Pork, Celery and Pressed Tofu Stir-Fry

Sliced pork, pressed tofu strips, celery and chilies stir-fried quickly with soy and oyster sauce. Use a wok.

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Method

7 clear steps

1
Remove the celery leaves and cut the stalks into strips no longer than 4 cm. Cut the pressed tofu into strips about as wide as a little finger. Slice or mince the garlic and cut the chilies into rings or diagonal strips.
2
Heat the wok, add 10–15 ml oil, and wait about 10 seconds for it to heat.
3
Add the peppercorns and garlic (and ginger, if using) and fry until fragrant.
4
Add the pork and stir-fry until it changes color all over, then add 8 ml dark soy sauce and toss to coat. The 3 ml doubanjiang can go in with it.
5
Add the pressed tofu and stir-fry about 2 minutes, then add the chilies and stir-fry 1–2 minutes.
6
Add the celery and 5 g salt and stir-fry for 1 minute.
7
Add 3 g bouillon powder (optional) and 5 ml oyster sauce and toss. Serve once the pork has no pink inside (63°C).

China

Sliced pork, pressed tofu strips, celery and chilies stir-fried quickly with soy and oyster sauce. Use a wok.

Loading kitchen…

7 clear steps

1
Remove the celery leaves and cut the stalks into strips no longer than 4 cm. Cut the pressed tofu into strips about as wide as a little finger. Slice or mince the garlic and cut the chilies into rings or diagonal strips.
2
Heat the wok, add 10–15 ml oil, and wait about 10 seconds for it to heat.
3
Add the peppercorns and garlic (and ginger, if using) and fry until fragrant.
4
Add the pork and stir-fry until it changes color all over, then add 8 ml dark soy sauce and toss to coat. The 3 ml doubanjiang can go in with it.
5
Add the pressed tofu and stir-fry about 2 minutes, then add the chilies and stir-fry 1–2 minutes.
6
Add the celery and 5 g salt and stir-fry for 1 minute.
7
Add 3 g bouillon powder (optional) and 5 ml oyster sauce and toss. Serve once the pork has no pink inside (63°C).