Spicy Ginger Pork and Crosnes in Bean Sauce

Preparation info
  • Serves

    4 or 5

    as a Main Course
    • Difficulty


Appears in

By Diane Morgan

Published 2012

  • About

Stir-fried crosnes are similar in texture to water chestnuts—delighting the palate with an earthy crunch. In this dish, a dark, rich sauce slicks the meat and coats the dainty crosnes, delivering big flavors along with the strips of red bell pepper and green onion. Serve this stir-fry with steamed rice.



  • tbsp. dark soy sauce
  • tbsp. Chinese rice wine or pale dry sherry


  1. To make the marinade, in a medium bowl, whisk together the soy sauce, wine, oil, and cornstarch until smooth. Add the pork and toss to coat on all sides. Cover and set aside at room temperature for 30 minutes. (Alternatively, the pork can be marinated for up to 8 hours in the refrigerator. Remove it from the refrigerator 45 minutes before you plan to begin cooking.)