This is a simple, quick and easy stir fry making use of leftover Chinese roast pork. It is another recipe that I’ve learnt from my mother except that I added string beans for a bit of green.
In my last post, I used half of the roast pork to make a traditional Penang Chinese Hokkien recipe called “chai boey”, which is a roast pork stew with Chinese mustard green vegetable that is passed down to me by my mother, and before that by her mother. I made the Chinese crispy roast pork at home too. This is how I made it.
If I am after something quick, easy and super tasty making use of my leftover roast pork, I will always go for this recipe. It takes no more than 5 minutes to make and only 3 simple basic Chinese ingredients – garlic, ginger and chilli, with little preparation required. Dried chilli is preferred in this stir fry for its pungent aroma.
Add a little dark soy to lift the colour of this dish. My mother doesn’t add vegetable because she always makes two to three more dishes. A meal at home cooked by my mother traditionally comes with meat, vegetable, seafood and soup. They are cooked in a small portion just enough to feed the family for lunch and dinner on the same day. Here is a photo of my mother and her food taken in 2015. She is 83 this year.
I have my written recipe below. You can also catch up on my video here.
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Chinese roast pork leftover stir fry with green beans
- leftover roast pork
- 4 garlic cloves
- 5 dried red chillies
- 2-3 inches thumb size ginger
- optional string beans
- optional dark soy sauce
- Cut the leftover roast pork into thin strips. Set aside
- Optional if you want to add string beans. Wash and clean and then cut the string beans into 2-3 sections. Set aside
- Peel the skin of garlic and ginger. Then mince them finely. Set aside
- Break the dried chillies into half and tip the seeds out. Set aside
- In a sauce pan, add a bit of oil enough to stir fry the garlic, ginger and dried chillies. Once oil is warm enough, toss in and fry for 30-40 seconds before adding the roast pork
- Add roast pork and stir fry for 2 minutes. Optional add 1/2 teaspoon of dark soy only if you prefer the dish with a bit of darker colour
- Add the beans and a bit of water about 2-3 tablespoons. Continue to stir fry for 2 minutes
- Turn off the heat, remove and plate the dish