Stir Fry Chinese Broccoli with Cured Meat (芥蓝炒腊肉)
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Author:
Mandy Fu
Prep Time
15 minutes
Cook Time
10 minutes
Once of my favorite ways to enjoy Gailan (Chinese broccoli) is to stir fry with Chinese Cured Meat (腊肉炒芥蓝). This dish is the perfect balance of smoky, savory, and fresh. The cured pork adds a deep, rich flavor that pairs beautifully with the crisp, slightly bitter gailan stems.
Ingredients
-
1.5 tsp of cooking oil
- 350g of Chinese broccoli, stems only
- 200g of Chinese cured bacon (can be replaced by hickory smoked bacon), sliced thinly
- 3 cloves of garlic, diced
- 1 tbsp of BBQ spice mix or to taste
Directions
Cut off the tough skin of the Chinese cured pork belly, then slice the meat thinly. Soak the cured meat in hot water for 5-10 minutes to reduce the sodium because store-bought Chinese cured are usually extremely salty. If you are using hickory-smoked bacon, you don’t have to soak.
- Cut the gailan (Chinese broccoli) stems into small pieces. If you don’t have gailan, use broccoli or cauliflower stems.
- Turn the heat to medium and preheat the wok for 20-30 seconds. Add a drizzle of oil to lubricate the wok surface. Then toss in the sliced Chinese cured meat. Stir over medium low heat for a couple of minutes or until the fat part becomes translucent.
- Add the gailan stems and some diced garlic and stir-fry for 4–5 minutes, or until they’re just cooked through. Season it with 1 tbsp of Chinese BBQ spice mix and enjoy! Feel free to use your own favorite seasoning blend—just taste and adjust as you go!
