Recipe Ingredient
- 80g carrot, cut into desired shapes
- 120g Hong Kong kai lan stalks, leaves trimmed leaving only the stalks
- 5g cloud ear fungus, soaked until soft
- 150g pork belly, skinned and sliced
- 1 tbsp sesame oil
- 5 slices ginger
- 200ml fresh chicken stock
- Seasoning (A):
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp sugar
- 1 tsp oil
- 1 tbsp tapioca flour
- Sauce ingredients (B):
- 1/2 tsp pepper
- 1/2 tsp sugar
- 1/2 tsp sugar
- 1/2 tsp salt
Instructions
- Lightly marinate pork slices with seasoning (A).
- Blanch kai lan stalks in a pot of boiling water. Add a pinch of salt and sugar. Once done, drain the vegetable and place on a serving platter.
- Heat sesame oil in a wok and fry belly pork and ginger slices. Stir-fry briskly and pour in fresh chicken stock. Cook to a boil.
- Add arrowhead, carrot and cloud ear fungus. Add in combined sauce (B) and bring to the boil. Dish out and pour over the kai lan stalks.
