Comprehensive Guangdong Stir-Fry Recipes

Beansprout Stir-fry Preserved Pork
Ingredients:
Green beans, preserved pork, enough garlic paste
Method:

1. Prepare the beansprouts by washing and blanching briefly; cut the preserved pork into small pieces for later use;
2. Heat oil in a wok, add garlic paste to stir-fry until fragrant, then add preserved pork and cook until translucent, removing it from the pan first; next add green beans with some water and cook until soft, adding back the preserved pork at the end to combine well and season with salt and chicken essence.Tips: Stir-frying separately reduces flavor crossover between ingredients. For convenience, you can skip removing the pork and stir-fry it with the beansprouts but ensure the beansprouts are fully cooked.
Eggplant
Black Fungus

Red Bell Pepper OnionCucumber Method:1...
Black Fungus
Wash and slice into thin strips, cucumber remove seeds and also sliced, red bell pepper cut into strips, onion cut into inch pieces,Egg Beat the eggs with salt until well combined.Method: 1. Heat a pan with oil to cook the eggs until done, then set aside.
2. In another pan, add the white part of onion and stir-fry until fragrant, then add black fungus and cook over low to medium heat until cooked.
3. Add salt, cooking wine, sugar, and mix in cucumber and red bell pepper, stir briefly.
4. Return eggs into the pan and combine well, garnish with onion and chicken essence before serving.
Tips:
1. I used pre-soaked black fungus; if unavailable, use dried and soak them first.
2. Eggs and peppers are quick-cooking ingredients so add later to avoid overcooking.

3. Blanching the black fungus in boiling water can shorten cooking time.

Broccoli

Stir-fry CauliflowerIngredients: One head of broccoli
Green pepper, garlic, onion
Ginger Vegetable oil and various seasonings
Method:
1. Wash the broccoli and break into small pieces.
2. Chop the ginger and scallions finely.
3. Heat a pan with oil; once slightly warm, add green pepper, ginger, garlic, and stir-fry until fragrant.4. Add broccoli, stir-fry, season with appropriate condiments, and serve when ready.
"Alcoholic Braised Chicken Intestine"
Ingredients:

1. Fresh chicken intestine (1 pound), 2. Country pure rice wine 2 ounces (or as needed), 3. Garlic cloves (minced) 1 small piece, 4. Large
chili peppers
2 pieces (cut into chunks), 5. Small chilies 2 pieces (minced), 6. Salt 1 teaspoon, 7.Dark soy sauce， 8. Coriander（Cilantro） 2 stems, 9. Oil ， 10. Ginger（sliced）:

1 （ ），

2 ， ，
3 ， ， ， ， （ ），
4 ， （ ）
Tips:
More chili peppers for those who like it spicy; less if you prefer a milder taste as the large chilies are not very hot.

Stir-fried Pork and Green Peppers

A quick and visually appealing home-cooked dish that is both delicious and simple to make.
Ingredients:150 grams of green peppers, pork tenderloin 200 grams, 50 milliliters of vegetable oil,

soy sauce
5 milliliters, cooking wine 3 milliliters, salt 2 grams, cornstarch 3 grams,monosodium glutamate (MSG) a little, water or chicken broth 30 milliliters.Method: 1. Marinate the pork tenderloin in soy sauce, cooking wine, salt, and a mixture of cornstarch and 10 milliliters of water for five minutes.Remove seeds from green peppers and cut into strips. Prepare a thickening sauce with soy sauce, MSG, cornstarch, and water (chicken broth).

2. In a wok over medium heat, add a little oil to heat slightly; stir-fry the green pepper strips along with salt until tender; remove from pan.
3. In the same wok over high heat, add more oil when hot, and quickly stir-fry the pork strips;mix in the green peppers for three minutes, then pour in the thickening sauce and toss to combine well before adding MSG, serve immediately after mixing. Tips:
More chilies if you prefer spicier; less if you like a milder taste as large chilies are not very spicy.
Stir-fried Green BeansGarlic sprouts 100 grams,

Tofu cubes 100 grams,
　　Five-spice pork 100 grams, Chinese parsley Dried Tofu 100 grams,Pork Belly 100 grams,Chinese Parsley Pound 80 grams. Seasonings: garlic paste 5 grams, dried red chili 3 grams, dark soy sauce 5 grams, Jinlan oil jelly 20 grams, salad oil 750 grams. Preparation 1. Put the pork belly in boiling water to blanch, then simmer over low heat for 15 minutes until seven-tenths cooked through, cool and cut into slices 0.2 cm thick and 3 cm square. Cut the Chinese broccoli, tofu dry, and celery stalks into segments 4 cm long with a thickness similar to that of the Chinese broccoli.2. Fry the tofu and pork belly in hot oil over low heat for 1 minute until colored.3. In a pan, leave 10 grams of base oil, add Chinese broccoli, celery stalks, garlic paste, dried red chili, stir-fry over high heat to release fragrance, then add dark soy sauce, colored tofu and pork belly, stir-fry evenly.

　　Chinese chivesmollusk tentacles
Ingredients:
Chinese chives, squid tentacles, soy sauce, monosodium glutamate (MSG), cooking wine, Sichuan pepper powder,table salt
Preparation:
1. Cut Chinese chives into segments, cut squid tentacles into strips.
2. Boil water in a pot and put the squid tentacles in to blanch, then drain and rinse with cold water, let it dry.
3. Put oil in a wok, add squid tentacles and stir-fry over high heat, add soy sauce, salt, a little MSG, cooking wine, Sichuan pepper powder and stir until well combined.
4. Add Chinese chives at the end and stir-fry until done.

bell peppers pig ears
Ingredients:
pickled pig ear, green peppers, garlic, soy sauce
Preparation:
1. Clean the pickled pig ear slices.
2. Heat oil in a pan and stir-fry the pig ear over high heat, add soy sauce, salt, a little MSG, cooking wine, Sichuan pepper powder and stir until well combined.
3. Add green peppers at the end and stir-fry until done.

trick
Pig ears are rich in collagen protein , they may easily get scorched when fried; add some water to prevent this. vinegar

　　Quick-fried potato strips Homestyle quick-fried potato strips
This dish is simple and homely. The only challenge lies in your knife skills for the potato strips.If you are not skilled with a knife, cut the potatoes into strips instead. Ingredients:300 grams of potatoes, dried chili peppers, salt,

vinegar
, Sichuan pepper seeds each as appropriate Preparation: 1. Peel and slice the potatoes into thin strips.

Rinse the sliced potatoes several times with cold water to remove starch, then drain and dry them.
2. Heat oil in a wok, add Sichuan pepper seeds and stir-fry until fragrant; remove the Sichuan pepper seeds. Add chopped dried chili peppers and stir for a moment;
3. Add the potato strips and stir-fry for a few moments.When the potato strips become semi-transparent, add vinegar, salt, stir evenly. 4. Once the potatoes are fully cooked, serve in a dish.stir
fried
tofu

Home-style fried tofu Ingredients:
　　North tofu 1 block, lean pork 100 grams, red bell pepper
　　1 piece, green bell pepper 1 piece, Sichuan red bean paste 2 tablespoons, light soy sauce 2 tablespoons, cooking wine 2 tablespoons, sugar 1 tablespoon, cornstarch 1 tablespoon, a little salt, ginger, garlic Preparation:1. Cut the tofu into slices about 0.5 cm thick and 4 cm wide, marinate the lean pork in light soy sauce and cornstarch. Cut the green and red bell peppers open, remove the seeds and membranes, then cut them into diamond shapes;2. In a wok, add some oil and fry the tofu until both sides are golden yellow; 3. Heat the wok with oil, stir-fry the chopped Sichuan red bean paste, ginger pieces, garlic, until fragrant;4. Add the marinated lean pork and stir-fry until cooked, then add light soy sauce, cooking wine; 5. Add the fried tofu and stir-fry together;

6. Add green and red bell peppers and stir-fry for a moment, season with salt and sugar to taste.
trick
To prevent the tofu from sticking, add some water if necessary during cooking.
stir
fried
shiitake mushrooms with cucumbers
Stir-fried shiitake mushrooms and cucumber strips

Ingredients:cucumbers, shiitake mushrooms, Sichuan pepper seeds, dried chili peppers, green onion, oil, saltPreparation: 1. Marinate the cucumbers in salt for about one hour, then drain and squeeze out excess water; prepare sliced shiitake mushrooms.
2. Heat oil in a pan, fry Sichuan pepper seeds until fragrant, remove them and discard; add sliced dried chili peppers and green onion, stir-fry to release their fragrance and spiciness, then add the shiitake mushroom strips and stir-fry for a moment.
3. When the shiitake mushrooms become semi-transparent, add salt as appropriate, stir well.
4. Once the shiitake mushrooms are fully cooked, serve on a plate.
trick
If the dish is too dry during cooking, you can add some cucumber juice;
To preserve the freshness of cucumbers and shiitake mushrooms, only salt was used for seasoning; additional sugar could be added to enhance the flavor if desired.
"Dry stir-fried beef noodles" in Guangdong style
Ingredients:

Main ingredients: wide rice noodles, beef,
green vegetables
Main ingredients: wide rice noodles，beef, green Bean sprouts，Onion, Carrot Radish., Seasonings: Salt, Black pepper Powder, Tenderizer or starch, Cooking wine, Old, Garlic, Ginger. Methods:

1 Slice beef into 1 cm square strips and marinate with salt,

black pepper powder, and tenderizer for 15 minutes.2 Soak rice noodles in warm water for about 20 minutes. Drain when soft. 3 Heat oil in a pan until it reaches 5 heat, then add beef strips.
Stir-fry over high heat until color changes.
Remove and set aside.4 Heat another pot with some oil. Sauté and garlic slices.
Add onion andcarrot, stir-fry.Pour in beef, bean sprouts and rice noodles. Add salt and soy sauce for seasoning. Stir-fry evenly before serving. Lotus Pond Stir-friedLotus Pond Stir-fried Ingredients:

　　Taro
Methods:
　　1 Peel white taro, slice thinly and soak in water;

2 Carrot, green pepper cut into slices,
Lily

Separate into pieces, black fungus rehydrated well.3 Boil water, add taro slices, simmer for 1 minute, drain, rinse with cold water and pat dry to prepare. 4 Heat a wok with oil, then add carrot slices, green pepper slices, black fungus,

chestnut Stir-fry briefly; 5 Pour drained water from taro slices, quickly stir-fry for a moment, add salt seasoning;

6 Turn off the fire and add lily to mix well.Sour Cabbage Stir-fried Sour Cabbage Tips:

1 Rinse pickled cabbage several times before cutting into threads because it has some sand in its making process, also more washing will make it not too salty;

2 The key to this dish is adding a small amount of cooking wine, the taste is really great!
Ingredients:
A handful of pickled cabbage, 5 cloves of garlic, 6 green chilies, 1 tablespoon of cooking wine

Sugar
1 teaspoon, a little monosodium glutamate.Methods: 1 Chop garlic finely, cut green chili into small pieces, and cut pickled cabbage into fine strips;

2 Pour oil into the wok to heat up, then add chopped garlic and green chilies to stir-fry until fragrant;
3 Pour in pickled cabbage and stir-fry for 1 minute after adding cooking wine and sugar, season with a little monosodium glutamate.

4 Turn off the fire and mix well before serving.

Bamboo Shoot Stir-fried

Bamboo Shoot Stir-fried This dish is very tasty with soft meat slices and fresh bamboo shoots,
red carrot making it a visually appealing meal! Ingredients:

100g spring bamboo shoots, 50g red carrot, 50g pork strips, 3 slices of black fungus, 1 teaspoon light soy sauce, a little Sichuan pepper, a little salt, a little sugar
　　Methods: First marinate the pork with salt, cooking wine, and water starch. Slice spring bamboo shoots, red carrot, and tear black fungus into small pieces.

2 Heat oil in a pan to warm, then take out pork slices that have been stir-fried until slightly colored on both sides, drain excess oil, set aside.

3 Sauté Sichuan pepper in the pan with a little oil until it turns red. Add bamboo shoots and fry for 2 minutes, add black fungus and red carrot, salt, mix well with water over medium heat to braise for 3 minutes.
4 Add light soy sauce, pork slices, stir-fry evenly before serving.
Secret Tips:
Slice the bamboo shoots first. Boil them in cold water for 2 minutes and then rinse under cold water to remove bitterness.

Pork Ribs Stir-fried

Pork Ribs Stir-fried Meat is soft, bamboo shoot is fragrant,

red carrot makes it a very delicious and appealing dish!
Ingredients:100g spring bamboo shoots, 50g red carrot, 50g pork strips, 3 pieces of black fungus, 1 teaspoon light soy sauce, a little Sichuan pepper, a little salt, a little sugar Methods:
First marinate the pork with salt, cooking wine, and water starch. Slice spring bamboo shoots, red carrot, and tear black fungus into small pieces.
2 Heat oil in a pan to warm, then take out pork slices that have been stir-fried until slightly colored on both sides, drain excess oil, set aside.
3 Sauté Sichuan pepper in the pan with a little oil until it turns red. Add bamboo shoots and fry for 2 minutes, add black fungus and red carrot, salt, mix well with water over medium heat to braise for 3 minutes.
4 Add light soy sauce, pork slices, stir-fry evenly before serving.
Secret Tips:
1 Slice the bamboo shoots first. Boil them in cold water for 2 minutes and then rinse under cold water to remove bitterness.
Braised Pork
Braised Pork Slices are tender, peppers are spicy,
onion
, makes it a very delicious and appealing dish!

Ingredients:
100g pork belly, 30g green pepper, 30g red pepper, 30g onion, Seasonings: salt 5g, cooking wine 2g, monosodium glutamate 1g, garlic 2g, light soy sauce 5g, sugar 3g Methods:1 Slice pork belly evenly and freeze it in the refrigerator for about 20 minutes until firm. Cut onion into half, remove root and top, cut into strips, wash green pepper and red pepper to remove seeds, slice them longwise, chop garlic.
2 Fry pork belly slices on a flat pan over medium heat until lightly colored on both sides, drain excess oil and set aside.3 Heat another wok with some oil. Stir-fry onion, green pepper, red pepper to soften before adding pork belly slices for stir-frying. 4 Season with cooking wine, light soy sauce, sugar, salt, monosodium glutamate, garlic pieces and cook for about 2 minutes more before serving. Secret Tips:

1 A flat pan is easier to control heat compared to a regular wok, making it easier to color the pork belly slices while cooking.
2 Do not add oil when frying pork belly as it contains enough fat.Tofu slices， tomatoes,pork slices， scallions and ginger

Method:
1. Cut cabbage into slices, meat into slices, tofu dry slices, tomato into small pieces. Heat oil in a wok, stir-fry the meat until golden brown.
2. Stir-fry the tofu slices until they puff up, then add cabbage and stir for a few times; it's important to drain the moisture from the cabbage, letting it soften with heat and oil; be patient. Finely chop scallions and ginger; after the cabbage is softened, add tomatoes and stir-fry. Add chopped onions and ginger at last.
3. Season with salt, soy sauce, sugar, MSG, cooking wine, a little five-spice powder (don't worry about the unusual taste of five-spice powder in this dish).

　　Pig's liver stir-fry Cauliflower
Pig's liver and cauliflower ingredients:
150 grams of pig's liver, 250 grams of cauliflower, a little coriander.Peanut oil 2 tablespoons, 1 tablespoon soy sauce, 1 tablespoon cooking wine, 1 teaspoon sugar, 1/3 teaspoon salt, 1/3 teaspoon MSG, a little Sichuan pepper powder, finely chopped onions and garlic, ginger, cornstarch as needed.
Method:
1. Cut the pig's liver into thin slices;Break cauliflower into small pieces, blanch in boiling water until tender, then drain and pat dry. Rinse coriander and chop into 1.6 cm segments.
2. Heat a wok with oil, stir-fry the pig's liver for a moment, add onions, ginger, garlic slices, Sichuan pepper powder, then add cauliflower and stir-fry, pour in cooking wine, add soy sauce, sugar, salt, MSG, stir until well combined, thicken with cornstarch slurry, drizzle with clear oil, sprinkle coriander segments, serve.

Hakka Stir-Fry
Hakka stir-fry ingredients:
Ingredients Dried squid 100 grams of five-spice pork, 600 grams of onion,Green garlic, red chili peppers each 2 pieces, 2 cloves of garlic

Seasoning A: 1 tablespoon soy sauce, 1/2 teaspoon pepper powder, 1/2 teaspoon sugar, 1/2 teaspoon vinegar
Seasoning B: 1 tablespoon cornstarchMethod:1. Clean and cut the five-spice pork into strips;Wash and chop onion and green garlic; wash red chili peppers and cut them into pieces.Peel and cut garlic, wash and cut red chili peppers into pieces. Dried squid
, remove membrane, slice, briefly blanch in hot oil, then drain and pat dry.

2. Heat a wok with oil, stir-fry onion, green garlic, chili pepper and garlic until fragrant, add dried squid and pork, stir-fry until cooked, add Seasoning A and mix well, thicken with B, serve.
My favorite Stir-Fry
Chicken gizzards Small Stir-fried chicken
gizzards ingredients:

Chicken gizzards, green onions, pickled ginger (or old ginger), red chili peppers as needed, salt, soy sauce, cooking wine, MSG, white pepper.
Method:
1. Slice the chicken gizzards and marinate with a few slices of ginger, salt, cooking wine and soy sauce for about 10 minutes.
2. Cut green onions into small pieces, slice pickled ginger and cut red chili peppers into segments.
3. Heat oil in a wok until very hot.
4. Add the marinated chicken gizzards and stir-fry quickly until completely cooked, then set aside.
5. In the same wok with remaining oil, add pickled ginger and chili pepper segments and stir-fry for about half a minute, then add green onions and stir-fry.

6. As the green onion is nearly done, add the previously cooked chicken gizzards, stir-fry over high heat for a few more minutes with salt, MSG, white pepper, then serve.
Fresh shrimp and broccoli stir-fry
Ingredients:14 fresh shrimp, 100 grams of broccoli, one small carrot, Mushroom

50 grams, ingredients: garlic slices as needed, salt 1/2 teaspoon, soy sauce 1 teaspoon.
Method:
1. Remove the shell and vein from the shrimp, wash them, dry with paper towels, season with 1/4 teaspoon of salt for 10 minutes.
2. Wash and break or cut broccoli into small florets. Peel and clean carrot, then slice it into diamond shapes. Clean and cut mushroom into segments.
3. Boil water in a pot, add broccoli and blanch for one minute, drain.4. Heat oil in the wok until five-fifths hot, add shrimp, stir-fry over low heat until they change color, then remove. 5. Continue heating the shrimp oil, add garlic slices to stir-fry for about half a minute, then add carrot, stir-fry a few minutes, add broccoli and season with salt and soy sauce, finally add shrimp, stir well before serving.
Tips:

1. The oil left after stir-frying the shrimp is very fresh and adds a fresh taste to other dishes.
2. Choose fresh shrimp or frozen ones that were alive when freshly caught; every autumn, I buy a bag of live sea shrimp in bulk from the seaside and freeze it for later use, maintaining good freshness.

Spicy double peppers chicken strips stir-fry

Ingredients:
Main ingredients: one piece of chicken breast, one green chili pepper, one red chili pepper.
Seasonings: 2 tablespoons mother's chili sauce, a little cooking wine,
Corn oil as needed, white pepper powder, salt and sugar in moderation, Bean curd paste half a tablespoon, dried chili peppers, chopped green onions, minced garlic.Method: 1. Cut the chicken breast into small pieces, season with cooking wine and a little salt and white pepper powder, marinate for about 10 minutes; cut the chili peppers into pieces.2. In a wok, heat corn oil (can also use salad oil), add half a tablespoon of bean curd paste, chopped green onions and minced garlic, stir-fry on medium-high heat for one minute. 3. Remove from microwave, add marinated chicken strips and dried chili pieces, stir-fry in the microwave on high heat for three minutes with the lid slightly open; take out and mix well, gently break apart the meat, then add cut red pepper pieces, green pepper pieces, season with salt and a little sugar to enhance freshness.4. Place back into the microwave, stir-fry on high heat for two more minutes before serving after mixing again. Add a half spoon of Sichuan peppercorns, dried chili peppers, chopped scallions, and an appropriate amount of minced garlic.

Method:
1 Cut the chicken breast into small pieces, marinate with cooking wine, a little salt, and white pepper powder. Slice the green bell pepper and red bell pepper for later use.

2 Heat an appropriate amount of corn oil (or salad oil) in a pan, add half a spoon of fermented black beans, 2 spoons of mother chicken's spicy chicken stir-fry sauce, chopped scallions, and minced garlic.Microwave on medium-high heat for 1 minute.

3 Remove from the microwave after 1 minute, then add the marinated chicken and dried chili segments. Place the lid of the container slightly askew on top to allow some steam to escape.

4. Microwave again on high for another 2 minutes, then mix well and serve.