Roast Pork with Chinese Vegetables
This Asian roast pork and vegetable skillet dinner can be whipped up in mere minutes.
Servings: 2 -4
Calories: 196kcal
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
Serving: 1person | Calories: 196kcal | Carbohydrates: 8g | Protein: 16g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 1082mg | Potassium: 460mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3247IU | Vitamin C: 34mg | Calcium: 82mg | Iron: 1mg