Ingredients :-
300g nai pak vegetable (baby pak choy)
A small piece of mooi heong salted fish (diced)
1 fresh red chili (cut into pieces)
2 tablespoons minced pork
2 pips garlic (sliced)
Few pieces canned choy sum
Seasoning A :-
1 teaspoon chicken stock granules
½ teaspoon salt
Seasoning B :-
1 teaspoon fish sauce
For thickening (mixed together) :-
1 teaspoon tapioca flour
½ tablespoon water
1. Fry minced pork with a little oil, soy sauce and salt. Set aside.
2. Heat water in a wok. Scald nai pak vegetable and remove with sieve. Sprinkle in seasoning (A) toss and set aside.
3. Heat wok with a drizzle of oil. Sauté garlic pieces and salted fish, red chilies, and canned choy sum. Add in ready pork of no.(1), stir-well.
4. Add in no.(2) and stir-fry. Add in seasoning (B), thicken and dish up. Goes well with white rice.
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