Stir-Fried Chinese Bacon with Garlic Sprouts
Salty cured bacon meets crisp garlic sprouts in a quick stir-fry. This simple and flavorful dish is a perfect companion to steamed rice.
Ingredients
11 items- Chinese bacon (cured pork belly) 200 g
- Garlic sprouts (garlic stems) 300 g
- Ginger 1 small piece
- Garlic 3 cloves
- Dried chili peppers 2-3
- Light soy sauce 1 tbsp
- Dark soy sauce 1/2 tsp
- Sugar 1 tsp
- Cooking wine 1 tbsp
- Salt to taste
- Cooking oil 1 tbsp
Nutrition
Steps （8 steps）
Wash the Chinese bacon with warm water, place in a pot of cold water, bring to a boil over high heat then simmer for 15 minutes. Drain, let cool, and slice into 3 mm thick pieces. This reduces saltiness and softens the meat.
Trim the garlic sprouts, remove old leaves and root. Separate the white part and green leaves, cut into 3 cm segments. The white part is firmer and will be stir-fried first.
Julienne the ginger, slice the garlic, and cut the dried chilies into segments. In a small bowl, mix light soy sauce, dark soy sauce, sugar, cooking wine, and a little water.
Heat the pan over medium heat, add 1 tablespoon of oil. Add the bacon slices and stir-fry over medium heat until they curl slightly and render fat, about 2 minutes, turning translucent.
Push the bacon to the side of the pan. Use the rendered oil to fry the ginger, garlic, and dried chili segments until fragrant, about 30 seconds.
Add the white garlic sprout segments, turn to high heat, and stir-fry for about 30 seconds until bright green and slightly charred at the edges.
Add the green leaf segments, continue stir-frying over high heat for about 20 seconds. Pour in the prepared sauce and stir quickly until everything is well coated.
Taste and add a pinch of salt if needed (note the bacon and soy sauce are already salty). Stir-fry for another 15 seconds until the sauce evenly coats the ingredients, then turn off the heat and serve.
Tips
Parboiling the bacon reduces excess salt and softens it. Separating the white and green parts of the garlic sprouts ensures even cooking. Cook on high heat for the best wok hei, combining the rendered fat with the freshness of the sprouts.
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