Ingredients
Hard Bean Curd 3 pcs
Pork 200 g
Canned Bamboo Shoot 50 g
Dry Black Mushroom 4 pcs
Green Pepper 2 pcs
Red Pepper 2 pc
Small size Dry Shrimp 2 tbsp
Chopped Spring Onion 1 tbsp
Mash Ginger 1/2 tbsp
Seasoning
Mashed Ginger 1/4 tbsp
Shaoxing Wine 1/3 tbsp
Light Soy Sauce 1 tbsp
Oil 1/3 tbsp
Corn Floor 1/2 tbsp
Sauce
Sugar 2 tbsp
Shaoxing Wine 1 tbsp
Light Soy Sauce 3 tbsp
Dark Soy Sauce 1/3 tbsp
Broad Bean Paste 1 tbsp
Water 2 tbsp
Corn Flour 1/3 tbsp
Red Hot Pepper oil (option) 1/2 tbsp

Steps
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

Chung Liang and Laura