Stir-Fried Bean Curd with Ground Pork & Oyster Sauce
Submitted by KES
Stir-fried bean curd with ground pork, oyster sauce, five-spice powder, garlic, ginger, and green chile. A savory, saucy Chinese wok dish with silky tofu cubes.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis is a wok dish with serious depth. Seasoned ground pork gets stir-fried into crispy clumps, then combined with silky tofu cubes in a glossy sauce of oyster sauce, soy sauce, and chicken stock thickened with cornstarch.
The pork mixture is the foundation. Egg, cornstarch, and five-spice powder bind and season the meat before it hits the screaming hot wok. Breaking it into small clumps and browning them fast gives you crispy edges with juicy centers.
The aromatics go in next: scallions, red pepper, green chile, garlic, and ginger root, all finely minced so they release their flavors in seconds. The tofu goes in last and gets stirred gently so the cubes stay intact. A drizzle of sesame oil right before plating ties everything together with a nutty finish.
Chef Tips
- Use firm tofu and handle it gently. Soft tofu crumbles the moment you stir it in the wok.
- Get the wok smoking hot before adding the pork. High heat is what creates those crispy browned edges.
- Mix the cornstarch slurry with cold water right before adding. It thickens fast and lumps if it sits.
- Mince the garlic and ginger very fine. Large pieces won’t cook through in the 30-second stir-fry.
Variations
- Use ground chicken or turkey instead of pork for a lighter version.
- Add a tablespoon of chili bean paste (doubanjiang) for a spicier, Sichuan-style heat.
- Serve over steamed rice or toss with wide rice noodles for a more filling meal.
Ingredients
Directions
Mix together the pork, the egg, 1 tablespoon of the cornstarch, the five-spice powder, 1 tablespoon of the scallions, ½ teaspoon of the sugar, ¼ teaspoon of the sesame oil, and ¼ teaspoon salt.
Place the vegetable oil in a hot wok over very high heat, then add small clumps of the pork mixture.
Stir-fry for about 1 minute, or until the clumps are browned and cooked through.
Remove from wok and reserve.
Lower the heat to medium.
Add to the wok, 6 tablespoons of scallions, the minced red pepper, the minced green chile, the minced garlic, and the minced ginger root.
Stir-fry for 30 seconds.
Add the browned pork and stir well, tossing with the remaining 2½ teaspoons of sugar.
Turn heat high and add the chicken stock, soy sauce and oyster sauce.
Stir well and bring to a boil.
Mix the remaining 2 teaspoons of cornstarch with a little cold water in a cup, then stir into the wok.
Gently stir in the bean curd cubes, taking care not to break them up.
Remove from wok and place on serving platter.
Sprinkle with the remaining half-teaspoon of sesame oil.
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