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Ingredients
- Pork (cut into thin strips) -
200 grams
- Preserved vegetables
(shredded) - 100 grams
- Dried mushrooms (soaked and
shredded) -8 pieces
- Garlic (chopped) - 1 clove
- Ginger (shredded) - 1 teaspoon
- Spring onions (chopped) - 1
stalk
- Cooking oil - 3 tablespoons
- Soy sauce - 1 teaspoon
- Cornstarch - 1 teaspoon
- Sesame oil - ½ teaspoon
- Water 3 tablespoons
- Cornstarch solution - 2
tablespoons
Method
- Season pork with cornstarch,
soy sauce and sesame oil for 30 minutes.
- Soak shredded preserve
vegetables in water for 20 minutes to reduce the saltiness.
- Heat oil and stir-fry ginger, garlic and mushrooms for 2
minutes.
- Add pork and preserved vegetables and stir-fry for another 5
minutes until meat is cooked.
- Add water and spring onions and bring to boil then add
cornstarch solution.
- Stir-fry until until gravy slightly fry and thicken and
ready to serve.
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