Stir-Fried Pork with Celtuce and Shiitake
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.
Story
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.
Ingredients
celtuce (woju), julienned
500g
lean pork, sliced thin against the grain
230g
shiitake mushrooms, sliced
4 medium
Pixian doubanjiang (chili bean paste)
1 tablespoon
cornstarch
1 tablespoon + 1 teaspoon
soy sauce
2 tablespoons
cooking wine
1 tablespoon
sugar
1 teaspoon
garlic, minced
2 cloves
vegetable oil
2 tablespoons
Instructions
1
Marinate the pork
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.
2
Sear the pork
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.
3
Build the flavor base
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.
4
Cook the vegetables
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.
5
Finish and serve
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.
