Stir-fried hoisin pork with wilted watercress and soya-orange dressing

Stir-fried hoisin pork with wilted watercress and soya-orange dressing

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  • 2 - 4
  • Easy
  • Dairy free
  • 5 minutes
  • 10 minutes
  • Woolworths Grand Rouge


  • 250 g pork fillet or chicken, thinly sliced
  • 2 tablespoon hoisin sauce
  • 1 tablespoon soya sauce
  • 2 tablespoons peanut or sunflower oil
  • 2 large sachets (200g) washed and ready-to-eat watercress
  • For the dressing, mix together:
  • 2 soya sauce
  • 3 tablespoon fresh orange juice
  • 1 clove garlic, crushed
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey
  • For serving:
  • Rice noodles

Cooking Instructions

Mix the pork or chicken with the hoisin and soya sauces (choose wheat-free soy sauce, available from health stores, if wheat or gluten is a concern).
Heat a suitable pan, add the oil and when hot, stir-fry the meat until just cooked.
Pour in the dressing and heat through, stirring to remove any flavoursome bits stuck to the pan. Remove from the stove and stir in the watercress until barely wilted.
Turn into a dish and serve with rice noodles. Serves 2 as a main course, 4 if one of several courses.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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