Spiced Pork and Chinese-Style Pickled Vegetables

See also Chinese Bacon Fried Rice

Super Easy Chinese Stir Fry Pork w/ Sichuan Vegetables 榨菜炒猪肉- YouTube

Mandarin Kitchen Chinese Ingredients For The Dish:

  • 3 pounds [1.36 kg] pork chops
  • 2 tablespoons [30 mL] cornstarch
  • 3 tablespoons [45 mL] soy sauce
  • 2 tablespoons [30 mL] sweet Sherry
  • 1 teaspoon [5 mL] grated pared fresh ginger root
  • 1/2 teaspoon [2.5 mL] five-spice powder
  • 1/8 teaspoon [0.5 mL] pepper
  • 3 cups [750 mL] vegetable oil
  • 1/4 cup [60 mL] water
  • 1 teaspoon [5 mL] instant chicken bouillon granules

Chinese Pickled Vegetables

Pickling Liquid

  • 3 cups [600 g] sugar
  • 3 cups [750 mL] white vinegar
  • 1 1/2 cups [375 mL] water
  • 1 1/2 teaspoons [7.5 mL] salt


  • 3 large carrots
  • 1 large Chinese white radish [about 1 pound / 454 g]
  • 1 large cucumber
  • 4 stalks celery
  • 8 green onions
  • 4 ounces [113 g] fresh ginger root
  • 1 large sweet red pepper
  • 1 large sweet green pepper
  • Hot sterilized jars with lids

Mandarin Kitchen Chinese Directions:

Trim chops, discarding fat and bones.

Mix cornstarch, 2 tablespoons [30 mL] of the soy sauce, sweet Sherry, grated ginger, five-spice powder and pepper.

Add pork chops, one piece at a time, to cornstarch mixture, turning to coat completely.

Cover and let stand for 1 to 2 hours, stirring occasionally.

Heat oil into wok over high heat until it reaches 375°F [190°C].

Brown 1/2 of pork chops in hot oil until cooked through, for 3 to 5 minutes.

Drain onto paper toweling.

Cook and drain remaining pork chops.

Slice pork chops into 1/4 to 1/2-inch [6 mm to 1.3-cm] wide strips.

See also Mandarin Kitchen Chinese Sweet and Sour Pork

Transfer pork strips to a serving dish; keep warm.

Into a small saucepan, bring together water, chicken bouillon granules and remaining 1 tablespoon [15 mL] soy sauce to a boil.

Pour all over pork strips, and serve.

Chinese Pickled Vegetables

Combine all picklling liquid ingredients into a 3-quart [3-L] saucepan.

Stirring, bring mixture to a boil over medium heat.

Remove from heat; leave pickling liquid to cool.

Rinse all vegetables.

Pare carrots and Chinese radish.

Cut cucumber lengthwise into quarters and remove seeds.

Cut carrots, Chinese white radish and cucumber into about 2 inches [5 cm] long ‘match stick’ thin strips.

Cut celery into 1/2-inch [1.3-cm] thick diagonal slices.

Cut green onions into 1/4-inch [1-mm] thick diagonal slices.

Pare then slice ginger root into thin slices.

Remove membranes and seed sweet red and green peppers; cut peppers into 1/2-inch [1.3-cm] cubes.

Fill a 5-quart [5-L] Dutch oven half full with water.

Cover and bring to a boil over high heat.

Uncover and add all vegetable pieces.

Remove from heat immediately.

Leave vegetables to stand uncovered for 2 minutes.

Drain vegetables into a large colander.

Spread out vegetables onto clean towels and allow to dry for 2 to 3 hours.

Pack vegetables firmly into hot sterilized jars.

Pour pickling liquid into jars to completely cover vegetables.

Tightly seal jars.

Store, refrigerated for at least 1 week, before using.

Enjoy delicious recipes with Mandarin Kitchen Chinese.






See also Spiced Pork and Chinese-Style Pickled Vegetables