A quick weeknight stir-fry with tender pork and crunchy bell peppers. This classic Chinese dish comes together in under 30 minutes and tastes great over steamed rice.
This classic Chinese stir-fry pairs savory pork with the sweet crunch of bell peppers. Wood ear mushrooms add satisfying texture, while soy sauce ties all the flavors together beautifully.
Soak the dried wood ear mushrooms in warm water for 15 minutes until softened, then drain and slice. Slice the pork into thin strips. Cut the bell peppers and carrot into matchstick-sized strips. Mince the ginger and chop the green onions.
Heat oil in a wok or large skillet over high heat until shimmering. Add the pork slices and stir-fry for 3-4 minutes until lightly browned and cooked through. The high heat will give the meat nice color.
Add the minced ginger and chopped green onions to the wok. Stir-fry for about 30 seconds until really fragrant. Pour in the soy sauce and give everything a quick toss to coat the pork.
Add the bell pepper strips and carrot strips to the wok. Continue stir-frying for 2-3 minutes until the peppers are slightly softened but still retain a nice crunch. The carrots should become slightly tender.
Toss in the sliced wood ear mushrooms. Season with salt and chicken powder, adjusting to taste. Stir-fry for another minute to let all the flavors meld together.
Transfer to a serving plate and enjoy immediately with 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.
