Assorted Vegetables in Soyamilk
Ingredients (Serve 4):
| Soyabean | 180 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 Chive | 30 gm (about 3/4 tael) |
| Water | 280 ml |
| Pumpkin (shredded) | 60 gm (about 1 1/2 taels) |
| Red Capsicum (shredded) | 30 gm (about 3/4 tael) |
| Baby Chinese Cabbage Leaf | 40 gm (about 1 tael) |
| Egg | 1 piece |
Seasonings:
| Salt | 1 3/5 teaspoons |
| Water | 3 ml |
| Corn starch | 3/5 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.
