Had client training that took a lot of time out of my day, so I made an old dish to save time (Vietnamese Pork & Eggs), also decided to try something new with the only usable vegetable left in the fridge, this is what I came up with.
- 1 Cauliflower
- 5 Chinese Mushroom
- 1/2 ground pork
- 2- Gloves Garlic, minced
- 2 Tbsp Chinese Rice Wine
- 1 tsp salt
- 4 Tbsp Oil
- 1 tsp Fish Sauce
- 1/2 tsp Dark Soya Sauce
- 11/2 Tbsp Cornstarch
- 2tsb chicken flavored seasoning
Clean and cut cauliflower into bite size.
Soak mushroom until soft, cut in 3 or 4 pieces.
Marinate the ground pork with fish sauce, soy sauce and cornstarch.
Heat wok with 2 tbsp oil, stir-fry chicken and mushroom until cooked. Dish up.
Add remaining oil, when heated add in garlic, cauliflower. Stir-fry for a few minutes.Add in wine and salt, mix well, cover with lid, lower heat and let it simmer until soften.
Add in pork and mushroom, mix well. Turn up the heat and add in chicken flavored seasoning, stirring quickly. Serve with rice.
Modified from Nibbledish