stir-fried minced pork with sour beans

How to Make Stir-Fried Preserved Bean Curd with Minced Pork

Stir-fried preserved bean curd with minced pork is a beloved Chinese dish, celebrated for its tangy, savory, and umami-rich flavors. Here’s a simple yet authentic recipe to recreate it at home.

Ingredients:

- 200g minced pork (preferably slightly fatty for richness)

- 150g preserved bean curd (酸豆角), soaked and diced

- 3-4 garlic cloves, minced

- 1-2 dried chilies (sliced, optional for heat)

- 1 tbsp soy sauce

- 1 tsp sugar (to balance the sourness)

- 1 tbsp cooking oil

- Sesame oil (for finishing)

Instructions:

1. Prep the ingredients: Soak the preserved bean curd in warm water for 10 minutes to reduce saltiness, then dice it. Mince the garlic and chilies.

2. Cook the pork: Heat oil in a wok over medium-high heat. Add minced pork and stir-fry until browned and cooked through (about 3-4 minutes). Remove excess oil if needed.

3. Sauté aromatics: Add garlic and chilies to the wok, stir-frying until fragrant (30 seconds).

4. Combine and season: Return the pork to the wok. Add diced bean curd, soy sauce, and sugar. Stir-fry for 2-3 minutes until everything is well-coated and heated through.

5. Finish: Drizzle a few drops of sesame oil for extra aroma. Serve hot with steamed rice.

Tips: For a crunchier texture, briefly blanch the bean curd before stir-frying. Adjust sugar or soy sauce to taste, as preserved bean curd varies in saltiness. This quick, flavorful dish pairs perfectly with plain rice, making it a weeknight favorite. Enjoy!