
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.
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.
Toss in the snow peas and continue to stir-fry until they are evenly distributed. Pour in the chicken stock and bring the mixture to a boil.
In a small bowl, mix the cornstarch with a little cold water to create a slurry. Once the wok liquid is boiling, stir in half of the cornstarch mixture. Cook for 20 seconds until the sauce thickens and coats the back of a spoon. If the sauce is too thin, add more slurry; if it's too thick, add a splash more chicken stock.
Taste and adjust seasoning with extra soy sauce or salt if desired. Plate immediately and serve with steamed white rice.
If you cannot find Shaoxing wine, dry sherry is a great substitute. For the best results, ensure your wok is very hot before adding the vegetables to maintain their crisp texture. You can find Chinese roast pork (Char Siu) at most Asian grocery stores in the deli section.
