Teochew Minced Pork & Red Oakleaf Stir Fry with Preserved Radish
A punchy Teochew home-style stir fry — aromatic minced pork, salty preserved radish, and Aeroveg Red Oakleaf wilted to tender in just 25 minutes.
The Teochew community has long understood what makes simple ingredients shine — and this stir fry is a perfect example. Aeroveg Red Oakleaf, with its tender yet structured leaves and a deep wine-red colour, holds its own against the salty punch of chai poh (preserved radish) and the savoury richness of minced pork. This is the kind of dish you'll find on a Singaporean kitchen table on a Tuesday evening: fast, satisfying, and built on a handful of pantry staples.
Method
- Prep the chai poh. Rinse preserved radish under cold water to remove excess salt, squeeze dry, and roughly chop. Set aside.
- Brown the pork. Heat oil in a wok over high heat. Add minced pork and stir-fry, breaking it apart, until lightly browned, about 3–4 minutes.
- Add aromatics. Push pork to one side. Add garlic and chai poh to the wok and fry for 1 minute until fragrant and slightly golden.
- Season. Stir everything together. Add light soy, dark soy, oyster sauce, sugar, and white pepper. Toss to combine over high heat for 1 minute.
- Wilt the greens. Add Aeroveg Red Oakleaf to the wok. Toss vigorously over high heat for 1–2 minutes until just wilted but still holding structure and colour.
- Finish. Drizzle sesame oil over the top. Scatter chilli slices if using. Taste and adjust seasoning — the chai poh is salty, so go easy on the soy at first.
- Serve. Plate immediately over steamed jasmine rice.
Aeroveg Red Oakleaf wilts quickly over high heat — add it last and keep the wok moving. A few seconds too long and the leaves lose their deep colour; just right and they turn a glossy, dark garnet. Trust the wok and move fast.