Pickled Vegetable Stir-fry with Pork
The sour crunch of pickled veggies meets rich pork belly. Spicy and tangy, this dish is a perfect rice companion.
Ingredients
10 items- Pork belly 200 g
- Pickled vegetables (e.g., sour beans) 150 g
- Garlic 3 cloves
- Dried chilies 5
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Sugar 1/2 tsp
- Salt pinch
- Chicken bouillon (optional) pinch
- Green onion some
Nutrition
Steps （7 steps）
Slice pork belly thinly; chop pickled vegetables; slice garlic; cut dried chilies.
Heat wok over medium, no oil. Add pork slices; stir-fry until fat renders and edges brown, about 3 min. Remove.
With remaining oil, stir-fry garlic and chilies over low heat until garlic golden, 30 sec.
Increase to medium, add pickled vegetables, stir-fry 1 min until fragrant.
Return pork, add light soy sauce, dark soy sauce, sugar. Stir-fry over high heat 30 sec.
Add salt, chicken bouillon, splash of water. Stir-fry until sauce reduces, about 1 min.
Sprinkle green onion, toss, turn off heat. Serve.
Tips
Pickled veggies are salty; adjust salt. Rendering pork fat first makes dish fragrant not greasy.
You May Also Like
More recipes you might enjoy
Lanzhou Lamian (Lanzhou Pulled Noodles)
A signature of Northwest Chinese cuisine, Lanzhou Lamian features hand-pulled noodles with a chewy texture, served in a clear and savory beef broth topped with fragrant chili oil. Known for its 'five elements'—clear soup, white radish, red chili, green herbs, and yellow noodles—it's an iconic comfort food.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.
Peking Duck
A world-renowned classic of Beijing cuisine, featuring crispy skin and tender, juicy meat. Served with thin pancakes, sweet bean sauce, and scallion shreds, each bite is a perfect harmony of textures and flavors. Enjoy authentic Peking Duck at home!
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.