Saturday, July 11, 2009
1/2 pack shredded szechuan cai (rinse with water)
200g minced pork
4 cloves garlic (chopped)
3 tbsp olive oil
1 tbsp light soya sauce
3/4 tsp sesame oil
1 tsp cornflour
dash of white pepper
1. Marinate the minced pork for 15 minutes and spread out evenly on a plate.
2. Heat up olive oil, saute garlic until light brown colour then set aside.
3. Place szechuan cai on top of the marinated minced pork.
4. Steam for 15-20 minutes.
5. Garnish with garlic crisps and olive oil before serving.