Cantonese-style stir-fried pork with Chinese broccoli from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories (page 77) by Grace Young

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Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for Shaoxing.

  • wcassity on June 13, 2023

    Delicious! Used two boneless pork chops and all the veggies in the recipe, and Better than Bouillon.

  • clkandel on May 15, 2022

    So tasty. I did make some substitutions based on what I had on hand. Chicken for pork, regular broccoli for Chinese broccoli, hoisin for oyster sauce. (I know - I hate when people sub everything and then still rate the recipe, but this still worked out great!)

  • Delys77 on November 25, 2021

    I cheated a bit and used western broccoli and skipped the snow peas and replaced the water chestnut with celery as we were out. Overall quite good. Nice texture on the pork, good balance of protein and vegetable and lovely sauce.

  • mharriman on February 27, 2020

    This was a great way to use already cooked, leftover pork from a roast. I just stir fried it about 30 seconds instead of 2 to begin with. We loved the abundance of fresh vegetables, quickly cooked. I did make some changes: I used regular broccoli rather than Chinese broccoli, and added a couple vegetables: the most economical way to buy the amount of fresh snow peas I needed was in a package with baby corn and baby zucchini. Those added a nice variety to the red bell pepper and broccoli. Two other changes: I had to use canned water chestnuts since fresh wasn’t available where I shopped. For the rice wine, I used Japanese rice wine, not Shao Hsing. I served this all in a bowl with jasmine rice on the bottom, broccoli on top of that, and the stir fry mixture at the crown. My version was more vegetable than pork. A delicious meal.

  • dinnermints on April 01, 2018

    Excellent. My husband made this so not sure what changes were made (broccolini instead of chinese broccoli was one).

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