TATSOI (ROSETTE BOK CHOY)

 

 

INGREDIENTS

 

3 bunches Tatsoi cut up

6 Prawns cleaned and chopped

60g Pork meat diced

1/2 tsp Corn flour

3 tbsp Cooking oil

1 tsp Chicken stock

1 tsp Sugar

1 cap Shao xing wine

2 cloves Garlic finely chopped

Salt to taste

 

Corn flour mix

1 tsp Corn flour

1/2 tsp Ginger minced

1/2 cup Water

1 tbsp Oyster sauce

 

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METHOD

 

Cut the tatsoi up and separate the stems from the leaves

 

 

Prepare the corn flour mix and set aside until needed

 

As is usual when preparing chopped prawn meat remember to add a small amount of sugar and mix in. Leave until required.

 

Put 1/2 tsp of corn flour in with the pork and mix. Set aside until needed.

 

Heat oil in a wok on high heat

 

 

Add garlic and fry until fragrant

 

 

Add chicken stock

 

 

Add pork and stir briefly

 

 

Add prawns

 

 

Add salt

 

 

Add tatsoi stalks and stir fry for about a minute

 

 

Add tatsoi leaves and cook until they reduce in size

 

 

Add sugar (you can see from the following picture how much the leaves will reduce)

 

 

Add the corn flour mix and stir through for a minute

 

 

Add shao xing wine stir briefly

 

 

Serve on rice with your choice of meat dish

 

 

 

 

All the recipes on this disc/website are original and copyright 2010 Dorothy P.C. Loader.

 

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