• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

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


  1. Lightly marinate pork slices with seasoning (A).
  2. 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.
  3. 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.
  4. 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.

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