Better Than Takeout! Chinese Roast Pork Stir-Fry Recipe
A beloved staple in American Chinese cuisine, Roast Pork with Chinese Vegetables delivers a perfect balance of smoky, savory, and fresh flavors. Tender slices of char siu pork mingle with crisp, colorful vegetables in a light yet flavorful sauce, making every bite irresistibly satisfying.
This vibrant stir-fry comes together in minutes, with layers of textures from crunchy water chestnuts and snow peas to juicy mushrooms and bok choy. Infused with aromatic ginger, garlic, and a touch of Shaoxing wine, the dish offers a rich umami depth that complements the succulent roast pork beautifully.
Whether you’re craving a quick and wholesome meal or looking to recreate a restaurant favorite at home, this dish is a must-try. Serve it over steamed rice for a complete, nourishing meal that’s packed with authentic flavors and effortless elegance.
Roast Pork with Chinese Vegetables: Essential Ingredients
Char Siu Roast Pork – The heart of this dish, offering smoky, caramelized richness with a tender bite that soaks up the savory sauce beautifully.
Bok Choy – Crisp, slightly peppery greens that add freshness and balance, soaking in the aromatic flavors of the stir-fry.
Mushrooms – Earthy and juicy, these enhance the dish with a meaty texture and deep umami essence.
Red Bell Pepper – A vibrant pop of sweetness that contrasts the savory elements while adding a satisfying crunch.
Snow Peas – Delicate yet crisp, they contribute a fresh, slightly sweet bite that complements the pork.
Shaoxing Wine – A subtle but essential ingredient, elevating the dish with its rich, fragrant depth.
Oyster Sauce & Soy Sauce – A dynamic duo that builds the umami base, balancing saltiness, sweetness, and complexity.
Ginger & Garlic – The aromatic backbone, infusing warmth and depth that tie the flavors together seamlessly.
Roast Pork with Chinese Vegetables: A Flavorful Stir-Fry
A classic dish in American Chinese cuisine, Roast Pork with Chinese Vegetables brings together smoky, tender char siu pork with crisp, vibrant vegetables in a savory, aromatic sauce. This quick and easy stir-fry is packed with umami flavors, a satisfying balance of textures, and a hint of sweetness from the Shaoxing wine and oyster sauce. Whether you’re recreating a restaurant favorite or exploring new flavors, this dish is a must-try.
Recipe Tips
1. Choose the Right Char Siu Pork
The key to an authentic taste is properly roasted Chinese char siu pork. If you have time, making your own with a marinade of hoisin sauce, honey, soy sauce, and Chinese five-spice powder will elevate the dish. If using store-bought char siu, ensure it has a deep red glaze and a smoky-sweet aroma.
2. Master the Stir-Fry Timing
Stir-frying is all about quick cooking over high heat. To achieve restaurant-quality texture, prepare all ingredients in advance and cook in stages. Start with aromatics (ginger and garlic), followed by vegetables in order of firmness, and add the pork last to prevent overcooking. A hot wok and swift movements ensure even cooking and preserve crisp textures.
3. Perfect the Sauce Consistency
The cornstarch slurry thickens the sauce, but adding too much at once can create a gloopy texture. For a silky finish, mix the slurry well and add it gradually while stirring. If the sauce thickens too much, a splash of chicken stock or water will restore balance.
What to Serve with Roast Pork with Chinese Vegetables
1. Steamed Jasmine Rice
A classic pairing, fluffy jasmine rice absorbs the rich, savory sauce, balancing the dish’s bold flavors. For extra depth, try garlic-infused rice or a lightly seasoned fried rice.
2. Egg Drop Soup
A light and soothing side dish, egg drop soup complements the stir-fry without overpowering it. The delicate texture of silky egg ribbons in a simple broth provides a comforting contrast to the crisp vegetables.
3. Vegetable Spring Rolls
For a delightful crunch, serve with crispy spring rolls filled with cabbage, carrots, and vermicelli noodles. Their golden, crispy shells add another texture to the meal, and they pair beautifully with the umami-rich flavors of the stir-fry.
FAQ
1. Can I use a different protein instead of char siu pork?
Absolutely! Substitute with chicken, beef, shrimp, or tofu for a variation. Just adjust cooking times—shrimp cooks quickly, while beef and chicken may need slightly longer stir-frying.
2. What can I use instead of Shaoxing wine?
If Shaoxing wine is unavailable, you can use dry sherry or mirin (reduce added sugar if using mirin). For a non-alcoholic option, chicken broth with a splash of rice vinegar works well.
3. How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot wok or skillet over medium heat, adding a splash of water or chicken stock to refresh the sauce.
4. Can I make this dish vegetarian?
Yes! Swap the char siu pork for tofu or mushrooms, and replace oyster sauce with a vegetarian alternative. Use a mix of shiitake mushrooms, bell peppers, and bok choy for a satisfying plant-based version.
This Roast Pork with Chinese Vegetables stir-fry is a delicious, versatile dish that’s easy to prepare at home. Whether you’re cooking for a family dinner or meal prepping for the week, it delivers bold flavors, nutritious vegetables, and a satisfying taste of restaurant-style cooking.
Roast Pork with Chinese Vegetables
Ingredients
- Protein & Aromatics
- 8 ounces Chinese Roast Pork Char Siu, sliced into thin strips
- ½ teaspoon ginger minced
- 2 cloves garlic finely chopped
- Vegetables
- 3 to 4 cups white bok choy cut into bite-sized pieces
- 1 cup snow peas rinsed and trimmed
- ½ cup button or baby portabella mushrooms sliced thinly
- ¼ cup red bell pepper julienned
- ¼ cup bamboo shoots rinsed and drained
- ¼ cup water chestnuts sliced and drained
- Sauce & Seasonings
- 1 tablespoon canola or vegetable oil
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- ½ teaspoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon sugar
- Freshly ground white pepper to taste
- Thickener & Liquid
- ½ cup hot chicken stock
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Instructions
- Prepare the Ingredients:
- Gather and prep all vegetables, as the stir-frying process is swift and requires everything to be ready before heating the wok.
- Sauté the Aromatics:
- Heat a wok over medium-high heat and evenly distribute the oil around its surface. Add the minced ginger and allow it to cook for 5 to 10 seconds, releasing its fragrance. Immediately incorporate the garlic, stirring briefly before proceeding to the next step.
- Cook the Vegetables & Pork:
- Add the mushrooms and red bell peppers, stir-frying for approximately 15 seconds. Increase the heat to high, then mix in the bamboo shoots, water chestnuts, and Shaoxing wine, allowing them to cook for another 10 seconds. Stir in the char siu pork, ensuring it is evenly coated with the aromatic flavors, and cook for 20 to 30 seconds.
- Incorporate the Bok Choy & Seasonings:
- Introduce the bok choy, stirring swiftly for about 15 seconds. Pour in the soy sauce, oyster sauce, sesame oil, salt, sugar, and white pepper, ensuring the ingredients are well combined. Stir-fry for an additional 20 seconds to blend the flavors.
- Final Additions & Thickening:
- Add the snow peas, distributing them evenly throughout the mixture. Pour in the chicken stock and allow the liquid to reach a gentle boil. Gradually introduce half of the cornstarch mixture, stirring continuously for 20 seconds until the sauce thickens and coats the back of a spoon. If necessary, adjust the consistency by adding more cornstarch slurry for a thicker sauce or additional chicken stock for a looser texture. Season to taste with extra soy sauce, oyster sauce, or salt, if desired.
