客家小炒Hakka Stir-Fry with Pork, Dried Squid and Tofu

Prep 20 min·Cook 15 min·Rest 2 h

1. 1You're here
   Step 1.

   Soak the dried squid in warm water for 2 hours (or overnight in the fridge) until pliable. Cut into thin strips.

   40 g Dried squid

   Knife work
2. 2
   Step 2.

   Put the pork strips in a cold dry wok with the oil and fry over a medium heat for 6–8 minutes until golden, crisp at the edges and the fat has run out.

   250 g Pork belly (skinless or skin-on), cut into thin strips1 tbsp Cooking oil

   7 minStir-fry
3. 3
   Step 3.

   Add the tofu strips and fry for 3 minutes until lightly browned. Push to the side.

   200 g Pressed tofu, cut into strips

   Stir-fry
4. 4
   Step 4.

   Add the squid, garlic and spring onion whites to the pork fat and fry for 2 minutes until the squid smells toasty and curls.

   40 g Dried squid3 cloves Garlic, sliced4 stalks Spring onions, whites and greens separated, in 5 cm lengths

   Stir-fry
5. 5
   Step 5.

   Turn the heat to high. Splash the rice wine around the edge of the wok, then add the soy, sugar and pepper and toss everything together.

   2 tbsp Rice cooking wine (mijiu)2 tbsp Light soy sauce1 tsp Sugar1 pinch White pepper

   High-heat wok tossing (wok hei)

   Wok-chan's tip鑊仔貼士

   Let the soy sizzle against the hot wok for a second before tossing; it caramelises and smells smoky.
6. 6
   Step 6.

   Add the celery, chilli and spring onion greens and stir-fry for 1 minute until the celery is bright and still crunchy. Serve at once.

   2 stalks Celery sticks, cut into 5 cm strips2 Red chillies, sliced diagonally4 stalks Spring onions, whites and greens separated, in 5 cm lengths

   Stir-fry