Hakka-Style Stir-Fry with Pork Belly, Squid and Chinese Celery | TASTE

Ingredients

• ½ lb pork belly
• 2 tbsp vegetable or peanut oil
• 2 garlic cloves, sliced
• 1 tbsp peeled and julienned fresh ginger
• ¼ lb cleaned squid, thinly sliced and tentacles kept intact
• 1 c 2-inch pieces Chinese celery or long bias-cut strips common celery
• ½ c julienned carrots
• 1 tbsp light soy sauce
• 1 tsp chili bean sauce
• 2-3 whole scallions, trimmed and thinly sliced