Pork Shreds with Chinese Broccoli

This is another very quick stirfry with a beautiful presentation (you’ll look really professional if you cook it for friends – little do they know it’s super-easy!)

For a discussion of Chinese broccoli, see Stirfried Broccoli (Chinese or Not). For this recipe you could substitute our traditional western broccoli – I would, however, just blanch it until bright green and slightly tender, then skip the stirfrying step for the greens.

For pork, you can use just about any cut (the shreds are small and marinated, so they will be tender), but I strongly urge you to find pastured pork – better flavor, better for your body, and better for the environment. You can find a supplier at Local Harvest.

I usually try to stick to fresh, whole, easy-to-find ingredients and avoid processed foods as much as possible, but this recipe is so delicious, we make the occasional exception (all things in moderation, and all that!) Tian mian jiang, translated “sweet flour sauce/paste”, is sort of a mystery ingredient – I have only ever seen it used in a very few recipes, all in cookbooks in Chinese. Googling it isn’t much help – you can find some threads about it online, but none are particularly helpful. In any case, the jar in front of me claims to contain “bean, flour, salt,” but makes me wonder about where the sweetness came from. It is dark reddish-brown and salty-sweet. You can find it in Asian markets in the condiment section and in the Asian section of some conventional stores that serve large Chinese populations. Can’t find it? An acceptable substitute would be hoisin sauce; another would be the darkest miso you can find – this will, however, give you less of the sweet taste (you can add a bit of brown sugar) and less of the dark color, which will take away from the appearance if not the taste of the dish.


  • 8 oz pork, cut across the grain into 1/8×1/8×1.5″ shreds
  • 8 oz Chinese broccoli
  • 2 T oil
  • 1 scallion, minced
  • 2 slices fresh ginger root, minced


  • 1 T Shaoxing cooking wine
  • 1 T ginger juice (grate and squeeze 1 large knob of fresh ginger root)
  • 2 tsp tapioca flour or cornstarch


  • 1 T light soy sauce
  • 1 T tian mian jiang or hoisin sauce


  1. Combine the meat shreds with the marinade ingredients and allow to rest at least 15 m.
  2. Soak the Chinese broccoli in cool water, rinse and repeat until no grit remains in the sink or bowl.
  3. Pull off the leaves and set aside, then peel the stems and roll-cut into 1.5″ sections, set aside separately from the leaves.
  4. Combine the sauce ingredients and set aside.
  5. Heat 1 T oil in the wok over high heat until it shimmers, add the broccoli stems and stirfry until tender. You can actually stir, then cover, stir, then cover – this will speed up the cooking process – just be careful not to overcook, or the color will be a drab olive instead of a bright green.
  6. Add the leaves and stirfry just until they are bright green and wilted. If your wok is small, don’t crowd it – cook the greens in 2 batches. Arrange the greens on the bottom of the serving plate.
  7. Heat 1 T oil in the wok over high heat until it shimmers, then explode the scallion and ginger until fragrant.
  8. Add the pork, and stirfry just until the outside loses its pink color, approximately 1 m.
  9. Add the sauce ingredients, and keep stirfrying until the meat is just cooked through and covered with sauce, approximately 1 m.
  10. Adjust the seasoning, add the meat to the top of the greens, and serve.

nutritional data:

This recipe serves 4 as part of a larger meal, and nutrition information is per serving. The fat and sodium content are naturally higher in this type of dish due to the use of meat and also because of the tian mian jiang, which is similar to soy sauce in its sodium content. Again, my best advice – serve with lots of brown rice and make sure the other dishes are vegetable-centric and low in sodium. To cut down on fat, you could certainly blanch the Chinese broccoli instead of stirfrying it. This is a special treat at our house, not a dish we eat weekly.

  • Total calories 171, calories from fat 94
  • Total fat 11 g, saturated fat 2 g
  • Cholesterol 33 mg
  • Sodium 419 mg
  • Total carbs 5 g, dietary fiber 1 g, sugars 1 g
  • Protein 13 g

2 Responses

  1. This looks wonderful! I sometimes use broccoli rabe or collard greens if I am up on my parents farm because we do not have an asian market.

  2. This sounds so delicious and healthy. Agree with you on serving it with Brown Rice, a good way to go.

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