Stir-Fried Pork With Hoisin Sauce

This is another great recipe from Kylie Kwong’s book, Simple Chinese Cooking. The sauce is savory and sweet. It is similar to the sauce in the stir-fried chicken with honey and ginger recipe, except without the ginger.

There is a trick to being able to slice the pork thin. If you stick it in the freezer for 10 to 15 minutes, the pork will firm up making it easier to slice. I left the cucumbers out, but you could sub in any common stir-fry vegetable mix. You would want to cook the vegetables first and then add them back in at the end.

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Stir-Fried Pork Fillets With Hoisin Sauce

Simple Chinese Cooking

By: Kylie Kwong


  • 1lb 4oz pork fillets, cut into 1/4in slices
  • 1 small cucumber
  • 2 tablespoons vegetable oil
  • 1 tablespoon light soy sauce
  • Marinade
  • 3 garlic cloves, finely diced
  • 1/4 cup hoisin sauce
  • 2 tablespoons malt vinegar
  • 2 tablespoons shao hsing wine or dry sherry
  • 1 tablespoon light soy sauce
  • 1 teaspoon five-spice powder
  • 2 teaspoons white sugar
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon sea salt


  1. Combine pork with marinade ingredients in a large bowl, cover, and leave to marinate in the refrigerator for 30 minutes.
  2. Using a vegetable peeler, finely slice cucumber lengthwise into ribbons. Set aside.
  3. Heat oil in a hot wok until surface seems to shimmer slightly. Add half the marinated pork and stir-fry for 30 seconds. Remove from wok with a slotted spoon and set aside. Add remaining pork with all the marinade and stir-fry for 30 seconds. Return reserved pork to the wok with soy sauce and stir-fry for a further minute or until pork is just cooked through and lightly brown.
  4. Serve immediately, garnished with reserved cucumber.

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