One thing I like about Stir-Fry’s is they are so verstile, the ingredients are always changing meaning the flavours are always changing. With stirfrys you can add or admit anything and just use what vegetables you prefer. For this stirfry I used bokchoy, Chinese broccoli cut up, white & green onion, celery, mushrooms, chowmien, carrots, garlic, ginger, & chilis. My twice cooked pork belly was marinated and boiled cooked away in my bean crock for a soup stock. Once cooked & cooled. Cut very thin slices.I add vegetable oil, meat, celery, carrots, white onions, garlic, ginger & Chili’s and soya sauce to a high heat in a cast iron wok. For couple minutes. Then I add the rest, cook couple more minutes. We like our sauce! So I add 2 cups chicken stock & about 2TBSP oyster sauce maybe a tad more soya sauce as well. I thicken this with a water/cornstarch mix. We eat this with Shanghai Noodles. Any noodle and or rice you prefer works.
