Chinese Food Menu

Ingredients:
6   baby cabbage leaves 
160 g   chopped lean pork 
80 g   water-soaked jew’s ear（chopped） 
1/2 strip   radish（shredded） 
2 tbsp   dried salty carrots 
80 g   shredded bamboo shoot 
1 tbsp   chopped Chinese parsley

Seasoning:
1/2 tsp   cornflour 
1/2 tsp   olive oil 
1/3 tsp   salt 
1/4 tsp   sugar

Directions:
1.Add chopped lean pork into marinade, marinate for a while, heat 1/2 tsp olive oil in wok, stir-fry chopped pork until 70% done.
2.Stir chopped lean pork, chopped Jew’s ear, diced radishes, diced dried salty carrots, shredded bamboo shoot and chopped Chinese parsley.
3.Steam baby cabbage leaves on a dish for 2 minutes, until soft.
4.Take one baby cabbage leaf, scoop a large stuffing and put on one end of cabbage leaf, roll towards the other end.
5.Steam the roll on a dish for 5 minutes, take out and drain surplus water, serves.

Ingredients:
600g   bok choy
300g   chestnuts
80g   baby corn
5   honey dates
300g   lean pork
1   beancurd

 
1   carrot
3 slices   ginger
2,000 ml   water
little   salt

Directions:
1.Cut lean pork into pieces and blanch in boiling water and drain.
2. Wash and drain bok choy and other ingredients. Wash and cut carrot into pieces.
3. Heat some oil, stir-fry bok choy and ginger.
4.Bring to boil water in a large pot. Add cheatnuts, honey dates, baby corn, carrot and lean pork. Cook over high heat for 15 minutes, then lower the heat and simmer for 75 minutes. Add bok choy and beancurd, cook for another 30 minutes.
5.Season with salt.

Ingredients:
dried seaweed 1/2 pc
lean pork 3 taels
chives little
water 3 bowls

Directions:
1.Soak seaweed in water, 10 minutes, then drain.
2.Cook lean pork in boiling water for 15 minutes. Add seaweed and seasoning, cook for 10 minutes.
3.Sprinkle the soup with chives and serve.

Ingredients:
100 g white gourd
90 g lean pork
1 tbsp shredded ginger
Seasoning:
1/4 tsp salt
1/4 tsp light soy sauce

Directions:
1.Rinse and cut lean pork into slices, marinate them for a short while.
2.Peel white gourd off then cut it into thick slices（about half a centimeter）.
3.Arrange white gourd slices on a plate, then put in lean pork and then shredded ginger.
4.Drain and then braise over high heat for 6 minutes, serve.

Ingredients:
● 2 bowls eggplant
● 1 tael lean pork
● 1 tbsp green onion
● 2 tbsp garlic paste
Seasoning:
● 1/2 tsp soy sauce

● 1/2 tsp white pepper

Directions:
1.Wash, dry and mince pork. Stir in soy sauce and white pepper.
2. Wash and cut eggplants into slices.
3. Heat oil in a non-sticky pan, stir fry garlic paste.
4. Stir in minced pork, eggplants and green onion. Add half bowl of water and cook until tender.

Ingredients:
● 1 young cucumber
● 60g lean pork
● 60g peanut
● some ginger slices
● little soy sauce & salt
Seasoning:

● little cornflour
● little soy sauce
● little salt

Directions:
1.Wash the young cucumber, pat dry, dice.
2.Cut the pork into cubes. Marinate the pork with the seasonings. Set aside.
3.Heat oil in a wok, saute the pork cubes and ginger slices for 1 minute. Take out.
4.Saute the cucumber and peanut with the remained oil in wok. Add a little water and saute over high heat.
5.Add the fried pork, season with soy sauce and salt. Stir fry until well done. Serve.