So flavorful you’ll want to lick the bowl clean—hearty, simple, and nourishing.
Who can resist a homestyle stew loaded with rich flavors and comforting textures?
This Three-Delight Beancurd Stick Stew is the ultimate rice companion—beancurd sticks soak up the savory broth, eggs turn soft and fluffy, salted pork infuses depth, and glass noodles stay silky and satisfying.
With simple ingredients and almost no complicated steps, you’ll have a dish that tastes restaurant-quality but feels like home.
Ingredients (Serves 2–3)
Main Ingredients
- 100 g dried beancurd sticks (soaked until tender)
- 3 eggs
- 80 g salted pork or Chinese cured pork (substitute with pork belly + 1 tsp salt if needed)
- 15 g dried wood ear mushrooms (soaked, about 100 g after rehydrating)
- 50 g glass noodles (soaked in cold water until pliable)
Seasonings
- 3 slices fresh ginger (shredded)
- 3 cloves garlic (sliced)
- 2 scallions (1 cut into sections for cooking, 1 finely chopped for garnish)
- 2 g salt (adjust depending on the saltiness of the pork)
- 1 tsp chicken bouillon powder (or 1 tsp light soy sauce)
- 2 tbsp cooking oil
- 500 ml hot water (hot water gives a richer broth than cold water)
Step-by-Step Instructions
1. Prep the Ingredients
Beancurd sticks: Soak in warm water for 30 minutes until soft with no hard center. Drain, pat dry, and cut into 5 cm pieces. (Tip: place a plate on top while soaking so all pieces stay submerged and soften evenly.)
Wood ear mushrooms: Soak in cold water for 1 hour, trim the roots, tear into small pieces, and rinse well.
Glass noodles: Soak in cold water for 10 minutes until softened but still springy. Drain well.
Salted pork: Slice into 3 mm thin pieces, separating fat from lean portions.
Eggs: Beat with 1 tbsp water for extra fluffiness.
2. Pan-Fry the Eggs
Heat 1 tbsp oil in a pan over medium-low heat. Pour in beaten eggs, gently stirring so they cook evenly. When edges set but the center is still slightly soft, flip and cook briefly. Break into chunks (not too small) and set aside.
3. Stir-Fry the Pork
In the same pan, add ½ tbsp oil (or less if the pork is fatty). Sauté the pork slices, pressing down on the fatty parts to release oil. Once fragrant and slightly translucent, add ginger, garlic, and scallion sections. Stir-fry until aromatic.
4. Build the Stew
Return the cooked eggs to the pan.
Pour in 500 ml hot water. Bring to a boil, then simmer for 2 minutes until the broth turns milky and rich.
Add beancurd sticks and wood ear mushrooms. Cook for 2 minutes to let them absorb flavor.
Add glass noodles, gently loosening with chopsticks. Simmer for 1 minute more.
Season with salt and chicken bouillon powder (adjust to taste).
5. Serve & Enjoy
Sprinkle with chopped scallions and serve hot, preferably in a clay pot to keep the stew warm at the table.
Every spoonful is layered with flavor: chewy beancurd sticks soaked in broth, fluffy egg chunks, savory pork, crunchy wood ears, and slippery glass noodles.
Pair it with a bowl of rice and it’s impossible not to go back for seconds.
Tips for Success
Don’t oversoak beancurd sticks: 30 minutes is perfect—too short leaves a hard core, too long makes them mushy.
Add water to eggs before frying: keeps them soft and fluffy, not dry.
Render pork fat first: the oil is what gives the stew its depth.
Always use hot water for the broth: it keeps the soup fresh-tasting and makes it naturally rich and milky.
Glass noodles go in last: they cook quickly and will break apart if left too long.
Variations
No salted pork? Use pork belly and season with light + dark soy sauce for depth.
Want more nutrition? Add quail eggs, mushrooms, or leafy greens.
Craving spice? Stir in a spoon of chili bean paste or fresh chili with the aromatics.
Storage
Best enjoyed fresh. If you must store, refrigerate in an airtight container and reheat with a splash of hot water the next day. (Note: glass noodles tend to soak up broth overnight and may lose texture.)
This Three-Delight Beancurd Stick Stew is proof that homestyle food doesn’t need to be complicated.
With a handful of everyday ingredients, you can create a dish so rich and satisfying that your whole kitchen fills with the aroma of comfort.
Three-Delight Beancurd Stick Stew (三鲜腐竹煲)
Ingredients
Main Ingredients
- 100 g dried beancurd sticks soaked until tender
- 3 eggs
- 80 g salted pork or Chinese cured pork substitute with pork belly + 1 tsp salt if needed
- 15 g dried wood ear mushrooms soaked, about 100 g after rehydrating
- 50 g glass noodles soaked in cold water until pliable
Seasonings
- 3 slices fresh ginger shredded
- 3 cloves garlic sliced
- 2 scallions 1 cut into sections for cooking, 1 finely chopped for garnish
- 2 g salt adjust depending on the saltiness of the pork
- 1 tsp chicken bouillon powder or 1 tsp light soy sauce
- 2 tbsp cooking oil
- 500 ml hot water hot water gives a richer broth than cold water
Instructions
Prep the Ingredients
- Beancurd sticks: Soak in warm water for 30 minutes until soft with no hard center. Drain, pat dry, and cut into 5 cm pieces. (Tip: place a plate on top while soaking so all pieces stay submerged and soften evenly.)
- Wood ear mushrooms: Soak in cold water for 1 hour, trim the roots, tear into small pieces, and rinse well.
- Glass noodles: Soak in cold water for 10 minutes until softened but still springy. Drain well.
- Salted pork: Slice into 3 mm thin pieces, separating fat from lean portions.
- Eggs: Beat with 1 tbsp water for extra fluffiness.
Pan-Fry the Eggs
- Heat 1 tbsp oil in a pan over medium-low heat. Pour in beaten eggs, gently stirring so they cook evenly. When edges set but the center is still slightly soft, flip and cook briefly. Break into chunks (not too small) and set aside.
Stir-Fry the Pork
- In the same pan, add ½ tbsp oil (or less if the pork is fatty). Sauté the pork slices, pressing down on the fatty parts to release oil. Once fragrant and slightly translucent, add ginger, garlic, and scallion sections. Stir-fry until aromatic.
Build the Stew
- Return the cooked eggs to the pan.
- Pour in 500 ml hot water. Bring to a boil, then simmer for 2 minutes until the broth turns milky and rich.
- Add beancurd sticks and wood ear mushrooms. Cook for 2 minutes to let them absorb flavor.
- Add glass noodles, gently loosening with chopsticks. Simmer for 1 minute more.
- Season with salt and chicken bouillon powder (adjust to taste).
Serve & Enjoy
- Sprinkle with chopped scallions and serve hot, preferably in a clay pot to keep the stew warm at the table.
- Every spoonful is layered with flavor: chewy beancurd sticks soaked in broth, fluffy egg chunks, savory pork, crunchy wood ears, and slippery glass noodles.
- Pair it with a bowl of rice and it’s impossible not to go back for seconds.
Nutrition
