Roast Pork with Chinese Vegetables
Prep time
Cook time
Total time
Serves: 2-4
  • 4 oz Chinese roast pork (Cha Siu), thinly sliced
  • 2 cups sliced bok choy
  • 2 green onions, sliced
  • 1 small can sliced water chestnuts, drained (optional)
  • 1 clove garlic, minced
  • 1 tbs oil for frying
  • Sauce:
  • 1 tbs dark soy sauce*
  • 1 tbs light (or regular) soy sauce
  • 1 tbs Chinese wine or dry sherry
  • ⅛ tsp ground ginger
  • ⅛ tsp white pepper
  • ½ tsp dark sesame oil
  • 1 tsp sugar
  • 1 tsp cornstarch
  • 1 tbs water
  1. *Another tablespoon of regular soy sauce or Maggi seasoning may be substituted
  2. Prepare Chinese roast pork per site directions. It will make more than you need for this dish, but it's always good to have this on hand.
  3. In a small bowl, mix all sauce ingredients.
  4. Heat a wok or large deep skillet over high heat. Add oil. When oil shimmers, add bok choy, water chestnuts and garlic. Stir fry for 1 minute.
  5. Add the sliced pork and stir fry for an additional minute.
  6. Add the sauce and stir fry until sauce bubbles. Remove immediately to platter and garnish with the sliced green onions.
  7. Serve immediately with jasmine rice.
  8. Serves 2-4 depending on appetite.
Recipe by The Midnight Baker at