Hakka Little Stir-fry

Name: Hakka Little Stir-fry
Yield: Makes 4 servings as a main dish or 6 to 8 servings as part of a multicourse meal
Cuisine: Hakka
Ingredients: 2 tablespoons Chinese rice wine (shaoxing) or dry sherry; 6 to 8 ounces boneless pork belly, skin on; 1 teaspoon baking soda (if using squid); 1 piece dried squid, 3 to 4 inches square (optional); 1 tablespoon water; ½ cup flat-leaf parsley leaves (optional); 1 tablespoon minced garlic; 2 tablespoons vegetable oil; 6 ounces Chinese celery or common thick-stalked celery; 4 green onions, including green tops; 2 to 3 tablespoons soy sauce; 5 ounces five-spice pressed tofu (about 2 squares); ¼ teaspoon sugar

Preparation info

Makes
4
servings as a main dish

Difficulty
Medium

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

This Stir-fry of pork belly, dried squid, tofu, and celery produces an appetizing mix of crisp and chewy textures that has found favor with Taiwanese customers.

A couple of the ingredients in this dish need some advance preparation. Boil the pork belly and soak the dried squid before Stir-frying. These steps take only an hour, but for a head start, prepare them a day ahead and refrigerate overnight.

Ingredients

Asia
Taiwan
China
Side dish
Main course

Ingredients

Method