Chinese Tofu Sheet Stir-Fry (千张肉丝)

Method8 steps · about 30 min

1. 1

   Step 1: Before heating the wok, wash and dry the four green peppers. Cut around and discard their stems, seeds and ribs, then cut the flesh into bite-sized strips. Separate each layer of the fresh refrigerated five-spiced tofu sheets before cutting all 250 g into bite-sized pieces. Use the sheets without soaking for a firmer bite. Julienne the two ginger slices, roughly chop the two garlic cloves and have the finishing seasonings ready beside the stove.

   Uses 2 slices ginger (julienned) · 2 cloves garlic (roughly chopped) · 250 g fresh refrigerated five-spiced pressed tofu sheets · 4 long hot green peppers (cut into bite-sized strips) · Unmeasured pepper washing water, drained and discarded

   
2. 2

   Step 2: Cut all 6 oz boneless pork shoulder into ¼-inch (6 mm) strips. Mix it with 1 tsp Shaoxing wine, 1 tsp light soy sauce, ¼ tsp marinade sesame oil, 1 tsp marinade water, ½ tsp cornstarch and ⅛ tsp marinade white pepper until no liquid remains standing in the bowl. Cover and marinate in the refrigerator for 15–20 minutes.

   Marinate the pork from 15 minutes · 15 minUses 6 oz boneless pork shoulder, cut into ¼-inch strips · 1 teaspoon Shaoxing wine · 1 teaspoon light soy sauce · 1/4 teaspoon sesame oil · 1 teaspoon water · 1/2 teaspoon cornstarch · 1/8 teaspoon white pepper

   
3. 3

   Step 3: Heat the wok over high heat. As it begins to smoke, add all 2½ tbsp vegetable oil and immediately reduce the heat to medium. Add the prepared ginger and cook for 30 seconds.

   Fry the ginger · 1 minUses 2 1/2 tablespoons vegetable oil · All two julienned ginger slices prepared in step 1, excluding its other outputs

   
4. 4

   Step 4: Add the two prepared roughly chopped garlic cloves and cook for another 15 seconds.

   Fry the garlic with ginger · 1 minUses All ginger and oil from step 3 · All two chopped garlic cloves from step 1, excluding its other outputs

   
5. 5

   Step 5: Add all the marinated pork and turn the heat up. Cook for 1–2 minutes, checking from 1 minute, until the strips are cooked through and lightly browned. Avoid constant stirring so they can brown, but do not leave raw centres; check the pork reaches at least 63°C (145°F) and continue as needed.

   Check the pork strips from 1 minute · 1 minUses All hot aromatics and oil from step 4 · All pork and its absorbed marinade from step 2

   
6. 6

   Step 6: Reduce the heat to medium and stir in ¼ tsp dark soy sauce. Add all the prepared tofu sheets and green peppers, then stir in 1 tbsp finishing Shaoxing wine, 1 tbsp finishing light soy sauce, ¼ tsp sugar, ½ tsp finishing sesame oil and ¼ tsp finishing white pepper.

   Uses All cooked pork, ginger, garlic and oil from step 5 · 1/4 teaspoon dark soy sauce · All 250 g cut refrigerated tofu sheets and four prepared green peppers from step 1, excluding its other outputs · 1 tablespoon Shaoxing wine · 1 tablespoon light soy sauce · 1/4 teaspoon sugar · 1/2 teaspoon sesame oil · 1/4 teaspoon white pepper

   
7. 7

   Step 7: Turn the heat up and stir-fry for another 1–2 minutes, checking from 1 minute, until the tofu is hot through and the peppers are just tender but still slightly crisp. If the pan begins to stick or burn, add the separate 1 tbsp conditional water. If there is excess visible sauce, keep stir-frying until everything is only lightly coated. Keep the pork fully cooked throughout.

   Check hot tofu and tender-crisp peppers · 1 minUses All seasoned mixture from step 6 · Conditional 1 tbsp water only if the mixture begins to stick; this is separate from the marinade teaspoon

8. 8

   Step 8: Take the pan off the heat and allow the cooked pork to rest for at least 3 minutes before serving. Share the tofu, peppers and pork between four portions.

   Rest the cooked pork before serving · 3 minUses All completed stir-fry from step 7