A speedy Chinese stir-fry that pairs tender pork strips with crunchy celtuce and earthy mushrooms. The bold chili bean paste pairs perfectly with a touch of sweetness for a restaurant-quality dish ready in under 30 minutes.
This home-style favorite highlights the subtle crunch of celtuce, also called woju or stem lettuce, alongside perfectly seared pork. The secret is keeping the vegetables snappy and the pork juicy.
Combine the sliced pork with 1 tablespoon soy sauce, cooking wine, and 1 teaspoon cornstarch. Mix well and let rest for 10 minutes while you prepare the vegetables.
Heat oil in a wok over high heat until shimmering. Add pork in a single layer and leave undisturbed for 1 minute to develop color. Stir-fry just until cooked through, then transfer to a plate.
Add a splash more oil if needed. Stir in the doubanjiang and garlic, cooking for about 15 seconds until aromatic. Watch carefully to avoid burning the paste.
Add mushrooms first and stir-fry for 1 minute. Toss in the celtuce strips and continue cooking for 2 minutes until bright green and slightly softened but still pleasantly crisp.
Return pork to the wok. Add remaining soy sauce, sugar, and cornstarch mixed with 3 tablespoons water. Toss everything together until the sauce clings to the ingredients. Serve right away.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
