Hakka stir-fry

Ingredients

• 2 - 3 tbsp vegetable oil
• 200 g skinless pork belly, thinly sliced
• salt and white pepper, to season
• 2 tbsp dried shrimp, soaked in hot water for 10 minutes
• 2 garlic cloves, crushed
• 1 cm x 3 cm piece ginger, peeled and julienned
• 2 dried red chillies
• 1 whole squid, cleaned, thinly sliced
• 4 celery stalks, finely sliced
• 4 thick spring onions, finely sliced
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• a pinch of sugar
• 2 tsp cornstarch mixed with ½ cup of cold water

Instructions

1. Heat a wok or large frying pan over high heat and add the oil. Add the sliced pork, season with salt and fry until well-browned and remove from the wok. Add a little more oil if needed and fry the shrimp, garlic, ginger and chilli until fragrant, then add the squid and celery and fry for a minute until the squid is nearly cooked.

2. Return the pork to the wok and add the spring onions. Add the soy sauce and Shaoxing wine and season with salt, white pepper and a pinch of sugar. Add a touch of cornstarch slurry to thicken any juices in the wok and serve.

Photography by Jiwon Kim.

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