Tri-Color Pork Stir-Fry
A lightning-fast wok toss pairing tender pork ribbons with crisp vegetables in a glossy sauce. Weeknight comfort with restaurant flair.
Story
This home-style Chinese classic relies on mise en place. Once your wok ignites, the dance happens fast—aromatics bloom, vegetables sear, and pork returns to soak up the savory glaze.
Ingredients
pork tenderloin
200g, cut into thin strips
carrot
1 medium, julienned
cucumber
1 small, seeded and sliced
dried wood ear mushrooms
50g, soaked and torn
yellow onion
1/2 medium, wedged
garlic
3 cloves, minced
fresh ginger
1 thumb, minced
light soy sauce
2 tablespoons
Shaoxing wine
1 tablespoon
cornstarch
1 teaspoon
neutral oil
2 tablespoons
white pepper
pinch
chicken stock powder
1/2 teaspoon (optional)
Instructions
1
Velvet the pork
Toss pork strips with 1 teaspoon soy sauce, white pepper, and cornstarch. Massage lightly and let rest 10 minutes. This coating creates that silky restaurant texture.
2
Sear the meat
Heat wok until smoking. Add 1 tablespoon oil, then pork in a single layer. Let sear 30 seconds undisturbed, then stir-fry 2 minutes until edges caramelize. Remove to a plate.
3
Wok the aromatics and vegetables
Add remaining oil. Fry garlic and ginger 15 seconds until fragrant. Add carrots first (they need longest), stir 1 minute, then add onion and wood ears for 1 minute. Finally add cucumber for 30 seconds. Keep everything crisp-tender.
4
Combine and glaze
Return pork to wok. Splash in remaining soy sauce and Shaoxing wine. Sprinkle stock powder if using. Toss vigorously 1 minute until everything glistens with savory glaze. Serve immediately over steamed rice.
