Ingredient and Portion:
份量 Yield Size - 3 to 4 pax
材料 Ingredients:
食油 cooking oil - 1 tbs
水 water - 1 1/2 cup
青葱粒 - 1 tbs
A)
包装榨菜丝 prepacked shredded preserved vegetables - 1 packet
辣椒丝 sliced chillies - 4 slices
姜丝 shredded ginger - 1/2 tbs
洋葱丝 shredded onions - 1/2 tbs
粒豆酱 whole grain bean paste - 1 tsp
B)
去皮五花肉 skinned belly pork - 100g
生粉水 tapioca or corn starch - 1/2 tbs
义香麻油 Ghee Hiang sesame oil - 1 tsp
糖 sugar - 1/2 tsp
好酱油 top grade soy sauce - 1 tsp
蒜茸 minced garlic - 1/2 tsp
Directions:
做法 :
1) 各自把材料(A) ,(B) 在各自的碗里调好备用。
2)用中火把炒锅烧热，下一大匙油，续下材料(A) 爆香 ，再下材料(B)续炒至五花肉仅熟，加水后再盖好锅盖，续烧煮30 秒，开盖再拌炒收汁，上盘前加青葱粒随意拌一下。
趁热享受~
Methods:
1) Mix (A) and (B) separately.
2) Heat up a pan or a wok at medium flame , add a tbs oil , saute (A) until fragrant then add in (B) and stir fry until the pork is slightly cooked. Pour in water , cover with lid and simmer for another 30 seconds . Open the lid , stir to thicken the gravy ,add in spring onions and serve it Hot ~!
Bon Appetit ~
