Honey Pork with Scallions

Yung Chung Chau Char Siu

Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

In Canton, Honey Roast Pork is used in many ways after it has been prepared. It can, of course, be eaten immediately, but in Canton it is most often combined with vegetables and noodles in stir-fried dishes. It is also used in soups and cooked with rice. It is as versatile as it is delicious.


  • 3 tablespoons peanut oil
  • ¼ teaspoon salt
  • 2 bunches


  1. Heat wok over high heat for 45 seconds. Add 2 tablespoons of the peanut oil and the salt. When a wisp of white smoke appears, place the white portions of scallions in wok and stir-fry for 20 seconds. Add the green portions and stir-fry until they turn bright green. Turn off h