Pippies with pork and Shaoxing wine

Pippies with pork and Shaoxing wine

Perfect, purple-shelled pippies are the star performer in this exquisite Spice Temple dish.


  • • 500g fresh pippies, cleaned
  • • 50ml peanut oil or vegetable oil
  • • 100g pork mince
  • • 1 small knob ginger, peeled and crushed
  • • 1 clove garlic, crushed
  • • ¼tsp ground white pepper
  • • 1tbsp white sugar
  • • 100ml Shaoxing wine
  • • 30ml light soy sauce
  • • 250ml chicken stock or water
  • • 1-2tsp cornstarch, dissolved in the chicken stock or water
  • • 3 shallots, cut into 1cm lengths
  • • 15ml sesame oil


  1. Bring 150ml water to the boil in a medium pot, add pippies, cover (1 minute) then crack the lid and cook until pippies open. Carefully drain and set aside.
  2. Heat oil in a wok over high heat, add pork mince and stir-fry until just cooked.
  3. Add ginger, garlic and ground white pepper and stir-fry (1 minute). Add Shaoxing wine, white sugar, light soy sauce and cornstarch mixture and stir to combine.
  4. Add reserved pippies and reduce sauce by half.
  5. Add shallots and sesame oil and transfer to a serving plate.
  6. Serve with rice.

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