Stir-Fried ChoySum with Pork
Pork Collat Butt (sliced) 200 g
Flowering Chinese Cabbage 350 g
Viet Huong "Flying Lion" Fish Sauce 1.5 tsp.
Sugar 1/2 tsp.
Ginger 1 slice
Xiao Hing Wine 1 tsp.
Corn Starch 1/2 tsp.
Add seasoning into the pork collat butt, mix well and marinate for 20 minutes.
Heat 1/2 tsp of oil in pan, add ginger, then add meat.
Add Flowering Chinese Cabbage to fry with meats when the meats are half-done.
Add 1 tsp of Viet Huong "Flying Lion" Fish Sauce to fry with.