Braised Abalone and Pork Belly
This savory stir-fry combines earthy mushrooms, crisp bamboo shoots, and vibrant green and red peppers for a dish bursting with flavor and texture. The secret lies in the aromatic blend of star anise and ginger, stir-fried to perfection in a rich broth of mushroom and chicken stock. The mushrooms are soaked to enhance their umami depth, while the bamboo shoots add a satisfying crunch. A splash of soy sauce and a drizzle of sesame oil elevate the dish, creating a harmonious balance of savory and fragrant notes. Quick and easy to prepare, this stir-fry is perfect for a weeknight dinner yet impressive enough for guests. Serve it hot over rice or noodles for a wholesome, restaurant-quality meal at home.
15 Minutes
Medium
4 servings
Ingredients
Metric
US
4 serving
Main Ingredients
🥩
mushrooms🥩
bamboo shootsThe aromatics
🧅
green peppers🧅
red peppersThe sauce & seasonings
🧂
star anise🧂
ginger🧂
chicken brothInstructions
1. Step 1
Rinse the mushrooms and soak them in boiling water for about 1 hour, until the water is clear. Reserve the water and slice the mushrooms. Wash and slice the green and red peppers.
2. Step 2
Wash and slice the bamboo shoots. Blanch the bamboo shoots and mushrooms in boiling water.
3. Step 3
Heat oil in a wok over high heat until it reaches 70% heat. Add star anise and ginger slices and stir-fry until fragrant.
4. Step 4
Add cooking wine, mushroom broth, chicken broth, and soy sauce. Bring to a boil, then remove the star anise and ginger. Add the bamboo shoots and mushrooms, and season with salt. Stir-fry.
5. Step 5
Before serving, add sliced green and red peppers. Increase heat to high, add water starch to thicken, and turn off the heat. Drizzle with sesame oil and serve.
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