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Roast Pork with Chinese Vegetables
This Asian roast pork and vegetable skillet dinner can be whipped up in mere minutes.
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Pork, skillet dinners
Cuisine:
Chinese
Keyword:
chinese vegetables, roast pork, skillet dinner
Servings:
2
-4
Calories:
196
kcal
Author:
Judith Hannemann
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
Chinese roast pork
Nutrition
Serving:
1
person
|
Calories:
196
kcal
|
Carbohydrates:
8
g
|
Protein:
16
g
|
Fat:
11
g
|
Saturated Fat:
1
g
|
Cholesterol:
36
mg
|
Sodium:
1082
mg
|
Potassium:
460
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
3247
IU
|
Vitamin C:
34
mg
|
Calcium:
82
mg
|
Iron:
1
mg