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Pork Stir-Fry with a Candlenut Spice

Ming Tsai shares a delicious pork stir-fry recipe as featured on Episode 25 of Simply Ming.


  • 2 tablespoons coriander seeds

  • 2 tablespoons cumin seeds

  • 6 candlenuts or macadamia nuts

  • 2 cloves garlic, peeled

  • 2 thai bird chilies, chopped

  • 2 cups rice flour

  • 2 pounds pork rump (leg), cut into 1-inch pieces

  • 1/2 cup plus 2 tablespoons canola oil

  • 1 bunch scallions, green and white parts sliced

  • 8 garlic chives, cut into 1-inch lengths

  • 1/2 bunch chives, cut into 1-inch lengths

  • 4 heads bok choy, leaves separated

  • 1 pound fresh egg noodles or cooked chow mein noodles

  • 2 tablespoons soy sauce

  • juice of 1 lime

  • juice of 1/2 orange*

  • kosher salt


  • 1.

    Heat wok over medium-high heat and add the coriander seeds, cumin seeds and candlenuts. Cook until toasted and fragrant, about 1 minute then transfer to a mortar and pestle or an electric spice grinder (or blender). Add garlic and Thai bird chiles and grind to a coarse paste.

  • 2.

    Put rice flour in large bowl. Season pork with salt and pepper and add to bowl with flour. Toss pork to coat lightly with rice flour, shaking off the excess.

  • 3.

    Heat wok over medium-high heat and add 1/2 cup oil. When oil is hot, cook pork in batches, until golden, about 1 minute, and transfer to paper towel-lined plate. Repeat with remaining pork and set aside.

  • 4.

    Drain oil from wok into a small bowl and add remaining 2 tablespoons of oil. Add scallions, garlic chives, chives and stir fry until aromatic, 1 to 2 minutes. Then add the spice paste and stir. Add bok choy, toss to coat with spices, then return pork to wok. Add noodles, toss and cook 2 minutes to heat through. Add soy sauce, lime juice and orange juice, and toss. Taste for seasoning. Enjoy!


*Calamansi, also known as acid orange, was used in this recipe. The combination of lime and orange juices is the best approximation if calamansi is not available.

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