Description
This quick and delicious pork stir-fry recipe uses basic ingredients and is especially great for those nights when you need to make a grocery run but just don't have it in you. As with most stir-fry recipes, you can substitute just about any type of pork (ground, shoulder, loin, or butt) and any vegetables you happen to have on hand (like carrots, zucchini, cabbage, etc.).
Ingredients
Scale
PORK MARINATING (VELVETING) INGREDIENTS
- 8 to 12 ounces pork shoulder steak, sliced into thin strips (225 to 335g)
- 2 teaspoons Shaoxing wine (10g)*
- 1 teaspoon oyster sauce (4g)
- 2 teaspoons hoisin sauce (9g)
- 2 teaspoons light soy sauce (9g)
- 1 1/2 teaspoons corn starch (5g)
- 1 teaspoon vegetable or grapeseed oil (4g)
- 1 1/2 tablespoons water (20g)
- a pinch or two of white pepper
- 1 tablespoon + 1 teaspoon Shaoxing wine (place in separate bowl for deglazing the wok) (20g)*
- 3 teaspoons dark soy sauce (12g)
- 3/4 teaspoon sugar (3g)
- pinch of white pepper, or to taste
- 2 teaspoons toasted sesame seeds, or to taste (optional)
- 5 1/2 ounces of mung bean noodles (bean thread noodles) (150g)
- 3 to 4 scallions, sliced, white and green parts separated (or sub shallots) (20g)
- 2 to 3 slices of fresh ginger
- 2 garlic cloves, smashed
- 8 ounces of green beans, cut into 2-inch pieces (or sub carrots, etc.) (225g)
- 2 tablespoons vegetable oil (for frying) (30g)
- regular soy sauce to taste, optional to add more salinity to the dish if desired
Instructions
- Marinate (velvet) the pork. Add all of the pork marinating/velveting ingredients except the pork to a medium bowl and whisk to combine. Add the sliced pork and using your hands, massage the marinade into the pork until there is no liquid left in the bowl and the pork has absorbed it. Marinate for 20 minutes.
- Cook the noodles. Cook the glass noodles according to packaged directions. In this case, the brand I used instructed me to add the noodles to a pot of just boiled water with the heat turned off and allow them to steep for 4 minutes. Strain and rinse with cold water until the noodles are cool, strain again if needed, and set aside.
- Make the sauce. Add all of the sauce ingredients (except the Shaoxing wine to a small, stir well to combine, and set aside. Add the Shaoxing wine to another small bowl and set aside.
- Cook the pork. Heat the wok over high heat until smoking, add 1 tablespoon of oil, allow the oil to heat for 5 to 10 seconds, and add the pork. Stir-fry moving the pork around the wok for about 3 minutes or until lightly browned around the edges and cooked through. Remove the pork from the wok and set aside.
- Stir fry the green beans + complete the stir fry. Over high heat, add another tablespoon of oil.
- Add the ginger, garlic, scallions (white parts only), and green beans, and stir-fry for about 2 minutes, or until the green beans start to soften and blister.
- Add the Shaoxing wine drizzling it around the perimeter of the wok to deglaze the pan and continue stir-frying for 2 minutes more.
- Add the sauce and the pork and stir-fry for about 1 minute.
- Add the noodles and scallions (green parts), and toasted sesame seeds (if using) and toss everything until well combined, and turn off the heat.
6. Adjust seasonings and serve. If needed, add salt or a drizzle of regular soy sauce to taste and serve, Enjoy!
Notes
- If you want to make this a spicy pork noodle dish, simply add a few dried, whole peppers to the wok at the same time you add the aromatics (garlic, ginger, scallions).
- This recipe can easily feed more people if you're serving other dishes to accompany it (like potstickers, dumplings, egg drop soup, or even a big salad).
- See main post for additional tips and techniques for how to make really great stir-fry at home.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dim Sum + Dumplings
- Method: Wok Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1/3 to 1/2 recipe
