serves
4
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
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episode • The Cook Up with Adam Liaw • cooking • 24m
G
episode • The Cook Up with Adam Liaw • cooking • 24m
G
Ingredients
- 1 tbsp vegetable oil
- 50 g piece cured pork (speck, pancetta or lardo), thinly sliced
- 3 garlic cloves, coarsely chopped
- 1 large red chilli, thinly sliced
- 1 bunch water spinach, ends trimmed, cut into 5 cm lengths
- 1 tbsp Shaoxing wine
- 1 tsp Knorr concentrate liquid chicken stock (available from Asian grocers)
- salt, to taste
- 1 tsp cornstarch mixed with 60 ml (¼ cup) cold water
- pinch of sugar
Serves 4 as a side.
Instructions
- Heat a wok over medium heat and add the oil and speck. Fry for about 30 seconds to render some of the fat from the pork, then add the garlic and chilli. Toss to combine, then add the water spinach and toss again to coat in the oil. Toss for 1 minute or until the water spinach starts to wilt.
- Add the Shaoxing wine and chicken stock concentrate and salt and toss for 1-2 minutes or until the spinach has softened. Taste and adjust the seasoning if necessary. Drizzle in a little of the cornstarch mixture to slightly thicken the sauce. Add a pinch of sugar, toss to combine and serve.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Sustainability
