Sautéed Fish Maw and Shredded Pork with Bean Sprouts and Assorted Bell Peppers
Carmela LEE, Executive Committee of Hong Kong Nutrition Association, said "Ginger, garlic, ginger juice and wine are aromatic Seasonings that contain no salt, together with a variety of Ingredients, making this healthy dish full of taste, aroma and colours."
Ingredients (Serve 4):
| Fish Maw (soaked, shredded) | about 110 gm (3 taels) |
| Meat Broth | 1 bowl |
| Jellyfish (shredded) | about 60 gm (1 1/2 taels) |
| Pork Rib Eye (shredded) | about 60 gm (1 1/2 taels) |
| Shiitake Mushroom (soaked, shredded) | 2 pieces |
| Peanut Oil | 2 teaspoons |
| Garlic (minced) | for taste |
| Ginger (shredded) | for taste |
| Bean Sprouts | 225 gm (6 taels) |
| Bell Peppers (red, yellow and green) | 75 gm in total (2 taels) |
| Ginger (juiced) | about 4 tablespoons |
| Rice Wine | for taste |
Seasonings:
| Fine salt | 1 1/2 teaspoons |
Cooking Method:
| 1. | Simmer fish maw in meat broth for about 10 minutes. Set aside. |
| 2. | Blanch jellyfish, pork rib eye and Shiitake mushroom. Set aside. |
| 3. | Heat oil in a wok. Stir-fry garlic and ginger until aromatic. Add bean sprouts, bell peppers, ginger juice and rice wine. Slightly stir-fry. Add pork rib eye, Shiitake mushroom, jellyfish and fish maw. Season with salt. Stir-fry until done. Serve. |
Meat Broth Ingredients: (for making 26 bowls, about 6 litres)
| Lean Pork | 3 kg (5 catties) |
| Ginger | 150 gm (4 taels) |
| Water | 6 litres (10 catties) |
Cooking Method:
| 1. | Blanch lean pork. Set aside. |
| 2. | Bring water to the boil. Add lean pork and ginger and strew for 5 hours. |
| 3. | Strain and remove oil before use. |
This recipe is provided by Fairview Park Country Club Ltd. (Chinese Restaurant).
Extract from CookSmart, Issue 11
