Ingredients
300g Pork Belly (sliced, marinated with 1 tbsp Fish Sauce + ½ tbsp Sesame Oil)
2 tbsp Oil
2 cloves Garlic (finely chopped)
1 bunch (100g) Chinese Spinach (stems and leaves separated)
1 bunch (100g) Xiao Bai Cai: (stems and leaves separated)
1 stalk (100g) Kailan (stems and leaves separated)
1 bunch (150g) Celery (sliced)
4 stalks (150g) Chinese Leek (sliced thumb-length diagonally)
1 bunch (150g) Scallion (sliced thumb-length diagonally)
1 bunch (100g) Chinese Chive (sliced thumb-length)
2 tbsp Shaoxing Wine
1 tsp Salt
Method
- Marinate pork belly overnight with fish sauce and sesame oil.
- Heat oil in wok. Add pork belly and stir-fry for 30 seconds.
- Add garlic. Stir-fry till fragrant.
- Add all the stems of the vegetables, including spinach, xiao bai cai and kailan, as well as all of the celery and leek. Stir-fry for 1 minute.
- Add all the leaves of the vegetables, including spinach, xiao bai cai and kailan, as well as all of the scallion and Chinese chives.
- Add Shaoxing wine, salt and fish sauce. Leave to simmer for 1 min till leaves are starting to soften.
- Serve hot with rice.
