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Ingredients:
2 tablespoons Groundnut oil2 whole red, torn Dried chilli2 cloves, crushed, peeled and finely chopped Garlic1 inch of fresh root, peeled and finely grated Ginger180g, diced Smoky Bacon Lardons200g, washed, sliced to 1 inch pieces on the angle Tenderstem Broccoli1 large organic red, sliced in half lengthwise in the middle, half again, then 2 inch pieces on the angle Carrot2 tablespoons Shaosing rice wine2 tablespoons Chinkiang black rice vinegar1 tablespoon Low sodium light soy sauceA little bacon goes a long way.
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
Shaosing 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.