Stirfry porkbelly with Szechuan Vege RecipePrint This
- Pork belly 200g sliced thinly
- Handful of thinly sliced Szechuan Vegetables (washed beforehand to reduce it’s saltish taste)
- 1/2 tablespoon of chopped garlic
- 1/2 tablespoon of oyster sauce
Heat 1/2 tablespoon oil in wok with high heat.
Place in sliced porkbelly into wok, turn heat immediately to medium, and sear meat for 3 minutes or until brown. Stir occasionally.
Add in garlic, stir for 30 seconds. Then toss in the szechuan vege and oyster sauce, stirfry for another 2 minutes. If you prefer gravy, use diluted cornflour in the end of cooking for a thick gravy. (Check taste after placing in diluted cornflour, add in oyster sauce if needed)