Mixed Vegetables with Pork Stir-Fry

Name: Mixed Vegetables with Pork Stir-Fry
Total time: 30 min
Ingredients: 300g, thinly sliced Pork belly; 1 small head, cut into florets Broccoli; 30g, soaked and sliced Wood ear mushrooms; 100g, sliced Bamboo shoots; 2 medium, cut into wedges Tomatoes; 1 medium, sliced Zucchini; 4 leaves, roughly chopped Romaine lettuce; 3 cloves, minced Garlic; 2 tablespoons Soy sauce; 1 tablespoon Oyster sauce; 1 teaspoon Sugar; to taste Salt; 3 tablespoons Vegetable oil

A colorful and hearty stir-fry featuring tender pork belly paired with crisp vegetables like broccoli, bamboo shoots, and zucchini in a savory sauce. This dish comes together quickly and makes a satisfying weeknight dinner.

30 min

Easy

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Story

This classic Chinese home-style dish maximizes texture contrast—tender pork, crunchy vegetables, and silky sauce. Feel free to swap in whatever vegetables you have on hand.

Ingredients

Pork belly 300g, thinly sliced

Broccoli 1 small head, cut into florets

Wood ear mushrooms 30g, soaked and sliced

Bamboo shoots 100g, sliced

Tomatoes 2 medium, cut into wedges

Zucchini 1 medium, sliced

Romaine lettuce 4 leaves, roughly chopped

Garlic 3 cloves, minced

Soy sauce 2 tablespoons

Oyster sauce 1 tablespoon

Sugar 1 teaspoon

Salt to taste

Vegetable oil 3 tablespoons

Instructions

Prep the vegetables

Blanch the bamboo shoots in boiling water for 2 minutes, then transfer to an ice bath to stop cooking. Drain well. Cut broccoli into bite-sized florets, slice zucchini, and chop the lettuce roughly. Have all vegetables ready near the stove.

Cook the pork

Heat oil in a wok over high heat until shimmering. Add pork slices and stir-fry until they release their fat and turn golden, about 3 minutes. Push the pork to the sides, add garlic to the center, and cook until fragrant.

Add vegetables

Toss in broccoli, wood ears, and bamboo shoots. Stir-fry for 2 minutes until broccoli turns bright green and starts to soften. Add zucchini and tomatoes, cooking another minute.

Season and finish

Drizzle in soy sauce and oyster sauce, sprinkle sugar, and season with salt. Give everything a good toss to coat evenly. Add the romaine lettuce just before removing from heat—it should still have a slight crunch. Serve immediately over steamed rice.