Stir – Fried Pork Mandarin Style Recipe

Slice and marinate pork

Trim any excess fat and slice the pork thinly across the grain into 1/8–1/4-inch slices. Place pork in a bowl and add 1 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch, the egg white, and 1 tsp vegetable oil. Toss to coat thoroughly, cover, and refrigerate for 15–30 minutes.

While pork marinates, separate green onion whites from greens and thinly slice. Slice red bell pepper into thin strips. Mince garlic and fresh ginger. Drain mandarin segments if using canned and pat dry. If using whole mandarins, segment and remove membranes for cleaner presentation.

In a small bowl, whisk together 1 cup mandarin/orange juice, 2 tbs hoisin sauce, 1 tbs rice vinegar, 1 tbs light soy sauce, 1 tbs granulated sugar, 1 tsp sesame oil and 1 tsp chili paste (or to taste). Taste and adjust sweetness or acidity if needed.

In a separate small cup combine 2 tsp cornstarch with 2 tbs cold water to make a smooth slurry; set aside.

Heat a large wok or heavy skillet over high heat until very hot (about 1–2 minutes). Add 1 tbs neutral oil and swirl to coat.

Add the marinated pork in a single layer (work in batches if needed to avoid crowding). Stir-fry for 2–3 minutes, until pork is just cooked through and beginning to brown. Remove pork to a plate and set aside.

Wipe the wok briefly if there is excessive residue, return to high heat and add the remaining 1 tbs oil. Add the white parts of the green onions, garlic, and ginger. Stir-fry 20–30 seconds until fragrant but not burned.

Add the red bell pepper and optional bok choy or snow peas. Stir-fry 1–2 minutes until vegetables are brightly colored and just tender-crisp.

Return the cooked pork to the wok and stir to combine with vegetables. Give the prepared sauce a quick stir and pour it into the wok. Stir to distribute and bring to a gentle simmer, 30–60 seconds.

Stir the cornstarch slurry briefly (it may settle) and add it to the wok. Cook and stir 30–60 seconds until the sauce thickens and becomes glossy, coating pork and vegetables. If sauce becomes too thick, add 1–2 tbs water or additional mandarin juice to loosen.

Gently fold in mandarin segments and the green parts of the sliced green onions. Heat through for 30 seconds—be careful not to break up the fruit.

Taste and adjust seasoning—add a splash of soy or a pinch of sugar if needed. Drizzle with a touch more sesame oil if desired.

Transfer to a serving platter, sprinkle with toasted sesame seeds and chopped cilantro or extra green onion. Serve immediately with steamed rice or noodles.