Recipe Ingredient
- 300g lean pork, sliced
- 150g shelled prawns
- 100g cabbage, shredded
- 1 stalk spring onion, sliced into 4cm lengths
- 3 slices young ginger
- ½ cup tapioca flour
- 2 litres fresh chicken stock
- Marinade (A)
- ½ tsp pepper
- ½ tsp salt
- ¼ tsp sugar
- ½ tsp sesame oil Seasoning
- ½ tsp pepper
- 1 tbsp light soy sauce
- 1 tsp chicken stock granules
- 1 tsp sesame oil
- ¼ tsp sugar or to taste
Instructions
- Season pork with marinade (A) for at least 20 minutes. Toss marinated pork slices in tapioca flour, then tip off excess flour.
- Bring stock to a boil, drop pork slices in and cook for 5 minutes. Add prawns and ginger. Once it comes to a boil again, adjust with seasoning to taste and add cabbage and spring onion.
- Give it a stir and serve hot.
