Tender baby bok choy meets crispy pork belly in this smoky stir-fry. Dried shrimp and aromatics create a savory base, while a quick blanch keeps the greens vibrant and crisp.
This home-style dish celebrates the 'dry pot' technique—cooking without excess liquid to concentrate flavors. The pork belly renders slowly, creating a rich fond that coats every leaf.
Soak dried shrimp in cold water until softened, about 10 minutes. Slice pork belly into thin ribbons. Chop garlic, slice ginger, and cut garlic stems—keep the white portions separate from the green. Halve the bok choy lengthwise, leaving smaller heads whole.
Bring a pot of water to a rolling boil and add a pinch of salt and a splash of oil. Drop in the bok choy and cook for exactly 60 seconds until bright green and just tender. Drain immediately and gently squeeze out excess moisture.
Heat 2 tablespoons of oil in a wok over medium-low heat. Add the pork belly and cook slowly, stirring occasionally, until the fat melts away and the edges turn golden and crisp, about 5 minutes.
Turn the heat to medium and add garlic, ginger, and the white parts of the garlic stems. Stir-fry until fragrant, about 2 minutes. Drain the soaked shrimp and toss them in, cooking for another minute until aromatic.
Add the tofu strips and enoki mushrooms, tossing constantly for 2 minutes. Pour in soy sauce and rice wine, stirring to coat. Finally, add the blanched bok choy and green garlic stem pieces. Stir-fry over high heat for 1–2 minutes until everything is heated through and lightly charred. Season with salt and serve immediately.
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.
