Cantonese-Style Roast Pork Stir-Fry with Mixed Vegetables

Name: Cantonese-Style Roast Pork Stir-Fry with Mixed Vegetables
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4
Ingredients: 8 oz Chinese roast pork; 3.5 cup large white bok choy; 1 cup snow peas; 0.5 cup fresh button or baby portabella mushrooms; 0.25 cup red bell pepper; 0.25 cup bamboo shoots; 0.25 cup sliced water chestnuts; 1 tbsp canola or vegetable oil; 0.5 tsp ginger; 2 clove garlic, minced; 1 tbsp Shaoxing wine; 1 tbsp regular soy sauce; 1 tsp oyster sauce; 0.5 tsp sesame oil; 0.5 cup hot chicken stock; 1 tbsp cornstarch; 0.5 tsp salt; 0.25 tsp sugar; 1 pinch freshly ground white pepper

A vibrant and savory stir-fry featuring tender slices of Chinese roast pork (Char Siu) tossed with a colorful medley of bok choy, snow peas, and crunchy water chestnuts. This quick, restaurant-quality meal is perfect for busy weeknights and pairs beautifully with steamed jasmine rice.

Servings4 Portions

Prep Time30 Mins

Cook Time5 Mins

Difficulty

Easy

Ingredients

Chinese roast pork
8 oz
large white bok choy
3.5 cup
snow peas
1 cup
fresh button or baby portabella mushrooms
0.5 cup
red bell pepper
0.3 cup
bamboo shoots
0.3 cup
sliced water chestnuts
0.3 cup
canola or vegetable oil
1 tbsp
ginger
0.5 tsp
garlic, minced
2 clove
Shaoxing wine
1 tbsp
regular soy sauce
1 tbsp
oyster sauce
1 tsp
sesame oil
0.5 tsp
hot chicken stock
0.5 cup
cornstarch
1 tbsp
salt
0.5 tsp
sugar
0.3 tsp
freshly ground white pepper
1 pinch

Step-by-Step Instructions

Prepare and chop all of the vegetables before you begin. Stir-frying moves very quickly once the wok is on the heat, so having your ingredients ready (mise en place) is essential.

Heat your wok or a large skillet over medium-high heat. Pour 1 tablespoon of oil around the perimeter of the wok to coat the surface. Immediately add the minced ginger and fry for 5 to 10 seconds until fragrant.

Stir in the minced garlic, then immediately add the mushrooms and red bell peppers. Stir-fry for 15 seconds. Turn the heat up to high and add the bamboo shoots, water chestnuts, and Shaoxing wine. Stir-fry for another 10 seconds.

Add the roast pork slices to the wok. Stir-fry for 20-30 seconds to heat the meat through.

Add the bok choy and stir-fry for 15 seconds. Season the mixture with soy sauce, salt, sugar, sesame oil, oyster sauce, and fresh ground white pepper. Continue to stir-fry for another 20 seconds.