Protein meat, the dried soy sheets sold in long brittle strips, is the quiet trick here. A few minutes in warm water turns it chewy and ready to soak up whatever the pan offers, which in this case is rendered pork belly fat, dark soy and a tumble of just-set scrambled egg. Green peppers go in late so they stay crisp against all that richness.
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Stir-Fried Pork Belly With Soy Sheets and Scrambled Egg
Thin sheets of dried soy protein soak soft in minutes, then take on rendered pork fat, dark soy and two fluffy scrambled eggs in a stir-fry built to empty the rice bowl.
- Prep15 min
- Cook15 min
- Serves3
- LevelEasy
Ingredients
| 200 g | pork belly , thinly sliced |
| 1 strip | dried soy protein sheets, about 80 g |
| 2 | green peppers , cut into strips |
| 2 | eggs , beaten |
| 2 stalks | scallion , cut into sections |
| 2 cloves | garlic , sliced |
| 2 slices | ginger |
| 1 tbsp | light soy sauce |
| 2 drops | dark soy sauce |
| to taste | salt |
| to taste | spiced salt blend |
Method
- Soak the soy sheets in warm water for several minutes until pliable, then drain and cut into wide strips.
- Scramble the eggs in a hot oiled pan until just set, break into large curds and set aside.
- In the same pan, fry the pork belly slices over medium heat until the edges curl and the fat runs.
- Add the ginger, garlic and dark soy and stir until the pork is evenly bronzed.
- Toss in the peppers and soy sheets and stir-fry for about 2 minutes.
- Return the egg and fold through for 1 minute.
- Season with salt, spiced salt and light soy, tossing to coat.
- Finish with the scallion sections and a small splash of water, give everything one last toss, and serve.
Notes
- Do not oversoak the soy sheets; past about 10 minutes they turn mushy and lose their chew.
- The pan should still have pork fat when the peppers go in; that coating is what seasons the sheets.
Ratios and technique checked against 康师傅家常菜 on Douguo (下饭神器:蛋白肉炒五花肉). The method here is written by Stellaok; the photograph is the source kitchen's, credited on the image above and linked back to the page it came from. No recipe text is reproduced.