Pork and Plum Stir Fry with Coconut Rice Recipe

How to make Pork and Plum Stir Fry with Coconut Rice


  1. For the coconut rice: add rice, coconut milk, water and ½ teaspoon salt to a small, heavy-based saucepan and bring to the boil over a high heat. Reduce the heat to low. Cover the saucepan and simmer gently for 12 minutes or until rice is tender. Do not stir during cooking. Turn off the heat and leave to stand for 10 minutes. Fluff the rice with a fork.
  2. For the pork: place soy sauce, honey, garlic and coriander in a mixing bowl. Add sliced pork fillet and stir to combine.
  3. Heat a large frying pan or wok over medium heat. Add 1 tablespoon of oil and the onion. Cook, stirring occasionally, for 5 minutes or until soft. Transfer onion to a plate. Heat another tablespoon of oil in pan over high heat. Add the eggplant slices and cook for 4-5 minutes or until soft and golden, adding more oil if necessary. Transfer to the plate with the onion mixture.
  4. Add the remaining oil and heat over high heat. Add pork fillet mixture, reserving the marinade. Stir fry for 2-3 minutes or until golden and cooked. Add reserved marinade and cook for 1 minute. Add shredded pak choy and cook until wilted. Stir in onion and eggplant mixture and plums then heat through.
  5. Serve with the coconut rice and extra soy sauce.

Tip: Sprinkle with toasted sesame seeds. Serve with Asia Specialities chilli and garlic sauce.

Option: To make vegetarian, replace the pork with 500g firm tofu, sliced into strips.