Stir-fried Pork with Preserved Radish菜脯肉碎
A savory and textural stir-fry featuring minced pork and crunchy preserved radish, a beloved home-style Cantonese dish. Perfect with a bowl of steamed white rice.
01Ingredients
- 300g minced pork
- 150g preserved radish (choy poh), diced and rinsed
- 3 cloves garlic, minced
- 2 stalks spring onions, chopped
- 1 tablespoon light soy sauce
- 0.5 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- Pinch of white pepper
- 1 teaspoon cornstarch (for pork marinade)
- 2 tablespoons water (for sauce)
- 2 tablespoons cooking oil
- 1 tablespoon Shaoxing wine
Nutrition (per serving)385kcal
- Protein28.5g
- Carbs12.2g
- Fat26.8g
Fiber 1.2 gSodium 1420 mg
02Steps
- Rinse the preserved radish thoroughly under running water to reduce saltiness, then squeeze out excess water and dice finely. Set aside.
- Marinate the minced pork with white pepper and cornstarch for 10 minutes.
- Heat cooking oil in a wok or large frying pan over medium-high heat. Add minced garlic and stir-fry until fragrant.
- Add the marinated minced pork to the wok and stir-fry until it turns opaque and is almost cooked through, breaking it apart with your spatula.
- Add the diced preserved radish and Shaoxing wine. Stir-fry for another 2 minutes.
- Stir in light soy sauce, dark soy sauce, oyster sauce, sugar, and water. Bring to a simmer and cook for 1 minute to allow flavors to meld.
- Stir in the chopped spring onions just before serving. Serve hot with steamed rice.
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