Assorted Vegetables in Soyamilk

Assorted Vegetables in Soyamilk
Ingredients (Serve 4):
Soyabean180 gm (about 4 1/2 taels)
Pork (rib eye) (thinly sliced)70 gm (about 1 3/4 taels)
Fresh Shiitake Mushroom (shredded)40 gm (2-3 pieces)
Green Beans (sectioned)40 gm (about 1 tael)
Flowering Chive30 gm (about 3/4 tael)
Water280 ml
Pumpkin (shredded)60 gm (about 1 1/2 taels)
Red Capsicum (shredded)30 gm (about 3/4 tael)
Baby Chinese Cabbage Leaf40 gm (about 1 tael)
Egg1 piece
Salt1 3/5 teaspoons
Water3 ml
Corn starch3/5 teaspoon
Cooking Method:
1.Pre-soak soyabeans for 2 hours. Blend soyabean with 280ml of water in a food processor. Strain and set aside.
2.Marinate pork rib eye with 3/5 teaspoon of salt, cornstarch and water. Set aside.
3.Slightly blanch pork rib eye, pumpkin, fresh shiitake mushroom, red capscium, green bean, baby Chinese cabbage leaf and Chinese chive. Refresh in a bowl of iced water.
4.Beat and pan-fry egg. Cut into thick strips. Set aside.
5.Put a baby Chinese cabbage leaf on a plate. Top with a piece of rib eye and followed by egg , pumpkin, fresh Shiitake mushroom, red capsicum and green bean. Roll up and fasten with flowering chive to make a meat and vegetable roll.
6.Bring soyamilk to the boil over low heat. Season with 1 teaspoon of salt. Add meat and vegetable roll. Cook over low heat for 5 minutes. Serve.
This recipe is provided by Gloucester Luk Kwok Hong Kong – Canton Room.