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:

Quickview
408k Calories
10g Protein
37g Total Fat
4g Carbs
5% Health Score
Limit These
Calories
408k
20%

Fat
37g
58%

  Saturated Fat
11g
73%

Carbohydrates
4g
2%

  Sugar
1g
1%

Cholesterol
106mg
36%

Sodium
422mg
18%

Alcohol
1g
7%

Get Enough Of These
Protein
10g
21%

Vitamin A
2276IU
46%

Copper
0.6mg
30%

Selenium
17µg
25%

Vitamin K
26µg
25%

Vitamin B3
3mg
18%

Vitamin B2
0.29mg
17%

Vitamin B1
0.25mg
17%

Phosphorus
143mg
14%

Vitamin B12
0.84µg
14%

Vitamin E
1mg
13%

Potassium
318mg
9%

Vitamin B6
0.16mg
8%

Zinc
1mg
8%

Vitamin C
4mg
6%

Manganese
0.11mg
6%

Magnesium
19mg
5%

Folate
18µg
5%

Iron
0.78mg
4%

Vitamin B5
0.41mg
4%

Fiber
1g
4%

Calcium
34mg
3%

covered percent of daily need
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