Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 200 grams of cured pork belly into thin strips and prepare 1 large red bell pepper by slicing it into similar-sized strips, and mince 3 cloves of garlic and 2 cm of fresh ginger.

2. 2

   In a small bowl, mash 2 cubes of fermented red bean curd with 1 tablespoon of its liquid, then whisk in 2 tablespoons of Shaoxing wine, 2 tablespoons of light soy sauce, 1 teaspoon of granulated sugar, and 1 tablespoon of cornstarch until smooth to create the sauce.

3. 3

   Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, add the sliced 200 grams of cured pork belly, and stir-fry for 3-5 minutes until the pork is slightly crispy and rendered of some fat.

4. 4

   Push the pork to one side of the wok, add the remaining 1 tablespoon of vegetable oil, then add the minced 3 cloves of garlic and 2 cm of fresh ginger, stir-frying for 30 seconds until fragrant.

5. 5

   Add the sliced 1 large red bell pepper to the wok and stir-fry with the garlic, ginger, and pork for 2-3 minutes until the pepper starts to soften.

6. 6

   Stir in 1.5 cups of drained and rinsed cooked chickpeas and continue to stir-fry for another 2 minutes, ensuring all ingredients are well combined and heated through.

7. 7

   Pour the prepared fermented red bean curd sauce over the ingredients in the wok, toss everything quickly to coat evenly, and cook for 1-2 minutes until the sauce thickens and coats the ingredients.

8. 8

   Remove the wok from the heat, drizzle with 1 teaspoon of sesame oil, sprinkle with 3 stalks of sliced scallions, and serve immediately with steamed rice.