Stir-Fried Preserved Cabbage with Dried Tofu Recipe

1/2 (3.5 oz)

7 oz

10 oz

3

1

2

1/2 teaspoon

1 teaspoon

1 tablespoon

Ingredients A

1 teaspoon

1 teaspoon

Szechwan preserved cabbage

Pork loin

Five-spice dried tofu

Dried Chinese mushrooms

Wooden ear (fungus)

Spring onions

Sesame oil

Cooking wine

Soy sauce

Soy sauce

Cornstarch

• Shred pork, then mix together with ingredients A.

• Marinate for 15 minutes.

• Shred tofu.

• Soften mushrooms in water, remove stems and shred.

• Shred preserved cabbage thinly, soak in water for 10 minutes. Then drip dry.

• Remove stem of wooden ear then shred.

• Diagonally slice spring onions.

• Heat 1 tablespoon oil in wok.

• Put pork in and stir-fry until meat turns white and separates.

• Scoop out and set aside.

• Heat another 2 tablespoons oil.

• Stir-fry onion and mushrooms until fragrant.

• Add shredded dried tofu and stir-fry until cooked.

• Sprinkle with wine and soy sauce.

• Add preserved cabbage and wooden ear, stir-fry continuously.

• Add the cooked pork and stir well.

• Sprinkle with sesame oil before serving.