Pork With Peking Sauce

Pork With Peking Sauce

Pork with Peking sauce is a quick and easy stir-fry dish. Enhance this dish with green onion brushes, carrot curls or other vegetables.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Gather the ingredients.
  2. 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.
  3. 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.
  4. Step 4

    While the pork is marinating, shred the cabbage or lettuce. Arrange the shredded cabbage on a plate.
  5. 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.
  6. 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.
  7. 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.
  8. 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.