Garlic stems with speck

Garlic stems with speck

By
From
The Real Food of China
Serves
4-6
Photographer
Leanne Kitchen

Oh Hunan, how we loved your smoked ham. Pitch black on the outside from the smoking chamber and smoky and sweet on the inside, we ate it in many guises and in all sorts of dishes. One of our favourites is this one, paired with thick, juicy garlic stems. We find good-quality speck to be a respectable stand-in for the real Hunan deal although, truthfully, nothing else really comes close.

Ingredients

Quantity Ingredient
250 g piece speck
500g garlic stems
2 1/2 tablespoons vegetable oil
2 tablespoons light soy sauce
1 tablespoon shaoxing rice wine
1/2 teaspoon sugar

Method

  1. Cut the speck widthwise into thin slices and set aside. Cut the garlic stems into 4 cm pieces.
  2. Heat the oil in a wok over a medium–high heat, then add the speck and stir-fry for 4–5 minutes, or until light golden. Using a slotted spoon, transfer the speck to a bowl. Add the garlic stems to the wok and stir-fry for 2 minutes, or until they start to soften. Add the soy sauce, rice wine and sugar and cook for another 3 minutes. Add the garlic stems to the bowl with the speck and toss to combine. Serve immediately.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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