In this recipe, if you cannot get Tientsin cabbage, you can use “wong ngah pak” instead. The mushrooms are rinsed clean and soak in clean water because you can use it to add to the sauce to enhance the flavour.
Ingredients:
300 gm Tientsin cabbage, cut into 5 cm lengths
500 gm minced pork
5 dried mushrooms, soaked in 1 cup water to soften
20 gm vermicelli, soaked to soften
2 stalks spring onions, cut to 3 cm lengths
20 gm dried shrimps, soaked in water to soften
2 slices ginger
oil for frying
Seasoning:
2 tablespoon soya sauce
salt and pepper to taste
1 teaspoon ginger wine
1 tablespoon cornflour
For the gravy:
1 tablespoon soya sauce
3 cups chicken stock
1 cup liquid from soaked mushrooms
Method:
Mix minced pork with seasoning ingredients and make into six balls. Roll in cornflour and deep fry in hot oil until cooked and lightly brown. Drain and set aside. Squeeze the mushrooms dry and discard the stalks. Remove excess oil and leave 2 tablespoon in the wok. Fry the ginger, mushrooms, dried shrimp, and cabbage together. Add in the stock and mushroom liquid. Bring to the boil and lower heat. Simmer for 10 minutes. Add in the vermicelli and simmer for further 5 minutes. Add salt to taste. Garnish with spring onions and serve.
