Hakka-Style Squid and Pork Belly Stir-Fry recipe
All Recipes World Cuisine Recipes Asian ChineseIngredients
- 1 teaspoon vegetable oil ½ pound pork belly, or more to taste 1 (6 ounce) package dried bean curd 1 squid 1 green bell pepper, chopped 1 clove garlic, chopped ¼ cup water 2 ½ tablespoons soy sauce 4 teaspoons cooking wine 1 tablespoon white sugar 1 teaspoon ground white pepper ¾ cup chopped celery 1 cup garlic sprouts, chopped
Nutrition Info
- 367 caloriescarbohydrate: 27.6 gcholesterol: 43.7 mgfat: 16.2 gfiber: 1.8 gprotein: 30.9 gsaturatedFat: 2.8 gservingSize: -sodium: 1052.7 mgsugar: 4.9 gtransFat: : -unsaturatedFat: : -
Directions Hakka-Style Squid and Pork Belly Stir-Fry
Directions
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Heat oil in a large skillet over medium heat. Add pork belly and fry until oil is released, 5 to 7 minutes. Add bean curd and fry until it turns yellow, 3 to 5 minutes. Add squid, bell pepper, and garlic, fry another 3 to 5 minutes.
Add water, soy sauce, and cooking wine to the skillet with the pork belly mixture. Add sugar and white pepper, fry for 3 minutes. Add celery and garlic sprouts, fry until fragrant, about 3 minutes more.