1 cup of 1/2 inch cubed pork belly

1/2 pound of peeled and deveined shrimp

1/2 cup of sliced carrots

1/4 piece of chopped red bell peppers

1 teaspoon fresh chopped garlic

1 teaspoon fresh chopped ginger

1 cup of chopped white cabbage (1 inch pieces)

1 salt of green onions

1/2 cup of bean sprouts

1/2 teaspoon pepper flakes

1 teaspoon corn starch + 2 tablespoon water mixed together to form a slurry

For the stir fry sauce:

1 tablespoon oyster sauce

2 tablespoons soy sauce

1 teaspoon fish sauce

pinch of black pepper


Heat a wok on high heat to smoking.

Add the pork belly. Let the fat render and the pork brown and crisp.

Add in the shrimp, carrots, bell pepper, garlic and ginger.

Stir fry for a minute.

Add the cabbage & green onions. Stir fry for a minute.

Combine the ingredients for the sauce and add it to the wok. Pour in the corn starch slurry and mix well.

Add the pepper flakes and bean sprouts.

Once the sauce has tightened up, remove from the heat and serve with hot jasmine rice!

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