Hakka-Style Squid and Pork Belly Stir-Fry

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. 1 teaspoon vegetable oil
  2. ½ pound pork belly, or more to taste
  3. 1 (6 ounce) package dried bean curd
  4. 1 squid
  5. 1 green bell pepper, chopped
  6. 1 clove garlic, chopped
  7. ¼ cup water
  8. 2 ½ tablespoons soy sauce
  9. 4 teaspoons cooking wine
  10. 1 tablespoon white sugar
  11. 1 teaspoon ground white pepper
  12. ¾ cup chopped celery
  13. 1 cup garlic sprouts, chopped

Instructions

  1. 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.
  2. 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

 

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