Tested Recipe Adapted from Agnes Chang
2 tbsp oil
200g pork belly, cut into strips
1 dried cuttlefish, soaked and cut into strips
1 tbsp fish sauce
3 tbsp water
1 tbsp chopped garlic
30g dried prawns, soaked
2 pieces five-spiced dried bean curd, cut into strips
150g celery, sliced slantingly
1 tbsp light soy sauce
½ tsp chicken stock powder
Dash of pepper
1 tbsp shaoxin wine
2 stalks spring onion, cut into 3 cm strips
1 red chili, cut into slices
- Heat up 1 tbsp oil in a wok, stir-fry pork belly and dried cuttlefish strips till aromatic. Add fish sauce, water and stir-fry till dry. Dish up.
- Add 1 tbsp oil in the same wok, saute chopped garlic till fragrant, add dried prawns and stir-fry till fragrant. Add five-spiced dried bean curd strips and stir well. Add celery, pork belly, dried cuttlefish strips, seasoning and stir-fry till well mixed.
- Lastly, add spring onion, red chilli and mix well. Taste and dish onto serving platter. Serve hot.