Firm white bean curd, cut into 4 pieces
Pork lion, cut into small paper-thin slices
Dried black mushrooms, soaked and drained. Discard steams and halve caps
Canned bamboo shoots, sliced
Snow peas, stringed
Spring onion (scallion), cut into 1 inch
Cornstarch, blended with 1 tablespoon water
Bring a pot of water to the boil. Add
carrot slices and cook for 10 minutes. Remove and drain.
Add 1/2 teaspoon salt to the same pot of
water then bring to the boil again. Cook snow peas for 1 minute. Drain.
Heat 3 tablespoons cooking oil and gently
fry bean curd till golden brown on both sides. Remove from pan.
Add remaining oil and reheat. Stir fry
pork and mushrooms till meat changes color.
Add bamboo shoots, spring onion
(scallion), carrots, snow peas and seasoning ingredients. Stir fry
briefly, then add water.
Add soy sauce and thicken with cornstarch
Mix lightly, dish up and serve hot.