Ingredients :
- 120 g diced pork loin
- 2 sliced shallots
- 2 sliced thick firm beancurd
- Marinade for pork:
- 2 tsp light soy sauce
- 1/2 tsp sugar
- 1 tsp corn starch
- 1 tsp sesame oil
- Seasonings (mixed well):
- 1 1/2 tbsp satay sauce
- 1 tsp light soy sauce
- 1 tsp sugar
- 1/4 cup water
- Starch solution (mixed well):
- 1 1/2 tsp corn starch
- 1 1/2 tbsp water
Method :
- Dice pork loin and marinate for half an hr.
- Skin and slice 2 shallots. Cut 2 firm beancurds into thick slices and set aside.
- Bring half pot of water to the boil. Add beancurds and scald. Drain.
- Heat 1 tbsp of oil in a wok. Fry the beancurds until both sides are golden. Set aside.
- Heat 2 tsp of oil in the same wok. Stir-fry shallots until fragrant.
- Add pork and stir-fry until medium-cooked.
- Put in the beancurds and seasoning. Turn to low heat and cook for a while.
- Pour in the starch solution and cook until the sauce thickens. Serve.
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