This meal, which I created as a vegetarian take on a Thai beef salad, uses the hearty, meaty green kale.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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.
Nutrition Facts
| Calories | 367 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 2 g |
| Protein | 31 g |
| Saturated Fat | 3 g |
| Sodium | 1053 mg |
| Sugars | 5 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |