Stir-Fried Bean Curd Sheets with Minced Meat
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Stir-Fried Bean Curd Sheets with Minced Meat

timer 10 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Stir-Fried Bean Curd Sheets with Minced Meat

About This Recipe

This savory stir-fried bean skin with five-flower pork is a flavorful and satisfying dish that combines tender bean skin, aromatic spices, and rich fermented bean paste for an umami-packed meal. The recipe starts with blanched bean skin shreds and fresh vegetables, paired with minced five-flower pork for a perfect balance of textures. The magic happens when ginger, garlic, and fermented bean paste are stir-fried to release their deep, fragrant notes, then simmered with the bean skin to soak up all the delicious flavors. A touch of vinegar at the end adds a bright, tangy finish, while the vegetables thicken the sauce for a hearty consistency. Quick to prepare yet full of depth, this dish is perfect for a weeknight dinner or a comforting family meal. Try this recipe for a taste of authentic, homestyle cooking that’s both simple and irresistible!

Instructions

Detailed preparation guide

servings 4
Total Time 10m

shopping_basket Ingredients

Main Ingredients
  • bean skin 100g
  • five-flower pork 100g
The aromatics
  • vegetables 100g
The sauce & seasonings
  • fermented bean paste 1 tbsp
  • ginger 5g
  • garlic 5g
  • salt ½ tsp
  • sugar 1 tsp
  • soy sauce 1 tbsp
  • vinegar 1 tbsp

menu_book Directions

1
Step 1
Step 1
Cut the bean skin into shreds and blanch them in water, cut the vegetables into shreds, and chop the five-flower pork into minced meat for later use.
2
Step 2
Step 2
Heat a small amount of oil in a wok, stir-fry the minced meat until it changes color, add ginger and garlic and stir-fry until fragrant, then add fermented bean paste and stir-fry until it is cooked, and add an appropriate amount of water and bean skin.
3
Step 3
Step 3
After the water boils, adjust the seasoning with salt, sugar, and soy sauce, and braise the bean skin until it is flavorful, add the vegetables to thicken the sauce, add vinegar, and dish out.

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