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[Prep: 15 minutes | Cook: 20 minutes | Serve: 4 | Calories: 420 per serving ]
2- 1/2 onion, peeled, diced
3- 1 hairly squash, peeled, core removed, cut into pieces
4- Dried shrimps, soaked, 2 tbsp
5- 1 bell pepper (any color), core removed, cut into pieces
6- Diced shallot, 1 tbsp
8- Small Yam Bundles, 140g
9- Chinese preserved black olives leaves, 2 tbsp, optional
10- Corn starch mixture - 2 tbsp of corn starch + 1 tbsp of cold water
.: Sauce mixture :.
1- 2/3 cup of chicken broth
2- oyster sauce, 1 tbsp
3- Sugar, 1/2 tsp
Marinade the pork with Tony's Chinese marinade method (but don't add the dark soy sauce) for 15 minutes. Heat the non-sticky pan with 1/2 tbsp of oil over high heat. Add in the shallot, garlic and dried shrimps. Pan-fry the ingredients until fragrant (about 1 minutes). Add in the pork and stir-fry it until 50% done. Add in the hairly squash and mix it well.
Add in the onion, bell pepper and yam bundle, and mix it well. Stir-fry all the ingredients for 3 minutes
Add in the sauce mixture. Cover and simmer for 10 minutes over medium heat.
Add in the corn starch mixture. Stir the sauce until it is thicken. Add in the black olive and mix it well. Dish it up and serve it hot.
1- If you worry about the pork smell, you can cook the pork sperately until it is fully cooked and dried.
Tony and Karen Kitchen Service Center
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