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© 2017 Ching He Huang. All rights reserved.

Spicy Bacon Broccoli

Serves : 2
Preparation time 5 Minutes
Cooking time 5 Minutes

per serving

Cals

403.00

Protein (g)

20.70

Carbs (g)

10.50

Sugars (g)

6.70

Fat (g)

31.00

Sat Fat (g)

9.60

Fibre (g)

6.20

Sodium (mg)

1176.00

pork

Source from

Ching He Huang Web Site

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About the recipe

A little bacon goes a long way.

Ingredients

Groundnut oil 2 tablespoons
Dried chilli 2 whole red, torn
Garlic 2 cloves, crushed, peeled and finely chopped
Ginger 1 inch of fresh root, peeled and finely grated
Smoky bacon lardons 180g, diced
Tenderstem Broccoli 200g, washed, sliced to 1 inch pieces on the angle
Carrot 1 large organic red, sliced in half lengthwise in the middle, half again, then 2 inch pieces on the angle
Shaohsing rice wine 2 tablespoons
Chinkiang black rice vinegar 2 tablespoons
Low sodium light soy sauce 1 tablespoon

Steps

Heat a wok over high heat and add the groundnut oil. Add to the wok, the garlic and ginger, then tear the dried chilli pieces, and toss for a few seconds. Then quickly add the bacon lardons and stir-fry for 1 minute until browned.
Add the Shaosing rice wine or dry sherry. Then add the carrot and Tenderstem broccoli pieces and cook tossing for 1 minute. Season with Chinkiang Black rice vinegar. Cook for 1 more minute until the veggies are crisp then add the light soy sauce. Toss together well and then serve immediately with Jasmine rice.

share this recipe

Ingredients

Groundnut oil 2 tablespoons
Dried chilli 2 whole red, torn
Garlic 2 cloves, crushed, peeled and finely chopped
Ginger 1 inch of fresh root, peeled and finely grated
Smoky bacon lardons 180g, diced
Tenderstem Broccoli 200g, washed, sliced to 1 inch pieces on the angle
Carrot 1 large organic red, sliced in half lengthwise in the middle, half again, then 2 inch pieces on the angle
Shaohsing rice wine 2 tablespoons
Chinkiang black rice vinegar 2 tablespoons
Low sodium light soy sauce 1 tablespoon