A colorful home-style Chinese stir-fry combining tender pork belly with crisp vegetables and silky tofu. This versatile dish comes together quickly and makes a satisfying weeknight dinner.
This classic mixed stir-fry (杂炒) is a staple in Chinese home cooking. The key is having all your ingredients prepped before you start cooking, as the stir-fry happens quickly over high heat.
If using raw pork belly, briefly blanch it in boiling water until just cooked, then slice thinly. Soak dried wood ear mushrooms in warm water for 20 minutes until softened, then tear into manageable pieces. Slice the carrot, cut tofu into cubes, and trim celery into sections.
Heat oil in a wok or large skillet over medium-high heat until shimmering. Add pork slices and stir-fry for 2-3 minutes until they release their fat and develop a light golden color. The pork should sizzle gently in the oil.
Add minced garlic and stir for 30 seconds until fragrant. Pour in soy sauce and toss everything together so the pork absorbs the savory seasoning. You should smell a delicious aroma at this point.
Add carrot and celery first, as they take longer to cook. Stir-fry for 2 minutes, then add tofu and wood ear mushrooms. Continue cooking for another 3-4 minutes, stirring occasionally, until vegetables are tender-crisp but still vibrant.
Taste and adjust seasoning with salt if needed. Sprinkle green onions over the top for freshness. Serve immediately over steamed rice or noodles.
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.
