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 1) Wash bean curd then
place on a flat container, add on
another container
2) After 30 minutes, bean curd is
dried by pressure, chop into dices
3) Cut pork into dices, marinate 10
minutes with seasoning
4) Soak dry black mushroom until soft,
wash and chop into dices
5) Remove seeds of green and red pepper,
chop into dices
6) Soak canned bamboo shoot for 30
minutes, chop into dices
7) Soak dry shrimps for 60 minutes
by warm water, wipe dry
8) Heat wok with 4 tbsp of oil, add
in mashed ginger and chopped spring
onion
9) Add in chopped red and green pepper,
stir fry, then add dry shrimp
10) Stir fry well, add pork dices
sauce, stir fry until sauce is boiled
11) Add in bamboo shoot, chopped mushroom
and bean curd dices
12) Keep stir fry until sauce almost
dry, dish up and serve
Remark
tbsp - table spoon
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