Pork in Plum Sauce

This Chinese-style wok dish coats bite-size pieces of pork in a sweet, tangy plum sauce glaze with fresh ginger, celery, carrots, and a splash of sherry. The plum sauce caramelizes against the hot wok and creates a sticky, lacquered finish on each piece of meat.

Browning the pork on high heat first is what builds the savory base. Get the wok screaming hot before the meat goes in, and resist the urge to stir for the first minute. Let it sear. That browning creates fond on the bottom of the wok that the plum sauce dissolves and carries into the finished dish.

The cornstarch slurry at the end pulls everything together into a glossy, clingy sauce that coats the pork and vegetables instead of pooling at the bottom. Stir it in quickly and keep the heat on until the sauce turns from cloudy to clear.

Kitchen Tips

• Cut the pork into uniform pieces so everything cooks at the same rate. Uneven chunks mean some pieces dry out while others stay underdone.
• Fresh ginger slices (not ground) give this dish a bright, sharp heat. Fish them out before serving if you prefer.
• Pickled scallions add a tangy crunch. If you can’t find them, use regular scallions and add a splash of rice vinegar.
• Mix the cornstarch slurry right before adding it. If it sits, the starch settles and you pour in plain water.

Variations

• Chicken swap: Boneless thighs work well here. They stay juicy through the stir-fry and simmer.
• Spicy plum: Stir in a teaspoon of chili garlic sauce with the plum sauce for a sweet-heat version.