Cantonese Style Stir-Fried Pork with Chinese Broccoli | Wok Wednesdays

This Cantonese Style Stir-Fried Pork with Chinese Broccoli was amazingly rich and delicious.

This dish requires quite a bit of preparation prior to the stir-fry (there are 17 ingredients), but it is so worth it. The combination of all of the ingredients creates a sauce that is just simply amazingly flavorful. Once you have the ingredients prepped, the dish takes just minutes to make.


P.S. You don't have to slice the pork as small as I did. I read "dice" instead of "slice." I am desperately in need of new reading glasses!

According to Grace Young, the author of the book Stir Frying to the Sky's Edge, this recipe comes from Danny Chan, a Chinese chef in San Francisco's Chinatown. He has prepared this dish thousands of times, and has some pretty exacting instructions regarding the ingredients. For example, "8 snow peas, strings removed."

My challenge ingredients for this dish were canned straw mushrooms, fresh water chestnuts, and Chinese broccoli. I was able to easily score the first two, but the Chinese broccoli stumped me. Thankfully, Grace Young came to the rescue, and posted the Chinese name of the broccoli, Gai Lan, and I was able to find it on my second trip to 99 Ranch, my local Asian market. It was a Manager's Special!! Woo hoo!

If you don't have access to Chinese broccoli, Grace Young recommends yau choi or baby bok choy. They do not have the crunchy stems like the Chinese broccoli, but the leaves are very similar in flavor.

Trust me on this... this dish is ridiculously good. You could even add an extra snow pea!

The recipe is from Stir Frying to the Sky's Edge, and can also be found on Grace Young's website. If you are interesting in participating in Wok Wednesdays, check out the recipe schedule.

Matt, the host of Wok Wednesdays, also hosts occasional contests, and guess what? I finally won one! I got this adorable ginger grater, and a book plate from Grace Young Herself!! Yes, I"m a fangirl!

The recipe can be found on Grace Young's website.

Here is the book, which is full of amazing "authentic recipes and stories."