1. Stir-Fried Rice with Preserved Meats
1. Steam preserved sausage and cured pork until tender, then dice. Peel and mince garlic. Wash and dice green onions.
2. Sauté minced garlic in 2 tbsp oil over low heat until fragrant. Add diced sausage and cured pork, stir-fry briefly. Incorporate cooked rice, then add remaining ingredients. Finally, sprinkle in green onions, toss to combine, and serve.
II. Beef and Pea Stir-fry
1. Prepare beef, peas, red chili peppers, and garlic. Dice beef and marinate with sugar for 10 minutes.
2. Add a splash of water and mix. Stir in soy sauce, salt, MSG, cooking wine, ginger slices, and cornstarch until well combined.Marinate for 15 minutes. Before stir-frying, mix in a small spoonful of vegetable oil. 3. Slice garlic thinly, cut chili peppers into small rings. Blanch peas until just tender. Heat sufficient oil in a wok. Before oil is fully hot, add beef and stir-fry over high heat until 60% cooked. 4. Add sliced garlic and chili peppers, stir-fry briefly. Quickly add peas, stir-fry rapidly, season with salt, and remove from heat.
5. Vibrant green peas, fiery red chili peppers, and tender beef come together to complete this dish.
III. Home-Style Stir-Fried Wood Ear Mushrooms with Pork
1. Slice pork into thin strips. Soak wood ear mushrooms overnight, rinse, tear into small pieces. Prepare chili peppers, ginger threads, and garlic slices.
2. Heat oil in wok. Add pork strips and stir-fry briefly.
3. Add wood ear mushrooms and stir-fry. Then add chili peppers, ginger, and garlic. Stir-fry together. Season with salt just before removing from heat.
>IV. Stir-Fried Dried Shrimp with Cabbage
1. Cut or tear cabbage into small pieces, wash and drain.
2. Soak dried shrimp in water briefly, then drain.
3. Heat oil in a wok, stir-fry dried shrimp until fragrant.
4. Add cabbage and stir-fry until tender-crisp.
5. Season with salt to taste and toss to combine.
V. Stir-Fried Tomatoes with Zucchini
1. Beat eggs. Slice zucchini and dice tomatoes.
2. Heat oil in a wok over high heat, add beaten eggs.
3. Scramble lightly—do not overcook. Remove immediately when 70% set.
4. Add zucchini slices and tomatoes. Stir-fry until zucchini is tender-crisp.
5. Season with salt and toss to combine.
2. Heat oil in a wok over high heat, then pour in the eggs.
3. Scramble the eggs lightly—this step is crucial. Remove them when they're about 70% cooked.
4. Add a moderate amount of cooking oil to the wok (not too much, as the zucchini and tomatoes will release their juices).
5. Pour the oil into the wok when it's 70% hot and stir-fry the zucchini until slightly tender.
6. Once the zucchini softens, add the tomatoes and continue stir-frying.
7. When the mixture releases its juices, add the prepared eggs and stir-fry briefly.
8. Before serving, season with vinegar, salt, and white pepper to taste.