Stir-fried Pork with Preserved Radish 菜脯肉碎

A savory and textural stir-fry featuring minced pork and crunchy preserved radish, a beloved home-style Cantonese dish. Perfect with a bowl of steamed white rice.

Nutrition (per serving)

Ingredients

• 300g minced pork
• 150g preserved radish (choy poh), diced and rinsed
• 3 cloves garlic, minced
• 2 stalks spring onions, chopped
• 1 tablespoon light soy sauce
• 0.5 tablespoon dark soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• Pinch of white pepper
• 1 teaspoon cornstarch (for pork marinade)
• 2 tablespoons water (for sauce)
• 2 tablespoons cooking oil
• 1 tablespoon Shaoxing wine

Steps

1. Rinse the preserved radish thoroughly under running water to reduce saltiness, then squeeze out excess water and dice finely. Set aside.
2. Marinate the minced pork with white pepper and cornstarch for 10 minutes.
3. Heat cooking oil in a wok or large frying pan over medium-high heat. Add minced garlic and stir-fry until fragrant.
4. Add the marinated minced pork to the wok and stir-fry until it turns opaque and is almost cooked through, breaking it apart with your spatula.
5. Add the diced preserved radish and Shaoxing wine. Stir-fry for another 2 minutes.
6. Stir in light soy sauce, dark soy sauce, oyster sauce, sugar, and water. Bring to a simmer and cook for 1 minute to allow flavors to meld.
7. Stir in the chopped spring onions just before serving. Serve hot with steamed rice.

Related recipes

More Hong Kong recipesPork recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce