How to Make Delicious Stir-Fried Pork with Dried Beancurd Sticks?

Q: Can I substitute other meats for pork in this recipe?
A: Yes, you can use chicken or beef as alternatives to pork.

Stir-Fried Pork with Dried Beancurd Sticks


  • Pork belly: 100g
  • Dried beancurd sticks (Fu Zhu): 80g
  • Green pepper: 1
  • Black fungus (wood ear mushrooms): a small handful
  • Ginger: 10g
  • Garlic: 2 cloves
  • Wei Jixian soy sauce: 15ml
  • Tai Tai Le chicken sauce: 10ml
  1. Prepare the ingredients: Soak dried beancurd sticks and black fungus in advance. Cut the green pepper and pork belly into pieces.
  2. Finely chop the ginger and garlic.
  3. Blanch the beancurd sticks and black fungus for about 4-5 minutes, then cool and set aside.
  4. Heat the pan with cold oil, then add ginger and garlic to stir-fry until fragrant.
  5. Add the pork belly and stir-fry.
  6. Stir-fry until the pork changes color.
  7. Add the beancurd sticks and black fungus, and stir-fry together.
  8. Add Tai Tai Le chicken sauce and continue to stir-fry.
  9. Add Wei Jixian soy sauce and stir well.
  10. Add green peppers and stir-fry for a while.
  11. Add an appropriate amount of water and bring to a boil.
  12. Garnish with chopped green onions and serve.
  13. Enjoy the delicious dish.
  14. Perfect for pairing with rice.
  • Rich in protein from pork and beancurd.
  • Contains fiber from green peppers and black fungus.
  • Low in carbohydrates.
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