Name: This easy pork stir-fry for one is better than takeaway
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 150g Australian Pork loin medallions, thinly sliced; 1 tablespoon vegetable oil; 2 green onions, white part sliced, green part shredded; 1/2 carrot, halved, sliced diagonally; 1/2 red capsicum, thinly sliced; 50g snow peas, trimmed, halved; Steamed rice, sesame seeds, to serve; Sauce; 2 tablespoons char siu sauce; 1 tablespoon soy sauce; 1/2 teaspoon Chinese five spice

Dinner for one doesn’t have to mean takeout containers or another night of scrambled eggs. This pork stir-fry is proof that a solo dinner can be fast, delicious, and mess-free.

The best part? It all comes together in under 25 minutes in a single pan, making it perfect for busy weeknights when you want something homemade but low effort.

Ingredients

150g Australian Pork loin medallions, thinly sliced

1 tablespoon vegetable oil

2 green onions, white part sliced, green part shredded

1/2 carrot, halved, sliced diagonally

1/2 red capsicum, thinly sliced

50g snow peas, trimmed, halved

Steamed rice, sesame seeds, to serve

Sauce

2 tablespoons char siu sauce

1 tablespoon soy sauce

1/2 teaspoon Chinese five spice

Method

Step 1

For the sauce, whisk all sauce ingredients in a small jug. Set aside.

Step 2

Heat a medium wok on high heat. Stir-fry pork for 2 minutes, or until browned and almost cooked. Remove.

Step 3

Add the white part of onion, carrot, capsicum and snow peas to the same hot wok. Stir-fry for 2–3 minutes or until vegetables are tender. Return pork to wok and add sauce. Stir-fry for 2–3 minutes or until pork is cooked.

Step 4

Serve with rice and sprinkle with sesame seeds and green onion.

*(Photography Tim Roberts; styling Lucy Busuttil; food preparation Mel Burge)*

What cut of pork works best for stir-fry?

Thinly sliced pork tenderloin or pork loin works best because they’re lean and cook quickly. You can also use boneless pork chops, sliced thin against the grain. The key is cutting the pork into even, thin strips so it cooks fast and stays tender.

Can I use frozen vegetables?

Yes, frozen vegetables are a great time-saving option. There’s no need to thaw them first — just add them straight to the pan. Keep in mind they may release a little extra moisture, so cook a minute or two longer to allow the sauce to thicken properly.

How do I keep the pork tender and not overcooked?

Stir-fry cooks quickly over medium-high to high heat. Cook the pork in a single layer and avoid overcrowding the pan. It only needs a few minutes — once it’s just cooked through, remove it from the heat or add the sauce promptly to prevent it from becoming tough.

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.