Stir-fried ground pork from Complete Chinese Cookbook (page 108) by Ken Hom

  • green onions
  • lettuce
  • Show all ingredients...

  • EYB Comments

    Can substitute dry sherry for Shaoxing rice wine, Sichuan preserved vegetables for Tianjin preserved vegetables, vegetable oil for peanut oil, and the book's "Chinese pancakes" for lettuce.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Stir-fried ginger broccoli; Cold marinated bean sprouts; Perfect steamed rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for Shaoxing rice wine, Sichuan preserved vegetables for Tianjin preserved vegetables, vegetable oil for peanut oil, and the book's "Chinese pancakes" for lettuce.

  • Clog on June 12, 2025

    Couldn't find any Sichuan preserved vegetables, or Tianjin for that matter, locally so I used kimchi instead. OK, not authentic but it tasted great.

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