Ah, the cherished memories of roasted pork paired with exquisite Chinese greens – a quintessential dish that frequented American Chinese eateries. With time, an array of genuine Chinese cuisines, from the savory depths of Cantonese to the fiery spirit of Sichuan, stamped their presence in the U.S. Yet, evergreen favorites like our Roast Pork stir-fry and Moo Goo Gai Pan remain unrivaled, boasting not just flavor but nutritional value too. These culinary masterpieces, using scant oil and an abundance of fresh Chinese vegetables, beautifully merge wellness with indulgence.
Imagine the boldness of BBQ roast pork (or Cha Siu) blending with the tender freshness of bok choy and crunchy snow peas. The harmony is elevated further with bamboo shoots, water chestnuts, and mushrooms, creating a delightful dance of flavors.
Finding that Perfect Roast Pork
Taste buds tingling for authentic Chinese roast pork? If you’re fortunate to be near an Asian grocer or an eatery offering fresh BBQ roast pork, count yourself lucky! But, a word of caution: genuine Char Siu may be a tad heavy on the wallet and might not be easily accessible.
The hack? Craft your own succulent Chinese roast pork right in the comfort of your kitchen. And if you haven’t ventured into homemade roast pork territory, now’s the time. Go traditional with the oven or flaunt your BBQ skills on the grill. What’s even better? Make ample and stash some in the freezer. When the craving hits, simply defrost and toss into stir-fries or enrich your noodle soups!
- 1 tablespoon vegetable oil
- ½ teaspoon ginger (finely chopped)
- 2 garlic cloves (finely chopped)
- ½ cup fresh button or baby portabella mushrooms (sliced finely)
- ¼ cup thinly striped red bell pepper
- ¼ cup bamboo shoots (well-drained)
- ¼ cup water chestnuts (well-drained)
- 1 tablespoon Shaoxing wine
- 8 ounces Char Siu (Chinese Roast Pork) (sliced finely)
- 3 to 4 cups broad white bok choy (chopped)
- 1 tablespoon standard soy sauce
- ½ teaspoon salt
- ¼ teaspoon sugar
- ½ teaspoon sesame oil
- 1 teaspoon oyster sauce
- A sprinkle of fresh white pepper
- 1 cup prepped snow peas
- ½ cup warm chicken broth
- 1 tablespoon cornstarch (blended with 1 tablespoon water)
Steps to Perfection:
- Initiate by prepping all veggies. Once you fire up that wok, it’s all about swift moves!
- Set your wok ablaze on medium-high heat, drizzle the oil, and swiftly toss in the ginger. Allow a brief sizzle of 5-10 seconds.
- Usher in the garlic, swiftly followed by mushrooms and red bell peppers. Give it a hearty 15-second stir. Amp up the heat, add bamboo shoots, water chestnuts, and Shaoxing wine. Stir fervently for another 10 seconds. Now, introduce the star – the roast pork, and stir-fry for about 20-30 seconds.
- Time for bok choy to join the party. Mix well and stir-fry for 15 seconds. Incorporate the soy sauce, salt, sugar, sesame oil, oyster sauce, and pepper. Continue the fiery dance for another 20 seconds.
- Introduce the snow peas, ensuring even distribution. Pour in the chicken broth, allowing the medley to bubble up.
- As it starts boiling, mix in half of the cornstarch blend. The key is to achieve a luscious consistency that lovingly clings to the spoon. Adjust the sauce’s thickness with the cornstarch blend and broth. Finally, tweak the flavors with soy sauce, oyster sauce, or salt as desired.
- Dish out this aromatic wonder, ideally with fluffy steamed rice, and savor every bite!