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TATSOI (ROSETTE BOK CHOY)
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INGREDIENTS
3 bunches Tatsoi cut up 6 Prawns cleaned and chopped 60g Pork meat diced 1/2 tsp Corn flour 3 tbsp Cooking oil 1 tsp Chicken stock 1 tsp Sugar 1 cap Shao xing wine 2 cloves Garlic finely chopped Salt to taste
Corn flour mix 1 tsp Corn flour 1/2 tsp Ginger minced 1/2 cup Water 1 tbsp Oyster sauce
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METHOD
Cut the tatsoi up and separate the stems from the leaves
Prepare the corn flour mix and set aside until needed
As is usual when preparing chopped prawn meat remember to add a small amount of sugar and mix in. Leave until required.
Put 1/2 tsp of corn flour in with the pork and mix. Set aside until needed.
Heat oil in a wok on high heat
Add garlic and fry until fragrant
Add chicken stock
Add pork and stir briefly
Add prawns
Add salt
Add tatsoi stalks and stir fry for about a minute
Add tatsoi leaves and cook until they reduce in size
Add sugar (you can see from the following picture how much the leaves will reduce)
Add the corn flour mix and stir through for a minute
Add shao xing wine stir briefly
Serve on rice with your choice of meat dish
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All the recipes on this disc/website are original and copyright © 2010 Dorothy P.C. Loader.
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