Rating: 5 stars
1 Ratings
  • 5 star values: 1
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  • 1 star values: 0

"During the pandemic, the food my husband requested most was riffs on Asian takeout: Japanese, Thai, Chinese. I call them MYOTO—Make Your Own Take Out—and I made so many versions that I'm still trying to share them all!" —Rach


Credit: Christopher Testani

Recipe Summary


Serve this Chinese-American fave with rice or Chinese wide pulled noodles, cooked to package directions.

This recipe originally appeared in our Winter/Spring 2022 issue. Get the magazine here.  


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.