Hakka-Style Stir-Fry with Pork and Squid Recipe

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Cathy Erway

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.

Recipe Facts

Active: 20 mins
Total: 40 mins
Serves: 4 to 6 servings

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Ingredients

  • 1/2 pound boneless pork belly

  • Kosher salt

  • 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)

Directions

  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.

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Nutrition Facts (per serving)
155 Calories
11g Fat
3g Carbs
9g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 155
% Daily Value*
Total Fat 11g 14%
Saturated Fat 3g 13%
Cholesterol 57mg 19%
Sodium 256mg 11%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 9g
Vitamin C 3mg 15%
Calcium 34mg 3%
Iron 1mg 3%
Potassium 208mg 4%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)