Pork & Turnips

Preparation info
  • Serves


    • Difficulty


Appears in
China: A Cookbook

By Terry Tan

Published 2020

  • About

Like other root vegetables, turnips are used in numerous ways in China: boiled, steamed, mashed, dried and pickled. Chopped and salted turnips are a favourite garnish in Chinese regional cuisines — imparting a salty and smoky tang to congee, soups and stir-fries. When stir-fried, they have a lovely crunch with a subtle, sweet flavour.


  • 450 g/1 lb boneless leg of pork
  • 5 ml/1


  1. Remove the skin from the pork and slice the meat into thin strips. Rub salt all over the turnips and set aside to sweat for 20 minutes. Squeeze handfuls of turnip to remove as much moisture as possible.
  2. Heat the oil in a wok, add the garlic and stir-fry for 2 minutes. Add the pork and continue to stir-fry vigorously for 2—3 minutes.
  3. Add the black bean