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Stir-Fried Pork

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(Recipe ID: 470)

Serves 4

Preparation time: 20 minutes; Cook time: 20 minutes

Source: Vito De Carolis

Fresh multi-layered chinese flavors.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1/2 pound Lean pork
  • 2 cups Lotus roots
  • 1 cup Chinese cabbage
  • 1 cup Celery
  • 1/2 cup Bamboo shoots
  • 1 Large white onion
  • 2 Scallion stalks
  • 1 Garlic clove
  • 2 Slices fresh ginger root
  • 4 tablespoons Exta Virgin Olive Oil, divided *
  • 1/2 teaspoon Aromatic sea salt with Szechwan Peppercorn *

    Ferri dal 1905 suggested

  • 1 tablespoon Sherry wine
  • 1/2 cup Beef broth
  • 4 teaspoons Soy sauce, divided
  • 2 teaspoons Cornstarch


  1. Slice the pork thin against the grain.
    Slice the vegetables (lotus roots, Chinese cabbage, celery, bamboo shoots, and onion).
  2. Cut scallion stalk in ½-inch sections.
  3. Crush garlic and shred ginger root.
  4. Heat 2 tablespoons Extra Virgin Olive Oil in a wok pan. Add vegetables (lotus roots, Chinese cabbage, celery, bamboo shoots, and onion) and stir-fry to soften slightly; then remove from pan, set aside.
  5. In wok pan, add 2 tablespoons Extra Virgin Olive Oil and heat up.
  6. Add salt, the scallion, garlic, and ginger root, and brown lightly.
  7. Add pork and stir-fry until it begin to brown (about 3 minutes).
  8. Sprinkle with Sherry wine; stir-fry ½ minute more.
  9. Return vegetables to wok pan.
  10. Add beef broth and 2 teaspoons of soy sauce and simmer, covered, until done.
  11. Meanwhile blend cornstarch, cold water, and remaining 2 teaspoons of soy sauce to a paste. Then add in to thicken and serve at once.


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