Sunday, June 16, 2013

Stir Fried Sugar Snap Peas with Pork Belly

1 packet sugar snap peas - tail removed
2 slices thinly sliced pork belly - cut into bite-sized pieces
1 small carrot - peeled and sliced thinly
2 cloves garlic - minced 
drizzle of sesame oil
dash of pepper
salt to taste

1 tbsp shaoxing wine
1 tbsp soy sauce

  1. Heat up cast iron pan.  Fry pork belly till brown.  Set aside.
  2. With the lard oil, fry minced garlic for a while.  Add sugar snap peas and carrots and fry for 1 to 2 minutes.
  3. Add pork belly to pan.
  4. Drizzle sauce and do a quick stir fry over high heat.
  5. Season with salt and pepper.  Drizzle sesame oil and toss to mix well.
  6. Transfer to a serving plate and serve warm with rice.

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