China · Home-style
Stir-Fried Pork with Celery and Dried Tofu
Pork, chewy dried tofu and crisp celery stir-fried with garlic and chilli, salty, savoury and lightly hot.
Celery is used here for its crunch and its scent rather than its flavour, and it goes in last so it stays snappy while the tofu takes its time. Pork belly or shoulder works better than lean pork, because the fat is what seasons the whole pan. Adding a little doubanjiang alongside the dark soy sauce is common and gives the dish the savoury backbone it otherwise lacks.
Ingredients
- dried tofu150 g
- celery4 pieces
- pork200 g
- garlic cloves2 pieces
- chilli4 pieces
- salt5 g
- chicken bouillon3 g
- dark soy sauce8 ml
- oyster sauce5 ml
- cooking oil5 ml
Directions
- 1
Strip the leaves from the celery and cut it into lengths of no more than 4 cm; set aside.
- 2
Cut the dried tofu into strips about as wide as your little finger; set aside.
- 3
Slice or mince the garlic; set aside.
- 4
Cut the chilli into rings or slanted strips; set aside.
- 5
Heat the wok and add 10 to 15 ml cooking oil, waiting 10 seconds for the oil to come up to temperature.
- 6
Add the Sichuan peppercorns and garlic and fry until fragrant; if you like ginger, add some slices or julienne as well.
- 7
Add the pork and fry until it changes colour, then add 8 ml dark soy sauce for colour and stir-fry evenly; if you have doubanjiang, add 3 ml and fry it in.
- 8
Add the dried tofu and stir-fry evenly, about 2 minutes.
- 9
Add the chilli and stir-fry evenly, about 1 to 2 minutes.
- 10
Add the celery and 5 g salt and stir-fry for 1 minute.
- 11
Add 3 g chicken bouillon and 5 ml oyster sauce, stir to combine, and serve.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.