dash of fish sauce
  • 2 teaspoons oyster sauce
  • 2 teaspoons soy sauce
  • 10 green beans, chopped
  • 2 carrots, finely slice
  • Splash of sesame oill
  • A small handful of peanuts, break up in pestle and mortar.
  • Rice. We used basmati and wild rice.


  • 1 chilli
  • A sprinkling of sesame seeds


Heat up a small amount of oil in a frying pan and when hot, brown off your meat and put to one side, including juices. In a saucepan of boiling water, cook your rice. In the same pan fry the ginger, garlic, peanuts and chilli, if using it, and fry for one minute before adding your vegetables. Continue to cook, and add the soy sauce, oyster sauce, fish sauce, sesame oil, brown sugar and browned meat.

Serve with rice and sprinkle with sesame seeds.


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