HAKKA-STYLE SQUID AND PORK BELLY STIR-FRY

Hakka-Style Squid and Pork Belly Stir-Fry image

Authentic flavors of Taiwanese and Hakka cuisine come together in this stir-fry featuring pork belly, squid, and dried bean curd.

Provided by Orange IsYellow

Categories World Cuisine Recipes Asian Chinese

Time 40m

Yield 4

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 367 calories, Carbohydrate 27.6 g, Cholesterol 43.7 mg, Fat 16.2 g, Fiber 1.8 g, Protein 30.9 g, SaturatedFat 2.8 g, Sodium 1052.7 mg, Sugar 4.9 g