Chinese Eight-Treasure Spicy Stir-Fry
This Chinese eight-treasure spicy stir-fry combines pork, dried shrimp, spiced tofu, edamame, peanuts, and crisp vegetables in a savory chili-bean sauce. Bold, hearty, and packed with contrasting textures, it is a satisfying weeknight dish for anyone who loves spicy, umami-rich meals.
Servings6 Portions
Prep Time15 Mins
Cook Time30 Mins
Difficulty
Intermediate
Ingredients
6
- lean pork1 cup
- small dried shrimp0.5 cup
- spiced bean curd1 cup
- frozen shelled edamame1 cup
- carrot1 cup
- green pepper1 cup
- raw shelled peanuts1 cup
- garlic cloves2
- cooking oil3 tbsp
- Shaoxing wine2 tbsp
- spicy bean paste2 tbsp
- black bean chili sauce1 tsp
- sugar0.5 tsp
- sesame oil1 tbsp
Step-by-Step Instructions
01
Prepare all ingredients before you start cooking. Cut the spiced bean curd, pork, carrot, and green pepper into small, even bite-size pieces. Thaw the edamame if needed, mince the garlic, and keep the sauce ingredients measured and ready beside the stove.
02
Heat 1 teaspoon of oil in a wok or large skillet over medium heat. Stir-fry the spiced bean curd for about 2 minutes, then transfer to a plate. Add another teaspoon of oil and cook the carrot for about 2 minutes, until slightly tender. Repeat with the edamame and then the pork, cooking each separately and setting them aside once lightly cooked.
03
Add the remaining oil to the wok. Stir-fry the garlic for 30 to 60 seconds until fragrant, then add the dried shrimp and peanuts. Cook for 3 to 5 minutes, stirring often, until the peanuts smell nutty and the shrimp are aromatic. Add the green pepper and stir-fry for 1 to 2 minutes.
04
Return the bean curd, carrot, edamame, and pork to the wok. Add the Shaoxing wine, spicy bean paste, sugar, sesame oil, and black bean chili sauce. Toss everything well and cook for 2 to 4 minutes, until the sauce thickens slightly, most of the liquid evaporates, and all of the ingredients are evenly coated. Serve hot.
