I make Chinese style crispy skin BBQ pork belly really well, but I started making this stir fry recipe because I had some leftover BBQ pork from my favorite Chinese BBQ place. I purposely buy a little extra so I can use the leftovers to make a stir fry or BBQ pork fry.
You will need…
1 1/2 tablespoons vegetable oil
2 cups diced Chinese BBQ pork
1/2 pound broccoli (Cropped)
2 medium sized bell peppers (Thick)
1 small zucchini (thickly sliced)
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
2 cloves of garlic (chopped)
1 teaspoon ginger (grated)
2 tablespoons water (Split)
1 teaspoon sesame oil
1 1/2 tablespoons mushroom flavored soy sauce
1 medium sized onion (sliced)
3 spring onions (chopped)
2 Thai (bird’s eye) peppers
Note! Check out the video below for more recipe details: If you don’t have Chinese BBQ pork, you can use leftover chicken. (Oven baked or barbecued) Or whatever protein you have on hand. Plus, if you want to go meatless, you can go ahead and do the recipe without adding any meat at all.
First, prepare all your ingredients: Cut the leftover BBQ pork belly into small pieces.
Heat the vegetable oil in a wide frying pan or wok over medium heat and add the pork.
Stir-fry for 2-3 minutes to render the fat from the pork, which adds a lovely flavour to the finished dish. (Chinese five-spice powder aroma)Be careful as the oils from the skin may splatter when heated.
Add the peppers, zucchini, and broccoli and mix well.
Reduce heat to medium/low and cook for about 4-5 minutes.
Add ginger, garlic, water and various sauces to a bowl to create a flavorful combination.
At this point, add the sliced ​​onions and chillies to the wok and stir well, wait around 2 minutes and then pour in the delicious sauce you just made and mix everything together really well.
Add the green onions and stir fry for another 2-3 minutes depending on how cooked you want the vegetables. (Maybe a little salty) Combined with the sodium content of the sauce you used, this should be enough for this stir fry, but feel free to taste it at the end and adjust to your liking.
As a little island guy, I love the stir fry from various Chinese restaurants in my area. (San Fernando)I always add some cabbage and bean sprouts at the end for a crunch.
