NZ Woman's Weekly

Cherry & pork stir-fry salad recipe

  • Meal Type

  • Total time

    20 minutes
  • Servings


The cherries give this unusual summer stir-fry a fresh burst of sweet and tart flavours. Add them at the last minute so they keep their glorious ruby colour.

  • 2 tbsp plain oil
  • 1 tbsp grated fresh ginger
  • 1 clove garlic, crushed
  • 30g pork schnitzel, finely sliced
  • ½ tsp star anise
  • 2-3 tbsp soy sauce
  • 2-3 tbsp sweet chilli sauce
  • 200g pitted fresh cherries
  • 200g green beans, trimmed
  • 300g rice stick noodles
  • 150g snow peas
  • Fresh coriander for garnish
  1. Heat the oil in a large frying pan or wok. Add the ginger, garlic, pork and star anise, then stir-fry over a high heat for 3-4 minutes until browned, fragrant and just cooked through.
  2. Add the soy and sweet chilli sauces, tossing together, then stir through the cherries.
  3. Meanwhile, heat a medium saucepan of water and cook the beans for 2-3 minutes.
  4. Add the rice stick noodles and snow peas, stirring until the noodles are white and tender and the snow peas are bright green. Drain and toss with the pork and cherries.
  5. Serve in shallow bowls and garnish with fresh coriander.

TRY ALSO: Sweet BBQ pork stir-fry recipe

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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