A quick and flavorful Hunan-style stir-fry featuring tender pork belly slices paired with smoky tofu, finished with aromatic peppers and garlic. This home-style dish comes together in minutes and delivers bold, savory flavors with a satisfying texture contrast.
A beloved everyday dish in Hunan households, this stir-fry combines the rich marbling of pork belly with the firm, smoky bite of braised tofu. The addition of fresh peppers and garlic shoots brings brightness and crunch to each bite.
Slice the pork belly into thin, even pieces. Cut the smoked tofu into matchstick-sized strips. Slice the peppers, garlic shoots, garlic, and ginger as specified. Having everything prepped and near the stove ensures a smooth cooking process.
Heat oil in a wok over high heat until smoking. Add the pork slices and stir-fry for 2-3 minutes until they release their fats and begin to turn golden. The pork should have some caramelized edges for maximum flavor.
Add the sliced garlic and ginger to the wok, stir-frying for 30 seconds until fragrant. Pour in the Shaoxing wine to deglaze, letting it sizzle and evaporate slightly.
Toss in the smoked tofu strips and stir-fry for about 2 minutes. Add both soy sauces, the pinch of sugar, and a splash of water. Let everything cook together so the tofu absorbs the savory seasonings.
Add the sliced peppers and garlic shoots. Stir-fry for another 1-2 minutes until the peppers are slightly softened but still retain some crunch. Season with salt to taste, then 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.
