Name: Hakka-Style Squid and Pork Belly Stir-Fry recipe
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

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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

Nutrition Info

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 servingSize: - sodium: 1052.7 mg sugar: 4.9 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

4 servings

Recipe Note

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

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