Vegetable stir-fry with Tulip Pork Luncheon Meat

• 35 min
• 4 persons

Ingredients

• 340 g Tulip Pork Luncheon Meat
• 1 Onion
• 100 g Broccoli
• 200 g Chinese cabbage
• 100 g Fresh chinese black mushroom
• 100 g Carrot
• 1 tbsp Chopped garlic
• Cooking oil
• Ground pepper

SAUCE

• 1 tbsp Oyster sauce
• 2 tbsp Soybean sauce
• 1 tsp Pepper
• 100 ml Water
• 1 tsp Sugar
• 1 tsp Seasoning
• 1 tbsp Corn flour
• 1 tbsp Sesame oil

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Instructions

Food preparation:

• Dice the Tulip Pork Luncheon Meat and onion approx. 1.5 cm x 1.5 cm
• Cut the broccoli, then put it in boiling water for 1 minute, take it out and drain
• Cut the Chinese cabbage into 2 cm x 4 cm pieces, then put it in boiling water for 1 minute, take it out and drain
• Carve the carrot into the shape of a flower

Making the sauce:
Pour the oyster sauce, soybean sauce, pepper, water, sugar, seasoning, corn flour and sesame oil in the bowl, then stir all the ingredients.

Heat oil in a pan, add the garlic and stir until it releases aroma. Add the broccoli, the Chinese cabbage, carrot, fresh Chinese black mushrooms and stir–fry for 1 minute. Then add the Tulip meat and stir fry for another minute.

Pour the sauce over the mixture of vegetables and Tulip meat and stir-fry for 1-2 minutes, then turn off the fire.

Sprinkle with ground pepper and cilantro. Serve with rice.

Tip

Serve with rice.