Ingredients (for 4):- BBQ Pork - 125g
- Shiitake mushroom - 4
- Dried small shrimps - 1/4 cup
- Marinated radish - 70g
- Dried tofu - 2
- Corn - 1/2 pack
- Green beans - 10 sprigs
- Bell peppers - 2
- Oil - 1 tbsp + 2 tsp
- Garlic - 1 clove
- Salt - 1/4 tsp
- Chinese yellow wine - 1 tsp
Procedures:
1. Soak the shiitake mushroom with water until softened.
2. Cut the mushroom into small cubes. Retain the water.
3. Soak the dried small shrimps with water. Remove before use but retain the water.
4. Soak the marinated radish with a light saline for 10 minutes. Then cut into small cubes.
5. Cut the BBQ pork into small cubes.
6. Slice the dried tofu in halves, then cut into small cubes.
7. Remove the seeds of the bell peppers and cut into small cubes.
8. Remove both ends of the green beans and cut into small sections.
9. Cut the garlic into slices.
10. Heat the wok on medium high fire, then toast the soaked small shrimps until totally dried.
11. Add 2 tsp of oil, then stir fry the small shrimps, and then add the shiitake mushroom. Continue to stir fry.
12. Add the water to soak the shiitake mushroom, and when the sauce is fully absorbed, add the dried tofu and marinated radish. Continue to stir fry.
13. Add the BBQ pork and continue to stir fry, then remove.
14. Add the remaining oil and stir-fry the garlic.
15. Add the corn to cook, then add the bell peppers. Continue to stir fry.
16. Add salt and the water used to soak the dried small shrimps, continue to cook until full absorbed.
17. Add the green beans and the other ingredients back, and continue to stir fry.
18. Sprinkle with Chinese yellow wine and then stir well and serve.
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