Entree: China – Fujian – 荔枝肉 ➤ Lìzhī ròu (Fujian-style sweet and sour pork stir-fry with lychee fruit in a glossy sweet-tart sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Total 32 min

Ingredients

- 1 lb (454 g) pork tenderloin, cut into 1-inch (2.5 cm) cubes
- 1 tbsp (15 ml) light soy sauce for marinade
- 1 tbsp (15 ml) Shaoxing wine
- 1/2 tsp (2.5 g) salt for marinade
- 1/2 tsp (2.5 g) white pepper
- 1 large egg white
- 3 tbsp (24 g) cornstarch for marinade
- 3 tbsp (45 ml) vegetable oil for frying, plus 2 tbsp (30 ml) for the wok
- 1 cup (150 g) fresh lychee meat, peeled and pitted (or well-drained canned lychee)
- 1 small red bell pepper, sliced into 1/2-inch (1.3 cm) strips, about 4 oz (115 g)
- 3 scallions, sliced into 1-inch (2.5 cm) pieces
- 1 tbsp (15 g) peeled and minced ginger
- 2 cloves garlic, minced
- Sauce:
  - 1/2 cup (120 ml) chicken stock
  - 3 tbsp (45 ml) rice vinegar
  - 2 tbsp (30 g) sugar
  - 2 tbsp (30 ml) light soy sauce
  - 1 tbsp (15 ml) ketchup (for color and tang)
  - 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- 1 tsp (5 ml) toasted sesame oil
- Steamed white rice for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Marinate the pork: In a bowl combine pork cubes with 1 tbsp (15 ml) light soy sauce, Shaoxing wine, salt, white pepper, egg white, and 3 tbsp (45 ml) cornstarch. Toss until coated and let rest 15–20 minutes.
2. Prepare the sauce: In a bowl whisk together chicken stock, rice vinegar, sugar, light soy sauce, and ketchup. Set aside the cornstarch slurry separately.
3. Heat 3 tbsp (45 ml) vegetable oil in a wok or large skillet over high heat until shimmering. Add marinated pork in a single layer and stir-fry until the exterior sets and becomes lightly golden, about 3–4 minutes. Work in batches if necessary. Remove pork and drain briefly on paper towels.
4. Remove excess oil from the wok leaving about 2 tbsp (30 ml). Return to heat and add ginger and garlic; stir-fry 20–30 seconds until aromatic. Add red bell pepper and scallions and stir-fry 1–2 minutes until vegetables are just tender-crisp.
5. Add the reserved sauce to the wok and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens to a glossy consistency.
6. Return the pork to the wok along with the lychee meat. Toss gently to coat and warm the lychee without breaking it, 1–2 minutes. Drizzle with toasted sesame oil and adjust seasoning to taste.
7. Serve immediately over steamed white rice.

1. Marinate the pork: In a bowl combine pork cubes with 1 tbsp light soy sauce, Shaoxing wine, salt, white pepper, egg white, and 3 tbsp cornstarch. Toss until coated and let rest 15–20 minutes.
2. Prepare the sauce: In a bowl whisk together chicken stock, rice vinegar, sugar, light soy sauce, and ketchup. Set aside the cornstarch slurry separately.
3. Heat 3 tbsp (45 ml) vegetable oil in a wok or large skillet over high heat until shimmering. Add marinated pork in a single layer and stir-fry until the exterior sets and becomes lightly golden, about 3–4 minutes. Work in batches if necessary. Remove pork and drain briefly on paper towels.
4. Remove excess oil from the wok leaving about 2 tbsp (30 ml). Return to heat and add ginger and garlic; stir-fry 20–30 seconds until aromatic. Add red bell pepper and scallions and stir-fry 1–2 minutes until vegetables are just tender-crisp.
5. Add the reserved sauce to the wok and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens to a glossy consistency.
6. Return the pork to the wok along with the lychee meat. Toss gently to coat and warm the lychee without breaking it, 1–2 minutes. Drizzle with toasted sesame oil and adjust seasoning to taste.
7. Serve immediately over steamed white rice.