Today, I am preparing a very common stir-fry dish: stir-fried roast pork with Gai lan (Chinese broccoli).

It’s a very easy-to-make stir-fry dish and an excellent way to use up any leftover roast pork. Since the roast pork is already well-seasoned and flavorful, little seasoning is needed. The freshness and crunchiness of the Chinese broccoli pair perfectly with the savory roast pork to create a complete meal.

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How to Prepare Stir-Fried Roast Pork with Chinese Broccoli

• First, remove the Chinese roast pork from the freezer or refrigerator and let it return to room temperature. Then, heat a tablespoon of oil in a well-seasoned cast iron wok (or a large skillet) to sear the roast pork over medium heat until it becomes warm and fragrant again.
  Next, remove the roast pork and cut it into thin slices. (You can skip this step if you’re using freshly roasted pork.)

• Slice the carrots thinly and prepare a tablespoon of chopped garlic.
• Cut off the bottom portion of the Chinese broccoli stems near the root, as this part is fibrous. Then, use a vegetable peeler to remove the outer fibrous layer of the remaining stem. Cut the leafy section into lengths of about two to three inches, and slice the stems diagonally into short sections.

• In a small bowl, combine light soy sauce, salt, sugar, and a small amount of water.
• Bring water to a rolling boil, then add the Chinese broccoli and carrot slices. Boil briefly until they become crisp-tender.

• Heat 1 to 2 tablespoons of oil in a wok to sauté the chopped garlic. Then add the roast pork, followed by the blanched vegetables.

• Add the prepared seasoning mixture, and turn the heat up to high to stir-fry everything together.
• Add a splash of Chinese Shaoxing wine.
• Prepare a cornstarch slurry by mixing one teaspoon of cornstarch with three tablespoons of cold water. Pour this into the wok and stir-fry over high heat for a few seconds. 

• Sprinkle some spring onions on top as a garnish. Remove the pork and vegetables from the wok and transfer them to the serving plate.

Tips for Making the Best Stir-fried Gai Lan with Roast Pork

1. You should peel off the surface layer of the Chinese broccoli stem because it’s fibrous.
2. You have the option to blanch the vegetables or skip this step. I chose to blanch them to shorten the stir-frying time. If you prefer not to blanch, you’ll need to stir-fry the vegetables separately for a longer period, adding a bit of water during stir-frying until they become tender, before combining them with the roast pork.
3. If you’re using freshly purchased Chinese roast pork, you don’t need to sear it, as it is already crispy. However, suppose you’re using leftover roast pork that has been refrigerated or frozen, you need to either deep-fry it briefly or sear it to restore its freshness before stir-frying it with the vegetables.
4. Lastly, the cornstarch slurry should be slightly more diluted with water. This will create a light gravy that allows the vegetables to absorb the flavor of the roast pork. 
5. If you have any other leftover meat in your refrigerator or freezer, you can apply the same principle by pairing it with fresh vegetables to cook up a complete stir-fry meal.

Interested in Making Your Own Chinese Roast Pork at Home? 

If you prefer to make your Chinese roast pork at home, I’ve uploaded both a video and the full recipe on my food blog. Please check out the Roast Pork video and the Roast Pork recipe.