Sunday, 24 March 2013

Stir Fry Szechuan Vegetables With Pork


1 round Szechuan vegetables (washed and soaked for 30 mins. Slice thinly) 
100g pork belly (sliced thinly)
4 cloves garlic (minced finely)
2 chilli padi (deseeded and chopped finely)
2 tbsp thick dark soy sauce
1 tbsp cooking oil 
Water (optional)


1. Heat the cooking oil in the non stick pan. Saute the garlic and chilli padi.

2. Add the pork belly and stir fry until the meat is slightly brown.

3. Add the szechuan vegetables and stir fry. Drizzle the thick dark soy sauce and continue to stir well. Sprinkle some sugar and stir fry for another minute. Turn the heat off.

Best serve with porridge.

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