Chinese Pressed Beancurd Fry Recipe

Pressed Beancurd Fry

Serves 4


1 block pressed beancurd, cut into thin strips

½ boiled bamboo shoot, cut into strips

1 carrot, cut into strips

½ green pepper, cut into thin strips

5 oz. pork, cut into thin strips

1 oz. pickled mustard green, cut into thin strips

Mixture A:

1 tbsp Chinese rice wine or sherry

1 tbsp soy sauce

1 tsp cornstarch

1 tbsp soy sauce

1 ½ tsp sugar

A pinch of MSG (optional)

4 tbsp oil


Combine the pork and Mixture A

Heat 2 tbsp oil in a hot wok. Stir fry pork quickly and remove.

Add 2 more tbsp oil and dash of salt to the same wok. Stir-fry the bamboo shoots, carrots, green peppers, pickled mustard green and beancurd, cooking each briefly before adding the next.

Add the pork and mix together. Add a little water and season with soy sauce, sugar and MSG. Cook for 3 to 4 minutes longer.

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