Sautéed Fish Maw and Shredded Pork with Bean Sprouts and Assorted Bell Peppers
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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