We are currently making changes to the website

Mira’s Pepper Pork (or Chicken) Stir-fry

Shared by: Mira

This recipe was discovered by my sister Mira, it’s likely she stumbled across it in one of those trashy women’s magazines, or it was passed onto her by a friend, the reality is, she can’t actually remember where! So Mira passed it onto Mum, who passed it onto me over the phone. Turns out that I misheard the recipe and got it a little backwards, kinda like Chinese-whispers I guess. The other mistake I made was using chicken rather than pork fillet, as chicken was all I had in the fridge at the time.

Anyway, despite getting so many key ingredients wrong, the stir-fry was delicious, in fact better than I remembered my sister making it. This stir-fry has now become a weekly staple, but I like to call it the ‘Chicken Pork Stir-fry’ and it’s one of David’s favourites, so I always make sure I have some chicken breast, thinly sliced by my butcher ready to go.

It’s best to marinade overnight, but a couple hours will suffice. The cooking time is less than 15 minutes so it makes a perfect weeknight dinner. Serve with steamed green beans and medium grain rice.


Serves 4

1/2 cup (125ml) peanut oil
1/2 cup (125ml) teriyaki marinade and sauce (I prefer Kikkoman)
5cm piece of ginger, peeled, finely chopped or grated
1-2 garlic cloves, peeled, finely chopped or grated
2 teaspoons caster sugar
700g pork fillet, thinly sliced (or chicken breast)
1 large onion, peeled, thinly sliced lengthways
1/4 teaspoon ground cumin
1 tablespoon cornflour
1/2 teaspoon ground white pepper
Freshly ground black pepper

1) In a medium non-reactive bowl combine peanut oil, teriyaki, ginger, garlic and sugar. Whisk with a fork to emulsify, add pork or chicken and stir to coat. Cover with plastic wrap and refrigerate overnight (or minumum of 2 hours).

2) Heat wok or large frying pan over high heat. Remove chicken from marinade (do not discard marinade), add meat to wok and stir-fry until just cooked (5 minutes). Add onion, cumin and continue to stir-fry (3 minutes). Pour remaining marinade over chicken and onion. Add cornflour to 1/3 cup water and stir until smooth, add to wok. Bring to the boil and stir-fry until sauce thickens (2-3 minutes). Season with white pepper and freshly ground black pepper. Serve while hot with plain medium grain rice and steamed green beans.

– Double this recipe to make an easy reheat weeknight dinner (cook the meat in batches).
– If you don’t have cornflour use plain flour, but be sure to add directly to the wok to cook/toast the flour, then pour over the marinade and water.

1 Comment   |   Add a comment

  1. Rice Palette

    Hello, just dropping by to say how wonderful this recipe looks!

    I like your tips about making extra, as it makes for a great leftover dish. Good idea!!

< Return to Previous

Share and preserve your family recipes here!  

Joining is FREE and you'll never miss a recipe!  

Joining is FREE and you'll never miss a recipe!

Do you have a family recipe you would like to share with the world?

It's FREE to list your recipes here at Village Feast and ensure your families favourite feastsare preserved and enjoyed
by everyone!

Skip to toolbar