Stir-Fried Pork with Beancurd Skins

Stir-Fried Pork with Beancurd Skins

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About this recipe: This is a popular dish from northern China. Pork is stir-fried with sweet bean paste, then served with spring onions and beancurd skins. Enjoy as a starter or main course.


Makes: 2 - 4 servings

  • 400g lean pork, cut into 6cm strips
  • 1 teaspoon Shaoxing wine
  • salt to taste
  • 2 tablespoons egg white
  • 1/4 teaspoon cornflour
  • 1 (1.5cm) piece fresh ginger, crushed and thinly sliced
  • 2-3 spring onions, white parts only, julienned
  • 2-3 tablespoons water
  • 2 tablespoons oil
  • 2 tablespoons sweet bean paste
  • 1/2 teaspoon sugar
  • 100g rehydrated dried beancurd sheets

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Marinate the pork with Shaoxing wine, salt, egg white and cornflour. Let sit for a few minutes.
  2. Mix together the ginger, a little bit of spring onions and water. Soak for a few minutes to make a ginger-onion liquid.
  3. Heat the oil in a wok until hot. Stir-fry the pork until it changes colour. Remove and reserve the oil.
  4. Heat the oil in the wok and stir-fry the sweet bean paste, ginger-onion liquid and sugar.
  5. Continue to cook until the sugar dissolves. Add the pork and stir to coat evenly with the sauce.
  6. Arrange the remaining spring onions on a serving dish and pour the pork on top. To serve wrap the pork and spring onions in the beancurd skins and enjoy.


Dried beancurd sheets, sweet bean paste and Shaoxing wine can be purchased in Chinese/Oriental speciality shops or online.

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