Roast Pork Chinese Cabbage Stir Fry

Usually when Chinese Style Roast Pork is served there are no leftovers, but if you have one this dish is a good recipe to use that. Roast Pork Chinese Cabbage Stir Fry is a Chinese stir fried vegetable dish that uses leftover sliced Roast Pork cooked with Chinese cabbage and carrots in a savoury thick sauce.

When you dine in a Chinese restaurant that served Chinese Roast Pork then most probably you had encountered this dish already. A simple dish made by repurposing Chinese roast pork into stir fries which gives it a different flavour compared to other Chinese stir fried dishes as it imparts whatever spices used on the roast pork in addition to its roast / smoky flavour. In addition to that the texture of the crispy pork crackling changes into this melt in your mouth experience that is perfect match with the crispy vegetables this dish uses. It’s a quick dish to prepare as well since pork was already cooked preparing this can be done in less than 15 minutes.

Roast Pork Chinese Cabbage Stir Fry

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• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 mins
• Yield: 3 1x
• Category: Main Course
• Cuisine: Chinese

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Description

Roast Pork Chinese Cabbage Stir Fry is a Chinese stir fried vegetable dish that uses leftover sliced Roast Pork cooked with Chinese cabbage and carrots in a savoury thick sauce.

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Ingredients

Units USM Scale 1x2x3x

• 350 g cooked Chinese style roast pork, sliced
• 1/2 head Chinese cabbage, sliced
• 1 large carrot, sliced
• 3 stalks spring onions, sliced, white and green section separated
• 1 cup chicken stock
• 2 tsp cornstarch
• 2 tbsp light soy sauce
• 1 tsp sugar
• 1/2 tsp ground white pepper
• 4 cloves garlic, minced
• 2 tsp sesame oil
• salt
• oil

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Instructions

1. In a wok add oil then in medium heat sauté garlic and white parts of spring onions.
2. Bring heat to high, add roast pork then stir fry for a minute.
3. Add carrots then stir fry for another minute.
4. Add Chinese cabbage then stir fry for another minute.
5. Combine chicken stock, cornstarch, light soy sauce and sugar, mix well then pour into the wok. Bring it to a boil then stir vegetables to distribute sauce evenly.
6. Add the ground white pepper then cook for 1-2 minutes or until cabbages are slightly wilted but still crunchy.
7. Drizzle sesame oil on top, season with salt if needed then place on serving platter then serve.

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