Barbecued Pork with Vegetables

Preparation info

  • Difficulty


  • Serves

    2 to 4

    as an accompaniment .

Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About


  • 2 tablespoons peanut oil
  • 1 pound bok choy, cut into 2-inch sections
  • ½ pound Barbecued Pork Strips
  • ½ cup chicken broth
  • 1 tablespoon thin soy sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 tablespoon oyster sauce
  • 1 tablespoon cornstarch dissolved in 2 tablespoons cold chicken broth


Heat the peanut oil in a wok. When it is hot, add the bok choy and stir-fry to coat with oil. Add the pieces of pork and stir-fry to heat through. Add the broth. Stir in the soy sauce, rice wine or sherry, and oyster sauce. When the sauce is hot, thicken it with the dissolved cornstarch and serve.