This simple stir-fry of just two main ingredients (with a few aromatics and seasonings) combines the crunch of celery with seared pork belly, lightly seasoned with oyster sauce.
• 300g pork belly, skin and bones removed
• 3 tbsp vegetable oil
• ½ small brown onion, sliced
• 2 cloves garlic, roughly chopped
• 4 ribs celery, thinly sliced on an angle
• 2 tbsp oyster sauce
• 1 tbsp Shaoxing wine
• 1 tsp cornstarch mixed with ¼ cup water
• 1 tsp soy sauce
• 1 tsp Shaoxing wine
• ½ tsp cornflour
• white pepper
Slice the pork first into long, thin strips around ½ cm in width, then cut into 3cm pieces. Combine the pork with the marinade ingredients.
Heat a wok over a high heat until very hot, then add 2 tablespoons of oil. Add the pork and spread it into a single layer. Let it sit in the wok without stirring for about 2 minutes, until one side of the pork is browned, then toss and cook for another minute or two until the pork is barely cooked through. Remove from the wok and set aside.
Return the wok to the heat and add the remaining tablespoon of oil. Add the onion and garlic and toss for about a minute until fragrant. Add the celery and toss for another 2 minutes, until the celery is cooked. Return the pork to the wok with any juices collected and add the oyster sauce, Shaoxing wine and about ¼ cup of water (you could use stock, if you prefer). Toss to combine, then add a little of the cornstarch mixture, tossing until the dish thickens. Add a little more of the cornstarch mixture if the sauce for the dish looks too thin. It should be thick enough to coat the meat and vegetables in the wok. Serve with rice.
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.