For over a decade, I taught preschool all around the world. Which means that I have seen kids’ lunches from Seoul to Seattle. Not only that but I’ve experienced the universal struggle of getting children to sit at a table and eat food. Whether each meal is delightful or dreadful really depends on what’s on the menu and the company you share it with.
Overall, though, I had more good lunches than bad ones. I also have to admit, having good food helped make those good days a success not only with kids but also with me. After all, it’s difficult to get a child to eat a meal that you wouldn’t eat (and they don’t have the option of sneaking out to the noodle shop down the road for a tasty snack during nap time).
However, no matter where I found myself there was always one dish which, whenever it was served, I couldn’t resist extra helpings. In China, that dish was pork and celery stir-fry. I just loved it. What is not to love about crisp celery paired with fatty pork in a sauce just salty enough to make your mouth water and served with rice? Nothing! It’s delicious!
Now I make a more adult version of it at home with pork topside, a lot more ginger, garlic with a coating of Hoisin and soy sauce. It’s still a favorite with the kids but a bigger hit with the adults and is great to make if you are looking for a lighter, healthier meal that is also quick and easy. Feel free to do as I do, and eat this stir-fry in a big bowl with steamed rice and a big bottle of Tsingtao beer in front of the TV….because you’re an adult now so it’s OK.
Pork and crunchy celery stir fried together in a salty soy and Hoisin sauce. A healthy and delicious stir-fry favored by both kids and adults. #easymeals #quickrecipes #pork #stirfry #chinesefoodrecipes #kidfood #healthyrecipes #family dinners
- 400 g (14 oz) pork loin
- 6–8 medium to large-sized celery ribs with leaves (300-400 g/10.5-14 oz)
- 2 tbsp sliced ginger
- 2 tbsp sliced garlic
- 2 tbsp Hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/2 tbsp cornstarch
- 1 tbsp water
- 2 tbsp cooking oil
- Combine Hoisin sauce, soy sauce, rice vinegar, cornstarch and water into a small bowl. Mix well and set aside.
- Slice pork loin either into long strips or short chunks no bigger than 1 in / 2 cm. Put in a bowl and set aside.
- Clean celery and separate the ribs from the leaves. Chop into either long strips or short pieces no bigger than 1 in / 2cm. (Same size as pork) Place in a bowl and set aside.
- In a large wok, heat 2 tbsp oil on high heat. Add sliced ginger and garlic. Let cook for about 1 minute or until fragrant.
- Add pork and cook until no longer pink. (About 2-3 minutes)
- Add celery, season with salt and pepper and cook for 2-3 minutes on high heat. Celery should be slightly cooked but still crisp.
- Add sauce mixture and stir until everything is evenly coated then turn off the heat.
- Transfer to a plate and serve with steamed rice.
- Top with a drizzle of Chinese Chile Oil for those more inclined to spice.
- Category: Pork
- Method: Stir-Fry
- Cuisine: Chinese
Keywords: Pork stir-fry, celery, easy, pork loin, hoisin sauce, healthy, kid friendly
This post was updated on April 26th, 2019.