Garden Stir-Fry with Pork

Name: Garden Stir-Fry with Pork
Total time: 30 min
Ingredients: 200g, sliced thin cooked pork belly; 200g, cut into bite-sized pieces firm tofu; 1 medium, sliced on the diagonal carrot; 2, cut into 2-inch sections celery stalks; 50g, soaked and torn into pieces dried wood ear mushrooms; 3 tablespoons vegetable oil; 2 tablespoons light soy sauce; 3 cloves, minced garlic; to taste salt; 2 stalks, chopped green onions

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.

30 min

Easy

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Story

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.

Ingredients

cooked pork belly 200g, sliced thin

firm tofu 200g, cut into bite-sized pieces

carrot 1 medium, sliced on the diagonal

celery stalks 2, cut into 2-inch sections

dried wood ear mushrooms 50g, soaked and torn into pieces

vegetable oil 3 tablespoons

light soy sauce 2 tablespoons

garlic 3 cloves, minced

salt to taste

green onions 2 stalks, chopped

Instructions

Prep the ingredients

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.

Sear the pork

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.

Build the flavors

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 vegetables

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.