Honey Roast Pork with Vegetables

Char Siu Sung

Preparation info
    • Difficulty


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

By Eileen Yin-Fei Lo

Published 1988

  • About

This is another favorite spring and summer dish for the Cantonese. It illustrates all that is best and most typical of Cantonese cooking: fresh vegetables and ingredients, quick stir-frying, and the preservation of all of the natural tastes.


  • 2 tablespoons peanut oil
  • ½ teaspoon salt
  • teaspoons


  1. Heat wok over high heat for 30 to 45 seconds. Add 1 tablespoon of the peanut oil and coat sides of wok with spatula. Add the salt. When a wisp of white smoke appears, add the minced ginger and stir. When the ginger turns light brown, add the string beans and stir. One by one,