The classic plate I make when pork and xiang-gan are in the fridge is this one – spiced dried-tofu and pork stir, and this home cook’s version starts the fat in a cold pan so it renders slowly and clean. A home cook wrote it in ten steps with the order in the title: fat, aromatics, lean, color, then the xiang-gan. I made it as written, and it is the savory, layered plate that defines the rice meal.

Xiang gan chao rou (香干炒肉) is spiced dried-tofu and pork stir – fat rendered from a cold pan, lean pork darkened with dark soy, and five-spice xiang-gan blocks tossed with celery, red pepper, and Sichuan pepper.

What Is Spiced Dried-Tofu and Pork Stir?

This is the order of the classic: the fatty pork goes into a cold pan and renders slowly until the oil runs clear; ginger and Sichuan peppercorns bloom in it, and the lean pork joins until it changes color. Dark soy colors it, then the xiang-gan – the five-spice dried-tofu block – tosses in the pan for about two minutes, the red pepper a minute or two more, and the celery a final minute. Salt, chicken powder, and oyster sauce finish it in one toss.

For the yuba-stick version of the same pork-and-bean stir, my yuba and pork stir trades the blocks for sticks.

Why This Recipe Works

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• The cold-pan render. Fat melts clean and slow.

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• Ginger and peppercorns. The bloom after the render.

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• Lean pork, then dark soy. Color before the xiang-gan.

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• Xiang-gan two minutes. It warms and takes the pan.

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• Each vegetable in turn. Red pepper, then celery – one minute each.

‘]

Equipment Needed

• A wok
• A spatula

Ingredients

• 150 g (5.3 oz) pork, with some fat, sliced
• 2-3 blocks of xiang-gan (five-spice dried tofu)
• A few pieces of red pepper, celery, and ginger slices
• A few Sichuan peppercorns
• 1 tbsp dark soy, plus salt, chicken powder, and oyster sauce

Ingredient Notes

The pork: Fat first, rendered from a cold pan. Xiang-gan: The five-spice dried-tofu block. My green pepper and dried tofu is the meat-free version. The finish: Oyster sauce and a taste of salt.

Prep & Mise en Place

Slice the pork and xiang-gan; cut the pepper and celery; slice the ginger.

Cooking Process

Step 1 – Prep: pork, xiang-gan, red pepper, celery, and ginger –

Prep: pork, xiang-gan, red pepper, celery, and ginger – cut to shape.

Step 2 – Cut the ingredients into matching pieces

Cut the ingredients into matching pieces.

Step 3 – Put the fatty pork in a cold pan and render until the o

Put the fatty pork in a cold pan and render until the oil runs.

Step 4 – Add the ginger and Sichuan peppercorns and bloom until

Add the ginger and Sichuan peppercorns and bloom until fragrant.

Step 5 – Add the lean pork and stir until it changes color

Add the lean pork and stir until it changes color.

Step 6 – Add dark soy for color and toss evenly

Add dark soy for color and toss evenly.

Step 7 – Add the xiang-gan and toss about 2 minutes

Add the xiang-gan and toss about 2 minutes.

Step 8 – Add the red pepper and toss 1-2 minutes

Add the red pepper and toss 1-2 minutes.

Step 9 – Add the celery and toss 1 minute

Add the celery and toss 1 minute.

Step 10 – Season with salt, chicken powder, and oyster sauce, tos

Season with salt, chicken powder, and oyster sauce, toss, and serve.

Common Mistakes When Making This Dish

1. Tough, dry pork. Cause: hot pan with the fat. Fix: the cold-pan render. 2. A pale plate. Cause: no dark soy. Fix: color the lean before the xiang-gan. 3. A raw pepper crunch. Cause: skipping the order. Fix: red pepper 1-2 minutes, celery 1. 4. Soggy xiang-gan. Cause: over-tossing with water. Fix: two minutes in the oil. 5. A salty plate. Cause: soy, oyster, salt. Fix: taste first.

Variations

Spicier: Dried chili with the peppercorns. More sauce: A splash of water at the end. My yuba and pork stir is the same classic with yuba sticks.

Frequently Asked Questions

What is xiang-gan? Five-spice dried-tofu blocks – chewy and seasoned. Why start the fat in a cold pan? It renders slowly and clean. Why color the pork before the xiang-gan? The order keeps each ingredient at its best. How long does it take? About 25 minutes. Is it spicy? Peppercorn-warm, not hot – and my silken tofu potage is the soup to follow, cold yuba salad the cool plate.

How to Serve

Serve over rice – with yuba and pork stir, green pepper and dried tofu, and home-style tofu for a rice-table set, or with red braised tofu and braised tofu with bok choy for variety.

Storage & Reheat

Refrigerate 2 days; reheat quickly. Never leave out more than 2 hours.

Allergen Notice

This recipe contains pork, soy (tofu, soy sauce), and shellfish (oyster sauce). It is free of gluten (verify the sauces), dairy, egg, nuts, and fish.

Nutrition Disclaimer

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

About the Author & Recipe Development

I am Jason Guo, a Chinese chef who has cooked professionally for more than five years – including time as a head chef – and now runs my own small restaurant in China, where tofu appears on the menu almost every day. This xiachufang cook’s xiang-gan and pork stir is the rice plate of my weekdays, and the recipe’s cold-pan render is exactly how I treat fat. I tested it as written. I have not tested the chili version, so that is your experiment, not my claim.

Authoritative References

USDA Food Safety and Inspection Service – Safe Temperature Chart for safe storage of cooked dishes.