Sun-dried celtuce rehydrated and stir-fried with pork belly until rich and savory, soaking up the meaty juices and delivering an irresistible crunch.
Every winter, my in-laws plant celtuce, harvesting the stalks by spring to peel, slice, and sun-dry. Drying it all in a single sunny day keeps a vibrant green hue, but even if it takes longer and the color dulls, the flavor remains just as wonderful. After a brief soak, the dried celtuce is incredibly versatile—delicious in cold salads, but truly exceptional when stir-fried with pork belly. Glazed with dark and light soy sauces, the dish turns a rich, glossy amber. The rehydrated celtuce acts like a sponge for the savory pork fat, rewarding you with a satisfying, crisp crunch in every bite.
Prepare the ingredients; it will be easier to slice the pork belly if you put it in the refrigerator to freeze slightly.
Soak the dried celtuce in water for about half an hour until it softens.
Cut the pork belly into slightly thinner slices, wash and smash the garlic, squeeze the moisture out of the dried celtuce and give it a few random cuts.
Start the wok, heat the wok and add a small amount of oil, add the pork belly and stir-fry until the fat renders and the meat curls slightly.
Add the crushed garlic and stir-fry until fragrant.
Add the dried celtuce and stir-fry for 1-2 minutes.
Add an appropriate amount of dark soy sauce for color, light soy sauce for seasoning, and stir-fry evenly.
Add an appropriate amount of salt to adjust the saltiness, stir-fry evenly, and it's ready to be served~
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
