ChinaFood Tutorial

Stir-Fried Chives with Dried Tofu

Ingredients:

Chinese chives (– 200g (roughly 7 oz)
Dried tofu 150g (about 5 oz)
Garlic – 2 cloves, minced
Dried red chili peppers – 2 (optional, for heat)
Soy sauce – 1 tbsp
Oyster sauce – 1 tbsp
Salt – ½ tsp (adjust to taste)
Sugar – ½ tsp
Cooking oil – 2 tbsp (preferably vegetable or peanut oil)
Sesame oil – a few drops (optional, for aroma)

Instructions:

Prepare the Ingredients:

Chives: Rinse and dry the chives thoroughly. Cut them into 3-4 cm (1.5-inch) lengths.
Dried tofu: Slice the dried tofu into thin strips, about 0.5 cm (1/4 inch) wide.
Garlic: Peel and finely chop the garlic.
If using dried red chili peppers, break them into halves or thirds to release some heat.

Blanch the Chives (Optional):

Bring a pot of water to a boil. Briefly blanch the chives in the boiling water for about 10-15 seconds to preserve their green color and remove any potential bitterness. Drain immediately and set aside. (This step is optional and can be skipped if you prefer the chives to stay crispier.)

Stir-Fry the Tofu:

Heat a wok or large frying pan over medium-high heat. Add 1 tablespoon of cooking oil and allow it to heat up.
Add the sliced dried tofu and stir-fry for 2-3 minutes, or until they start to become slightly crispy and golden. Remove them from the pan and set aside.

Cook the Chives:

In the same wok, add another tablespoon of oil.
Add the minced garlic and dried red chili peppers (if using) to the oil. Stir-fry for about 30 seconds until fragrant.
Add the chives to the wok, and stir-fry for about 1-2 minutes, just until they start to wilt but remain bright green and slightly crisp.

Combine Ingredients:

Return the dried tofu to the wok with the chives.
Add soy sauce, oyster sauce, salt, and sugar. Stir well to evenly coat everything.
Cook for another 1-2 minutes, allowing the flavors to meld together and the tofu to absorb the seasonings.

Final Touch:

Drizzle a few drops of sesame oil for an aromatic finish. Give it one final stir to combine.

Serve:

Transfer to a plate and serve immediately with steamed rice.

Chinese Stir-Fried Potato with Onion Slices

Introduction

Stir-fried potato with onion slices is a simple yet flavorful Chinese homestyle dish. The tender potatoes absorb the savory seasonings, while the onions add natural sweetness and aroma. This dish is quick to prepare and pairs perfectly with rice for a comforting meal.

Ingredients (Serves 2–3)

2 medium potatoes (about 300g), peeled and sliced thinly
1 medium onion, sliced into strips
2 cloves garlic, sliced
1 green chili or bell pepper (optional), sliced
2 tablespoons vegetable oil
1 tablespoon light soy sauce
½ tablespoon dark soy sauce (for color, optional)
½ teaspoon sugar
Salt, to taste
White pepper powder, to taste
1 teaspoon sesame oil (optional, for fragrance)
Chopped scallions, for garnish

Instructions

Step 1 – Prepare the potatoes

Peel the potatoes and cut them into thin slices (about 2–3 mm).
Rinse the slices in cold water to remove excess starch.
Soak them for 5 minutes, then drain and pat dry with a kitchen towel.

Step 2 – Prepare the onion and aromatics

Slice the onion into thin strips.
Slice garlic cloves and optional chili or bell pepper. Set aside.

Step 3 – Stir-fry the potatoes

Heat a wok or large pan over medium-high heat, add vegetable oil.
Add garlic and stir-fry until fragrant.
Add potato slices and stir-fry for about 2–3 minutes until they start to soften but remain slightly crisp.

Step 4 – Add onions and seasonings

Add sliced onions (and chili/bell pepper if using). Stir-fry together for another 2–3 minutes.
Add soy sauce, dark soy sauce, sugar, salt, and white pepper. Mix well until potatoes and onions are evenly coated.

Step 5 – Finish and serve

Drizzle sesame oil for extra aroma.
Stir everything well and cook for another 1–2 minutes until potatoes are tender and onions are slightly caramelized.
Transfer to a serving plate, sprinkle with chopped scallions, and serve hot with steamed rice.

Tips for Best Results:

Slice the potatoes evenly so they cook uniformly.
Do not overcook; the potatoes should be tender yet still hold their shape.
You can add a splash of vinegar for a tangy version, or chili bean paste (Doubanjiang) for a spicier flavor.

Chinese Winter Melon Meatball Soup

(Dong Gua Wan Zi Tang)

Introduction
Winter Melon Meatball Soup is a light, comforting, and nutritious Chinese dish often served in home kitchens. The soft winter melon absorbs the rich flavor of the broth, while the tender meatballs bring a satisfying savory taste. It’s a perfect dish for a family meal, especially during cooler months or when you want something gentle on the stomach.

Ingredients (Serves 3–4)

For the meatballs:

300g (10 oz) ground pork (or chicken)
1 egg
1 tablespoon light soy sauce
½ teaspoon salt
¼ teaspoon white pepper powder
1 teaspoon sesame oil
1 tablespoon cornstarch
1 tablespoon chopped green onions
1 teaspoon minced ginger

For the soup:

400g (14 oz) winter melon, peeled and cut into bite-sized pieces
4 cups (1 liter) chicken stock (or water)
2 slices fresh ginger
Salt, to taste
White pepper powder, to taste
Chopped green onions, for garnish

Instructions

Step 1 – Prepare the meatball mixture

In a mixing bowl, combine ground pork, egg, soy sauce, salt, white pepper, sesame oil, cornstarch, green onions, and minced ginger.
Stir vigorously in one direction until the mixture becomes sticky and well-combined. This helps the meatballs hold together and stay tender.

Step 2 – Shape the meatballs

Wet your hands with a little water to prevent sticking.
Scoop a small amount of the mixture and roll it into a ball, about the size of a walnut. Repeat until all mixture is used.

Step 3 – Prepare the soup base

In a medium pot, bring the chicken stock to a boil.
Add the ginger slices for fragrance.

Step 4 – Cook the meatballs

Gently drop the meatballs into the boiling soup one by one.
Once they float to the surface, reduce the heat to medium and simmer for 5 minutes.

Step 5 – Add the winter melon

Add the winter melon pieces to the soup.
Simmer for another 8–10 minutes, or until the melon turns translucent and tender.

Step 6 – Season and serve

Taste and adjust seasoning with salt and white pepper.
Ladle the soup into bowls, sprinkle with chopped green onions, and serve hot.

Tips for Best Results:

Use fresh winter melon for the best flavor; the skin should be firm, and the flesh white.
For a lighter version, you can replace pork with ground chicken or turkey.
Adding a few goji berries in the last 5 minutes of cooking gives a subtle sweetness and extra nutrition.

Chinese Cola Chicken Wings

Introduction

Cola Chicken Wings are a fun and flavorful Chinese home-style dish. The sweetness of cola blends beautifully with savory soy sauce, creating a rich glaze that coats each tender wing. It’s simple to make and always a crowd-pleaser, perfect for both family dinners and casual gatherings.

Ingredients (Serves 3–4)

800g (1.75 lbs) chicken wings (mid-joint or whole wings, cleaned)
1 can (330ml) cola (regular, not diet)
2 tablespoons light soy sauce
1 tablespoon dark soy sauce (for color, optional)
1 tablespoon Shaoxing wine (Chinese cooking wine)
3 cloves garlic, sliced
3 slices fresh ginger
1 star anise (optional, for aroma)
½ teaspoon salt (adjust to taste)
1 tablespoon vegetable oil

Instructions

Step 1 – Prepare the chicken wings

Wash the chicken wings thoroughly and pat dry with paper towels.
Use a small knife to make a shallow cut on each side of the wing joint. This helps the marinade penetrate and speeds up cooking.

Step 2 – Sear the wings

Heat a wok or large skillet over medium heat and add vegetable oil.
Add ginger and garlic slices, stir-fry until fragrant.
Add the chicken wings and pan-fry until both sides turn golden brown. This step locks in the juices.

Step 3 – Add seasonings and cola

Pour in Shaoxing wine, light soy sauce, and dark soy sauce. Stir to coat the wings evenly.
Add star anise if using, then pour in the cola until it just covers the wings.
Bring to a boil, then reduce heat to medium-low.

Step 4 – Simmer and reduce

Cover and simmer for about 15–20 minutes, turning the wings occasionally so they absorb the sauce evenly.
Remove the lid, turn the heat to medium-high, and reduce the sauce until it becomes a glossy glaze.
Season with a little salt if needed.

Step 5 – Serve

Transfer the wings to a serving plate.
Spoon any remaining sauce over the top.
Enjoy with steamed rice and vegetables.

Tips for Best Results:

Regular cola works best; avoid diet or zero-sugar versions, as they affect the flavor and glaze.
If you prefer a slightly spicy kick, add a few dried chili peppers when frying the ginger and garlic.
For extra fragrance, sprinkle chopped green onions or toasted sesame seeds before serving.

Chinese Pan-Fried Pork Chops

Introduction

Chinese Pan-Fried Pork Chops are a simple yet flavorful dish, perfect for a quick family meal. Marinated with soy sauce, garlic, and five-spice powder, the pork chops are seared to a golden crust while staying juicy inside. This recipe balances savory, aromatic, and slightly sweet flavors, making it a favorite in many Chinese households.

Ingredients (Serves 2–3)

4 pork chops (about 200g / 7oz each, bone-in or boneless)
2 tablespoons light soy sauce
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine (Chinese cooking wine)
½ teaspoon five-spice powder
1 teaspoon sugar
3 cloves garlic, minced
1 teaspoon ginger, minced (optional)
½ teaspoon ground white pepper
1 teaspoon cornstarch
2 tablespoons vegetable oil (for frying)

Instructions

Step 1 – Tenderize and marinate

Rinse the pork chops under cold water and pat dry with paper towels.
Use the back of a knife or a meat mallet to gently pound the pork chops to tenderize and help the marinade penetrate.
In a mixing bowl, combine soy sauce, oyster sauce, Shaoxing wine, five-spice powder, sugar, garlic, ginger, white pepper, and cornstarch. Mix well.
Add pork chops and coat evenly with the marinade.
Cover and marinate in the refrigerator for at least 1 hour (or overnight for deeper flavor).

Step 2 – Pan-fry the pork chops

Heat a non-stick skillet over medium heat and add vegetable oil.
Once the oil is hot, place the pork chops in the pan, shaking off excess marinade.
Fry for about 3–4 minutes per side (depending on thickness) until golden brown and cooked through.
If the pork chops are thick, you can lower the heat and cover with a lid to ensure even cooking without burning.

Step 3 – Serve

Transfer the pork chops to a serving plate.
Let rest for 2 minutes to retain juiciness.
Serve with steamed rice, stir-fried vegetables, or a side of pickled greens.

Tips for Best Results:

Don’t overcrowd the pan; cook in batches if necessary to keep the heat consistent.
For extra flavor, drizzle the leftover pan juices over the pork before serving.
If you prefer a crispy crust, lightly coat the pork chops with flour before frying.

Chinese Cold Cucumber and Black Fungus Salad

Introduction

This refreshing cold salad is a popular Chinese appetizer, especially in summer. Crisp cucumbers and tender black fungus (wood ear mushrooms) are tossed with garlic, vinegar, and sesame oil, creating a light yet flavorful dish. It’s not only delicious but also healthy—rich in fiber, vitamins, and minerals.

Ingredients (Serves 2–3)

2 medium cucumbers
50g (about 1.8 oz) dried black fungus (wood ear mushrooms)
3 cloves garlic, minced
2 tablespoons rice vinegar
1 tablespoon light soy sauce
½ teaspoon salt (adjust to taste)
1 teaspoon sugar
1 tablespoon sesame oil
1 tablespoon chili oil (optional, for a spicy kick)
1 teaspoon toasted sesame seeds (optional, for garnish)

Instructions

Step 1 – Prepare the black fungus

Place dried black fungus in a large bowl of warm water and soak for 20–30 minutes until fully rehydrated.
Trim off any tough stems and tear large pieces into bite-sized pieces.
Bring a pot of water to boil, add black fungus, and blanch for 2–3 minutes.
Drain, rinse with cold water, and set aside.

Step 2 – Prepare the cucumbers

Wash cucumbers thoroughly.
Slice them into thin sticks or slightly thick chunks.
Sprinkle with a pinch of salt and let sit for 10 minutes to draw out excess water, then drain.

Step 3 – Make the dressing
In a small bowl, combine minced garlic, rice vinegar, soy sauce, salt, sugar, sesame oil, and chili oil (if using). Mix well until the sugar dissolves.

Step 4 – Combine and serve

In a mixing bowl, add cucumbers and black fungus.
Pour the dressing over the ingredients.
Toss gently until everything is evenly coated.
Garnish with toasted sesame seeds if desired.
Serve chilled or at room temperature.

Tips for Best Results:

For extra fragrance, heat the sesame oil slightly before adding it to the dressing.
If you like a tangier flavor, add an extra splash of vinegar.
This dish tastes even better if chilled for 15–20 minutes before serving.

Chinese “Yu Xiang Rou Si” Recipe

Introduction

Despite its name, “Yu Xiang Rou Si” does not contain fish. Instead, the term “Yu Xiang” refers to a famous Sichuan flavor profile—savory, sour, sweet, and spicy—originally used for cooking fish but later adapted to many dishes. In this recipe, tender shredded pork is stir-fried with wood ear mushrooms, bamboo shoots, and carrots in a fragrant sauce made from chili bean paste, vinegar, soy sauce, and sugar.

Ingredients (Serves 2–3)

For the Pork:

200g (7 oz) lean pork (tenderloin preferred)
1 tablespoon light soy sauce
1 tablespoon Shaoxing wine (Chinese cooking wine)
½ teaspoon salt
½ teaspoon sugar
1 teaspoon cornstarch
1 tablespoon water
1 teaspoon vegetable oil

For the Vegetables:

50g wood ear mushrooms (rehydrated if dried)
50g bamboo shoots, julienned
1 medium carrot, julienned
2 cloves garlic, minced
1 tablespoon ginger, minced
2 scallions, chopped

For the Sauce:

1½ tablespoons Pixian Doubanjiang (Sichuan chili bean paste)
1 tablespoon light soy sauce
1 tablespoon Chinese black vinegar
1 tablespoon sugar
½ teaspoon salt (adjust to taste)
½ cup chicken stock or water
1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions

Step 1 – Marinate the pork

Cut the pork into thin strips.
In a bowl, mix pork with soy sauce, Shaoxing wine, salt, sugar, cornstarch, water, and vegetable oil.
Let marinate for 15–20 minutes.

Step 2 – Prepare vegetables

Rinse and drain wood ear mushrooms, then cut into thin strips.
Slice bamboo shoots and carrots into matchstick-size strips.
Mince garlic and ginger; chop scallions.

Step 3 – Make the sauce
In a small bowl, combine chili bean paste, soy sauce, black vinegar, sugar, salt, and chicken stock. Stir well and set aside.

Step 4 – Stir-fry the pork

Heat 2 tablespoons of oil in a wok over high heat.
Add pork strips and stir-fry until they turn white and are about 80% cooked. Remove and set aside.

Step 5 – Cook the vegetables

In the same wok, add garlic, ginger, and scallions; stir-fry until fragrant.
Add wood ear mushrooms, bamboo shoots, and carrots. Stir-fry for 1–2 minutes.

Step 6 – Combine and finish

Push vegetables to the side, add the sauce mixture to the center, and bring it to a simmer.
Return pork to the wok and mix well.
Stir in the cornstarch slurry to thicken the sauce slightly.
Serve hot with steamed rice.

Tips for Best Results:

Slice pork against the grain for extra tenderness.
Adjust chili bean paste amount depending on your spice preference.
For more authentic Sichuan flavor, add a small spoon of Sichuan pickled chili or pickled vegetables.

Chinese “Di San Xian” Recipe

"Di San Xian" , meaning “three treasures from the earth,” is a classic home-style dish from China’s northeastern region. It features potatoes, eggplants, and green peppers, stir-fried to perfection and coated in a savory sauce. This dish is rich, aromatic, and perfectly balanced in texture—crispy potatoes, tender eggplants, and crunchy green peppers.

Ingredients (Serves 2–3)

2 medium potatoes
2 medium eggplants (preferably Chinese or Japanese variety)
2 green bell peppers (or long green peppers)
3 cloves garlic, minced
2 tablespoons light soy sauce
1 tablespoon dark soy sauce (for color)
1 tablespoon oyster sauce
1 teaspoon sugar
½ teaspoon salt (adjust to taste)
½ cup cooking oil (for frying)
½ cup water
1 tablespoon cornstarch, mixed with 2 tablespoons water (slurry)

Instructions

Step 1 – Prepare the vegetables

Peel the potatoes and cut them into thin wedges or slices.
Cut eggplants into thick strips.
Cut green peppers into bite-sized pieces.
Mince the garlic and set aside.

Step 2 – Pan-fry the potatoes and eggplants

Heat about ¼ cup oil in a wok or deep frying pan over medium heat.
Add potato slices and pan-fry until golden on the edges (about 3–4 minutes). Remove and set aside.
Add the eggplants into the remaining oil and fry until they soften and absorb some oil (about 3–4 minutes). Remove and set aside.

Step 3 – Stir-fry with sauce

Pour out excess oil, leaving about 1–2 tablespoons in the wok.
Add minced garlic and stir-fry until fragrant.
Add the potatoes and eggplants back into the wok, followed by green peppers.
Stir in light soy sauce, dark soy sauce, oyster sauce, sugar, and salt. Mix well.

Step 4 – Finish and serve

Add about ½ cup of water, cover, and let it simmer for 2–3 minutes.
Stir in the cornstarch slurry to slightly thicken the sauce.
Toss everything together until the sauce coats all the vegetables.
Serve hot with steamed rice.

Tips for Best Results:

For a lighter version, you can steam the potatoes and eggplants instead of frying, then stir-fry with less oil.
Adjust seasoning according to taste—northeastern versions tend to be slightly stronger in flavor.

Stir-Fried String Beans with Shredded Pork

Stir-Fried String Beans with Shredded Pork is a homestyle Chinese dish that’s flavorful, colorful, and quick to prepare. Tender strips of pork are stir-fried with crisp, slightly sweet string beans and savory seasonings, making it a perfect pairing with steamed rice. It’s a classic in Northern and home-style Chinese cooking.

🧄 Ingredients (2–3 servings)

Main:

200g (about 7 oz) lean pork (tenderloin or pork loin)
250g (about 9 oz) string beans (green beans or yardlong beans)

For Pork Marinade:

1 teaspoon light soy sauce
1 teaspoon Shaoxing wine (Chinese cooking wine)
1/4 teaspoon salt
1/4 teaspoon white pepper powder
1 teaspoon cornstarch
1 teaspoon vegetable oil

For Stir-Fry Seasoning:

1 tablespoon light soy sauce
1 teaspoon oyster sauce
1/2 teaspoon sugar
1/4 teaspoon salt (to taste)
1–2 tablespoons water or stock

Aromatics:

2 cloves garlic, minced
2 slices ginger
1 fresh chili (optional), sliced for heat

Cooking Oil:

About 2 tablespoons vegetable oil

🔪 Preparation Steps

1. Prepare the Pork

Slice pork into thin shreds (about matchstick thickness).
In a small bowl, mix pork with marinade ingredients (light soy sauce, Shaoxing wine, salt, white pepper, cornstarch, and oil).
Let marinate for at least 10 minutes to make it tender and flavorful.

2. Prepare the String Beans

Wash and trim both ends of the beans.
Cut into 4–5 cm (about 2-inch) lengths.
Optional: For quicker cooking, you can blanch beans in boiling water for 1–2 minutes, then drain and set aside.

3. Stir-Fry the Pork

Heat a wok over high heat and add 1 tablespoon oil.
When hot, add pork shreds and stir-fry quickly until they turn pale (about 1–2 minutes).
Remove from the wok and set aside.

4. Cook the Beans

In the same wok, add another tablespoon oil.
Add ginger slices and garlic, stir until fragrant.
Add string beans and stir-fry over medium-high heat for 3–4 minutes (or until slightly wrinkled and tender-crisp).
If needed, sprinkle a tablespoon of water to help them cook through.

5. Combine and Season

Return pork to the wok.
Add light soy sauce, oyster sauce, sugar, and a splash of water or stock.
Stir-fry for another 1–2 minutes until everything is well coated and heated through.
Taste and adjust salt if necessary.

6. Serve

Remove from heat and plate immediately.
Best enjoyed hot with steamed rice.

🍽️ Serving Suggestions

Serve alongside plain white rice and a light soup for a balanced meal.
This dish also works well in a lunchbox as it reheats nicely.

✅ Tips for Success

Cut pork across the grain for extra tenderness.
Blanching the beans first reduces stir-fry time and keeps them bright green.
Use high heat for the pork to lock in juices quickly.

🧡 Why This Dish is Loved

Simple ingredients, big flavor
A mix of tender meat and crisp vegetables
Quick to make — perfect for busy weeknights

Chinese Braised Sea Cucumber with Scallions

Braised Sea Cucumber with Scallions is a classic, high-end dish in Chinese cuisine, especially famous in Shandong and Northern Chinese banquets. The dish features tender, gelatinous sea cucumber braised in a rich scallion-infused sauce, offering a luxurious texture and deep umami flavor. It is often enjoyed during festive occasions and formal gatherings.

Ingredients (2–3 servings)

Main:

2–3 rehydrated sea cucumbers (about 250–300g total)
6–8 large scallions (spring onions)
2 tablespoons vegetable oil
1 small piece of ginger, sliced

Seasonings:

1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 teaspoon dark soy sauce (for color)
2 tablespoons Shaoxing wine (Chinese cooking wine)
1/2 teaspoon sugar
1/4 teaspoon white pepper powder
300ml (about 1 1/4 cups) chicken stock or water
A pinch of salt (to taste)

Optional Garnish:

A drizzle of sesame oil before serving

🔪 Preparation Steps

1. Prepare the Sea Cucumber

If using dried sea cucumber, soak and rehydrate according to instructions (usually 3–5 days of soaking in cold water, changing water daily, then simmering until tender).
If using ready-to-cook rehydrated sea cucumber, rinse well and pat dry.
Cut into large bite-sized pieces.

2. Prepare the Scallions

Wash and cut scallions into 5–6 cm (about 2 inches) sections.
Separate the white parts from the green parts.

3. Fry the Scallions for Aroma

Heat 1 tablespoon of oil in a wok over medium heat.
Add scallion whites and fry slowly until they turn golden and fragrant (about 2–3 minutes).
Remove and set aside — this step gives the sauce its signature aroma.

4. Start the Braise

In the same wok, add another tablespoon of oil.
Add ginger slices and a few scallion greens, stir until fragrant.
Pour in Shaoxing wine to deglaze the pan.

5. Add Seasonings and Stock

Add light soy sauce, oyster sauce, dark soy sauce, sugar, and white pepper.
Pour in chicken stock and bring to a gentle boil.

6. Simmer the Sea Cucumber

Add the sea cucumber pieces and the pre-fried scallion whites into the wok.
Lower heat and let simmer for 10–15 minutes so the flavors fully penetrate.
Taste and adjust seasoning with salt if necessary.

7. Thicken the Sauce (Optional)

If you prefer a thicker sauce, mix 1 teaspoon cornstarch with 2 teaspoons water, stir into the wok, and simmer briefly until glossy.

8. Final Touch

Add scallion greens for freshness, stir gently, and cook for another 30 seconds.
Drizzle a little sesame oil before serving.

Serving Suggestions

Serve hot as the centerpiece of a Chinese banquet meal.
Pairs beautifully with steamed white rice and light vegetable dishes.

Tips for Success

Sea cucumber is delicate — avoid overcooking to maintain its soft, bouncy texture.
The scallion frying step is the secret to a deep, rich aroma.
If you like stronger flavor, you can add a little abalone sauce instead of oyster sauce.

Why This Dish is Special

A true luxury delicacy in Chinese cuisine
Combines rich umami with the mellow sweetness of scallions
Elegant presentation, perfect for special occasions

Chinese Minced Pork with Glass Noodles

Minced Pork with Glass Noodles is a comforting home-style Chinese dish made by braising flavorful minced pork with silky glass noodles (mung bean vermicelli). The noodles soak up the savory sauce, creating a rich, satisfying flavor that pairs perfectly with steamed rice. This dish is popular in Northern and Northeastern China and is beloved for its simple preparation and heartwarming taste.

Ingredients (2–3 servings)

Main:

100g (3.5 oz) dried mung bean glass noodles
200g (7 oz) minced pork
2–3 cloves garlic, minced
1 small piece of ginger, minced
2 tablespoons vegetable oil
2–3 scallions, chopped (separate white and green parts)

Seasonings:

1 tablespoon light soy sauce
1/2 tablespoon dark soy sauce (for color)
1 tablespoon oyster sauce
1 teaspoon Shaoxing wine (Chinese cooking wine)
1/2 teaspoon sugar
1/4 teaspoon white pepper powder
200ml (about 3/4 cup) chicken stock or water

Optional:

1–2 dried red chilies or a small pinch of chili flakes for heat
A handful of leafy greens (bok choy, spinach) for extra nutrition

Preparation Steps

1. Soak the Glass Noodles

Place dried mung bean noodles in warm water for 15–20 minutes until soft.
Drain and cut into shorter lengths (about 10–15 cm) for easier eating. Set aside.

2. Prepare Aromatics

Mince garlic and ginger.
Chop scallions, separating the white and green parts.

3. Cook the Pork

Heat vegetable oil in a wok or deep skillet over medium-high heat.
Add minced pork and stir-fry until it turns light brown and begins to release its aroma.
Add minced garlic, ginger, and scallion whites. Stir-fry until fragrant (about 30 seconds).

4. Season the Pork

Add light soy sauce, dark soy sauce, oyster sauce, cooking wine, sugar, and white pepper.
Stir well so the pork absorbs the seasonings evenly.

5. Braise with Noodles

Pour in chicken stock or water, bring to a boil.
Add the soaked glass noodles and stir gently to mix.
Lower heat to medium, cover, and let simmer for 3–5 minutes, allowing noodles to absorb the flavors.

6. Final Touch

Taste and adjust seasoning if needed.
Add scallion greens (and leafy greens if using), stir quickly, and cook for another 30 seconds.
Turn off the heat and serve hot.

Serving Suggestions

Serve with a bowl of steamed jasmine or white rice.
Works well as both a main dish or a hearty side.
For extra flavor, drizzle a little sesame oil before serving.

Tips for Success

Don’t oversoak the noodles — they should still have some firmness before cooking.
High heat at the start ensures the pork develops a nice aroma before adding liquids.
The noodles absorb liquid quickly, so serve immediately to keep them silky and moist.

Why This Dish is Special

Rich umami flavor from pork and sauces
Noodles soak up every bit of savory broth
Simple ingredients, big comfort