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The Four Seasons Recipe
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Ingredients : |
1 small
1
225 g
25 g
3 tablespoons
1 teaspoon
1 teaspoon
1 tablespoon
2 tablespoons
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Canned baby corns (Spring)
Celery heart (Summer)
Fillet of pork (Autumn)
Chinese dried mushrooms (Winter)
Oil
Salt
Sugar
Soy sauce
Rice wine or dry sherry
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Method :
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Soak the mushrooms in warm
water for 20 minutes and discard the hard stalks.
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Cut the celery into small
pieces.
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Drain the baby corns.
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Heat up 1 tablespoon oil
in a wok or frying pan.
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Stir-fry the pork until
the color changes.
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Remove the pork from the
wok, add the remaining oil, and allow it to get hot.
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Put in the whole mushrooms
and the other vegetables, and add the salt, sugar and pork.
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Stir a few times and add
the soy sauce and rice wine or sherry.
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As soon as the juice
starts to bubble, it is ready.
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