Equipment
- Mei Wok
Ingredients
- 1/2 cup oil (I used peanut oil)
- 1 luffa squash (cubed)
- 2 Chinese leeks (cut diagonally 1inch width)
- 3 Thai chillies (chopped)
- 8 garlic cloves (minced)... I usually just grab a handful, which I'm assuming is at LEAST about 8 cloves
- 1/2 a ginger (thinly sliced)
- 1.5 cup of raw peeled shrimp
- 1.5 cup of pork belly (chopped/cubed)
- 1 tblsp of chicken powder/bouillon
- 2 tsp of Laoganma Fried Chili oil
- 1/2 cup of water
Instructions
- Oil up the wok well and heat up at mid-high heat.
- Fry up ginger until the edges start to brown. Then quickly add the garlic and chili and stir-fry until the garlic browns as well.
- Once they're fragrant and brown, add your pork belly and season with HALF of the chicken bouillon powder. Stir-fry together until the pork belly starts to show a little browning.
- When you're satisfied with how the pork is cooked add the raw shrimp, the rest of the chicken bouillon powder, and the chopped leeks and stir-fry.
- Before the shrimps are fully cooked add 2 tsp of Laoganma chili oil, the chopped luffa squash, and 1/2 cup of water. Stir until you get a thick, soupy sauce.
- By now it's safe to taste test and you can either add more water or more chicken bouillon based to your preference.
- Cover for 3-5min
- Lift the cover, wipe your drool, grab a big scoop of this spicy goodness and pour into a big bowl of rice!
- Eat happily with no regrets
