A hearty Chinese stir-fry featuring tender pork slices paired with silky tofu sticks, crisp vegetables, and a savory-spicy sauce. This home-style dish comes together quickly for a satisfying weeknight dinner.
Tofu sticks (fu zhu) are a beloved ingredient in Chinese cooking—thin sheets of soybean milk skin that become wonderfully chewy when braised. This dish balances their soft texture with crisp vegetables and savory pork.
Place dried tofu sticks and wood ear mushrooms in separate bowls. Cover with warm water and let soak for about 20 minutes until softened. Drain and rinse well. Cut tofu sticks into 2-inch pieces; tear wood ear mushrooms into smaller pieces. Slice the pork thinly and toss with a pinch of cornstarch and a splash of light soy sauce.
In a small bowl, combine light soy sauce, dark soy sauce, cooking wine, and a splash of water. Set this mixture aside—you'll add it to the pan during cooking to create the sauce.
Heat vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add the marinated pork slices and spread them out in a single layer. Let them sear for about 30 seconds before stirring. Cook until the pork is just barely pink, about 2 minutes. Remove and set aside.
Add a little more oil to the wok if needed. Toss in the dried chili flakes, minced ginger, and garlic. Stir for about 15 seconds until fragrant—don't let the garlic burn. Add the wood ear mushrooms and tofu sticks; stir-fry together for 2 minutes to let them absorb the flavors.
Return the pork to the wok. Pour in the prepared sauce mixture and give everything a good toss. Add the sliced bell pepper and half the scallions. Stir-fry for another 2 minutes until the sauce thickens slightly and coats everything. Drizzle with sesame oil, sprinkle remaining scallions, and serve hot 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.
