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.
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.
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.
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.
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.
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.
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.
