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Preserved Fish with Vegetable
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150g preserved fish
150g pork
1 small yambean
3-4 dry mushrooms
75g snow peas
1 small carrot
75g cauliflower
120g white cabbage
1 big red onion
3 pips garlic, minced
8 tablespoons cooking oil
salt to taste
Preparation :
Cut carrot into small, decorative shapes, cauliflower into small pieces and cabbage into cubes.
Soak preserved fish for 15 minutes in 1/2 a rice bowl of water, discard bones and cut into small pieces. Do not discard water.
Cut pork into big cubes.
Soak mushrooms until soft, cut into small pieces.
Slice off top of onion. Cut into quarters.
Cut yambean into thin squares.
Method :
Heat frying pan. Add oil. When hot, fry onions and garlic. Stir fry for one minute before adding pork. Stir for another minute.
Add preserved fish, yambean and carrot. Stir until these are about to be cooked.
Then add cauliflower, cabbage, snow peas, mushrooms and salt to taste.
Add a little water for gravy. Stir well till dish is cooked but vegetables are still crisp. Serve.
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