Vegetables and Vegetarian Dishes

Garlic Leaves with Pork

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Fluffy Rice

5 oz. pork
7 oz. blanched garlic leaves
2 tablespoons peanut oil
1.1/2 tablespoons soya sauce
1/4 teaspoon salt a pinch of gourmet powder
2/3 tablespoon cooking wine
2 teaspoons cornflour in 1 tablespoon water
1/2 egg

1) Slice pork and then cut it into 2.1/2-inch slivers. Knead into it lightly mixture of egg and cornflour solution.

Trim and wash garlic leaves, cut into 1.1/2-inch lengths.

2) Heat frying pan on high flame. Put in peanut oil and when it is hot, sauté starched pork, separating the slivers. Add soya sauce and cooking wine. Stir. Then add garlic leaves, salt and gourmet powder. Toss well and serve.


(1) After pork slivers have been starched, mix with a .little cold oil so as to make them separate well in frying pan.

(2) This is a popular dish in winter in China. Delicious with the subtle scent of garlic leaves, it goes well with rice.

(3) For a dish prepared this way, other greens like young chives or bean sprouts may substitute for garlic leaves, but when either of these is used, the frying time must be shortened or the juice will escape from the vegetable.

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