Recipe Ingredient
- 250g Tientsin cabbage
- 80g shimeji mushrooms
- 60g carrot, cut into desired shapes
- 4 slices ginger
- 50g pork belly, thinly sliced
- 1 clove garlic, chopped
- 1 tbsp sesame oil
- 1 tsp canola oil
- Seasoning (A):
- 1/4 tsp sugar
- 1/4 tsp chicken stock granules
- Sauce (B):
- 1/2 tsp sugar
- 1/4 tsp pepper
- 1 tbsp scallop sauce
- 1 tsp Shao Hsing Hua Tiau wine
- 180ml water
- Thickening:
- 1 tbsp potato starch mixed with 1 1/2 tbsp water
Instructions
- Bring a pot of water and seasoning (A) to a boil. Scald cabbage and carrot for four to five minutes. Remove and put aside.
- Heat sesame oil and canola oil in a wok. Sauté ginger and garlic until fragrant. Add pork belly and fry briefly.
- Add sauce (B) and shimeji mushrooms. Bring to the boil. Return cabbage and carrot to the wok. Toss and fry briskly.
- Adjust with thickening mixture and stir briefly before dishing out.
