Pork With Peking Sauce

Nov 30 2022

Pork with Peking sauce is a quick and easy stir-fry dish. Enhance this dish with green onion brushes, carrot curls or other vegetables.

Ingredients

½
pound pork (lean)
4
teaspoons Chinese rice wine (or dry sherry)
2
teaspoons dark soy sauce
¼
teaspoon salt
1
teaspoon cornstarch
1
cup cabbage (shredded, or lettuce)
1
teaspoon ginger (minced)
3
tablespoons sweet bean sauce ( or hoisin sauce, or 1 1/2 tablespoons sweet bean paste mixed with 1/2 tablespoon water)
3
tablespoons oil (for stir-frying)
Optional: extra salt, soy sauce, or white pepper to taste

Step 1
Gather the ingredients.
Step 2
Shred the pork by cutting it into thin slices, then stacking them up one on top of the other, and cutting across into shreds.
Step 3
In a medium-sized bowl, combine the pork shreds with the rice wine or sherry, dark soy sauce, salt, and cornstarch, adding the cornstarch last. Marinate the pork for 20 minutes.
Step 4
While the pork is marinating, shred the cabbage or lettuce. Arrange the shredded cabbage on a plate.
Step 5
Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot , add the pork shreds and stir-fry until they change color and are nearly cooked. Remove from the wok.
Step 6
Add 1 tablespoon oil. When the oil is hot, add the ginger and the sweet bean sauce (or hoisin or sweet bean paste/water mixture). Cook until aromatic.
Step 7
Add the pork back into the pan and mix with the sauce. Season with salt, soy sauce and/or freshly ground white pepper if desired.
Step 8
Arrange the pork shreds on the shredded vegetables and add garnishes, if desired. The flavor of green onions is especially good with this dish.