From The Straits Times    |


Recipe by Diana Gale

Serves four

INGREDIENTS
For the pork:
250g lean pork, sliced into 2mm-thick pieces
1 tbsp oyster sauce
1 tbsp light soya sauce
2 tsp sesame oil
2 tbsp shaoxing wine
1 tsp corn flour
1/2 tsp white pepper

For frying:
2 tbsp vegetable oil
4 shallots, thinly sliced
3 garlic cloves, peeled and minced
40g dried shrimp, soaked in warm water for 15 minutes, drained
6 dried shiitake mushrooms, soaked in warm water for 15 minutes, drained and sliced about 0.5cm thick
2 pieces preserved pork sausages, steamed for three to four minutes, thinly sliced
2 tbsp light soya sauce
2 tbsp dark soya sauce
1 tsp chicken stock powder
1/2 tsp white pepper
500g cabbage leaves

For the rice:
400g white jasmine rice
400ml water
Shallots and coriander for garnish

DIRECTIONS
1 Marinate pork with oyster sauce,light soya sauce, sesame oil, shaoxing wine, corn flour and white pepper. Refrigerate for two hours.
2 In a wok set over high heat, add vegetable oil and wait till oil sizzles.
3 Fry shallots for 30 seconds till fragrant. Add minced garlic and fry till the garlic bits turn brown and fragrant. Add dried shrimp and fry for 30 seconds.
4 Add the shiitake mushrooms and chopped pork and fry the mixture(above) till the meat turns opaque.
5 Add the sliced preserved sausages, light and dark soya sauces, chicken stock powder, white pepper and cabbage into the mix.
6 Turn the heat down to medium, stir-fry for two to three minutes until the cabbage is well-mixed with the sauce.
7 In a rice cooker pot, add 400g rice and 400ml of water.
8 Pour the contents of the wok into the pot.
9 Cook the rice for 20 minutes before stirring the contents. Cook for another 25 minutes.
10 Dish out and garnish with shallots and coriander. Serve.

This article was first published in Sunday Life!, 8 March 2015.