Chinese Broccoli with Crispy Pork Belly
What You Will Need
Ingredients
- 350g Chinese broccoli/ Gai Lan
- 200g roasted pork, sliced
- 3 Thai chillies, sliced
- 3 cloves garlic, sliced
- 2 tbsp cooking oil
Sauce Mix
- ¾ tbsp Lee Kum Kee Premium Soy Sauce
- 1½ tbsp Lee Kum Kee Panda Brand Oyster Sauce
- ½ tbsp Lee Kum Kee Premium Dark Soy Sauce
- 1 tbsp sugar
- 2½ tbsp water
- ¾ tsp white pepper powder
Made with
Lee Kum Kee products
How to make it
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Wash Chinese broccoli. Cut the stems into thin pieces about 5cm long. Leave the leaves in larger pieces, as they will wilt during cooking. Set aside.
Mix all sauce ingredients in a small bowl and set aside.
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Heat up a wok over medium heat with 2 tbsp of oil, sauté garlic and chillies for 45 seconds.
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Add the stem pieces of Chinese broccoli first and stir-fry for a minute. Then add the leafy parts and continue cooking for 30 seconds.
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Pour in the sauce and stir to coat.
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Add sliced crispy pork belly, stir until well combined and heated through.
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Serve hot with steamed rice.