Ingredients
4 boneless pork loin chops, trimmed of fat (24 oz. total)
1 tsp. ground white pepper
3 tbsp. cornstarch, divided
3 tbsp. Shaoxing wine or dry sherry, divided
¾ cup chicken stock
3 tbsp. oyster sauce
1 tbsp. light brown sugar
1 tbsp. toasted sesame oil
1 tbsp. dark soy sauce
1 tbsp. rice vinegar or black vinegar
4 tbsp. peanut or safflower oil, divided
1 medium white onion, peeled and sliced
2 small bundles of broccolini (about 10 oz. total), thinly sliced on the bias
1 red bell pepper, stemmed, seeded, and thinly sliced
1 small can (8 oz.) water chestnuts, drained
1 can (15 oz.) baby corn, drained and halved lengthwise
1 can (8 oz.) bamboo shoots, drained
Cooked rice or noodles, for serving
Scallions or chives, sliced on the bias, for serving
Directions
Step 1
Slice the pork into thin strips on the bias. Season with white pepper and salt, then toss with 2 tbsp. cornstarch and 2 tbsp. Shaoxing wine.
Step 2
In a small bowl, mix remaining 1 tbsp. cornstarch with 1 tbsp. water until smooth. Whisk in stock, oyster sauce, brown sugar, sesame oil, dark soy sauce, vinegar, and remaining 1 tbsp. Shaoxing wine.
Step 3
Heat large cast-iron or nonstick skillet over medium-high heat with 2 tbsp. peanut oil. Add sliced pork and cook until browned, 3 to 4 minutes per side. Transfer to a plate. Add remaining 2 tbsp. oil to pan. Stir in onion and cook a couple of minutes to soften. Add the broccolini, bell pepper, and water chestnuts; cook until veggies begin to soften, 2 to 3 minutes. Stir in corn and bamboo shoots; cook until warmed through, about 2 minutes. Return pork to the skillet and pour in sauce. Simmer until thickened, about 2 minutes. Serve with rice or noodles and top with scallions or chives.
