Roast Pork with Chinese Vegetables

Method12 steps · about 35 min

1. 1

   Step 1: Prepare all ingredients before heating the wok. Wash and dry the vegetables, use already cooked bamboo shoots and rinse and drain them along with the water chestnuts, slice the mushrooms ⅛ inch thick and red pepper thinly lengthwise, and cut the bok choy into pieces about ¾ inch wide and 2 inches long. Trim the snow peas, mince the ginger and garlic, and slice the already cooked char siu ⅛ inch thick. If using frozen cooked pork, thaw it in the refrigerator first. Have the measured seasonings and hot chicken stock ready.

   Uses Water for washing and rinsing vegetables, as needed

   
2. 2

   Step 2: Mix 1 tbsp cornstarch with 1 tbsp cold water until smooth. Keep this slurry separate and stir it again before each addition.

   Uses 1 tbsp cornstarch for slurry · 1 tbsp cold water for slurry

3. 3

   Step 3: Heat the wok over medium-high heat and spread 1 tbsp canola oil around its perimeter. Immediately add ½ tsp minced ginger and fry for 5–10 seconds, watching from 5 seconds.

   Watch ginger from 5 seconds · 1 minUses 1 tbsp canola oil · ½ teaspoon ginger (minced)

4. 4

   Step 4: Add both minced garlic (2 cloves) cloves and immediately add all ½ cup sliced mushrooms and ¼ cup sliced red bell pepper. Stir-fry for 15 seconds.

   Stir-fry mushrooms, pepper and garlic for 15 seconds · 1 minUses All the ginger and oil from step 3 · 2 cloves garlic (minced) · ½ cup fresh button or baby portobello mushrooms, sliced ⅛ inch thick · ¼ cup red bell pepper, thinly sliced lengthwise

5. 5

   Step 5: Turn the heat to high. Add ¼ cup ready cooked, rinsed and drained bamboo shoots (¼ cup), ¼ cup rinsed and drained water chestnuts (¼ cup) and 1 tbsp Shaoxing wine. Stir-fry for another 10 seconds.

   Stir-fry bamboo shoots and water chestnuts for 10 seconds · 1 minUses All the stir-fried ingredients from step 4 · ¼ cup ready cooked bamboo shoots, rinsed and drained · ¼ cup sliced water chestnuts, rinsed and drained · 1 tablespoon Shaoxing wine

   
6. 6

   Step 6: Add all 8 oz sliced, already cooked char siu. Stir-fry for 20–30 seconds, checking from 20 seconds.

   Stir-fry roast pork from 20 seconds · 1 minUses All the wok mixture from step 5 · 8 oz ready cooked Chinese roast pork (char siu), sliced ⅛ inch thick

7. 7

   Step 7: Add all 3–4 cups prepared bok choy and stir-fry for 15 seconds.

   Stir-fry bok choy for 15 seconds · 1 minUses All the pork and vegetables from step 6 · 3–4 cups large white bok choy, cut into ¾-inch-wide, 2-inch-long pieces

8. 8

   Step 8: Add 1 tbsp regular soy sauce, ½ tsp salt, ¼ tsp sugar, ½ tsp sesame oil, 1 tsp oyster sauce and freshly ground white pepper. Stir-fry for another 20 seconds.

   Stir-fry with seasonings for 20 seconds · 1 minUses All the wok mixture from step 7 · 1 tablespoon regular soy sauce · ½ teaspoon salt · ¼ teaspoon sugar · ½ teaspoon sesame oil · 1 teaspoon oyster sauce · Freshly ground white pepper

9. 9

   Step 9: Add all 1 cup trimmed snow peas and stir-fry until distributed through the mixture. Pour in ½ cup hot ready chicken stock and bring the mixture to a boil.

   Uses All the seasoned mixture from step 8 · 1 cup snow peas, washed and trimmed · ½ cup hot chicken stock

   
10. 10

    Step 10: Once the sauce boils, stir the slurry again and pour in half. Cook for about 20 seconds, stirring, until the sauce thickens and coats the back of a spoon.

    Cook initial slurry for 20 seconds · 1 minUses All the boiling pork, vegetables and sauce from step 9 · Half of the stirred slurry from step 2; keep the remainder separate

11. 11

    Step 11: If the sauce is thin or too watery, stir in more of the remaining slurry and cook until thickened. If you prefer more sauce, add a little extra hot chicken stock. Taste and add extra soy sauce, oyster sauce or salt only if needed. Keep the vegetables crisp-tender and the roast pork hot throughout; previously chilled cooked pork must reach 74°C/165°F. Discard any unused slurry.

    Uses All the pork, vegetables and sauce from step 10, apart from the separate unused slurry · More of the remaining stirred slurry from step 2 only if the sauce is still thin · Extra hot chicken stock, only if more sauce is desired · Extra regular soy sauce, to taste if needed · Extra oyster sauce, to taste if needed · Extra salt, to taste if needed

12. 12

    Step 12: Plate the hot roast pork and vegetables and share between four portions, with separately prepared steamed rice.

    Uses The finished hot pork, vegetables and sauce from step 11 · Ready steamed rice for serving, as desired