1.2kg spinach beet
300g pork brisket
6 cloves garlic
2 Tbsp bean paste
1 tsp salt
1 tsp sugar
11/2 CUP broth
- Wash the spinach beet and cut into 11/211 lengths, put the leaves and stems in separate bowls. Cut the pork brisket into thick slices; peel and mince the garlic.
- Heat the wok, add some oil to saut~ the minced garlic, turn the heat down, add the pork brisket and cook over medium heat until fragrant. Then, add in half cup of water, turn the heat down and cook for 15 minutes.
- Stir in the bean paste, add the vegetable stems and a little broth, stir thoroughly and let it cook over low heat for 5 minutes. Then, add the leaves and stir-fry.
- Add the remaining broth into the wok and turn the heat up. When the broth boils, turn the heat down and keep cooking until the meat and the vegetables are tender. Finally, add the seasonings.
|Saute the pork birsket in the wok until fragrant.
|Stir-fry the paste until fragrant, stir in the spinach beet and fry thoroughly.