• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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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

  1. Bring a pot of water and seasoning (A) to a boil. Scald cabbage and carrot for four to five minutes. Remove and put aside.
  2. Heat sesame oil and canola oil in a wok. Sauté ginger and garlic until fragrant. Add pork belly and fry briefly.
  3. Add sauce (B) and shimeji mushrooms. Bring to the boil. Return cabbage and carrot to the wok. Toss and fry briskly.
  4. Adjust with thickening mixture and stir briefly before dishing out.

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