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Weeknight Hui Guo Rou (Quick Stir-Fry) - Image 1

Weeknight Hui Guo Rou (Quick Stir-Fry)

Asian cuisineChinese cuisine
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Weeknight Hui Guo Rou (Quick Stir-Fry)

Hui 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
Course
Main
Complexity
Easy
Units:
Scale:

Ingredients

  • 11oz pork belly slices(thinly sliced)
  • 2 tbsp doubanjiang(chili bean paste)
  • 3 pcs scallions(cut into 2-inch lengths, white and green parts separated)
  • 1 tbsp ginger(minced)
  • 2 tbsp garlic(minced)
  • 1 tbsp soy sauce
  • 1 tbsp shaoxing wine
  • 1 tsp sugar
  • 1 tbsp vegetable oil

Instructions

Stir-fry

  1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
  2. Add the pork belly slices and stir-fry until lightly browned and some fat has rendered, about 3-4 minutes.
  3. Push 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.
  4. Add the doubanjiang and stir-fry for another 30 seconds until the oil turns red and the paste is fragrant.
  5. Mix everything together. Pour in the soy sauce and shaoxing wine, and add the sugar. Stir well to combine.
  6. Add the white parts of the scallions and stir-fry for 1 minute.
  7. Toss in the green parts of the scallions and stir-fry for another 30 seconds until wilted.
  8. Serve immediately.

Nutrition

Servings
2
Serving size (imperial)
8 oz
NutrientPer servingPer 100 gTotal (2 servings)
Calories450.5 kcal200.2 kcal901 kcal
Protein20 g8.9 g40 g
Fat35 g15.6 g70 g
Carbs8.5 g3.8 g17 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.

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