Description
Authentic flavors of Taiwanese and Hakka cuisine come together in this stir-fry featuring pork belly, squid, and dried bean curd.
Ingredients
- 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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4