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Stir-fried Minced Pork with Preserved Olive Vegetable

Preparation Time:   12  (mins)
Cooking Time:   12  (mins)
Cooking Method:   Saute Stir-fry
Cook level:   Normal
Serving Size:   4  (person)


Bamboo shoots 200 g [sliced]
Minced pork 100 g [or chicken]
Preserved olive vegetable 1 tbsp
Premium Light Soy Sauce 1 tbsp
Freshly Minced Garlic 1 tsp
Sugar 1 tsp
Green onion(s) 1 pc [sectioned]


Premium Light Soy Sauce 2 tsp
Pure sesame oil a little
Water 1/2 tbsp
Oil 1/2 tbsp
Corn starch 1 tsp
Sugar 1/4 tsp
Satay Sauce 1/2 tbsp
Premium Light Soy Sauce 1 1/2 tsp
Pure sesame oil 1/4 tsp
Water 5 tbsp
Corn starch 1/2 tsp
Sugar 1/2 tsp

  1. Marinate minced meat for 10 minutes. Cook bamboo shoots in boiling water for 5 minutes. Drain.
  2. Heat 1 tbsp oil. Stir-fry minced meat until 80% done. Set aside. Saute sliced bamboo shoots in 2 tbsp oil. Add Lee Kum Kee Premium Light Soy Sauce and sugar. Stir well.
  3. Add preserved olive vegetable, Lee Kum Kee Minced Garlic, green onion and fried meat. Pour in sauce mix and stir well until heated through.

    Note: This recipe is provided by East Ocean Victoria City Restaurant (HK Group) - Chief Executive Officer  Stephen H. M. Yeung.

Tag: Minced Pork, Preserved Olive Vegetable

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