Green Pepper with Dried Tofu Skin (青椒炒腐竹)

Instructions

1. 1Soak the dried tofu skin sticks in warm water (about 50 C) for 20 minutes, weighing them down with a plate so they stay submerged. They should be fully pliable with no hard core.

   🔍 Look for 20 min

   Visual: sticks pale, flexible, no hard centre

   You know it's right when: bends without snapping

2. 2Drain and cut into 4 cm lengths. Squeeze gently to remove excess water so they do not splatter in the wok.

   🔍 Look for 2 min

   Visual: cut lengths, surface damp not wet

   You know it's right when: prep complete

3. 3Heat oil in a wok over medium-high heat. Add garlic and dried chilies and fry for 20 seconds until fragrant.

   🔍 Look for Medium-high 20 sec

   Visual: garlic just turning pale gold

   You know it's right when: fragrant aroma rises

4. 4Add the tofu skin and stir-fry for 1 minute, then pour in light soy sauce and oyster sauce plus 60 ml water. Let it simmer for 2 minutes so the sticks drink up the sauce.

   🔍 Look for Medium heat 2 min

   Visual: sticks darkened and swollen

   You know it's right when: liquid bubbling gently

5. 5Add the green pepper wedges and stir-fry for 1 minute until glossy but still crisp.

   🔍 Look for High heat 1 min

   Visual: pepper bright green with glossy sheen

   You know it's right when: still firm when pressed

6. 6Stir the cornstarch slurry and drizzle it in, tossing until the sauce thickens and clings. Finish with sesame oil and serve hot.

   🔍 Look for 30 sec

   Visual: sauce glossy and coating, no free liquid

   You know it's right when: bubbles turn thick and slow