Stir-fried Cured Pork with Choy Sum (La Rou Chao Cai Tai)
Savory cured pork meets sweet, crisp choy sum in this quick winter stir-fry—simple, authentic, and utterly satisfying.
Ingredients
8 items- Cured pork (腊肉) 150g
- Choy sum (菜薹) 300g
- Garlic 10g (about 3 cloves)
- Dried chilies 2g (about 2)
- Light soy sauce 15ml (1 tbsp)
- White sugar 2g (½ tsp)
- Salt 2g
- Cooking oil 30ml (2 tbsp)
Nutrition
Steps （6 steps）
Rinse cured pork with warm water, slice into 0.3cm thin slices. Wash choy sum, break tender stems into 5cm lengths, peel and cut tougher stems. Slice garlic and cut dried chilies.
Bring water to a boil, add a pinch of salt and oil, blanch choy sum for 30 seconds, then transfer to ice water and drain. (This step can be skipped for direct stir-fry.)
Heat wok over medium heat, add 15ml oil, stir-fry cured pork for about 2 minutes until translucent and edges curl.
Push pork to side, add garlic and dried chilies to oil, fry on low heat for 20 seconds until fragrant, then mix with pork.
Turn heat to high, add choy sum and stir-fry quickly for 30 seconds. Pour soy sauce, sugar, and 15ml water along the side, continue stirring for 1 minute until choy sum is tender and bright green.
Taste and add salt if needed (cured pork is already salty), toss well, and immediately serve.
Tips
Cured pork is salty—add salt carefully. Blanching choy sum keeps it crisp and reduces bitterness, but direct stir-fry gives more aroma. High heat and quick cooking preserve texture.
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