Stir-Fried Assorted Vegetables Hakka Style

Tested Recipe Adapted from Agnes Chang

Stir-Fried Assorted Vegetables Hakka Style


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

Preparation Instructions:

  1. 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.
  2. 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.
  3. Lastly, add spring onion, red chilli and mix well. Taste and dish onto serving platter. Serve hot.

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