Stir-Fried Mixed Vegetables with Pork
A quick and colorful Chinese home-style stir-fry featuring tender pork strips paired with crisp vegetables in a savory soy-based sauce. This versatile dish comes together in under 30 minutes.
Story
This classic stir-fry is a staple in Chinese households, where cooks use whatever vegetables are fresh and available. The combination of silky pork, firm tofu sheets, earthy mushrooms, and sweet carrots creates layers of texture and flavor.
Ingredients
pork loin, thinly sliced
150g
dried tofu sheets (香干), cut into thin strips
100g
fresh shiitake mushrooms, sliced
4-5 pieces
carrot, peeled and sliced
1 medium
vegetable oil
2 tablespoons
light soy sauce
2 tablespoons
cooking wine (optional)
1 teaspoon
garlic, minced
2 cloves
water
3-4 tablespoons
salt and white pepper
to taste
Instructions
1
Prepare the ingredients
Slice the dried tofu into thin, uniform strips. Cut the shiitake mushrooms and carrot into bite-sized slices. Cut the pork loin into thin strips against the grain. Have everything ready near the wok.
2
Cook the pork
Heat a wok or large skillet over high heat. Add 1 tablespoon of oil and swirl to coat. Add the pork strips and stir-fry for 2-3 minutes until they turn pale and release their juices. Remove and set aside.
3
Stir-fry the vegetables
Add the remaining oil to the wok. Toss in the garlic and stir for 10 seconds until fragrant. Add the carrots first and cook for 1 minute, then add the mushrooms and dried tofu strips. Stir-fry for another 2 minutes.
4
Combine and season
Return the pork to the wok. Pour in the soy sauce and a splash of water (or cooking wine if using). Toss everything together and cook for 1-2 minutes until the sauce coats the ingredients. Season with salt and white pepper to taste. Serve immediately over steamed rice.
