Ingredients
Frozen pork collar meat 8oz (260g), Black wood-ear mushrooms 1/2 liang (20g), Baby sweetcorn 6 heads, Carrot threads 3oz(85g), Minced garlic 2 tsp, Dried minced scallion 2 tsp, Scallion greens as required
Seasoning
Amoy Reduced Salt Oyster Sauce 1 2/3 tbsp, Amoy First Extract Reduced Salt Soy Sauce 1 1/3 tbsp OR Amoy Gold Label Light Soy Sauce 2 1/2 tsp, Water 1 tbsp
Marinade
Starch 1 tsp, Pepper, a pinch
Thickening
Method
Soak the wood-ear mushrooms, snip off any hard stalks, cut into thick slices, boil at a rolling boil for 3 minutes, plunge into cold water, drain and reserve.
Defrost the pork, wash it, cut it into thin ribbons, add the marinade and stir to mix evenly.
Boil baby sweetcorn at a rolling boil for 2 minutes, drain, then cut each head lengthways into 4 slices.
Fry the pork until it is fragrant, put in dried scallions and minced garlic and stir-fry until fragrant. Put in the sweetcorn, carrot and wood-ear mushroom strips and stir to mix. Pour in the seasonings and stir-fry until the liquid is absorbed, then scatter on the scallion greens, mix and serve.