© 2017 Ching He Huang. All rights reserved.

Spicy Bacon Broccoli

  1. Serves : 2
  2. Preparation time 5 Minutes
  3. 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

Source from

Ching He Huang Web Site

About the recipe

main courses

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.
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