Often called simply "Hakka stir-fry" (or ke jia xiao chao) in Taiwan, where it is popular, this dish is exemplary of Hakka cuisine.
Note: Dried squid can be used in place of fresh. Use 1/4 pound dried squid, found in Asian groceries, soaked in warm water for 30 minutes and sliced along the bodies into long thin strips.
Hakka-Style Stir-Fry with Pork and Squid Recipe
1/2 pound boneless pork belly
2 tablespoons vegetable, peanut, or canola oil
2 cloves garlic, thinly sliced
1-inch piece ginger, peeled and thinly sliced to matchsticks
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 scallions, sliced on a bias into 1-inch pieces
2 tablespoons Asian rice wine
2 teaspoons soy sauce
1/4 pound cleaned squid, tentacles removed and bodies sliced thinly lengthwise into strips (see note)
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.
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.
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.
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|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||3%|
|Total Sugars 1g|
|Vitamin C 3mg||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|