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
Notes
Ingredients:
- 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
- Prepare the ingredients: Soak dried beancurd sticks and black fungus in advance. Cut the green pepper and pork belly into pieces.
- Finely chop the ginger and garlic.
- Blanch the beancurd sticks and black fungus for about 4-5 minutes, then cool and set aside.
- Heat the pan with cold oil, then add ginger and garlic to stir-fry until fragrant.
- Add the pork belly and stir-fry.
- Stir-fry until the pork changes color.
- Add the beancurd sticks and black fungus, and stir-fry together.
- Add Tai Tai Le chicken sauce and continue to stir-fry.
- Add Wei Jixian soy sauce and stir well.
- Add green peppers and stir-fry for a while.
- Add an appropriate amount of water and bring to a boil.
- Garnish with chopped green onions and serve.
- Enjoy the delicious dish.
- Perfect for pairing with rice.
- Rich in protein from pork and beancurd.
- Contains fiber from green peppers and black fungus.
- Low in carbohydrates.
