Chinese: Pork in Plum Sauce (Mwei Jiong Yoke)
Submitted by rageous
Tender pork stir-fried with carrots and celery in tangy-sweet plum sauce. This Cantonese classic is packed with ginger flavor and ready in just 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minPlum sauce brings a sweet-tart punch to this quick Cantonese stir-fry, coating tender pork and crisp vegetables in glossy, fruity goodness.
Fresh ginger and garlic add aromatic heat while pickled scallions contribute a briny tang that balances the sweetness.
The sauce thickens into a luscious glaze that clings to every bite.
Serve it over steamed rice for a weeknight dinner that tastes like your favorite Chinese restaurant but comes together in half an hour.
Pro Tips
- Use pork shoulder or pork loin cut into uniform bite-size pieces for even cooking
- Bottled plum sauce is found in the Asian aisle; it’s sweet, tangy, and slightly spicy
- Chinese pickled scallions add funky depth; substitute regular fresh scallions if unavailable
- Don’t overcook the vegetables; they should stay crisp-tender with a satisfying bite
Variations
- Substitute boneless chicken thighs for pork for a lighter, leaner option
- Add bell peppers or snow peas for extra color, crunch, and nutrients
- Use duck sauce if you can’t find plum sauce in stores (they’re very similar)
Ingredients
Directions
Cut pork into bite size pieces.
Peel carrots, cut into cubes.
Place oil and garlic in wok.
On high heat, brown pork.
Stir-fry 5 minutes.
Add plum sauce, celery, ginger, sherry, carrots, sugar, salt scallions and water.
Simmer covered, 12 minutes.
Add cornstarch to water and mixture to wok.
Stir until thickened.
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