U.S. Crinkle Cut Fries and Pickled mustard Stir Fry with Salted Soy Bean

Ingredients

1 cup of U.S. Crinkle Cut Fries
450 gram of pork belly, cut into wide strips
1/4 cup of peanut oil
1 onion, thinly sliced
5 fresh chilies, cut into half
3 cloves of garlic, chopped
1 cm piece of ginger, julienned
300 gram package of pickled mustard greens, rinsed well, cored and thinly sliced
3 tablespoons of salted soybean
1/2 teaspoon of salt
1/2 cup of water
1 teaspoon of sugar

Instructions

Heat a wok over medium heat. Add the oil then the onion.
Cook the onion, stirring occasionally, until they are translucent and softened for about 5 minutes. Add the garlic and ginger. Cooke until fragrant for about 2 minutes. Add the pork and stir for 4 – 5 minutes until the pork has turns a little brown. Add the chilies and stir for 1 minute. Pour the water and bring to a boil. Let the water reduce until some oil from the pork belly is released and the wok looks oilier. Add the pickled mustard greens and stir well to combine. Cook for several minutes to heat through.
Add the U.S. Crinkle Cut Fries and the salted soybean. Stir gently, giving the wok some solid jerks to combine the ingredients to minimally break up the fries. Add some water, cover, and cook for 3- 5 minutes until the potatoes soften. Occasionally stir gently. Season with sugar and salt. The dish is done when the mustard greens have softened and the flavors are blended. Turn off heat and serve with a bowl of white rice or plain porridge.

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