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| Roast Pork with Chinese Vegetables |
This Asian roast pork and vegetable dish can be whipped up in mere minutes.
Yes, you can get take-out quality food at home! And here’s another recipe.
OK, it whips up in mere minutes providing you have the roast pork already made. That delightful recipe comes from my friends at The Woks of Life. It’s a two-step process which includes marinating and roasting, but it’s well worth the effort. Link to the recipe is in the ingredient list.
What I did was buy a 4 lb pork shoulder and made it all so I’d have it on hand. You can use it in SO many things, like substituting it for ground beef in my Ground Beef Lo Mein recipe or in my Take-Out Beef Fried Rice recipe.
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| Take-out quality |
Try your own veggie combination in this. The real deal has bok choy, but I’m a big believer in using what you have on hand, so just go with that. Broccoli would be excellent here too. And really, that’s what Chinese stir fries are all about–using your leftovers, cooking in very little time yet full of
flavor.
If you can’t get dark soy sauce–but I recommend that you do–you can use either regular soy sauce or regular soy sauce mixed with about 1/2 tsp of molasses. I was able to purchase this on Amazon.
Don’t forget to serve this over some steaming jasmine rice to make it complete.
Roast Pork with Chinese Vegetables
Ingredients
- 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 tbsp oil for frying
SAUCE
- 1 tbsp dark soy sauce*
- 1 tbsp light or regular soy sauce
- 1 tbsp Chinese wine or dry sherry
- 1/8 tsp ground ginger
- 1/8 tsp white pepper
- 1/2 tsp dark sesame oil
- 1 tsp sugar
- 1 tsp cornstarch
- 1 tbsp water
Instructions
- *Another tablespoon of regular soy sauce or Maggi seasoning may be substituted
- 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.
- In a small bowl, mix all sauce ingredients.
- 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.
- Add the sliced pork and stir fry for an additional minute.
- Add the sauce and stir fry until sauce bubbles. Remove immediately to platter and garnish with the sliced green onions.
- Serve immediately with jasmine rice.
Notes
Nutrition
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| Roast Pork with Chinese Vegetables |
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