Hakka-Style Stir-Fry with Pork and Squid
Hakka-Style Stir-Fry with Pork and Squid could be just the gluten free and dairy free recipe you've been looking for. This recipe makes 4 servings with 408 calories, 11g of protein, and 38g of fat each. For $1.3 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. It works best as a side dish, and is done in about 40 minutes. A few people made this recipe, and 23 would say it hit the spot. This recipe from Serious Eats requires pork belly, soy sauce, celery, and garlic. Overall, this recipe earns a solid spoonacular score of 41%. Chinese-Style Pork Stir-Fry, Squid Stir-Fry with Pickled Mustard Greens, and Sugar Snap Peas and Squid Stir Fry are very similar to this recipe.
Servings: 4
Ingredients:
2 tablespoons vegetable, peanut, or canola oil
1 small carrot, peeled and julienned
1 cup Chinese celery, cut to 2-inch long pieces (or 1 cup regular celery sliced thinly on a strong bias)
2 cloves garlic, thinly sliced
1-inch piece ginger, peeled and thinly sliced to matchsticks
Kosher salt
1/2 pound boneless pork belly
2 tablespoons Asian rice wine
2 scallions, sliced on a bias into 1-inch pieces.
2 teaspoons soy sauce
1/4 pound cleaned squid, tentacles removed and bodies sliced thinly lengthwise into strips (see note above)
Equipment:
pot
frying pan
wok
Cooking instruction summary:
Procedures 1 Bring a small pot of lightly salted water deep enough to submerge the pork to a boil. Drop in the pork belly and simmer for 20 minutes. Drain and let cool. Once cool enough to handle, slice pork thinly lengthwise into 1/4-inch slices. 2 Heat oil in a large skillet or wok over medium high heat until shimmering. Add the garlic and ginger and cook, stirring occasionally, until sizzling-hot and fragrant, about 10 seconds. Stir in the pork belly and toss briskly for about 1 minute. Stir in the carrot, celery, and scallions and cook, stirring frequently, until the vegetables are just crisp-tender, about 1 minute. 3 Add the rice wine and soy sauce and cook, stirring, until bubbling, about 30 seconds. Stir the squid and cook, stirring, just until squid turns opaque, about 1 minute. Remove from heat and season to taste with salt and more soy sauce as necessary. Serve immediately.
Step by step:
1. Bring a small pot of lightly salted water deep enough to submerge the pork to a boil. Drop in the pork belly and simmer for 20 minutes.
2. Drain and let cool. Once cool enough to handle, slice pork thinly lengthwise into 1/4-inch slices.
3. Heat oil in a large skillet or wok over medium high heat until shimmering.
4. Add the garlic and ginger and cook, stirring occasionally, until sizzling-hot and fragrant, about 10 seconds. Stir in the pork belly and toss briskly for about 1 minute. Stir in the carrot, celery, and scallions and cook, stirring frequently, until the vegetables are just crisp-tender, about 1 minute.
5. Add the rice wine and soy sauce and cook, stirring, until bubbling, about 30 seconds. Stir the squid and cook, stirring, just until squid turns opaque, about 1 minute.
6. Remove from heat and season to taste with salt and more soy sauce as necessary.
7. Serve immediately.
Nutrition Information:
covered percent of daily need
