Ingredients
- 8 oz spiced bean curd, julienned
- 6 oz pork, cut into thin strips
- 3 cloves garlic, peeled and sliced
- 2 stalks of scallions, cut into 1 inch lengths
- 2 tablespoon dried shrimp, coarsely chopped
- 2 tablespoon preserved radish, minced
Marinade
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoon Shaoxing wine
- 1 tablespoon corn starch
Sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Shaoxing wine
- ½ teaspoon sugar
Instructions
Marinate the Pork
- Combine the pork, light soy sauce, dark soy sauce and Shaoxing wine. Mix well until the marinade is absorbed by the pork.
- Add cornstarch and massage it into the pork. Be sure to break up any lumps. Allow it to marinate for 20-30 minutes.
Stir Fry
- Combine all the SAUCE ingredients in a small bowl.
- Heat a wok or skillet to medium-high heat and add a tablespoon of oil.
- Add garlic, scallions, dried shrimp and preserved radish. Stir fry for about 10 seconds. Be careful not to burn the garlic.
- Push the ingredients to the edge of your pan. If the bottom of your skillet is dry, add another tablespoon of oil, then add the pork. Use your spatula to break apart the pork. Fully cook and lightly brown the pork.
- Add the bean curd and the SAUCE. Toss all the ingredients together and stir fry for another 1-2 minutes, until the bean curd is heated through and all the ingredients are well mixed and evenly coated in sauce.
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