|Copyright 2011 LtDan'sKitchen blogs|
1 lb pork, sliced into small pieces
1 small onion, peeled and quartered
3-4 garlic cloves, minced
3-4 carrots, peeled and sliced thinly
2 red or green bell peppers, diced
1 can whole baby corn, drained
1 can straw mushrooms, drained
1 small head of cabbage, chopped
1 lb mushrooms
2 cups chicken broth
salt and pepper
2 tbsp canola oil
1/3 cup oyster sauce
1 tsp soy sauce
3 tbsp corn starch
water or broth
1. Heat the oil over medium heat in a large deep pan. Add the garlic and
saute for a few seconds until fragrant. Add the pork and season with salt
and pepper and cook until slightly browned. Add the soy sauce and broth
and simmer for about 5 minutes. Check for flavor and adjust accordingly
with salt and pepper.
2. Spoon out the meat and set aside in a bowl. Add the carrots to the broth
and simmer for 5 minutes or until tender crisp. Spoon carrots out and set
aside together with the pork.
3. Do the same for the rest of the vegetables making sure it is cooked to a
tender crisp stage (just a tad over par-cooked). If you need to add more
liquid, add little bits of hot water or broth. You just want enough liquid
to cook the vegetables without drowning them.
4. When the vegetables have been cooked, return the cooked ingredients
back into the broth. Add the corn starch dissolved in 1/3 cup water or
broth and mix well until thickened. Finish the dish by adding the oyster
sauce and keep mixing until the sauce is thick and coats every vegetable
and meat with a silken sauce. Add more water if the sauce is too thick or
add more corn starch if the sauce is too soupy. Check for flavor and
adjust accordingly with salt and pepper and even more oyster sauce.
5. Drizzle with sesame oil before serving and top with chopped green onions
or chopped hard boiled eggs. Best eaten with steamed rice.