Weeknight Hui Guo Rou (Quick Stir-Fry)
Weeknight Hui Guo Rou (Quick Stir-Fry)
Classic DishHui Guo Rou
Prep: 15 min • Cook: 15 min. A simplified, faster version of Hui Guo Rou using pre-sliced pork belly and readily available aromatics, perfect for a weeknight meal. It retains the signature spicy and savory notes with less hands-on time.
- Preparation time
- 15 min
- Cooking time
- 15 min
- Total time
- 30 min
- Servings
- 2
Instructions
Stir-fry
- 1Heat the vegetable oil in a wok or large skillet over medium-high heat.
- 2Add the pork belly slices and stir-fry until lightly browned and some fat has rendered, about 3-4 minutes.
- 3Push the pork to one side of the wok. Add the minced ginger and garlic to the cleared space and stir-fry until fragrant, about 30 seconds.
- 4Add the doubanjiang and stir-fry for another 30 seconds until the oil turns red and the paste is fragrant.
- 5Mix everything together. Pour in the soy sauce and shaoxing wine, and add the sugar. Stir well to combine.
- 6Add the white parts of the scallions and stir-fry for 1 minute.
- 7Toss in the green parts of the scallions and stir-fry for another 30 seconds until wilted.
- 8Serve immediately.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 20 g
- Fat
- 35 g
- Carbs
- 9 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 20 g |
| Fat | 35 g |
| Carbs | 9 g |
Tips
- Ensure pork belly is sliced thinly to cook quickly and evenly for a weeknight meal.
- Don't overcrowd the wok; cook pork in batches if necessary to achieve good browning.
- Serve hot with steamed rice to balance the rich and spicy flavors of the dish.
