Stir-Fried Pork Tripe with Spinach
A quick and vibrant Chinese home-style stir-fry featuring tender pre-cooked pork tripe paired with fresh spinach leaves. The dish comes together in minutes and delivers a satisfying combination of textures and flavors.
Ingredients
cooked pork tripe
200g, thinly sliced
fresh spinach
300g, stems removed and leaves washed
cooking oil
2 tablespoons
salt
to taste
MSG (optional)
a pinch
garlic
2 cloves, minced
Instructions
1
Prep the spinach
Trim the spinach stems and rinse the leaves thoroughly under cold water. Pat completely dry with a clean kitchen towel, then roughly chop the leaves into 2-inch pieces.
2
Heat the wok
Place a wok or large skillet over medium-high heat. Add the cooking oil and swirl to coat the surface. Let the oil heat until it shimmers slightly.
3
Stir-fry the spinach
Add the chopped spinach to the hot wok. Stir-fry vigorously for about 1 minute until the leaves just begin to wilt but still retain their bright green color. Season with a pinch of salt.
4
Add the tripe
Add the sliced pork tripe to the wok alongside the spinach. Toss everything together and stir-fry for another 1-2 minutes until the tripe is heated through.
5
Season and serve
Add the minced garlic and stir for 10 seconds until fragrant. Adjust seasoning with salt and a pinch of MSG if using. Transfer immediately to a serving plate and serve hot.
