Recipe Ingredient
- 1 piece preserved pork sausages (lap cheong)
- 1 piece preserved waxed duck drumstick (lap ngap)
- 4 dried Chinese mushrooms, soaked to soften and cubed
- 60g carrot, cubed
- 60g red capsicum, cubed
- 60g green capsicum, cubed
- 1 tbsp oil
- ½ tsp chopped garlic
- ½ tsp chopped shallots
- Seasoning
- 1 tsp premium oyster sauce
- 1 tsp light soy sauce
- ½ tsp sesame oil
- ½ tsp sugar or to taste
- ½ tsp pepper
- ½ tsp chicken stock granules
- Corn flour mixture
- 1 tsp corn flour mixed with 3 tbsp water
Instructions
- Blanch sausage and preserved waxed duck in boiling water for 2-3 minutes. Remove and cut into cubes.
- Heat oil and sesame oil in a wok, fry garlic and shallots until fragrant. Put in mushrooms and fry briskly.
- Add carrot, preserved meat, and red and green capsicum to mix.
- Mix in seasoning and fry briskly to combine, then add corn flour mixture to thicken before serving.
