Stir-fried Pork Mandarin Style Recipe

Prepare pork

Trim excess fat from pork and slice across the grain into 1/4-inch slices, then into 1/4-inch matchsticks (thin strips). Pat dry with paper towels.

In a bowl combine the 2 tbs cornstarch, 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, egg white, 1 tsp salt and 1/4 tsp white pepper. Add the pork strips and toss to coat evenly. Let marinate 15–20 minutes while preparing other components.

Prepare vegetables: julienne the carrot, thinly slice the red bell pepper, and cut scallions into 2-inch pieces. Mince garlic and ginger. Keep vegetables separate and ready for quick stir-frying.

Make the sauce: in a measuring cup or small bowl combine 1 cup fresh orange juice, 1 tsp orange zest, 1 tbsp rice vinegar, 1 tbsp hoisin sauce, 1 tsp dark soy (or extra light soy), 1 tbsp light soy sauce, 1 tbsp brown sugar, 1/2 tsp sesame oil, 1/4 tsp chili flakes (optional), and 1/4 tsp salt. Stir until sugar dissolves.

Make a slurry: dissolve 1 tsp cornstarch in 1/4 cup cold water and set aside. This will be used to thicken the sauce near the end.

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbsp neutral oil and swirl to coat.

Flash-cook the pork

Add half of the marinated pork in a single layer (do not overcrowd). Stir-fry 1–2 minutes until the edges turn opaque and begin to brown. Remove to a plate. Repeat with remaining pork using the other 1 tbsp oil, then remove. The pork should be mostly cooked but not overdone.

Wipe the wok lightly with a paper towel if there is excess burnt residue. Return wok to high heat, add a splash (about 1 tsp) of oil if needed, then add minced garlic and ginger. Stir 10–15 seconds until fragrant, taking care not to burn.

Add carrot and stir-fry 1 minute, then add red bell pepper and stir another 30–45 seconds until vegetables are crisp-tender.

Return the cooked pork and any accumulated juices to the wok and toss with the vegetables to combine for 30 seconds.

Pour the prepared orange sauce over the pork and vegetables. Bring to a simmer and let reduce for 1–2 minutes to concentrate flavor.

Thicken the sauce

Give the cornstarch slurry a quick stir (it may have settled), then slowly pour it into the simmering sauce while stirring. Cook 1 minute until sauce is glossy and coats the pork. If the sauce becomes too thick, add up to 1–2 tbsp water to loosen. Taste and adjust seasoning with a pinch more salt or 1/2 tsp soy if needed.

Turn off heat and drizzle 1/2 tsp toasted sesame oil over the dish. Toss in scallion pieces and mix quickly (scallions should remain bright).

Transfer to a serving plate and garnish with toasted sesame seeds and extra orange zest or thin orange slices if desired.