Stir-fried Gao'an Yuba with Pork
Thick Gao'an yuba stir-fried with tender pork slices in a savory sauce. The yuba absorbs the flavors, offering a chewy texture that makes this a perfect dish to eat with rice.
Ingredients
13 items- Gao'an dried yuba 100 g
- Pork tenderloin 150 g
- Green bell pepper 1
- Garlic 3 cloves
- Ginger 1 small piece
- Dried red chilies 2-3
- Light soy sauce 1 tbsp
- Dark soy sauce 1/2 tsp
- Shaoxing wine (or dry sherry) 1 tbsp
- Cornstarch 1 tsp
- White pepper a pinch
- Salt to taste
- Cooking oil 2 tbsp
Nutrition
Steps （8 steps）
Break the dried yuba into sections, soak in warm water for about 30 minutes until completely soft with no hard core. Drain, squeeze dry, and cut into 5 cm lengths.
Slice pork tenderloin thinly, marinate with 1 tsp light soy sauce, 1 tsp Shaoxing wine, a pinch of white pepper, and 1 tsp cornstarch. Mix well and let marinate for 10 minutes.
Heat the wok over medium-high heat, add 1 tbsp oil, add the marinated pork and quickly stir-fry for about 20 seconds until the pork changes color and is just cooked. Remove and set aside.
Add another 1 tbsp oil to the wok, add garlic slices, ginger slices, and dried chili segments. Stir-fry over low heat for about 30 seconds until fragrant.
Turn to medium heat, add yuba sections and stir-fry for 1 minute. Add 1 tbsp light soy sauce, 1/2 tsp dark soy sauce, and a little salt. Stir well to coat the yuba evenly.
Add 2 tbsp water, cover the lid and turn to low heat. Braise for 2 minutes to let the yuba fully absorb the sauce and become soft.
Add bell pepper slices and the cooked pork. Turn to high heat and quickly stir-fry for about 30 seconds until the bell pepper is just tender and the sauce is absorbed.
Sprinkle with a pinch of white pepper, stir evenly, turn off the heat and serve.
Tips
The yuba must be fully soaked to avoid a hard texture. Stir-fry the pork over high heat quickly to keep it tender. Add the green pepper at the end and do not overcook to maintain its crunch.
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