Bring the flavors of a local family favorite to your table with Pork Ong Choi, a simple Chinese-style stir-fry rooted in childhood memories. Thinly sliced pork cooks quickly with crushed garlic, oyster sauce, and harm ha, a fermented shrimp paste that adds deep, savory flavor. Fresh ong choi, also known as water spinach or swamp cabbage, brings tender leaves and crisp, hollow stems to the dish. Everything comes together in one wok, making this a practical choice for a busy weeknight dinner.
You can also leave out the harm ha for a milder version, just as the original family recipe suggests. Serve this comforting stir-fry hot over steamed rice for an easy, satisfying meal. For another pork favorite, try our Shoyu Pork. If you enjoy cooking with ong choi, explore this Harm Ha with Ong Choy recipe from Mālama Kauaʻi for another island-style combination of pork, garlic, shrimp paste, and leafy greens.
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Small Kid Time Favorite Pork With Ong Choi
Ingredients
- 2 tsp. peanut oil
- 3 cloves garlic, crushed
- 1/2 lb. boneless pork, thinly sliced
- 2 tsp. oyster sauce
- 2 tsp. harm ha (fermented shrimp paste/sauce)
- 1 medium bunch ong choi, 2-inch pieces
Instructions
- In a wok over medium high heat; stir-fry garlic and pork in oil.
- Add oyster sauce, harm ha and ong choi stems; stir-fry 2 minutes.
- Add ong choi leaves. Cover; cook 2-3 minutes until tender.
- Mommy’s original recipe was without harm ha.
How To Serve:
- Serves 4-6.
Excellent and so easy to prepare.