Roast Pork and Oyster Stir Fry (燒肉炒蠔, Sui1 Juk6 Caau2 Hou4)

This recipe was updated on 05 Aug 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

This dish is usually prepared in a clay pot, but since I don’t have one, I adapted this dish to use stir frying. The clay pot version is one of my favorites to order at a restaurant, so I was looking forward to making a stir fried version at home. The dish contains some of my favorite ingredients – roast pork (especially the crispy skin) and oysters.

Unless you’re a master at roasting whole pigs, you’ll probably (like me) go to your local Asian delicatessen where you can buy just 1-2 pounds of roast pork. Have the butcher cut the roast pork into pieces and you’ll also get one small container of a soy based dipping sauce with your order. The dipping sauce is slightly sweet, so it goes well with the roast pork. Any leftover roast pork not used in the dish can be used for other dishes (assuming you don’t eat the rest of the roast pork all by itself). I was lucky enough to get the roast pork while it was still hot, right after roasting, at the delicatessen. It was still so hot, that the butcher burned his fingers when he cut the first roast pork piece from the pig for me!

Enjoy!

Ingredients

¾ lb.	375 g.	Roast pork (燒肉, sui1 juk6), cut into thin 2-inch (5 cm.) pieces by the Deli
8 oz.	227 g.	One jar fresh oysters (鮮蠔, sin1 hou4)
3 stalks	3 stalks	Baby bok choy (小白菜, siu2 baak6 coi3), cut into 2-inch (5 cm.) pieces
1	1	Carrot (紅蘿蔔, hung4 lo4 baak6), cut into thin 2-inch (5 cm.) strips
15-25	15-25	Dried coin mushrooms (金錢菇, gam1 cin4 gu1), rehydrated, or 10-12 dried Shiitake mushrooms (冬菇, dung1 gu1), rehydrated and cut into ½-inch (15 mm.) pieces
8 oz.	227 g.	One package fried tofu (油炸豆腐, jau4 zaa3 dau6 fu6)
3 stalks	3 stalks	Green onions (葱, cung1), cut into 1-inch (2.5 cm.) pieces on the diagonal
1 in.	2.5 cm.	Knob of ginger (薑, goeng1), cut into thin pieces
½ bulb	½ bulb	Garlic (蒜, syun3), separated into individual cloves and lightly crushed
		Oil for cooking

 

Sauce Ingredients

½ cup	125 ml.	Mushroom rehydration liquid
2 Tbs.	30 ml.	Roast pork dipping sauce (supplied by the Deli with the roast pork)
2 Tbs.	30 ml.	Oyster liquor (liquid from the oysters)
2 Tbs.	30 ml.	Lee Kum Kee brand oyster sauce (蠔油, hou4 jau4) or equivalent
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
½ Tbs.	7.5 ml.	Sesame oil (麻油, maa4 jau4)
1½ Tbs.	22.5 ml.	Corn starch (粟粉, suk1 fan2)
3 Tbs.	45 ml.	Water

 

Equipment

14 in.

35.5 cm.

Wok or pan

 

Lee Kum Kee Brand
Oyster Sauce (蠔油, hou4 jau4)

Preparation Instructions

1. Get the roast pork from your local Asian delicatessen and have the butcher cut the roast pork into pieces. Once home, remove any bones from the roast pork pieces. The delicatessen also supplies a small container of dipping sauce with the roast pork, which will be used later in the sauce. Ideally you can get the roast pork the day of cooking, but if the pork has been refrigerated, take the pork out of the refrigerator at least one hour before cooking.
2. Take the oysters out of the refrigerator at least one hour before cooking. Remove the oysters from the jar. Save any liquid from the oysters since it will be used later in the sauce.
3. Pour boiling water over the dried coin or Shiitake mushrooms in a heat proof bowl and rehydrate the mushrooms for at least one hour. Remove the mushrooms from the rehydration liquid, remove the stems, and if using Shiitake mushrooms, cut them into ½-inch (15 mm.) pieces. Reserve the ½ cup (125 ml.) of the rehydration liquid for later use in the sauce.
4. Wash and cut the baby bok choy into 2-inch (5 cm.) pieces. I usually cut the green (leaf) part off as one piece and then cut the (white) stalks into 2-inch (5 cm.) pieces.
5. Open the fried tofu package and discard any liquid.
6. Wash and cut the carrot into thin 2-inch (5 cm.) long strips.
7. Separate the cloves from the half of a garlic bulb, crush lightly, remove the outer skin, and place into a small bowl. Cut the ginger into thin pieces and place into the bowl with the garlic.
8. Wash and cut the green onions into 1-inch (2.5 cm.) pieces on the diagonal.
9. Prepare and mix the sauce in a small bowl (I actually used the jar the oysters came in!): add the roast pork dipping sauce, oyster liquor, Lee Kum Kee brand oyster sauce or equivalent, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. In another small bowl, prepare the corn starch slurry by mixing the corn starch and water together.

Cooking Instructions

1. Heat a wok or pan over high heat before adding oil and then the oysters. Stir fry the oysters until brown by forming one layer of oysters in the wok and leaving the oysters alone for a while before gently flipping it over to brown the other side. You may have to stir fry the oysters in batches, so be sure to reheat the wok over high heat before adding more oil. Transfer the browned oysters to a bowl.
2. Reheat the wok over high heat before adding oil. Add the roast pork pieces to the wok in a single layer on the bottom and brown the outside. Since the roast pork is already cooked, the pork should brown quickly. You may have to cook the roast pork in batches, so be sure to reheat the wok over high heat before adding more oil. Transfer the roast pork to the bowl with the oysters.
3. Reheat the wok over high heat before adding oil and then the coin or Shiitake mushrooms. Stir fry the mushrooms and then transfer them to the bowl with the oysters.
4. Reheat the wok over high heat before adding oil and then the fried tofu. Stir fry the fried tofu and then transfer them to the bowl with the oysters.
5. Reheat the wok over high heat before adding oil and then the carrots. Stir fry the carrots and then transfer them to the bowl with the oysters.
6. Reheat the wok over high heat before adding oil and then the (white) baby bok choy stalks. Stir fry the baby bok choy stalks to brown them. Add the bowl with the ginger and garlic mixture, and then some oil to the mixture. Stir fry all the ingredients until the ginger and garlic mixture becomes fragrant. Add the (green) baby bok choy leaves to the wok and stir fry to brown. Add the green onions and the contents of the bowl with the oysters back into the wok, and stir fry all the ingredients together.
7. Add the mushroom rehydration liquid and sauce ingredients to the wok, and stir fry the ingredients together. Add the corn starch slurry to thicken the sauce and mix all the ingredients together. Put the cooked ingredients into a serving dish and serve with steamed rice.