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2
squares
60 g
4
90 g
90 g
60 g
1
stalk
200 ml
1
tablespoon
1/2 tablespoon
1/2 teaspoon
6
tablespoons
Seasoning:
1/2 teaspoon
1/2 teaspoon
1/2 teaspoon
1/4 teaspoon
1/4 teaspoon
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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
Carrots, sliced
Canned bamboo shoots, sliced
Snow peas, stringed
Spring onion (scallion), cut into 1 inch
Water
Soy sauce
Cornstarch, blended with 1 tablespoon water
Salt
Cooking oil
Salt
Sugar
Sesame oil
Black pepper
MSG (optional)
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Method :
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Bring a pot of water to the boil. Add
carrot slices and cook for 10 minutes. Remove and drain.
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Add 1/2 teaspoon salt to the same pot of
water then bring to the boil again. Cook snow peas for 1 minute. Drain.
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Heat 3 tablespoons cooking oil and gently
fry bean curd till golden brown on both sides. Remove from pan.
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Add remaining oil and reheat. Stir fry
pork and mushrooms till meat changes color.
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Add bamboo shoots, spring onion
(scallion), carrots, snow peas and seasoning ingredients. Stir fry
briefly, then add water.
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Add soy sauce and thicken with cornstarch
paste.
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Mix lightly, dish up and serve hot.
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