24 Stir-fries Made at Home

1. Pork that is spicy and shredded

Ingredients: 50 grams of cilantro and 400 grams of pork tenderloin

3g of salt, 1 egg white for marinating, 5g of ginger julienned, 2g of MSG, and just the right amount of dried chili segments and salad oil are all you need.

How to Cook:

• should soak these strips in salt and egg white, then fry them in a pan of oil over medium heat until they are done. Take them out of the pan when they're done and let the extra oil drip off. In the meantime, wash the cilantro and cut it into small pieces.
• In your wok, heat some oil and add the ginger and dried chili pieces. Stir-fry them until they smell good. Mix in the marinated pork strips, chopped cilantro, a pinch of salt, and MSG until everything is well combined.
• Put the cilantro in at the end and stir-fry it for a short time. This keeps its bright color and fresh smell.

2. Minced pork stir-fried with pickled mustard greens

Ingredients: 150g of pickled mustard greens, 100g of minced pork, and a few chili segments are all you need.

To taste, add a drizzle of salad oil, a sprinkle of chopped scallions, minced ginger, soy sauce, white sugar, salt, MSG, and water starch.

How to cook:

• First, soak the pickled mustard greens in water to make them less salty. Then, rinse them and chop them into small pieces.
• Put some oil and the minced pork in a hot wok. Fry the pork until it changes color. Next, add the scallions, ginger, desalted pickled mustard greens, and chili segments, and keep stir-frying. Next, mix in the soy sauce, sugar, salt, and MSG until everything is well combined. Add water starch to the sauce to make it thicker.
• Don't forget to squeeze the mustard greens well after soaking them to get rid of any extra water.

3. Stir-fried shredded pork with pickled vegetables

Ingredients: 70g of pickled vegetables (zhacai), 150g of shredded pork belly, and a sprinkle of red bell pepper strips and chopped scallions are all you need.

To taste, add a little minced ginger, salt, starch, pepper powder, chicken powder if you want, and salad oil as needed.

How to cook:

• Mix the shredded pork with salt, starch, pepper powder, and, if you want, chicken powder. Add a little water to these and mix them together to coat the pork evenly. Put the pickled vegetable in fresh water to make it less salty.
• Mix salt, starch, and chicken powder with a little water to make a tasty sauce.
• Put some oil in a pan and cook the shredded pork until it turns brown. Get rid of the oil. Then, add the ginger and scallions to the pan and cook until they smell good. Keep stir-frying and add the strips of pickled vegetables. Add the shredded pork and red bell pepper strips and cook until almost done. Add the sauce you made and stir it a few more times before serving.
  No need to soak packaged zhacai strips.

4. Stir-fried Shredded Pork and Potatoes

Ingredients: You will need 100g of potatoes, 150g of shredded pork belly, some red bell pepper strips, and some chopped scallions.

Just the right amount of minced ginger, salt, starch, pepper powder, chicken powder (if you want), and salad oil

How to cook:

• First, mix the salt, starch, pepper powder, and chicken powder with a little water and use it to marinate the shredded pork. Cut the potatoes into thin strips and soak them in clean water.
• Mix salt, starch, and chicken powder with a little water to make a tasty sauce.
• Heat some oil in a hot wok and cook the marinated pork until it changes color. Then, drain it. Put the wok back on the flame and add the ginger and scallions. When they smell good, add the potato strips. Mix in the cooked pork and red bell pepper strips until everything is well combined. When it's almost done, add the sauce and give it a final stir. It's ready to serve.
  The marination makes sure the pork is tasty and soft.

5. Ground pork with green beans and olives

Ingredients: 350g of green beans, 75g of minced pork, and 10g of olive vegetables are all you need.

A mix of scallions, garlic, salt, soy sauce, MSG, and salad oil, all to taste

How to Cook:

• Wash the green beans, cut off the ends, and cut them into small pieces. Fry them in oil until their skin starts to wrinkle, then take them out and let them drain. Fry them again for a few seconds to make them even more textured, then drain them again.
• Cut the scallions into small pieces and mince the garlic.
• In a hot wok, add some oil, the scallion pieces, garlic, minced pork, and olive vegetables. Fry until they smell good. Add the green beans that have been fried twice and mix them with the spices. Finally, add the finely chopped scallions on top.

6. Ants Climbing Trees

Ingredients:50g of minced pork and 200g of soaked vermicelli noodles are needed.

Seasonings: Lots of chopped scallions, minced ginger, minced garlic, chicken broth, doubanjiang, soy sauce, sesame oil, sugar, and salad oil, all to taste

How to Cook:

• Bring a pot of water to a boil and cook the noodles for about 2 minutes, or until they are opaque and plump. Then, drain them.
• Put some oil in a hot pan and sauté the scallions, ginger, and garlic until they smell good. Add the minced pork and break it up as it cooks. Add the drained noodles last, along with the chicken broth, doubanjiang, soy sauce, sesame oil, and sugar. Stir everything together until the sauce gets thicker and the noodles soak up the flavors.
  Choose freshly minced pork for a better texture.

7. Twice-Cooked Rice Pork

You will need 400g of pork with skin from the back leg and 70g of mixed green and red bell peppers.

As needed, scallions, ginger slices, cooking wine, Pixian doubanjiang, soy sauce, sugar, and salad oil are all used.

How to cook:

• Cut the pork into wide strips and boil them with ginger, scallions, and cooking wine until they are soft. Wait for it to cool, then cut it into thinner pieces again. Cut the bell peppers into pieces to get them ready.
• Put the pork slices in a hot pan and stir-fry them until they start to curl and let out their fat. Add the doubanjiang to give it a flavor, then the bell peppers, cooking wine, soy sauce, and sugar. Mix everything together until it is well combined.
• "Two knife cuts" means the specific piece of pork used, which comes from the second cut of the hind leg and is known for its flavor and tenderness.

8. Fried Pig Intestines

Ingredients: 400g of cooked pig intestines

For seasoning, you need a sprinkle of potato starch, 80g of dried chilies, 30g of Sichuan peppercorns, 20g of chopped scallions, 10g of ginger and garlic slices, 1g of salt, 3g of MSG, and enough salad oil to fry the food.

How to Cook:

• Cut the intestines into small pieces and coat them with potato starch. Then, cut the dried chilies into pieces.
• Bring the oil to a medium-high heat and fry the intestines until they turn a nice golden brown. Take them out and let them drain.
• Add the dried chilies, Sichuan peppercorns, scallions, ginger, and garlic to the pan with a little oil and cook until they smell good. Put the fried intestines back in, add salt and MSG, and stir-fry everything for a minute or two until the flavors mix.
  You can also start with raw intestines and boil them first. Wash them well with water, vinegar, and alum, and then do it again to make sure they are clean.

9. Silver Sprout Shredded Pork

Ingredients: You will need 150g of pork tenderloin, half of a large red pepper, and 250g of mung bean sprouts.

1 egg, 10g of starch, 2 spring onions, 5g of salt, 2g of MSG, 15g of water starch, and just the right amount of salad oil are all you need.

How to Cook:

• To get the mung bean sprouts ready, cut the red pepper into thin strips and trim the sprouts. Cut the spring onions into pieces.
• Cut the tenderloin into thin strips and soak them in egg white and starch.
• Heat the oil in a pan until it's moderately hot, then cook the pork strips until they're just done, taking them out to let the extra oil drain off.
• Add a little oil to the pan, turn up the heat, and quickly stir-fry the red pepper strips and mung bean sprouts with the spring onion segments. Put the pork strips back in, add salt and MSG, and thicken the sauce with water starch. At the end, a splash of hot oil brings it all together.
  This dish is all about cooking the vegetables quickly over high heat to keep them fresh and crisp.

10. Shredded Meat with Spicy Peppers

Ingredients: 100g of green pointed peppers, 150g of shredded pork, and 50g of red bell pepper strips are all you need.

To taste, add chopped spring onions, minced ginger, salt, cornstarch, pepper powder, chicken powder, chicken essence, and salad oil.

How to Cook:

• For marination, mix the shredded pork with some water, salt, cornstarch, pepper powder, and chicken powder. Wash the pointed peppers and cut them into strips. Then, boil them in water.
• Mix salt, cornstarch, and chicken essence with a little water to make a tasty sauce.
• Heat a wok, add some oil, and cook the marinated pork until it turns color. Take out and let drain. In the same wok, cook the spring onions and minced ginger until they smell good. Then, add the pointed pepper strips and stir well. Add the pork shreds and red bell pepper strips and cook until almost done. Lastly, mix in the sauce you made ahead of time and serve.
  The quick stir-frying method is what makes this dish so great. It keeps the peppers crisp and tasty.

11. Tea Tree Mushrooms and Shredded Pork Stir-Fried

Ingredients: 100g of pork tenderloin, 30g of fresh tea tree mushrooms, and half of each green and red pepper are needed.

Add cornstarch, spring onions, ginger, stock, light soy sauce, salt, MSG, and salad oil to taste.

How to cook:
Soak the tea tree mushrooms in warm water until they are soft. Then, squeeze out the extra water and cut them into pieces. Cut the peppers into strips and wash them.

• Cut the tenderloin into thin strips and soak them in cornstarch.
• In a pan, heat oil over medium heat. Cook the pork strips until they are just right, then take them out and let them drain.
• Add the ginger and spring onions to the pan with a little oil left in it. Stir until the ginger and spring onions smell good. Add the tea tree mushrooms, stock, soy sauce, salt, and MSG, and cook until the flavors are absorbed. Add the pork strips and peppers and mix them together until everything is well coated and tastes great.
  If you use dried tea tree mushrooms, you only need to soak them for 15 minutes.

12. Mu Xi Meat

Ingredients: 150g of lean pork, 3 eggs, 50g of soaked daylily buds, 50g of wood ear mushrooms, and 50g of cucumber slices are all you need.

You can add salad oil, spring onion strips, ginger strips, salt, soy sauce, white sugar, cooking wine, and a little sesame oil to taste.

How to Cook:

• Cut the lean pork into thin slices. Put the eggs in a bowl and beat them well.
• Put some oil in a pan and heat it up. Then, add the scrambled eggs and cook them until they are in small pieces. Put them on a plate and set them aside.
• Put a little more oil in the same pan and stir-fry the pork slices until they turn white. Add the ginger strips, spring onion, cooking wine, soy sauce, white sugar, and salt to taste. Mix everything together well, then add the cooked egg chunks, cucumber slices, daylily buds, and wood ear mushrooms. Stir-fry until everything is well mixed and cooked all the way through. Add a little sesame oil at the end to make it smell even better.
  This dish has a perfect mix of textures and flavors that make it a great comfort food.

13. sparagus Fern and Stir-Fried Pork

Ingredients: 200g of pork tenderloin and 250g of asparagus fern are needed.

Add 10g of green onion, 8g of ginger juice, 12g of cooking wine, 3g of salt, 1 egg white, 1g of sugar, a dash of vinegar, starch, and olive oil as needed.

How to cook:

• Heat some olive oil in your wok until it is hot, then add the pork strips that have been marinated. Stir-fry them until they are just right, then take them out of the wok right away and let any extra oil drip off.
• Turn the heat back up with some oil still in the wok. Add the ginger juice and green onion and stir until they smell good. Put the prepared asparagus fern in the mix, and then add the pork strips that have already been cooked. Add a little bit of salt, a little bit of cooking wine, a little bit of sugar, and a little bit of vinegar to everything. Stir it a few more times to mix the flavors perfectly. To make it look like it came from a restaurant, drizzle a little bit of bright oil over the top at the end.

Always cut the pork tenderloin along its grain to make sure that every bite is as tender as possible.

14. Amaranth and stir-fried cured meat

Ingredients: 100g of cured meat and 400g of amaranth are the ingredients.

Salt, ginger strips, green onion sections, a splash of light soy sauce, and salad oil as needed are all things you need to season.

How to cook:

• Start by washing the cured meat very well and cutting it into pieces. Take the roots off the amaranth, cut it into pieces, and then quickly blanch it in boiling water before draining it well.
• Put some oil in your wok and heat it up until it shimmers. Add the sliced cured meat and fry it until it starts to ooze its rich fat. Add the ginger strips and green onion pieces, and stir-fry them for a short time. Then, add the amaranth right away. Add some salt and MSG, and quickly stir-fry everything together. It's all about keeping the flavors locked in and the action fast.

There are many different kinds of amaranth, but red amaranth stands out because of its bright color and great taste.

15. Stir-Fried Bitter Melon with Cured Meat

you will need: 250g of bitter melon, 100g of cured meat, and half of a red bell pepper.

To taste: ginger strips, minced garlic, a dash of cooking wine, pepper powder, broth, salt, a hint of MSG, and salad oil

How to cook:

• Clean and cut the bitter melon into pieces that are ready to be stir-fried. Cut the cured meat into slices and let them soak in warm water for about 15 minutes. Then, quickly blanch them. Also, cut the red bell pepper into pieces.
• Put some oil in a pan and heat it up. Start by sautéing the ginger strips, minced garlic, and chili slices until the kitchen smells good. Add the cured meat and stir-fry it for a short time to let it mix with the spices. Add the cooking wine and then a little bit of pepper powder. Add the bitter melon slices to the mix, pour in some broth, season with salt and MSG, and let everything cook until it's just right.
• If you want to, you can steam the cured meat first to make it less salty and give the dish a more balanced flavor.

16. Stir-Fried Minced Pork with Fermented Black Beans That Tastes Good

Ingredients: One green bell pepper, one red bell pepper, and 300g of ground pork are all you need.

Seasonings: douchi (fermented black beans), salt, a little MSG, and salad oil to taste

Instructions:

• Cut the bell peppers into strips so they are ready to fry.
• Heat some salad oil in a pan, then add the pepper strips and stir-fry them quickly. Add the douchi to the mix and let its unique smell fill the room. Mix in the ground pork, a pinch of salt, and a sprinkle of MSG until the pork is completely covered in the rich, savory flavors of the douchi.

21. Peking Style Shredded Pork

Ingredients: 200g of lean pork and a lot of shredded scallions are needed.

Add 8g of cooking wine, 6g of ginger juice, 2g of MSG, 6g of sugar, 1 egg white, soy sauce, yellow bean paste, starch, and salad oil as needed.

How to cook:

• Cut the lean pork into long, thin strips that are about six centimeters long. Mix the soy sauce, egg white, and starch in a bowl until the mixture is smooth. Put the pork strips in this mixture and coat them evenly. Set them aside to marinate. In the meantime, put a bed of shredded scallions on your serving plate.
• After marinating, carefully place the pork strips in a pan of hot oil and fry them lightly until they are golden brown and crispy. Take them out so that any extra oil can drain.
• Add more oil to the pan and mix in the yellow bean paste and sugar until the mixture is sticky and smells good. Put the pork strips back in and add the MSG, ginger juice, and cooking wine. Quickly stir-fry everything, making sure the sauce coats the pork strips evenly. Add a little bright oil on top and serve the pork wrapped in a soft bean curd sheet for a traditional touch.

24. Stir-Fried Mixed Vegetables

Ingredients: 100g of pork strips, 75g of bean sprouts, 150g of spinach, 50g of leeks, 150g of soaked vermicelli noodles, and egg skin strips as needed

You can add soy sauce, salt, MSG, ginger juice, scallion shreds, cooking wine, sesame oil, and salad oil to taste.

How to cook:

• Start by washing the bean sprouts well. Then, cut the spinach and leeks into pieces that are easy to handle.
• Add the pork strips to a hot skillet with a little oil and stir until they start to soften. Add the scallion shreds, and when the pork is tender, add the bean sprouts and let them cook until they are just soft. Next, add the spinach and leek pieces, the soaked vermicelli noodles, and finally, the strips of egg skin. While you stir-fry, add soy sauce, cooking wine, ginger juice, salt, MSG, and a little sesame oil to the mix. Keep stirring everything in the pan until the flavors blend well and the vegetables are soft but still bright. Serve hot, and every bite will be a symphony of textures and flavors.