Chow Yuk
Dive into the savory, vegetable-packed world of Chow Yuk, a classic stir-fry that brings bold flavors and vibrant colors to your dinner table. This easy and adaptable recipe features thinly sliced pork tenderloin or chicken breast marinated in soy sauce, stir-fried to perfection, and combined with crisp broccoli, tender carrots, bell peppers, earthy mushrooms, and crunchy water chestnuts. A rich, glossy sauce made from hoisin, oyster sauce, and chicken broth ties everything together, delivering that irresistible balance of salty, sweet, and umami. With just 20 minutes of prep and 20 minutes of cooking time, Chow Yuk is a quick and satisfying meal idea perfect for busy weeknights. Serve it over steamed white rice or noodles for a delicious, restaurant-quality dish right at home.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin (or chicken breast)
- 3 tbsp Soy sauce
- 2 tbsp Cornstarch
- 3 tbsp Vegetable oil
- 3 cloves Garlic cloves, minced
- 1 tbsp Fresh ginger, minced
- 1 medium Onion, sliced
- 2 cups Broccoli florets
- 1 cup Carrots, thinly sliced
- 1 cup Bell peppers, sliced
- 1 cup Mushrooms, sliced
- 1 can Water chestnuts, sliced
- 2 tbsp Hoisin sauce
- 2 tbsp Oyster sauce
- 1 cup Chicken broth
- 0.25 tsp White pepper
- 2 stalks Green onions, sliced (optional garnish)
Instructions
Slice the pork tenderloin or chicken breast thinly against the grain and place it into a bowl.
In the bowl with the sliced meat, add 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Mix well and set aside to marinate for 10 minutes.
In a small bowl, whisk together the remaining soy sauce, hoisin sauce, oyster sauce, and chicken broth. Stir in the white pepper and set the sauce mixture aside.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated meat and stir-fry for 4-5 minutes or until cooked through. Once done, remove the meat from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the same wok. Stir in the garlic and ginger, cooking for 30 seconds until fragrant.
Toss in the onion slices, followed by the broccoli, carrots, bell peppers, mushrooms, and water chestnuts. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
Return the cooked meat to the wok. Pour the prepared sauce mixture over the meat and vegetables.
Stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of water, simmering the mixture for 2-3 minutes until the sauce thickens.
Serve hot over steamed rice or noodles, garnished with sliced green onions if desired.
Nutrition Facts
Calories |
1696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 25.8 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 4190 mg | 182% | |
| Total Carbohydrate | 153.4 g | 56% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 49.2 g | ||
| Protein | 147.6 g | 295% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 341 mg | 26% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 5453 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
