Char siu pork with pak choy recipe
Char siu pork usually takes some time to roast but this shortcut stir-fry version is ready in less than 20 minutes and still just as delicious. Serve with steamed jasmine rice.
This recipe is from Stir Crazy by Ching-He Huang (published by Kyle Books).
Ingredients
- 1 tbsp rapeseed oil
- 2 garlic cloves, crushed and finely chopped
- 1 knob of fresh root ginger, peeled and grated
- 1 tbsp Shaohsing rice wine or dry sherry
- 200 g pak choy leaves, sliced in half on the diagonal
- 250 g pork fillet, cut into 5mm slices
- 0.5 tsp dark soy sauce
- 1 tsp hoisin sauce
- 1 tsp runny honey
- 1 pinch sea salt flakes
- 1 pinch ground white pepper
- 1 tbsp cornflour
- 50 ml cold water
- 1 tbsp light soy sauce
- 1 tsp hoisin sauce
- 0.5 tsp yellow bean paste or miso paste
Details
- Cuisine: Chinese
- Recipe Type: Stir-fry
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 2
Step-by-step
- Place all the ingredients for the pork except the cornflour in a bowl and turn to coat the meat evenly. Dust with the cornflour and set aside.
- Whisk together all the ingredients for the sauce in a jug, then set aside.
- Heat a wok over a high heat until smoking and add the rapeseed oil.
- Add the garlic and ginger and stir-fry for a few seconds to release their flavours.
- Add the pork fillet and let it settle for 10 seconds to sear and brown, then flip it over.
- Add the Shaohsing rice wine or dry sherry and toss for another 5 seconds.
- Add the pak choy leaves, then drizzle in 1 tablespoon cold water around the edge of the wok to create some steam to help it cook. Toss for 30 seconds to wilt the leaves, then pour in the sauce and toss again.
- Transfer to a serving plate and serve immediately.
Recipe is from Stir Crazy by Ching-He Huang (published by Kyle Books). Photography by Tamin Jones.
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