XO Sauce Pork and Water Spinach Stir-fry
This XO Sauce Pork and Water Spinach Stir-fry is quick and easy to make in 30 minutes and jam-packed with flavor. Tender thin slices of pork belly meat, fragrant aromatics, and crisp and leafy water spinach get stir-fried in a savory and spicy sauce starring the King of Cantonese condiments – XO sauce!
If you’re looking for an easy weeknight stir-fry that’s BIG on flavor, then this XO Sauce Pork and Water Spinach Stir-fry is for you!
We have:
- Tender, practically melt-in-your-mouth thin slices of pork belly meat.
- Fragrant aromatics like garlic, ginger, fresh chilies, and spring onion.
- Crisp savory water spinach stems and earthy wilted dark green leaves.
- The MOST delicious stir-fry sauce that’s full of all the BEST umami loaded sauces including the one and only, king of all condiments – XO sauce!
- AND it’s an easy stir-fry that requires one wok (or pan) and is ready in 30 minutes!
This recipe adopts the cooking technique from my Taiwanese lamb and water spinach stir-fry and flavors from XO sauce chicken & Chinese broccoli to make one irresistible dish.
Pair it with some warm steamed rice and you know you can’t go wrong!
Why This Recipe Works
- Quick and easy to make! All you need is one wok and this dish will be on the table in just 30 minutes!
- XO sauce is an umami BOMB! It adds savory and spicy seafood-y notes and plenty of BIG flavors to this stir-fry.
- DELICIOUS water spinach. Being mild in flavor with a hint of sweetness and bitterness, the water spinach balances out the savory and spicy flavors in the sauce.
- Contrasting textures. The crunchy stems and wilted leaves of the water spinach pair beautifully with the tender pork belly.
- Customizable. You can swap the pork for other thin sliced hot pot/shabu shabu meat such as beef or lamb shoulder. You can also use other Asian greens.
