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Ingredients:
300g bean curd jelly
150g lean pork
3 mushrooms
6 slices bamboo shoot
1 stalk coriander
1 stalk spring onions
1T soy sauce
1/4t salt
1t sugar
1T cornstarch
1/4t sesame oil
Mixture1(1t soy sauce, 1t cornstarch)
[t = teaspoon; T = tablespoon; C = cup]
Method:
1)Soak mushrooms with warm water till soft and shred. Slice both pork
with
thin paper-size and spring onions diagonally. Put pork in a bowl and
mix
well with Mixture1.
2)Heat 1T oil in a wok, saute mushrooms and spring onions until
fragrant.
Add 3C water and bamboo shoot. Bring to a boil, add pork, soy sauce,
salt
and sugar. When it boils again, thicken with cornstarch. Sprinkle with
sesame oil.
3)Scoop thin layers of bean curd jelly into a bowl, pour in the cooked
ingredients, garnish with chopped coriander; serve.
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