Stir-fry Pork & Veggies in XO Sauce
Straight from the pan, this stir-fry pork & veggies in XO sauce is a result of clearing the fridge of the odd leftovers after making stir-fried seven vegetables & claypot pork noodles. The leftovers (minced pork, sliced pork and assorted vegetables) are stir-fried together in a delicious XO sauce. I was surprised that a leftover stir-fry with random ingredients can be so tasty. Next time, I will totally gather the ingredients just to make this ‘leftover’ dish :)
See Also:
The dish goes well with rice as a result of the delicious XO sauce it is stir-fried in.
There is also a side condiment saucer of XO sauce to go with the rice.
STEP-BY-STEP PHOTOS
These step-by-step photos taken on my iPhone also show the ingredients (and the way they are cut) as they are added to the wokpan.
Step 1. Stir fry garlic and ginger until fragrant, then add marinated minced & sliced pork.
Step 2. Stir fry until pork is 70% cooked (almost fully opaque).
Step 3. Add the “harder” vegetables, which are baby corn, Japanese scallion (negi), Chinese leek, spring onion (white bottom part).
Step 4. Add cut red chilli, XO sauce (pictured above), seasonings & Chinese wine (not shown).
Step 5. Stir-fry until everything is cooked & well mixed.
Step 6. Finally add the spinach and spring onion (green part).
When the spinach stems are cooked, the dish is ready. I served this straight from the pan!
Stir-fry Pork & Veggies in XO Sauce Recipe
Check out the ingredients & step-by-step photos on the previous page.
This is actually a recipe created from leftovers; so feel free to use only one type of pork (150g of sliced or minced) and substitute with any available vegetables in your pantry.
Ingredients:
- 75g mince pork
- 75g sliced pork
- 1 tbsp cooking oil
- 4 cloves garlic minced
- 5 thinly sliced ginger
- 1 red chilli cut thinly
- 1 heaped tbsp XO sauce
- 1 tsp sesame oil
- 1 tsp light soy sauce
- 1 tbsp water add more water, 1 tbsp at a time if needed
- 1 tbsp Chinese wine (Hua Tiao/Shaoxing)
- small condiment saucer of XO sauce to serve; optional
Vegetables
Check out some of the vegetable photos in the 7-type vegetables recipe.
- 2 baby corn sliced to short diagonal sections
- 2 stalks Japanese scallion aka “negi” ends trimmed, sliced to short diagonal sections
- 1 stalk Chinese leek 蒜 ends trimmed, sliced to short diagonal sections
- 1 stalk spring onion cut to short sections; separate bottom white from top green portion
- 1 stalk Chinese spinach aka “puay leng” cut to uniform short sections
(A) Marinade
- 1/2 tbsp tsp sesame oil
- 1/2 tbsp soy sauce
- 1 tsp Chinese wine (Hua Tiao/Shaoxing)
- 7 drops Maggi seasoning sauce optional; see cooking note below
- 5 dashes white pepper powder
Directions:
- Marinade minced & sliced pork in (A) for at least 20 minutes and up to overnight in the fridge.
- Cook the pork. Heat oil in a wokpan. Add garlic and ginger briskly until aromatic, then add the marinated pork. Stir-fry until the meat is 70% cooked.
- Cook ‘harder’ vegetables first. Ad baby corn, Japanese scallion, leek & spring onion (white bottom part). Stir-fry until the vegetables start to soften.
- Finish up the dish. Add XO sauce, sesame oil, soy sauce and water. Drizzle Chinese wine along the sides of the wok. When the contents are cooked, add the remaining Chinese spinach and spring onion (green portion). When the spinach stems are cooked, turn off the stove and dish out to a serving plate with a side condiment saucer of XO sauce.
Cooking Note(s):
Substitute with any brand of MSG-free seasoning sauce. You can also omit it and use a bit more soy sauce, or fish sauce, or a pinch of salt.