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Roast Pork with Chinese Vegetables

Roast Pork with Chinese Vegetables

Roast Pork with Chinese Vegetables is a cherished classic in American Chinese cuisine, once a staple on nearly every Chinese restaurant menu. This dish features succulent slices of Chinese char siu pork, stir-fried with an assortment of crisp, vibrant vegetables, all enveloped in a savory, umami-rich sauce. The combination of fresh ingredients and aromatic seasonings results in a nutrient-packed, flavorful stir-fry that pairs perfectly with steamed rice.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 6 People
Course: Main Course
Cuisine: Chinese
Ingredients Method Notes

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

Method
 

  1. Prepare the Ingredients:
  2. Gather and prep all vegetables, as the stir-frying process is swift and requires everything to be ready before heating the wok.
  3. Sauté the Aromatics:
  4. 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.
  5. Cook the Vegetables & Pork:
  6. 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.
  7. Incorporate the Bok Choy & Seasonings:
  8. 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.
  9. Final Additions & Thickening:
  10. 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.

Notes

Transfer the stir-fry to a serving dish and enjoy it hot, accompanied by steamed rice for a balanced and satisfying meal.