Roast Pork with Chinese Vegetables

Roast Pork with Chinese Vegetables

This American Roast Pork with Chinese Vegetables used to be a staple at almost any Chinese restaurant in the country. There is a wide variety of authentic Cantonese, Hunanese, Sichuan, and Shanghainese cuisine to choose from in the United States today. However, there are still some recipes that are loved and surprisingly nutritious, such as this Roast Pork with Chinese Vegetables and Moo Goo Gai Pan. Compared to other Chinese menu items, these stir-fries use very little oil and feature a variety of nutritious Chinese veggies.

This roast pork with Chinese veggies features a flavorful combination of fresh bok choy, snow peas, bamboo shoots, water chestnuts, and mushrooms with slices of BBQ roast pork or Cha Siu (often written Char Siu).

You haven’t lived until you’ve eaten oven-roasted pork at home. Try it out, or if you’re a grill master, try your hand at grilling our char siu recipe! And since you can prepare a large quantity and save some for later, you can save yourself some time. It defrosts beautifully for use in this stir-fry or as a soup topping.


  • 8 ounces of Chinese Roast Pork
  • 2 cloves of minced garlic
  • 3 to 4 cups of large white bok choy
  • 1 cup of snow peas
  • ½ cup of hot chicken stock
  • ½ cup of a fresh button or baby portabella mushrooms
  • ¼ cup of thinly sliced (lengthwise) red bell pepper
  • ¼ cup of rinsed and drained bamboo shoots
  • ¼ cup of rinsed and drained sliced water chestnuts
  • 1 tablespoon of Shaoxing wine
  • 1 tablespoon of canola or vegetable oil
  • 1 tablespoon of cornstarch
  • 1 tablespoon of regular soy sauce
  • 1 teaspoon of oyster sauce
  • ½ teaspoon of minced ginger
  • ½ teaspoon of salt
  • ½ teaspoon of sesame oil
  • ¼ teaspoon of sugar
  • Freshly ground white pepper


  1. Collect and prep all of the vegetables. Once the wok is on the stove, things will move rapidly, so be ready!
  2. Spread 1 tablespoon of oil over the edge of the wok and heat over medium-high heat. The minced ginger should be added right away and let to sauté for 5 to 10 seconds.
  3. Toss in the mushrooms and red bell peppers after the garlic has been stirred in. Put everything in a wok and stir-fry for 15 seconds. Raising the temperature to be high, add the bamboo shoots, water chestnuts, and Shaoxing wine. Add another 10 seconds of stir-frying time. Pork roast comes next. Stir-fry for a count of 20-30.
  4. Now add the bok choy and stir-fry for about 15 seconds. Put in the oyster sauce, sesame oil, salt, sugar, soy sauce, and ground black pepper. Toss in some more time for a quick stir-fry, perhaps 20 seconds more.
  5. Stir-fry until the snow peas are equally spread throughout the dish. Then, stir in the chicken stock and bring it to a boil.
  6. The sauce can be thickened by adding half of the cornstarch thickener when it is boiling and whisking it for about 20 seconds, until it coats the back of a spoon. If there is too much liquid that is just sitting there and the sauce seems thin, add more of the cornstarch mixture. If you like your sauce on the saucier side, by all means, add additional chicken stock. Assess the flavor and add extra soy sauce, oyster sauce, or salt if necessary.
  7. Prepare a serving dish and accompany it with steaming rice.

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