Cantonese Stir-Fried Pork with Chinese Yellow Chives

Name: Cantonese Stir-Fried Pork with Chinese Yellow Chives
Prep time: 70 min
Cook time: 5 min
Total time: 75 min
Yield: 2
Ingredients: 8 oz pork shoulder; 8 oz Chinese yellow chives; 2/3 cup low-sodium chicken stock; 2 tbsp water; 2 tsp cornstarch; 2 tsp vegetable oil; 1 tbsp oyster sauce; 1 tsp clear rice wine; 1 tsp soy sauce; 1/4 tsp sesame oil; 1/2 tsp salt; 1/8 tsp sugar; 1/8 tsp ground white pepper; 1/8 tsp baking soda

A classic Cantonese dish featuring tender, velveted pork strips and aromatic yellow chives. This quick stir-fry delivers a sophisticated balance of savory flavors and delicate textures, perfect for a weeknight meal.

Servings2 Portions

Prep Time70 Mins

Cook Time5 Mins

Difficulty

Intermediate

Ingredients

pork shoulder
8 oz
Chinese yellow chives
8 oz
low-sodium chicken stock
0.7 cup
water
2 tbsp
cornstarch
2 tsp
vegetable oil
2 tsp
oyster sauce
1 tbsp
clear rice wine
1 tsp
soy sauce
1 tsp
sesame oil
0.3 tsp
salt
0.5 tsp
sugar
0.1 tsp
ground white pepper
0.1 tsp
baking soda
0.1 tsp

Step-by-Step Instructions

In a medium bowl, velvet the pork by combining the pork strips with water, cornstarch, vegetable oil, oyster sauce, and baking soda. Mix thoroughly until the meat is evenly coated. Cover and refrigerate for at least 1 hour, or overnight for the most tender results.

Prepare the stir-fry sauce by whisking together the chicken stock, clear rice wine, oyster sauce, soy sauce, sesame oil, salt, sugar, and white pepper in a small bowl. In a separate tiny bowl, mix 1 teaspoon of cornstarch with 1 tablespoon of water to create a slurry.

Heat a wok over high heat until it begins to smoke. Swirl in a tablespoon of oil to coat the perimeter. Add the marinated pork (ensure it has reached room temperature) in a single layer. Sear undisturbed for 1 minute, then stir-fry for another 30 seconds until the pork is mostly cooked through.

With the heat still on high, pour in the prepared sauce mixture to deglaze the wok. Bring the liquid to a boil. Slowly pour in about half of the cornstarch slurry while stirring constantly to thicken the sauce to your liking.