Stir-Fried Braised Bamboo Shoots and Wood Ear Mushrooms
This savory stir-fry combines tender pork, chewy dried tofu skin, earthy wood ear mushrooms, and sweet carrots for a flavorful and satisfying dish. The pork is blanched and stir-fried to perfection, releasing its rich juices, while the tofu skin and mushrooms soak up the umami flavors of soy sauce and oyster sauce. A hint of Yishu Tang fire pepper oil adds a spicy kick, balancing the dish with warmth and depth. Quick and easy to prepare, this recipe delivers a delicious harmony of textures and tastes, making it a perfect weeknight meal. Simmered to let the flavors meld, every bite is packed with hearty goodness. Try this irresistible stir-fry for a comforting, home-cooked experience!
15 Minutes
Advanced
4 servings
Ingredients
Metric
US
4 serving
Main Ingredients
🥩
Pork (half-fat and half-lean)The aromatics
🧅
Dried tofu skin🧅
Wood ear mushrooms🧅
CarrotsThe sauce & seasonings
🧂
Soy sauce🧂
Oyster sauce🧂
Salt🧂
Yishu Tang fire pepper oilInstructions
1. Step 1
Blanch the pork in water and set aside.
2. Step 2
Soak the dried tofu skin in water, cut into segments and set aside; slice the pork and set aside; soak the wood ear mushrooms in water, cut into segments and set aside; slice the carrots and set aside.
3. Step 3
Put the half-fat and half-lean pork into a wok and stir-fry until oil is extracted, then add soy sauce and stir-fry until fragrant.
4. Step 4
Add the tofu skin and wood ear mushrooms, stir-fry until well combined.
5. Step 5
Add oyster sauce and stir-fry until well combined.
6. Step 6
Add the carrots and stir-fry until well combined, then add one-third of a bowl of water, cover the wok and simmer for about 10 minutes, and stir-fry occasionally. Before serving, add salt and Yishu Tang fire pepper oil, stir-fry until well combined.
7. Step 7
Serve.
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