Hakka-Style Squid and Pork Belly Stir-Fry The Best Recipes

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Hakka-Style Squid and Pork Belly Stir-Fry

"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
• 1/2 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
• 1/4 cup water
• 2 1/2 tablespoons soy sauce
• 4 teaspoons cooking wine
• 1 tablespoon white sugar
• 1 teaspoon ground white pepper
• 3/4 cup chopped celery
• 1 cup garlic sprouts, chopped

Instructions :

Prep : 20M	Cook : 4M	Ready in : 40M

• 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.

Notes :

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