Ingredients:

1/3 1b lean pork ; 3 black mushrooms; 2/3 1b choy-sum; 4 small slices ginger; 5 small slices carrot Marinade: 1 tbsp light soy sauce; 1/4 tsp sugar; 1/2 tbsp egg white; 1/2 tbsp mung bean flour; 1/2 tbsp oil

Seasoning:

1/2 cup superior stock or water; 1/3 tsp sugar; 1/6 tsp salt; dash of sesame oil; dash of pepper

Thickening:

1/4 tsp mung bean flour; 1 tbsp water

Method:

1.Soak and remove stems of black mushrooms. Squeeze out excess water.

2.Wash, wipe and slice lean pork thinly. Marinate for 10 minutes. Parboil in nearly boiling water until nearly cooked. Drain well.

3.Wash and cut choy-sum into long sections.

4.Put 1/3 cup of water in frying pan or wok. Add in choy-sum. Sprinkle with some salt and pour 2 tbsp of oil . Cook over medium high heat until cooked, covered. Arrange cooked vegetable shoots on a plate. Remove excess juice.

5.Heat up 1 tbsp of oil in wok .Stir-fry black mushrooms with ginger. Add in minutes. Add in sliced pork. Mix well and cook until meat is ready. Pour in thickening. Dish.