Shanghai Pork BellyStir Fry

Shanghai Pork Belly
Stir Fry

Serving size: 4

Total Time: 15 min

Ingredients

  • 1 lb Plant-Based Smoked Pork Belly Slices, 1/2″ lardons
  • 4 Baby bok choy, 1/2″ diced
  • 1 Tbsp Garlic, minced
  • 2 tsp Ginger, minced
  • 2 Jalapeño, seeded and diced
  • 1 1/2 Tbsp Fermented black bean sauce
  • 1 tsp Soy sauce or tamari
  • 1/2 Cup Shaoxing wine or white wine
  • To taste Salt & pepper
  • 1 Tbsp Cooking oil
  • 1 tsp Sesame oil
  • 1 Tbsp Sesame seeds
  • 1 Tbsp Green onion garnish, cut

Method

  1. Heat a tilt skillet to medium high heat (450 °F), add cooking oil, and then Smoked Pork Belly Slices. Sauté until edges are browned, about two minutes.
  2. Remove Plant-Based Smoked Pork Belly Slices and set aside. Add bok choy to the pan and sauté for about 2 minutes until the stem turns translucent and slightly brown.
  3. Add jalapeños, garlic, and ginger. Sauté until edges of garlic are golden, about 30 seconds to 1 minute.
  4. De-glaze pan with shaoxing wine and stir. Let the wine reduce by half, then add fermented black bean sauce, soy sauce, and salt & pepper.
  5. Add Smoked Pork Belly Slices back into the pan and coat with sauce. Mix with other ingredients.
  6. Plate and garnish with green onions, sesame seeds, and a small drizzle of sesame oil. Serve (with rice.)