Lushan Mixed Stew
A traditional stew from Lushan, Henan, combining pork, tofu, vermicelli, and vegetables in a savory broth, hearty and warming.
Ingredients
13 items- Pork belly 200g
- Firm tofu 1 block
- Sweet potato vermicelli 100g
- Chinese cabbage 300g
- Dried wood ear mushrooms 15g
- Carrot 1
- Scallions, ginger, garlic to taste
- Dried chili peppers 2
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tsp
- Salt to taste
- White pepper powder 1/2 tsp
- Broth or water 500ml
Nutrition
Steps （7 steps）
Prepare ingredients: slice pork belly, pan-fry tofu, soak vermicelli, cut cabbage, soak and tear wood ear mushrooms, slice carrot. Set aside.
Heat a pot over medium heat, add a little oil, stir-fry pork belly slices until they release oil and turn golden brown, about 3 minutes.
Add scallions, ginger, garlic, and dried chili. Stir-fry until fragrant, then add carrot slices and stir-fry for 1 minute.
Add cabbage and wood ear mushrooms, stir-fry until cabbage softens, about 2 minutes.
Add light and dark soy sauce, stir well, then pour in broth or water to submerge ingredients. Bring to a boil over high heat.
Add the pan-fried tofu cubes, reduce heat to medium-low, and simmer for 15 minutes until flavors meld and liquid reduces slightly.
Add the soaked vermicelli, continue to simmer for 3-5 minutes until vermicelli is translucent and tender, and the sauce thickens. Season with salt and white pepper. Stir well and serve.
Tips
Pan-frying the tofu before stewing helps it keep its shape and absorb flavors. Add vermicelli at the end to prevent it from turning mushy. Feel free to add other vegetables like potatoes or seaweed.
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