Hakka Stir-Fry

Today I'm sharing a classic yet simple Hakka stir fry. The stir fry consists of pork, dried tofu, dried squid, scallions, green garlic, and celery, all over high heat. The timing is important as you'll be adding these in stages. To add more depth and a hint of spice, feel free to mix in a bit of spicy bean paste which'll bring together savory and spicy aromas.

 

Watch step by step recipe video below:

 

Ingredients

 

 

• 200 g pork
• 220 g (4 pieces) dried tofu
• 100 g dried squid (rehydrated)
• 25 g (4 cloves) garlic
• 5 g chili
• 25 g garlic greens
• 20 g scallions
• 40 g Chinese celery
• 1 tbsp spicy doubanjiang
• 1 tbsp soy sauce
• ½ tsp sugar
• ½ tsp white pepper
• 1 tbsp rice wine
• 1 tsp sesame oil
• 1 tbsp oil

 

Preparations

 

1. Slice the garlic and chili. Cut the garlic greens, scallions, and celery into segments.
2.  Cut the pork into strips. Slice the dried tofu into similar-sized strips.
3. Cut the squid in half lengthwise, then slice crosswise into strips.
4. Heat the pan with oil over medium-high heat. Add the pork and cook until it renders fat and turns lightly golden. Add the dried tofu and stir-fry until slightly golden. Add the squid and garlic, stir until fragrant.
5. Add the spicy bean paste (doubanjiang) and soy sauce. Stir to combine, then add the green garlic, scallions, celery, and chili.
6. Add the rice wine, sugar, white pepper, and sesame oil. Give everything a quick stir until the vegetables are cooked, then remove from heat.