Ingredients :
- 3 to 5 kai-lan stems (lightly scrape the layer of skin from the stem and slice diagonally)
- 50 grammes of pork tenderloin (sliced thinly)
- 2 to 3 pre-soaked chinese mushrooms
- 4 cloves garlic (chopped finely)
- 1 tablespoon of palm oil
- 1/2 cup warm water
- 2 teaspoons cornflour mixed with 1/2 cup water to make corn starch
Marinade for Pork :
- 2 teaspoon light soya sauce
- a pinch of white pepper powder
- 1 teaspoon corn flour
Seasoning :
- 1 tablespoon oyster sauce
- Salt to taste
- 2 teaspoons chinese cooking wine (optional)
- A dash of white pepper powder
Directions :
- Marinade pork tenderloin for 30 minutes.
- Heat oil in wok and fry garlic till beginning to brown. Remove garlic from oil.
- Add pork tenderloin and chinese mushrooms into remaining oil in wok and stir fry for 1 minute. Add kai-lan stems and pre-fried garlic and stir-fry briskly for 1 minute. Add one or two teaspoons of warm water to prevent burning.
- Add seasoning (except chinese cooking wine) followed by remainder of water and cover lid. Allow to cook for 1 to 2 minutes whilst checking occasionally for drying out of gravy.
- Once the stems have more or less turned to a darker colour, add chinese cooking wine and stir well. If the sauce is too thin to your liking, add a little bit of corn starch to thicken it.
- Dish out and serve with white rice.
This entry was posted
on Tuesday, April 07, 2009
and is filed under
Recipes : Vegetable
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