This one is a weeknight go to, you should after a couple of tries be able to bang this out in under 30 minutes. It is also a good one for the kids and an easy Chinese food recipe that you can make spicy, add more vegetables, or even make vegetarian/vegan if you want!
Equipment You Will Need
Break out your chef’s knife, your saucepan or wok and a cutting board, you’ll need measuring spoons as well unless you have a keener eye than me! Fire up your rice cooker at the beginning as well, it will take longer to cook the rice than the rest of the meal. In fact, I always start a recipe by starting the rice, it will keep almost indefinitely. Just give the rice a fluff about five minutes after it’s done and keep warm.
- 3/4 lb of pork (boneless chops work great, pork butt too), cut into 1/4 thick slices or matchsticks
- 1 1/2 teaspoon rice wine or dry sherry
- 2 teaspoons soy sauce
- 1 1/2 teaspoons of sesame oil
- 2 teaspoons cornstarch
- 1/4 teaspoon of ground white pepper (to taste, I use more cause I keep it spicy!)
- 3 slices ginger (each about the size of a quarter, peeled)
- 6 scallions, halved lengthwise and cut into 2 inch pieces, green and white parts
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
Combine the pork, rice wine, soy sauce, sesame oil, cornstarch and white pepper. I like to mix everything up and then add the pork and mix by hand (with clean washed hands please).
Heat your pan/wok over medium-high heat until hot then add the vegetable oil. Add the pork carefully and let sit for a minute until it begins to brown, then stir-fry until brown all over but still slightly rare.
Add the salt, sugar and scallions and stir-fry for one or two more minutes until the scallions are bright green.
That’s it, not too bad right? Serve over rice and you’re done!
I usually just serve whatever I have cooked on top of a plate of rice because I have no class and just want to chow! However, the traditional Chinese service is to make several small plates/bowls of vegetable and protein dishes placed in the center of the table. Each diner will have their own small bowl of rice, serving themselves with chopsticks from the communal bowls. The various flavors from the dishes combine with the rice which is then finished ending the meal. You do you though, I won’t judge!
Post Prandial Thoughts
This might be my favorite Chinese pork recipe just because it is so easy and a great palette for any additions you want to make. I love it on its own though, very clean and simple, so I urge you to try that first and then make it yours! Let me know what you think or any questions you have in the comments, enjoy!