Stir-Fried Five-Spice Pork with Lettuce Cups

Featured by Sojourn Cellars in the Platinum Wine Club.


Seasoned chunks of tender, succulent pork shoulder with Chinese five-spice powder (a mixture of cinnamon, fennel seeds, cloves, star anise and Szechuan peppercorns), which is a fast way to add Asian flavor.

Yield: 4
Prep Time: 5 Minutes
Cook Time: 30 Minutes


• 1 Tbs. peanut oil
• 1 1/2 lbs. boneless pork shoulder, outer fat trimmed & 1/2-inch dice
• 1 small onion, 1/3-inch dice
• 1 carrot, thinly sliced crosswise
• 1 celery rib, thinly sliced on the bias
• 3/4 tsp. Chinese 5-spice powder
• 1/3 cup canned whole water chestnuts, drained & coarsely chopped
• 3 Tbs. chicken stock or low sodium broth
• 2 1/2 Tbs. hoisin sauce
• 8 basil leaves, torn into pieces
• 2 scallions, thinly sliced
• 1/2 tsp. Asian sesame oil
• Salt & freshly ground pepper
• Iceburg lettuce leaves, for serving


In a large skillet, heat the peanut oil until shimmering. Add the diced pork shoulder and stir-fry over high heat until browned and just cooked through, about 5 minutes.

Using a slotted spoon, transfer the pork to a plate. Add the onion, carrot and celery to the skillet and cook over moderate heat until tender, about 4 minutes. Add the 5-spice powder and cook until fragrant, about 30 seconds. Stir in the water chestnuts, stock and hoisin sauce, scraping up the brown bits from the bottom of the pan.

Return the pork to the skillet and stir-fry until heated through and coated with the sauce, about 1 minute. Remove from the heat and stir in the basil, scallions, and sesame oil; season with salt and pepper. Spoon the pork into bowls and serve with lettuce leaves for wrapping.

Recipe sourced from

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