The Four Seasons Recipe

Ingredients :

1 small

225 g

25 g

3 tablespoons

1 teaspoon

1 tablespoon

2 tablespoons

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

Method :

Soak the mushrooms in warm water for 20 minutes and discard the hard stalks.
Cut the celery into small pieces.
Drain the baby corns.
Heat up 1 tablespoon oil in a wok or frying pan.
Stir-fry the pork until the color changes.
Remove the pork from the wok, add the remaining oil, and allow it to get hot.
Put in the whole mushrooms and the other vegetables, and add the salt, sugar and pork.
Stir a few times and add the soy sauce and rice wine or sherry.
As soon as the juice starts to bubble, it is ready.