P1. Vegetable Pork Recipe

Marinate pork

Thinly slice pork across the grain into 1/8–1/4-inch pieces. In a bowl combine 2 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, 1 tsp sesame oil and 1 tsp white pepper. Add pork, toss to coat, cover and refrigerate for 15–20 minutes while preparing vegetables.

Wash and slice carrot into julienne strips (~1 cup), core and thinly slice green bell pepper (1 cup), thinly slice one medium onion (1 cup), trim snow peas (1 cup). Mince 3 cloves garlic and 1 tsp fresh ginger.

In a bowl combine the sauce: 2 tbsp oyster sauce, 1 tbsp dark soy sauce, 1 cup chicken or vegetable stock, and 1 tsp sugar. In a small separate cup whisk 1 tsp cornstarch with 2 tbsp cold water to make a slurry; set aside.

Heat a wok or large skillet over high heat until hot. Add 1 tbsp vegetable oil and swirl to coat. Add the marinated pork in a single layer (work in batches if necessary so meat doesn’t steam) and stir-fry for 1½–2 minutes until just cooked and lightly browned. Remove pork to a plate and set aside.

Add remaining 1 tbsp vegetable oil to the wok. Add minced garlic and ginger and stir for 10–15 seconds until fragrant but not browned. Add carrots and onions first and stir-fry 1–2 minutes until they begin to soften.

Add bell pepper and snow peas and continue stir-frying another 1–2 minutes so vegetables remain crisp-tender. Season lightly with a pinch of salt if desired.

Return the cooked pork and any accumulated juices to the wok with the vegetables. Stir to combine.

Pour the prepared sauce (stock + oyster + dark soy + sugar) into the wok and bring to a simmer for about 30–45 seconds so flavors combine.

Stir the cornstarch slurry again, then pour it into the wok while stirring. Cook 30–60 seconds until sauce thickens and becomes glossy, coating the pork and vegetables. If sauce gets too thick, add 1–2 tbsp stock or water to reach desired consistency.

Adjust seasoning to taste (more soy for saltiness, a pinch more sugar for balance). Remove from heat.

Transfer Vegetable Pork to a serving platter. Sprinkle sliced scallions and toasted sesame seeds over the top. Serve immediately with steamed rice or noodles.