Bamboo Shoots and Dried Tofu Stir-fried with Cured Pork

Name: Bamboo Shoots and Dried Tofu Stir-fried with Cured Pork
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Ingredients: water chestnut; dried tofu; cured meat; green bell pepper; red bell pepper; black fungus; scallions; ginger; garlic

March 23, 2025 10 Minutes Medium

Nutritional Information

550 kcal

Calories

35g

Protein

25g

Carbohydrates

30g

Fat

Recipe Hot Dishes

This Stir-Fried Water Chestnut with Dried Tofu and Cured Meat is a vibrant, savory dish bursting with contrasting textures and rich umami flavors. Tender water chestnuts add a crisp bite, while golden-fried dried tofu soaks up the smoky depth of cured meat. Colorful bell peppers and earthy black fungus round out the stir-fry, enhanced by aromatic scallions, ginger, and garlic. The secret lies in the technique—blanching the water chestnuts for perfect crunch, frying the tofu until crispy, and layering flavors with soy sauce, cooking wine, and yellow bean sauce. A splash of water keeps the dish juicy, while a hint of salt and chicken powder balances the savory-sweet notes. Quick, hearty, and packed with bold flavors, this stir-fry is a delicious way to enjoy classic ingredients with a gourmet twist!

Ingredients

Instructions

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Step 1

Prepare the ingredients.

Step 2

Cut the water chestnut into slanting slices, cut the dried tofu into small pieces, cut the cured meat into slices, and cut the green and red bell peppers into diamond-shaped blocks.

Step 3

Boil water in a pot, blanch the water chestnut for a moment, and then lift it out.

Step 4

Pour more oil than usual into the wok, heat it to 50% heat, add the dried tofu, and fry until the surface of the tofu is golden yellow. Then, lift it out and drain the excess oil.