15 MIN, Stir-Fried Chinese Broccoli with Crispy Po |
| Name: |
Victoria Tristan |
| Base: |
NAS Whidbey Island |
| Recipe: |
Ingredients
1 pound roast pork belly, cut into 1/2- by 1/2- by 1-inch pieces (see note above)
1 teaspoon vegetable oil
1 pound Chinese broccoli (kai lan), trimmed and cut into 1-inch pieces
2 large cloves garlic, peeled and smashed
2 fresh bird's eye chilies, smashed (or cut into thin slices)
2 tablespoons oyster sauce
1/2 teaspoon sugar
Fish sauce to taste (see note above)
Procedures
1
Heat vegetable oil in wok over high heat until lightly smoking.
2
Add pork bell and stir to brown pieces on all sides, about 1 minute.
3
Add Chinese broccoli, garlic, chilies, oyster sauce, and sugar; stir.
4
Cook until broccoli is tender-crisp, about 1 minute.
5
Remove from heat, season with fish sauce, and serve over rice.
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