Ingredients Jump to Instructions ↓

  1. 4-6 2 squares 60 g 4 90 g 90 g 60 g 1 stalk

  2. 200 ml 1 tablespoon 1/2 tablespoon 1/2 teaspoon 6 tablespoons Seasoning:

  3. 1/2 teaspoon 1/2 teaspoon 1/2 teaspoon 1/4 teaspoon 1/4 teaspoon 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

  4. 1 tablespoon water Salt Cooking oil Salt Sugar Sesame oil Black pepper MSG

Instructions Jump to Ingredients ↑

  1. : 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 paste. Mix lightly, dish up and serve hot.


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