Stir fry Shredded Pork With Seaweed

Putonghua : hai dai cao rou si

Ingredients
Pork  200 g               Dry Seaweed  50 g             Red Pepper  2 pcs              Green Pepper  1 pc
Spring Onion 2 stalks              Ginger  5 slices              Sesame Oil  some

Seasoning
Light Soy Sauce 1 tbsp                Corn Flour 1 tbsp             Oil 1 tbsp

Sauce
Dark Soy Sauce  1 tbsp             Salt  1 tbsp              White Vinegar  1/2 tbsp           Sugar  1 tbsp
Chicken Powder  1/2 tbsp              Shaoxing Wine  1/2 tbsp

Steps
1) Soak the dry seaweed for 2 hours until swollen, replace water every 30 minutes
2) Clean seaweed deeply, then shred it
3) Cut 1 stalk of Spring onion into short stalks
4) Heat wok with water, add in 1 slice of ginger and spring onion
5) Boil the shredded seaweed for 3 minutes, take out and soaked by clear water
6) Shred pork, red pepper, green pepper, spring onion and ginger
7) Marinate shredded pork for 15 minutes with seasoning
8) Heat wok with 3 tbsp of oil, add shredded ginger
9) Add in shredded pork, stir fry for 1 minute until pork is really cooked
10) Pour in seaweed, red and green pepper, stir fry with sauce
11) Add in shredded spring onion while sauce is really dried
12) Stir fry fast and mix well, dish up and sprinkle some sesame oil on, serve

Remark
tbsp – table spoon
If you don’t have chicken powder, just add 1/2 salt and 4 tbsp of chicken stock….
This cuisine can be served as cold dish :
chilled by refrigerator for 15 minutes, sprinkle sesame on, serve….
Good to serve with noodle in soup, cold served noodle……
Fresh seaweed can be used.