• 2 Tablespoons vegetable oil
  • 3 Ounces thinly sliced Chinese cured pork
  • 1 Tablespoon California golden raisins
  • 1 Tablespoon California natural raisins
  • 1 Teaspoon minced fresh gingerroot
  • 1 Tablespoon preserved mustard, minced (Cha Choy)
  • 1 Cup flowering garlic chives, cut in 1-inch pieces
  • 1 Tablespoon soy sauce
  • 2 Tablespoons rice wine
  • 1 Teaspoon sugar
  • 1 Teaspoon sesame oil


Heat wok over high heat, add oil and heat to very hot; quickly stir fry along with pork slices. Add raisins, ginger, preserved mustard, and chives; toss and fry until heated through. Move to the side and deglaze wok with soy sauce and rice wine. Add sugar and caramelize; finish with sesame oil and combine with pork and raisins. Serve immediately over steamed jasmine rice.

Nutrition Facts Per Serving

Calories 560 (Calories from Fat 59%); Total Fat 37 ( Saturated Fat 4; Trans Fat 0; ); Cholesterol 45; Sodium 2160; Potassium 612; Total Carbohydrate 26; Dietary Fiber 2; Sugars 18; Protein 25; Calcium 79; Iron 3;

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A ΒΌ cup serving of raisins provides 7% of the daily value for fiber.